Grandma’s strawberry bread from North Carolina’s 4-H Centennial Cookbook is perfect for the summertime.
From a warehouse that stored roots and herbs, to a store that sold fertilizer, to the present-day restaurant, this building in Todd has always served the community.
The bean-and-bacon soup is legendary. The banana splits are delicious. Although only seven restaurants exist in the state now, whittled from 42 nearly a half-century ago, Mayberry still creates simple traditions for its customers.
A third-generation family business has served Lexington-style barbecue in northern Winston-Salem for more than 60 years.
Take your taste buds back in time with this mahi-mahi recipe pulled from the May 15, 1967 issue of The State magazine.
Chef Keith Rhodes from Wilmington shares this delicious Southern salad recipe.
Whether you come for barbecue or bluegrass music, this shed in Granite Falls is the place to be on Friday and Saturday nights.
The Chocowinity community provides plenty of recipes and inspiration.
For a twist on traditional macaroni and cheese, try this recipe from the Bountiful cookbook that uses Monterey Jack cheese.