Follow the Smoke

How do you turn a cozy oyster feast at an Orange County homestead into an annual rollicking festival? Just add a little music, a lot of barbecue, and a bunch of friends you haven’t met yet.


Shucking 101

Lin Peterson, co-owner of Raleigh based Locals Seafood and an expert on the art of shucking oysters, demonstrates two different ways to open and enjoy these tasty mollusks.


Stuffed Acorn Squash

Fill these acorn squashes with a sausage stuffing for a festive — and delicious — addition to any autumn supper.


Maple-Roasted Butternut Squash

A new season calls for new crops of squash. This sweet, simple side dish is the perfect way to start the transition on your table.


High Country Bounty Hunter

Chef Andy Long puts Appalachia on the table (by way of Louisiana), and everyone — from locals to leaf peepers — is eating it up. But it’s the mountain community he’s found and fostered that makes his farmhouse restaurant feel like home.