In the hills of Marshall, a small bakery — with a very special wood-burning oven — draws bakers to the warmth of its hearth and the wisdom of its owner.
Supper with Three Sisters
The Cherokee trio of corn, beans, and squash have long been grown together for a more robust harvest and superior flavor. But that doesn’t mean you’ll see them all on one plate. (Well, maybe, if you know where to look.)
Slow-Cooked Comfort
When there's a chill in the air, slow cookers offer steady warmth and timeless tastes.
Tried & True: The Mystique of Hole-in-the-Wall Joints
These love-worn restaurants are revered, not reviewed: We flock to them for everything they are — cash only, unfussy, hard-to-find — and aren’t, because what matters most is always on the inside.
Cheerwine Barbecued Chicken
This sauce is good enough to warrant sacrificing a good glug or two from your stash.
The Bucket List: 17 Carolina Chicken Joints
From chefs’ tables to take-out boxes, we ate our way across the state in search of the best places to satisfy that anytime, anywhere hankering for Southern fried perfection.
Meet the Biscuit Women at Flo’s Kitchen in Wilson
For more than two decades, hungry folks from Wilson and beyond have started their day with a hearty breakfast from the drive-through at Flo’s Kitchen.
Generations of Love in a Cast-Iron Skillet
Many family heirlooms are too fragile to use often, if ever. A well-seasoned skillet is different. Everyday use enriches its flavor and its story.
A Coconut Cake Recipe is Both Coveted and Elusive
Topped with snowy coconut drifts and perfumed with a hint of almond, this grande dame of cakes knows how to make an entrance.
