Fall in love with this hearty, roasted-and-toasted side dish.
Coat caramelized squash with a sweet, spiced maple glaze and bake until bubbly.
This colorful cabbage salad has plenty of crunch thanks to carrots, apples, and walnuts.
This flavorful, no-fuss fall side will become a new family favorite.
These recipes do more than play second fiddle to the turkey: Prepare them with North Carolina-grown ingredients like squash, apples, and sausage for a holiday spread that sings.
Give thanks for pie! Creamy chocolate walnut; sweet potato covered in a buttery, crunchy topping; classic, custardy pumpkin — these favorites are fit for a feast.
Served warm in a mug or cold and bubbly in a glass, the sweet-tart taste of hard and soft ciders is one of our favorite parts of fall.
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.
In Burke County, three generations have been bringing together the community and serving up fried seafood at their old-school fish camp for almost 50 years.
For more than 60 years before it closed, the first restaurant on the Blue Ridge Parkway was a beloved stop for hungry motorists, weary hikers, and local families. Now, The Bluffs is dishing up fried chicken and cathead biscuits once again.
Onion gravy and a cast-iron skillet turn pork raised in the Piedmont into a mountain meal.
Sweet, melted sorghum butter is irresistible on piping-hot skillet cornbread.
In this Appalachian recipe, fresh lettuce is tossed with hot bacon grease, vinegar, and green onions, causing the lettuce to wilt and “killing” it.
