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Each with its own culinary tradition

North Carolina

Sorghum farmers become accidental artisans

On a recent Saturday morning, Danny Ray Townsend stood stirring a pan of sorghum over a hot hickory wood fire. The breeze came only now and then, wafting through the shed and carrying the syrup’s grassy scent to the crowds gathered around the mule-powered mill. “We’ve got little spoons and we give a hot sampling …

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Slide Show: What I ate on my summer vacation

We take our work seriously. So, wherever we were this summer, we ate. A lot.  Bonny Wolf was in Maine. Carol Guensburg was all over the place — in Wisconsin, North Carolina, Indiana, Kentucky and Texas. Michele Kayal went to Connecticut, Vermont and New Hampshire, and Domenica Marchetti did her eating in Michigan and Connecticut. …

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Community Kitchen: Grandmother Hazel’s tomato pudding

My grandmother, Hazel, was a standout Southern cook. She was famous in Rocky Mount, N.C., for making the best, fluffiest yeast-risen rolls. She and her friends would gather once a week to make them, and the proofing gave them time to talk and share. A Virginia native, she was much taller than my Gullah grandfather. …

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Slideshow: Old Salem Cobblestone Farmers Market

Winston-Salem’s Cobblestone Market last year expanded to open a market in historic Old Salem where seasonal produce has been a tradition for a couple of centuries. Shortly after the new market opened, it was named one of the country’s best markets by U.S. News & World Report. You can have your own slideshow. Just send …

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Moravian ‘lovefeast’ heralds Easter

In the run-up to Easter Sunday, Camille McDowell has been reviewing her shopping list, verifying ranks of volunteers, and generally trying to head off bedlam at a massive church breakfast beginning late Saturday night in Winston-Salem, N.C. “We’ll feed close to a thousand people in varying shifts,” says McDowell, groaning in mock dread at the …

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