Mountain Cooking Goes Global at These Appalachian Restaurants

Anyone looking for an escape right about now? Yeah, us too. I invite you to dive into food writer Johnny Motley’s beautifully written feature, which is part travel diary-part peek into the modern Appalachian pantry. He takes us through North Carolina, encountering local ingredients from ramps and sorghum molasses to creamer peas and pawpaws. He talks to chefs...