Food & Flavors

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

There’s a bit of a revolution going on in these mountains – led not by soldiers but by adventurous brewers who are combining flavors to create beers with nuances as many, varied and subtle as in the best wines. Come on along as we sample just a few.

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.

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

Did you love the tasty Spring Sauté recipe from Ginny Neal's story in our March/April issue? If so here are three more recipes you're sure to enjoy!