Favorite Mountain Recipes
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New Book: 70 Years of Northeast Tennesee’s Ridgewood Barbecue
Our food columnist, Fred Sauceman, writes of smoky ham, secret sauce, and blue cheese dressing.
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The Wanna Be Chef: Festive Fruit Dish
We've got the perfect festive treat to keep you cool on July 4th - plus you can put it in super cute Mason jars if you don't have a trifle dish!
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Great Dining Rooms, Great Recipes
These signature mountain restaurants earned that status the only way you can – with signature mountain dishes. here’s how to enjoy them and how to make them.
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Adventure & Ice Cream: The Perfect Match
Among the scores of great ice cream shops in the region, here are just four—each paired with a few suggestions on getting out and about to earn your frozen delight.
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The Wanna Be Chef: Untraditional Birthday Cake
For the hubby’s birthday this year, I surprised him with his favorite…chocolate chip cheesecake.
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College Cook: Mini Apple Pies
The trick to living in a college dorm on a college budget, is exactly how do I replicate a homemade, out of mom’s oven onto the kitchen table in a dorm room?
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Jessica Wright
The Wannabe Chef: Fruity Frozen Yogurt Pops
Want a sweet, healthy treat on a hot summer day that won't take much time to make? Try our fruity yogurt pops!
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Jessica Wright
The Wannabe Chef: Tuscan Soup
Tuscan Soup is perfect for a rainy weekend. Paired with cheesy breadsticks, this soup makes your rainy day blues disappear.
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621studios.com
Harvest Table: How It Became Locavore King for the Region
Barbara Kingsolver's vision comes to full fruition at her husband's restaurant.
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Jessica Wright
The Wannabe Chef: Taco-Stuffed Zucchini Boats
These Taco-Stuffed Zucchini Boats are chock full of veggies, protein and flavorful Mexican spices.
Jessica Wright
The Wannabe Chef: Strawberry Cheescake Cake
The hubby loves cheesecake (so do I!), and I figured it would make for a delicious springtime dessert. I was right. Learn how to make your own strawberry cheesecake cake with our adapted recipe!
Courtesy of Rocky’s
Flavors: From Nashville to Asheville, Rocky’s Hot Chicken Hits it Big
The “zip on the lip” flavors—mild to extra hot—are the products of careful and extensive research.
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
Festive Foods for the Holidays
The authors of our ‘Flavors’ column celebrate the foodiest time of the year with a collection of great tastes and experiences, beginning with ‘a recipe worth the trouble.’
Liz Long
The Lazy Baker: Dark Chocolate Crescent Rolls
The Lazy Baker is back with a new recipe that's sure to please chocolate lovers!
Mother Nature in a Jug
Sorghum, a staple sweetener in Civil War-era America, has been around for a lot longer than that.
Ginny Neil
From the Issue: Grape Pie
See Ginny Neil's recipe for Grape Pie, taken from her March/April "Grape Joy" article.
The Wanna Be Chef: Sweet & Savory Chicken Salad
Jessica gives her recipe for sweet and savory chicken salad - with an extra bit of zingy flavor!
The Wanna Be Chef: Festive Fruit Dish
We've got the perfect festive treat to keep you cool on July 4th - plus you can put it in super cute Mason jars if you don't have a trifle dish!
Could Peas, Pork and Peanuts Be the Keys to a Promising 2021?
These recipes and the rituals associated with them bring hope for prosperity, good luck and longevity.
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.
Wannabe Chef: Dark Chocolate Macaroons
The Wannabe Chef learns to love coconut with her dark chocolate coconut macaroons recipe.
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