Features
Bertie County’s Secret Dish: Tomato Pudding
Call it a pudding if you like, but it’s more like a cobbler. Though neither word quite describes the sweet-and-savory tomato recipe that has long been a local specialty.
Kathleen Purvis
Eats
5 Serious North Carolina Pizza Joints
Artisan pizza, with its thin crust and cheese that tastes of the woodsmoke in which it was baked, outshines its boxed-and-ready cousins. These five restaurants deliver the traditional Italian version with North Carolina ingredients.
Central
A Wood-Fired Pizza Revolution
A taste of Naples has come to Winston-Salem. At Peyton Smith’s restaurant, the humble, cheesy pie you think you know is transformed into something you’ll never forget.
Eats
Bundles of Love
For a Venezuelan family in Charlotte, Christmas cooking goes on all month, and then some. But one special tamale-making ritual really brings home the holiday.
Central
The Great Punch Comeback
A new generation has discovered the festive wonders of Grandma’s punch bowl. And holiday spirits have never been brighter.
Features
Two Churches, One Table
Thanksgiving has always been about coming together. For a pair of churches in Wilmington, this year’s holiday menu is inspired by a new cookbook that connects two communities: one historically black, and the other predominantly white.
Central
Southern Soul of Charlotte: A Mill Town On The Menu
The restaurant Haberdish, in the heart of Charlotte’s hip arts district, doesn’t just give a passing nod to NoDa’s industrial past. It embraces it with touches big and small.
Features
The Queen of Spruce Pine
This enterprising young woman with strong convictions has created a down-home market marvel through her farm and food.
Recipes
The Baker’s Basics: Filling For All
For pies and people alike, what’s on the inside matters most. With enough ingenuity and imagination, any pie — from humble to haughty — is a welcome treat.