In Harnett County, the family-owned Brass Lantern Steak House welcomes locals and travelers along Interstate 95 to toast life’s milestones.
At a beloved comfort-food destination, every one of Lupie Duran’s customers ends up as her friend.
When John and Jan Belleme wanted to make miso soup in the U.S., they searched for a place that matched the climates the soup required. What they found was Rutherfordton.
Stephanie Tyson grew up watching her grandmother cook. Now, she makes her butter bean soup from memory.
At Dashi in Durham, a Japanese tradition gets an Old North State twist.
Fennel gives Papi Queso’s smoky tomato soup a sweetness that’s worth the wait — or the drive.
Matzo ball soup is a traditional dish served during Passover Seder and Rosh Hashana, but it also makes a great everyday meal.
A Neuse River tradition has slowly crept into cast-iron cauldrons across eastern North Carolina.
Asheville chef John Fleer may not have grown up eating buttermilk soup, but he has perfected the Appalachian taste over the years. Learn his recipe for the dish.