RECIPE BY OLD BRIDGE COOKBOOK | PHOTOGRAPH BY MATT HULSMAN
Fresh peaches and a handful of other ingredients are all you
need to make this sweet and creamy pie.
RECIPE BY JULIE RUBILEE | PHOTOGRAPH BY JULIE RUBILEE
These hand pies have a cheery cherry filling and
a drizzle of pink Cheerwine glaze on top.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
These portable hand pies are the apple of our eye.
RECIPE BY BLANCHARD | PHOTOGRAPH BY MATT HULSMAN
While some bakers keep their recipes close, Blanchard’s gave this one to customers like they were family.
RECIPE BY SHERI CASTLE | PHOTOGRAPH BY JOEY SEAWELL
The perfect topping for this creamy pie? Coconut, of course!
RECIPE BY EMMA LAPERRUQUE | PHOTOGRAPH BY LISSA GOTWALS
Muscadine grapes shouldn’t be reserved just for wine; in fact,
they make a tasty and delicious pie.
RECIPE BY CAROL MANN | PHOTOGRAPH BY MILLIE HOLLOMAN PHOTOGRAPHY
Turn fresh North Carolina blueberries into a classic dessert.
RECIPE BY SMOKEY SHADOWS LODGE | PHOTOGRAPH BY TIM ROBISON
Pie doesn’t have to be sweet! This locally famous
cheesy tomato pie is perfect for lunch or dinner.
RECIPE BY ELENA BRENDT ROSEMOND-HOEER | PHOTOGRAPH BY ELENA BRENDT ROSEMOND-HOEER
We might all pronounce “pecan” differently, but at least we can agree that pecan pie is one dessert we’ll always save room for.
RECIPE BY MAMA DIP’S | PHOTOGRAPH BY ANNA ROUTH BARZIN
Discover the secret behind Mama Dip’s legendary sweet potato pie.
RECIPE BY USS NORTH CAROLINA | PHOTOGRAPH BY ISTOCK/GMVOZD
A pie recipe big enough to feed an army.
RECIPE BY JARRETT HOUSE | PHOTOGRAPH BY ANNIE’S EATS
This old-school Southern dessert is as humble as it is addictive.
RECIPE BY SHERI CASTLE | PHOTOGRAPH BY BAXTER MILLER
Top this Down East creation with billowy meringue.
RECIPE BY ANGUS BARN | PHOTOGRAPH BY CHARLES HARRIS
This legendary pie has a signature crackly, crusty top.
RECIPE BY CROOK’S CORNER | PHOTOGRAPH BY TIM ROBISON
A recipe created “almost by accident” turned into a sensation.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
