Restaurant
Pisgah Fish Camp
There’s more than one way to measure this fish camp tale: two generations, four siblings, 51 years, and nine million hush puppies.
Sheri Castle
Restaurant
Postal Fish Company
The owners of Postal Fish Company delight in introducing Pittsboro diners to lesser-known (but mighty tasty) fish from North Carolina waters. The result is a sustainable menu that changes with the tides.
Features
Passing the Plate with Chef John Fleer
For Chef John Fleer, a modern Sunday supper with family and friends is never on a Sunday. That’s when he’s cooking for customers. But the day itself isn’t the point: It’s the talk around the table that really feeds us.
Eats
13 of Our Favorite Sundae Drives
Are you an ice cream purist, perfectly pleased with classic chocolate or vanilla? Or an adventurer, always on the hunt for new flavors? Our summertime bucket list of 13 sweet spots — a scooper’s dozen! — has something for everyone.
Features
Ode to a German Johnson
Slice ’em! Stack ’em! Eat ’em like an apple! North Carolina’s quintessential tomato is the pick of the season.
Home & Garden
Merry Elegance
Christmas 1923 was Katharine Reynolds’s last at Reynolda House. The holiday was a private time for this family of public prominence, yet through menu cards and mementos archived at the estate, we glimpse a time of splendid celebration and one woman’s generous spirit.
Eats
Best Dressed
In the meat-and-12 feast that is Thanksgiving, one side dish reigns supreme: dressing. On North Carolina tables, the savory staple is a tribute to regional ingredients and traditions. We’re grateful for every last bite — just don’t call it stuffing.
Restaurant
Beyond the Valley
In Sapphire, a majestic box canyon — the largest one east of the Mississippi — provides a feast for the eyes, and the first taste of Canyon Kitchen’s seasonal, sensory experience.
Recipes
Calabash Shrimp
You don’t have to go to the beach for a plate of piping hot shrimp and hush puppies.
