Bill Smith, Author at Our State

Bill Smith

Smith was the chef at Crook’s Corner in Chapel Hill for nearly three decades until his retirement in 2019. Smith is well known for his food writing — including the New York Times Notable and Food & Wine Best-of-the-Best cookbook Seasoned in the South and the bestselling Savor the South title, Crabs & Oysters.

Restaurants

Nothing Could Be Finer (Than to Dine in Carolina)

To celebrate our favorite destination dining spots in unexpected towns across the state, we asked one of the South’s most renowned chefs, Bill Smith, to trace North Carolina’s fine-dining scene to its earliest roots.

by Bill Smith

Recipes

One Phenomenal Pie: Atlantic Beach Pie

Atlantic Beach Pie was just a vintage recipe until Chef Bill Smith revived its popularity.

by Bill Smith

Restaurants

The Presbyterians Had Layer Cakes … The Catholics Had Kibbe

Award-winning Chef Bill Smith remembers church suppers, and growing up the child of a Presbyterian and a Catholic.

by Bill Smith

Recipes

Corned Ham

This recipe from Crook's Corner chef Bill Smith will please a crowd.

by Bill Smith

Stories from this Author