These Granny Smith apples are wrapped in a buttery dough, baked in a cinnamon-brown sugar syrup, and topped off with vanilla ice cream.
Generations of mountain cooks have made the most of ingredients sourced from their own backyards. Their recipes comfort and sustain us — in western North Carolina and beyond.
From pumpkin biscuits with orange-honey butter to a zesty pumpkin soup, savor the season of spice with these delicious dishes.
Farm-to-table comes full circle at this sunny restaurant in Asheboro.
From a 1951 recipe for watermelon rind pickles to a contemporary chowchow, these preserves are timeless — and delicious.
At SidWill’s in Guilford County, the most important part of cooking — and eating — Southern comfort food is the people you share it with.
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.
Break out your Bundt pan for this ultra-moist cake, which has made Nancy Futrell famous in Denton.
Our state has no lack of incredible barbecue joints to choose from, but you can begin to cover your bases with this tasty tour across the state.
An artist with a taste for brandy has transformed an abandoned building into The Brandy Bar, a space where complex fruit flavors mingle with colorful art.
At a restaurant in Charlotte, the award-winning owner and chef has taken preservation to a whole new level. In his kitchen, nothing — and we mean nothing — gets tossed in the trash.
For 75 years, a Goldsboro bakery has forged a special bond with its customers — one birthday cake, cream pie, cookie, and pastry at a time.
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.
