Like grits, greens and biscuits, gravy is a Southern staple born out of necessity, of making the best out of very little.

I didn’t grow up eating at Cracker Barrel, but after tasting both the fall and winter menus last year, I definitely get the ...

It's prime season right now for muskrat eating. A restaurant in Ellendale has muskrat dinners and a Port Penn eatery will ...

New Haven-style pizza — called apizza there — is unique for its charred thin crust cooked in a coal-fired oven. One of the ...

Alongside poke bowls and the sport of surfing, the plate lunch has become one of the hallmarks of the fiftieth state. To ...

For overall eats, New Jersey is tough to beat. No other state tops us for dining depth and diversity. Saveur magazine calls N.J. the most edible state and the “unsung hero” of American eats, “with a ...

Nearly every culture has its own take on fried chicken, including both America and South Korea, so what sets these two ...

Tamarind chutney: sweet/sour, reddish-brown dipping sauce for breads (naan ... in which slowly simmered curried chickpeas bob about in a zesty tomato-onion gravy with fresh cilantro and red onion, ...

The menu at Barre Country Diner is a love letter to breakfast classics, with a few twists that keep things interesting. It’s ...

Red vinyl booths and chrome-edged tables gleam under the warm glow of vintage-style lighting, creating an atmosphere that’s ...