This Southern soufflé is a Thanksgiving showstopper.
This warming, hearty stew comes together in a snap.
Smashed, roasted, and crowned with a dollop of horseradish sauce.
What can’t a potato do? Smashed, stewed, or scalloped: We’ll take a spud at every meal.
Rich, creamy, cheesy — and topped with fried onions.
We’re so excited about the State Fair this month that we whipped up a few festive treats of our own — recipes that can be enjoyed at home, year-round.
These cooked eggs — coated in sausage and bacon, breaded, and fried — are utterly irresistible.
With the first hints of fall cooling the air, we headed straight for a warm kitchen, taking inspiration from one of the coziest comfort foods.
It’s ’simmon season! Gather up a windfall of ripe persimmons and bake the flavors of fall into this warm, spiced pudding.
© Our State Magazine 2020, All rights reserved. | Website by Web Publisher PRO