Lamb is a traditional dish at many Easter, Passover, and other springtime celebrations. This main course looks — and tastes — worthy of a special occasion.
This loaded quiche recipe takes some preparation — but it is well worth the wait. The red pepper flakes in the handmade crust give this breakfast casserole an extra kick.
When a national brewery set up shop in the proudly independent enclave of West Asheville, it went all out to fit in. Now, neighbors are reconsidering the meaning of a word they thought they understood: local.
Hot coffee, fresh bread, and friendly faces make this Watauga County bakery a community staple for local residents and Appalachian State students alike.
A love for the land that has belonged to his family for generations brought Dan Smith back to Wagram, where he and his wife make sweet muscadine wine.
For more than two decades, hungry folks from Wilson and beyond have started their day with a hearty breakfast from the drive-through at Flo’s Kitchen.
Try this flavorful dish with roasted brussels sprouts and apples (trust us) for an easy weeknight supper. The glaze also pairs well with poultry.
A slice of this nutty, slightly-sweet bread pairs just as well with butter and jam (or molasses butter!) as it does with melted cheese.
With these warmly-spiced cookies, you have the option of eating them on their own or turning them into decadent cookie sandwiches with fluffy, sweet filling.