This new year, we wish you prosperity, good fortune, and, if you’re really lucky, plates full of field peas.
Field Pea Soup With Cornmeal Dumplings
Simmer pillowy dumplings in a pot of field peas and veggies for a soul-warming meal on a cold winter’s eve.
Christmas Oyster Stew & Bacon Bow Crackers
Traditional recipes for oyster stew are often little more than fresh oysters in hot milk. This one gets an upgrade from bacon, vegetables, and seasoning. A handful of bacon-wrapped crackers on the side doesn’t hurt either.
Oyster Season
While the snow-capped Appalachian mountains and the oyster beds along our coast are worlds away, come Christmas, they’re united by the Atlantic’s annual gift.
A Taste of Our State: Gravy
The sizzle in a skillet, the scent of toasting flour, the taste of savory victory: Gravy-making engages the senses to honor the humble glory that Southern cooks find in grease.
Cube Steaks With Milk Gravy
This simple method for dredging and browning thin cuts of meat to create tasty drippings for pan gravy is a classic home cooking technique that also works with thin pork chops and pounded chicken cutlets.
Autumn Apples
In North Carolina, apples fill more than our pastries and pies. They’re forever baked into our family trees and tales.
Apple Custard Cake
Inspired by a recipe from a Parisian cookbook, writer Sheri Castle shares her Southern-style version of a honey-sweetened apple cake.
Cooking With Woodsmoke
You won’t find it listed in a recipe or on the shelves of the grocery store, but for one chef, nothing completes a comforting meal like a whisper of smoke.
