photograph by Matt Hulsman
RECIPE BY COMMUNITY COOKBOOK SERIES
Loaded with shredded chicken, onion, and celery, this Moravian-inspired recipe makes a delicious and hearty meal — and it comes together in a cinch with the help of premade pie crusts.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Turn leftover sweet potato casserole into crispy fritters. These puffs work as an appetizer, or you can drizzle them with honey and a sprinkle of brown sugar for a bite-size dessert.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Cheesy loaded potatoes meets chicken casserole in this hearty main that you can make for a decadent weeknight dinner or a crowd-pleasing potluck addition. After all, you can never go wrong with cheese, bacon, and potatoes.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Using chopped and halved pecans distributes the nuts evenly throughout this twist on a classic Southern pie, promising plenty of crunch in every bite.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Warm up with our baked spaghetti dish that combines pasta, four types of cheese, and tomato sauce into one melty medley.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
This dessert version of the beloved Thanksgiving side boasts a buttery, pecan streusel topping but swaps out the casserole dish for your favorite pie plate.
photograph by Dhanraj Emanuel
RECIPE BY ANNA GRACE THRAILKILL
Whether you know them as Mexican wedding cookies or Russian tea cakes, our recipe comes straight from a Southern grandma and calls for a double-coating of powdered sugar.
photograph by Charlotte & Johnny Autry
RECIPE BY SHERI CASTLE
Flaky, sweet-and-salty biscuits work perfectly for a delicious breakfast on-the-go.
photograph by Tim Robison
RECIPE BY JIM BARKLEY
Using both buttermilk and mayonnaise in this skillet cornbread results in a light texture and tangy flavor that pairs perfectly with vegetarian chili.
photograph by Tim Robison
RECIPE BY CROOK’S CORNER
This citrus custard pie, topped with a dollop of whipped cream and baked over crushed saltines, won hearts around the country after North Carolina Chef Bill Smith revived its popularity. Even in cooler months, it’s a welcome addition to the dessert table.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Cocoa, butter, eggs, sugar, and a few other staple ingredients are all you need to whip up this chocolaty counterpart to the quintessential chess pie.
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
