Savor Winter: Easy Comfort Recipes for Chilly Nights
STORY BY BAILEY GILLIAM Cold evenings call for something warm, hearty and homemade, a dish that wraps you in comfort with…
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From Scratch: Festive Toffee and Gingerbread Martinis
Story by Alea Wilkins This holiday season, LOCAL Life publisher Lori Goodridge-Cribb comes bearing gifts: two recipes that are sweet, simple and…
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Thanksgiving Food Guide: Savor Every Bite
In this Thanksgiving edition of Local Flavor, we’re celebrating the dishes that make
the holiday more than just a meal. Local chefs, restaurants and home cooks are sharing their most treasured sides, secret family recipes and creative twists on the classics. -
Flavor Fix: Spice Up Your Stuffing
Spicing or stuffing, no matter what you
call it, there are so many options to spice it up. If you’re stuck in a stuffing rut, here are a few ideas from local pros. -
From Scratch: Homestyle Butternut Squash Soup
Celebrate soup season with this classic fall soup is full of warm spices and a secret ingredient blend.
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What’s Fresh In November? Acorn Squash
With its deep green ridges, golden flesh and nutty shape, acorn squash is a quiet hero of fall. Subtly sweet, smooth and endlessly versatile, this cool-weather crop shines in everything from simple roasts to elegant holiday sides
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Recipe: Classic American Goulash
A taste of home When asked to share a vintage recipe, TidePointe executive chef Jessica Spires didn’t have to search far. She…
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Secret Ingredient: Sorghum Syrup
Discover the versatility of sorghum syrup! Use it to sweeten baked goods, glaze meats, enhance beverages, drizzle over breakfast dishes, or create homemade snacks.
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From Scratch: Rustic Apple Galette
Craving something cozy and homemade? This simple apple galette recipe brings all the flavor of apple pie with half the effort—perfect for fall baking.
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What’s fresh in October? Ghost Peppers, Combining Flavor and Fright
Eat like a local. October brings ghost stories, some that may even be edible. The ghost pepper is one of the hottest chili peppers on the planet. Its burn does not just sting; it lingers. Native to Northeast India, this fiery fruit clocks in at over one million Scoville Heat Units.
