The Edible editors share their latest food adventures and recommendations

As a side for dinner or with eggs for brunch, this dish is Brussles Sprouts at their best.

Local gifts from jewelry to pottery to chocolate. 

This fresh white lasagna celebrates whatever greens are in season. When you blanch or pre-cook your greens, keep in mind that what starts off as a sink full will cook down to a much smaller amount. Th...

The Nelson brothers, Charlie and Andy launch their new whiskey, while celebrating there great great grandmother, Louisa.

This recipe is adapted from Paul Prudhomme's classic. A few time-saving tricks to bring it up to date, with all the guts of his classic gumbo. We make a quick seafood stock with the she...

It seems ridiculous to say, but I believe these are the best cookies I've ever made—and everyone who ate one agreed (Even my son, Sam, who shuns virtually everything I make). The combination of almo...

Part science lab, part bar, part party, this mixology experience in downtown Nashville will have you laughing while learning.

I've never really known how to cook collards the old-fashioned Southern way, nor have I been that fond of them. But when a friend cooked farm fresh collard greens with pancetta, garlic, onion and appl...

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Enjoying fellowship in a whole new way

In addition to greens, squash and sweet potatoes, there's plenty else to find at the farmers markets in the winter.

On October 21, we hosted a fall farm dinner at Katharos Farm, south of Leiper's Fork to celebrate the bounty of Tennessee. Thanks to our many partners and volunteers.