Food writer Jonathan Ammons let’s us in on his favorite dish du jour.
Chicken and dumplings at Smoky Park Supper Club: It’s an appetizer you can make a meal of. In the eastern parts of North Carolina, folks tend to cut their dumplings into thin strips that resemble puffy lasagna noodles. But out here in the west, we do what is called drop dumplings. They look like little balls of pillowy goodness, and that’s just what they are, served in a nice, thick broth with shredded chicken, veggies, mushrooms and a seasoning of herbs — just like grandma used to make! — Jonathan Ammons