RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Upgrade your brunch menu with this baked French toast recipe containing crunchy corn flakes and a blueberry topping.
RECIPE BY WENDY PERRY | PHOTOGRAPH BY MATT HULSMAN
With the help of a muffin tin, these cheese-stuffed biscuits couldn’t be easier.
RECIPE BY DINNER ON THE GROUNDS | PHOTOGRAPH BY MATT HULSMAN
These pancakes are sure to satisfy.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Your favorite breakfast foods, together in one bite-size package.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
This sweet, nutty coffee cake is as good for breakfast as it is for dessert, and couldn’t be easier to make.
RECIPE BY TUPELO HONEY | PHOTOGRAPH BY MATT HULSMAN
Try some sweet fruit preserves with these soft buttermilk biscuits.
RECIPE BY COMMUNITY COOKBOOK SERIES | PHOTOGRAPH BY MATT HULSMAN
Your company may never leave once you impress them with this decadent dish.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
This just-sweet-enough pastry is a little like a spiced yeast roll.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
There’s no wake-up call quite like a slice of this hearty, cheesy quiche.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Enjoy this baked breakfast dish that brings comfort, coziness, and classic Southern flavors on the coldest winter mornings.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
A classic dessert, repackaged for breakfast.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
This recipe combines two of our Southern favorites — collard greens and country ham — in a delicious breakfast dish.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
You won’t want to go back to the store-bought variety.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Add raisins and walnuts for a little extra oomph.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
A Southern favorite receives a new spin in this baked casserole recipe sure to please your family.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Leftover pot roast turns unabashedly decadent in this dish, which is a favorite chef’s special at Foster’s Market in Durham.
RECIPE BY MARY COWX | PHOTOGRAPH BY MARY COWX
Treat your brunch guests to a frittata that is bursting with color and flavor.
RECIPE BY MARY COWX | PHOTOGRAPH BY MARY COWX
You’ll never want to make coffee cake without blueberries again.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Country ham’s salty twang pairs perfectly with these slightly sweet biscuits.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
These cranberry scones are a delicious addition to any morning.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
A Southern staple, with a seasonal spin.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Assemble this dish tonight to indulge in a gourmet breakfast tomorrow.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Have a very merry morning with these sweetly spiced scones.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
These cheesy, bacon-filled mini muffins make for a perfect breakfast … or afternoon snack.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
We recommend adding North Carolina-grown nuts to this maple-pecan coffee cake — a Christmas morning classic.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Bread pudding doesn’t always have to be sweet. This savory version is brimming with Gruyère cheese, eggs, and breakfast sausage.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Forget the store-bought treat: Spread icing over these warm, homemade tarts and sprinkle with cinnamon sugar to impress children and adults alike.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
This warming bowl of breakfast oats is loaded with flavor and can be made the night before.
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Top off this one-skillet Southern breakfast with cilantro and hot sauce.
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.
