Dining

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Chocolate-Chipotle Mustard Cakes and Buttermilk & Lusty Monk Altar Boy Honey Mustard Ice Cream

Use an Asheville-made mustard in new ways in this dish created by the Got the Be NC Competition Dining Series 2014 Fire on the Rock champion, Chef Michelle Bailey of Season’s at Highland Lake Inn.
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Hursey’s Bar-B-Q

Barbecue is nothing without a pit, sauce, family, and a legend. For the Hurseys, it all began one night about 70 years ago.

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Diamond Dining

This isn’t your usual ballpark fare. It’s a culinary curveball. So toss the peanuts; you don’t need ’em at Five County Stadium near Zebulon.

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Hot Dog Heaven: Jones Cafe

What makes these hot dogs so sublime? The secret’s been passed down generation after generation at Jones Cafe in Clayton.
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Full Moon Oyster Bar

If you seek oysters in Clemmons or Southern Pines, you’ll likely find friends, too.
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The New Southern-Latino Table Cookbook

It’s bold and spicy, and it tells the story of a cookbook author’s life in two cultures.

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Recipes from Beaufort Grocery Company

How an old grocery store and a couple’s special sandwich launched an esteemed restaurant.
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The Inland Seafood Shack

Think a city chef can’t satisfy your craving for coastal seafood? Meet Ricky Moore of Saltbox Seafood Joint in Durham.

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Pitmaster, Mark Little talks with guests at Bibs BBQ in Winston

Bib’s Downtown

Mark Little won’t debate east versus west. He cooks neither style of barbecue. Is this pitmaster igniting a revolution in Winston-Salem?

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Britt’s Donut Shop: 75 Years of Making Doughnuts & Memories

Britt’s Donut Shop has become a mandatory stop for many Carolina Beach visitors. Julie Thomson explores its delicious legacy, fan club, and commemorative book.

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