If you’ve never tried baking with zucchini before, we highly recommend it — it keeps these warm, spiced, and nutty bars especially moist and gives them a hearty texture. Plus, the addition of zucchini is bound to make you feel less guilty about having more than one.
Southern hospitality paired with classic Italian dishes: A former basketball player’s game plan for helping revitalize downtown Clinton has been a victory.
These fritters aren’t exclusive to summer — they are delicious with fresh squash from your local farmers market, but can be made year-round with squash from the grocery store. And trust us, you will want to make these year-round.
Using zucchini as a vessel for spicy sausage and melted cheese might be the best way to eat your vegetables this fall, and the recipe couldn’t be easier.
There’s something about grilled chicken with barbecue sauce that screams summer. This scratch-made sauce is easy to whip up, and tastes as good as — if not better than — your favorite store-bought brand.
This classic recipe takes fresh summer squash and a few simple ingredients and turns them into the ultimate comfort food. We dare you to not have seconds.
The Chef’s Farmer’s Old North Shrub won first place in the Food & Drink category of Our State’s 2017 Made in NC Awards.
Lynn’s mother often made this comforting dish for her as a child, and today, it still tastes like home.
Whip up a batch of your favorite biscuits and enjoy this hearty, savory gravy at any time of day.