The Edible editors share their latest food adventures and recommendations

From traditional to a modern spin to vegetarian, we've got all our Thanksgiving needs covered.  

Local gifts from jewelry to pottery to chocolate. 

Who says a bird has to be the centerpiece for Thanskgiving. Here are three of our favorite caseroles, each with hearty fall flavors and perfect for serving a crowd. 

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

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...

Inspired by my recent tour of Nelson's Green Brier Distillery, this cake is layered with flavors––pumpkin, cinnamon, white chocolate, and of course the chocolate sauce made with the liqueur named ...

This is the dressing I grew up with, sans the raisins. Friends and family request extra dishes of it every year. 

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.