Every Southern cook should have an entry for collards in his or her recipe box.
A sweet-and-savory spread for all occasions. (Hint: We like to add a dollop to baguette-and-brie appetizers.)
If you’re craving barbecue but can’t have a full-on pig pickin’, pull out your slow cooker. We can help.
This fall, use those stockpiled apples from the pick-your-own orchard to make applesauce, a perfect complement to sweet potato latkes, delectable no matter the season.
A well-traveled chef found a home in Morganton. Now, he finds a home for all manner of local ingredients on the menu at his restaurant, Wisteria Southern Gastropub.
Always a welcome addition to a meal, cornbread takes a star turn in this dressed-up version of a classic.
Apples, creamy feta, and rosemary: three flavors that were made for each other. Together, they elevate the everyday baked chicken supper.
We just can’t help saying: These portable hand pies are the apple of our eye.
For generations, a pantry full of bright Mason jars has meant good eating. Still does. Now’s the time to collect the flavors of late summer and early fall, and restock the shelves.