Swell Cooking

As a 10-year-old girl, Barbara Swell already had a sense for the meaning of family recipes and the meals they make. A lifetime of collecting and cooking has rendered her a sort of one-woman preservation society for old-fashioned cooking.

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Recent Stories

The build-your-own brunch buffet offers up a range of choices.

Jes Gearing

The Buffet Classic: Peaks of Otter

A blue ridge parkway signature tradition was interrupted for a time but the Sunday and Friday night buffets are back. more »

Apr 20, 2014 by in Food & Flavors

Brett Winter Lemon

Diners and Dives: 4 Delicious Mountain Recipes

Did you love Cara Ellen Modisett's story about Diners and Dives in our November/December 2013 issue? Check out these four delicious recipes! more »

Oct 11, 2013 in Food & Flavors (1 Comments)

Joe Tennis

Mountain Moonshiners - Making "White Lightning" the Legal Way

In the Smoky Mountain Holler, just off the busy streets of Gatlinburg, Tenn., the booze is flowing. This "moonshine" - an un-aged corn whiskey - bears a historic value, in being Tennessee's first legal moonshine distillery. more »

Apr 1, 2013 by in Food & Flavors

25 Gardening Tips Late Winter through Spring (March-June)

As with most any undertaking, you get out of a garden what you put into it. more »

Mar 1, 2013 by in Mountain Garden

Killed lettuce is given much of its distinct taste by well-heated vinegar-sugar dressing.

Katie Larrington

Killed Lettuce: The Taste of Spring

When the lettuce and green onions come in out in the garden, it’s time to add the vinegar and bacon grease. more »

Mar 1, 2013 by in Food & Flavors

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