Local pheasant served with rutabaga puree, shredded kale and pickled peaches was so delicious I was loath to leave the table.

The late chef and cookbook author Edna Lewis changed the face of Southern cuisine.

In the rest of the country, brunch falls between eleven and two. But when you're in Scott Peacock's hands, you'll want to clear the whole day for a languorous taste of tradition....

Way too often, when talk turns to America’s citadels of edible and drinkable achievement, Louisville gets elbowed aside.

"Never throw away your old tapes," said Davia Nelson, who with Nikki Silva comprises NPR's Kitchen Sisters.

There are many different gumbo recipes, all taking advantage of local ingredients and served with rice. This one is a heady, fragrant slurry thick with seafood.

"There is a dish that originated in Charleston called Hoppin’ John," Edna Lewis writes in In Pursuit of Flavor, "which we had never heard of in Virginia."

This shrimp’s gentle preparation yields an utterly soothing broth that tastes just right first thing in the morning.