In North Carolina, there are plenty of fish in the sea — and lakes, rivers, and streams. You don’t need a rod and reel; just visit your local fishmonger and get cookin’.
A whole red snapper brings the wow (without the work).
An orange, lemon, and lime juice marinade gives this fish major flavor.
Summer on a sandwich.
This spinach-and-citrus-stuffed trout is cooked inside an aluminum packet for maximum flavor and tenderness.
A pig pickin’ must have barbecue; that’s a given. But what’s a cookout without an array of tasty sides? We’ve got a few for your table.
Once you try these quick pickles, you may never eat store-bought again.
Slightly tangy, super creamy, and totally delicious.
A cast-iron corn-stick pan will give soft, moist cornbread a crunchy, crispy exterior.