There’s more than one way to measure this fish camp tale: two generations, four siblings, 51 years, and nine million hush puppies.
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.
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.
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.
Slice ’em! Stack ’em! Eat ’em like an apple! North Carolina’s quintessential tomato is the pick of the season.
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.
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.
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.
You don’t have to go to the beach for a plate of piping hot shrimp and hush puppies.