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Some cans of turnip greens and mixed greens sold at Harris Teeter and Food Lion stores in the Carolinas are part of a voluntarily recall because of questions about the safety of the seals.

A couple of new cookbooks inspire home cooks to cook their food over wood.

If your name is Jim (or James) Beam, you’re invited to Clermont, Ky., on Sept. 18 for the 150th anniversary of the Jim Beam distillery. If that’s you, send an email to BeamBirthday@jsha.com to reserve a spot.

Add a little sugar and acid to keep peaches from turning brown in the freezer.

I was talking to a friend recently about fast meals and she seemed surprised by one of my favorite tips: Tortillas.

This recipe is about trust.

A Southern California hot sauce plant that came under fire for its spicy odors is throwing open its doors to the public, offering a whiff of excitement and perhaps a breath of fresh air in its relations with its neighbors.

It started in a field of corn on a farm near Concord. It ended with a hungry family in Charlotte.

More than 20 breweries are involved in an effort to create a statewide colloboration beer with all local ingredients.

On my last morning visiting a friend in the New York City area, she went and got a sack of bagels from her favorite bagel shop. They were warm and chewy – pretty much the proverbial bagel the Big Apple is suppose to be famous for. A few weeks after returning home, I got to wondering if I could get a similar experience in Charlotte – a city more knowledgeable about biscuits than bagels. Turns out, I can.

Have you checked your cabinets – and your spice rack, and the beer in your refrigerator? With three national food recalls going on, we thought it might help to round up all in the information in one place:

A unit of Hain Celestial Group Inc. is recalling some peanut and almond butter because of possible salmonella contamination.

An unexpected fig crop after harsh winter weather means there are plenty to eat fresh or make into preserves and desserts.

Here is a light, vegetarian summer supper that will keep your kitchen cool – no need to turn on the oven – and requires very little cleanup.

Eating anything from a packet of foil off the grill brings back fond memories of camping with my grandpa Ted. We made everything from trout fresh out of the stream to a tortilla chip version of Frito Pie with a can of bonfire-hot canned chili.

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