Foy Allen Edelman spent four years visiting every county in North Carolina to collect recipes.

Levi and I have a new chore to do each day around dusk: herd turkeys back into their pasture shelter.

Every autumn, we fall for apples all over again. After a ritual trek to the farmers market for the freshest fruit we start looking for another recipe to make the most of this glorious bounty.

No one food is perfect for everyone. And no one way to get food is perfect for everyone, either.

Dear Amy: I am still upset over the Thanksgiving dinner I hosted last year.

Soup is a great way to fill up on low-calorie vegetables and liquid, leaving you satisfied without feeling stuffed.

Each season has its own flavors. Fall and winter are filled with the warming flavors of allspice, ginger and nutmeg.

The obvious needed accompaniment to the New York Times' story on "100 Things Servers Should Never...

On Dining

Well-seasoned lamb chops are a weeknight kitchen dream.

~ Great Charlotte food

For tried and true dishes, browse the collection of Observer-tested recipes from Food Editor Kathleen Purvis and other trusted publications. Or you can search recipes submitted from readers around the region.

The old saw is that if a wine scores over 90 points, you can't find it, and if a wine scores below 90 points, you can't sell it.