Yield: 6 servings. 6 ripe peaches (about 2½ pounds), peeled, halved, pitted, and cut into small chunks 2 medium cucumbers, peeled, seeded, and cut into small chunks 1 yellow bell
Peach & Cucumber Gazpacho
Celebrate peaches in all their summer glory with this refreshing gazpacho.
Potato & Butter Bean Salad
Take advantage of creamy, in-season butter beans to make this summer side.
Charred Okra
Grab your cast-iron skillet for this slightly smoky variation of an in-season favorite.
Photo Essay: Cheese Please!
Cheesemaking is part art, part science, and wholly an expression of place. Meet the people — and the cows, goats, and buffalo — who are working magic to turn milk into a sliceable, meltable, totally irresistible taste of home.
Tomato & Herb Tarts
Summer tomatoes don’t need much dressing up, but we’ll never say no to goat cheese and fresh basil.
The Taste of Summer: Bill Smith’s Simple Tomato Sandwich
The chef behind Crook’s Corner in Chapel Hill shows us how a simple summer sandwich can contain multitudes.
The North Carolina Winery Guide: Six Places to Wine and Dine
The only thing that can elevate the experience of sipping a glass of wine while overlooking a vineyard? A gourmet meal prepared by a North Carolina chef.
16 North Carolina Wine & Cheese Pairings We Love
A simple guide to a taste of our state, straight from the experts.
Grilled Beef & Bacon Burgers
Fresh off the grill — and guess what? There’s diced bacon in the patty.
