"Mix it until it looks right." ...

There is something almost magnetic about Southern food. It pulls people in, confuses outsiders, and leaves locals with a ...

It’s no great secret that this weekly culinary musing of mine almost always focuses on the regional cuisine that makes our part of the world special. Eat locally and seasonally has been my mantra ...

If you’ve ever spent time in a Southern kitchen, you know that pulling a meal together is an event itself. There might be splattered recipe cards, spiral-bound cookbooks, cans of leftover bacon grease ...

If you've ever sat down to a Southern meal and loaded up your plate with sides, you're in good company. In Southern cooking, ...

Red-eye gravy is probably the most talked about, yet least eaten Southern gravy. We need to fix that second part. To be fair, it’s not really gravy in the traditional sense. It;s more like a bracing ...

We tend to hold dearly onto every little tipple of cooking wisdom that came out of our mother's and grandmother's kitchen—whether it’s how to perfectly fry up chicken, crimp a pie crust, or make a ...

Add Yahoo as a preferred source to see more of our stories on Google. Raw corn cobs - Istetiana/Getty Images How someone likes their corn prepared can say a lot about where they grew up. If the only ...

Nathalie Dupree, a queen in Southern cooking, an author of numerous acclaimed cookbooks and a culinary instructor to generations of cooks and chefs, died Monday in Raleigh at age 85. Among the country ...