Food & Flavors
Recent Stories
Fred and Jill Sauceman
Tasting Tennessee in France: A Salad Dressing Comes Full Circle
Well, the exquisite concoction did originate in France, but Fred and Jill Sauceman knew it first from an East Tennessee friend. more
Fred & Jill Sauceman
A Tribute to Deviled Eggs
Both the eggs and the dishes that cradle this Appalachian specialty are worthy of celebration. more
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. more
Remembering the Rituals of Homemade Ice Cream
The memories of childhood ice cream-making live in our hearts and souls. more
The Chipburger: An Edible Reminder of a Town’s History
“One of the finest sandwiches of the South” lives on as a son presents his take on an East Tennessee favorite. more
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. more
Hot Biscuits, Country Ham and Community
Not just any breakfast...one that has been in the making for more than 75 years. more
Tourism Partnership of Surry County
Wait, Sonkers?
Tracking down a dessert unique to one North Carolina county. more
Ginny Neil
From the Issue: Grape Pie
See Ginny Neil's recipe for Grape Pie, taken from her March/April "Grape Joy" article. more
Blue Cheese Revival, Honest Deviled Eggs, and More in Upcountry South Carolina
The flavors of barbecue, blue cheese, historic hot dogs and honest deviled eggs are calling. more
A Western North Carolina Fabulous Food Foray
Our intrepid dining writer brings the flavor and flavors a few of the best and quirkiest. more
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. more