When cultures collided in one family’s Raleigh kitchen, a new food tradition — part Jewish, part Southern Baptist — was born. Two treats served each year for Hanukkah — latkes and sufganiyot, or jelly doughnuts — got updates. The Jewish husband was mesmerized. The Southern wife had a secret.
For a dose of Christmas cheer, make party-perfect punch, a delicious pot roast, and baked apple-cherry dumplings — with a North Carolina twist.
At home and in her element, an Asheville cooking teacher with a love of log cabins shares words of wisdom and secrets of the wood cookstove.
Caramelized butternut and acorn squash meet delicious sage sausage, kale, and white beans in a cast-iron skillet — and it’s all topped off with a Parmesan-walnut-bread crumb crust.
At these seven wineries, time and a little bit of sugar transform our state grape, the scuppernong, into a beverage that’s a bit like us: sweetly Southern.
An old-school butcher can tell you everything you need to know about meat and how to cook it. Across the state, these masters of the craft are passing their cleavers to a new generation — but they’re not hanging up their aprons just yet.
Born in a private Charlotte kitchen in 1941, the vegetable sandwich was all the rage by the 1960s. And then it vanished. What ever happened to this Queen City treat?
Jams and jellies, chowchows and relishes, pickles and sauerkrauts: These 15 businesses have perfected the art of preserving the garden’s bounty, taking the homegrown tradition to a new level with inventive and classic flavors.
Whether picking the grapes that went into her family’s jam or dishing out the fruits of her labor, this writer fondly recalls her childhood years canning at home in North Carolina.
