Our State’s recipe developer re-creates the dishes she shared with cousins on spring days in Salisbury.
Mom’s Vinegar Pie
This simple pie gets its fruit-like acidity from a splash of apple cider vinegar, and you probably have all the ingredients you need to make it right now.
Aunt Addie’s Squash Casserole
Baked with a crumbly cornbread topping, this decadent squash casserole is a people-pleasing way to use up summer squash.
Cucumber Salad Pitas
Pack your pita with cooling cucumber, bell peppers, and cherry tomatoes to put refreshing Greek salad flavors in handheld form.
Cheerwine Coleslaw
Toss shredded cabbage, carrots, and green onion in a tangy-sweet dressing for this extra-North Carolina version of coleslaw.
How Playdates Shape Our Palates
In the 1960s and ’70s, neighborhood playdates were a chance for one food writer to try new flavors and discover that food with friends tastes a little sweeter.
Buckwheat Blueberry Pancakes
A stack of blueberry pancakes inspires flavors of childhood nostalgia, while the addition of nutty buckwheat flour adds just enough sophistication to make these perfect for a grown-up brunch.
Chicken Salad Party Sandwiches
Go ahead ... layer the potato chips on top of the chicken salad. We won’t tell.
Sunday Slow-Cooker Pot Roast
While we love it on Sundays, tender chunks of beef, aromatic vegetables, and a rich gravy make pot roast a winner any night of the week.
