From Moravian chicken pie and pimento cheese cornbread to chess pie and banana pudding, readers welcomed fall with comforting Southern favorites.
A Highlands baker combines sugar, flour, and imagination to create edible masterpieces.
Inspired by her grandmother, a McDowell County woman swirled together cinnamon and dough in the kitchen where she learned how to bake. Now, she shares her sweets with the whole community at Gogo’s Cinnamon Rolls.
Bacon and spice and everything nice, these glazed hand pies use fresh apples and hickory-smoked bacon to pair sweet and savory fall flavors.
12 Bones Smokehouse, a beloved barbecue joint near the banks of the French Broad River, has gone through many changes: location, owners, a new brewery. But no matter where it goes or what’s on the menu, the tables are always full and the ’cue always tender.
A city girl visited the remote corners of western North Carolina and uncovered a lifestyle — and flavors — that, decades later, she’s never forgotten.
In Appalachia, burgoo is often made with venison, squirrel, rabbit, and/or pheasant. For this recipe, we’ve adapted the ingredients to be more widely accessible.
Fall is the perfect time for apples to be stewed, used in fried hand pies, made into apple butter, or baked into a warm, sweet bread.
This dish is often made with ramps, which have a short growing season in the spring. Leeks are the perfect autumn alternative.
In North Carolina, turnips are in season from October to December and April to June. They’re known to be an Appalachian comfort food in the winter months.
From Boone to Manteo, restaurants, shops, and tasting rooms are stirring up delicious alternatives that are refreshingly creative.
A network of food hubs helps growers bring more varieties of fresh, locally grown produce to tables across the state.
Cast a line, grab a snack, or shoot the breeze: In a quiet corner of Granville County, locals find peace and community on the water.
