Fred Sauceman

North Georgia: Dining Destination

Our dining writer, just back from his time away, makes some delightful discoveries in an area he’d never visited before. more »

Jan 7, 2015 10:38 AM Features

Sunburst Celebrates Caviar

The Jennings-Eason family of Canton, N.C., originally began farming trout to feed mink. Nowadays they feed us. more »

Jul 1, 2013 12:00 AM Features

The Tuckahoe has been open for 30 years.

Larry Smith, ETSU

Hornet Dogs at the Tuckahoe

The sense of family, place and kinship is such that if the owners don’t know you when you walk in, “we’ll investigate until we do.” more »

May 1, 2013 12:00 AM Magazine

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 12:00 AM Food & Flavors

Tupelo Honey’s Southern twists on classic dishes such as Saltimbocca make for dining excellence.

Tim Barnwell

Blue Ridge Parkway Foodie Tour, Part 4

We kick off this last installment of our four-part Blue Ridge Parkway-counties Foodie Tour with a visit to the popular Tupelo Honey Cafe in Asheville, N.C. The offerings as we head south from Buncombe County are equally as enticing, tasty, unique... more »

Aug 1, 2012 12:00 AM Food & Flavors

Blue Ridge Parkway Foodie Tour, Part 3

The northern miles of the North Carolina section of the Blue Ridge Parkway pass through 11 counties, where the food offerings are steeped in traditions as rich and varied as the mountains themselves. more »

May 23, 2012 12:00 AM Food & Flavors

The tradition of peanut soup at Hotel Roanoke goes back to 1940.

David Hungate

Blue Ridge Parkway Foodie Tour, Part 2

The southern-most miles of the Virginia section of the Blue Ridge Parkway provide a wide array of must-tastes. more »

Apr 5, 2012 12:00 AM Food & Flavors

The filet mignon at Amherst, Va.’s Briar Patch is served with a Cabernet mushroom sauce.

Photo by David Hungate.

Blue Ridge Parkway Foodie Tour, Part 1

It’s a food lover’s dream come true: Don’t just start south on the 469-mile Blue Ridge Parkway more »

Jan 31, 2012 12:00 AM Food & Flavors

Photo by David Hungate

The Divine Secrets of Syrup and Sugar

It’s a Christmas tradition born from the simplest of ingredients. more »

Nov 1, 2011 12:00 AM Food & Flavors

Banana croquettes. Photo by David Hungate.

David Hungate

Banana Croquettes in the Bluegrass State

Whether you roll it in peanuts or corn flakes, serve it atop a bed of lettuce or upright with a cherry on top,“banana salad” is one tasty treat. more »

Aug 18, 2011 12:00 AM Food & Flavors

Piedmont Distillers Introduces Fruity Moonshine

Flavors include cherry, strawberry and apple pie – a favorite with the ladies, according to NASCAR legend Junior Johnson. more »

Jul 1, 2011 12:00 AM Food & Flavors

Beaten Biscuits

The adjectives most commonly applied to biscuits today are “fluffy” and “light.” But “filling” and “long-lasting” were once the criteria for a good biscuit. more »

Apr 18, 2011 12:00 AM Food & Flavors

Tasty Southern Treasures

In tribute to the great American spiral-bound tradition comes "The Southern Foodways Alliance Community Cookbook," published by the University of Georgia Press in partnership with the SFA, headquartered on the campus of the University of Mississippi. more »

Dec 18, 2010 12:00 AM Food & Flavors

Immortality in Ground Beef

Dude’s Drive-In thrives despite big chain competition thanks to red hot dogs, a high school chili recipe and friendly curb-side service that keeps customers coming back for more. more »

Sep 1, 2010 12:00 AM Virginia

Mother Nature in a Jug

Sorghum, a staple sweetener in Civil War-era America, has been around for a lot longer than that. more »

Nov 1, 2009 12:00 AM Food & Flavors

Holy Smoke

It’s hot and miserable in the summer and freezing in the winter. It’s greasy and dirty all the time, and you’ve got ashes and soot all over you.” Such is the life of the barbecue pitmaster, in the words of Keith Allen, owner of Allen & Son Restaurant more »

Mar 1, 2009 12:00 AM Book Reviews