Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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[caption id="attachment_147109" align="aligncenter" width="1140"] Credit Enabled[/caption]   No. 11: Spinach & Sausage Bread Pudding RECIPE BY LYNN WELLS Bread pudding doesn’t always have to be sweet. This savory version is

Food

Rosemary and Goat Cheese Strata

[caption id="attachment_147109" align="aligncenter" width="1140"] Credit Enabled[/caption]   No. 11: Spinach & Sausage Bread Pudding RECIPE BY LYNN WELLS Bread pudding doesn’t always have to be sweet. This savory version is

Recipes

11 Our State Recipes You Loved in May

From honeysuckle sorbet to classic chicken salad, readers welcomed spring with these Southern favorites.

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Picnic penne pasta salad, cheesy stratta, and Greek salad-stuffed pitas

Casserole dish of spinach and sausage bread pudding

photograph by Matt Hulsman

 

No. 11: Spinach & Sausage Bread Pudding

RECIPE BY LYNN WELLS

Bread pudding doesn’t always have to be sweet. This savory version is brimming with Gruyère cheese, eggs, and breakfast sausage.

MAKE IT

 

Tomato and ricotta frittata

photograph by Mary Cowx

 

No. 10: Tomato & Ricotta Frittata

RECIPE BY MARY COWX

Treat your brunch guests to a frittata that is bursting with color and flavor.

MAKE IT

 

Slices of Greek Spinach pie

photograph by KarpenkovDenis/iStock/Getty Images Plus

 

No. 9: Greek Spinach Pie

RECIPE BY SHIRLEIGH MOOG

Baked in flaky layers of filo pastry, this savory spinach pie makes for a fun appetizer or comforting main dish.

MAKE IT

 

Bowl of chicken salad

photograph by Matt Hulsman

 

No. 8: Chicken Salad

RECIPE BY COMMUNITY COOKBOOK SERIES

Sometimes the best approach is the simplest one.

MAKE IT

 

Slice of vegetable strata on a plate

photograph by Matt Hulsman

 

No. 7: Hearty Vegetable Strata

RECIPE BY LYNN WELLS

This hearty vegetable strata is filled with squash, bell peppers, mushrooms, spinach — and cheese.

MAKE IT

 

Cucumber salad stuffed pitas

photograph by Matt Hulsman

 

No. 6: Cucumber Salad Pitas

RECIPE BY LYNN WELLS

Pack your pita with cooling cucumber, bell peppers, and cherry tomatoes to put refreshing Greek salad flavors in handheld form.

MAKE IT

 

Baking tray of cinnamon rolls

photograph by Matt Hulsman

 

No. 5: Sweet Cinnamon Biscuits

RECIPE BY COMMUNITY COOKBOOK SERIES

These cinnamon biscuits add a touch of sweetness to breakfast.

MAKE IT

 

Making honeysuckle sorbet in an ice cream maker

photograph by Anna Routh Barzin

 

No. 4: Honeysuckle Sorbet

RECIPE BY BILL SMITH

Chef Bill Smith’s wildly popular honeysuckle sorbet garnered a cult following each spring at Crook’s Corner in Chapel Hill. Now, you can make it for yourself.

MAKE IT

 

Bowl of penne pasta salad

photograph by Matt Hulsman

 

No. 3: Picnic Penne Pasta Salad

RECIPE BY LYNN WELLS

As its name suggests, this pasta salad is best enjoyed outside, in the sunshine, with friends.

MAKE IT

 

Bowl of pimento cheese

photograph by Matt Hulsman

 

No. 2: Easy Pimento Cheese

RECIPE BY LYNN WELLS

A simple recipe with a spicy surprise: Winston-Salem’s own Texas Pete.

MAKE IT

 

Atlantic Beach Pie

photograph by Tim Robison

 

No. 1: Atlantic Beach Pie

RECIPE BY CROOK’S CORNER

A recipe created “almost by accident” turns into a sensation.

MAKE IT

 

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This story was published on May 23, 2024

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.