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.
A Taste of Honey
Remember plucking honeysuckle blossoms off the vine for that single drop of nectar? Every spring, diners clamored for a Chapel Hill restaurant’s honeysuckle sorbet, nearly as fleeting as the real thing and every bit as sweet.
One Chef Celebrates the Holidays’ Global Evolution
It’s often said that America is a nation of immigrants. As one North Carolina chef sees it, this means that our holiday celebrations are constantly evolving.
Chef Bill Smith’s Crab Stew with White Bread or Cornmeal Dumplings
Chef Bill Smith offers two variations on an old family crab stew recipe: one served with white bread at the bottom of the bowl and the other with cornmeal dumplings.
A Mess of Memories: Chef Bill Smith’s Crab Stew
When it comes to cooking authentic eastern North Carolina crab stew, a celebrated chef, born and raised in New Bern, looks back to his grandmother’s handwritten recipes.
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.
One Phenomenal Pie: Atlantic Beach Pie
Atlantic Beach Pie was just a vintage recipe until Chef Bill Smith revived its popularity.
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.
Corned Ham
This recipe from Crook's Corner chef Bill Smith will please a crowd.
