From apples to zucchini, author Sheri Castle’s newest cookbook walks you through the pleasures of fresh, local, and seasonal food with more than 300 recipes. Castle knows the way to a Southerner’s heart, by way of the garden. The New Southern Garden Cookbook doesn’t exclude carnivores, however. Castle includes recipes that appeal to anybody who appreciates homecooking enhanced by the South’s spread of fruits and vegetables. She organizes the cookbook by main ingredient. So if your neighbor brings over a bunch of vine-ripened tomatoes, flip to the tomato chapter, and choose from about 15 recipes, including fresh tomato pie.
The University of North Carolina Press. 2011, 456 pages, hardcover, $35.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
