San Francisco has cioppino. Provence has bouillabaisse. Southerners, particularly in North Carolina, have muddle. It’s our classic Southern fish stew made from the catch of the day.
Crook’s Corner Shrimp & Grits
Perhaps no version of this Southern classic is more renowned than the one that the late Bill Neal created for Crook’s Corner.
Strawberry Sonker with Dip
Sonker is the signature dish of Surry County. This large, juicy cobbler can be made with almost any fruit, and even sweet potatoes.
Good Grits Are The Unsung Hero of Southern Cooking
They may serve as a culinary sidekick rather than the star of the show, but make no mistake: Grits are the canvas on which a good meal is painted.
Peanut Butter Buckeyes
A staple in holiday goodie bags, these candies get their names because they resemble the buckeye nuts that fall from trees.
Remembering the Homemade Candy of Christmases Past
Homemade Christmas candy was once as much a part of holiday cooking as the turkey. From Mamie Eisenhower's Fudge to Saltine Cracker Toffee, we remember.
Soft Caramels
Cut these bite-size candies into small squares or logs and twist them up in waxed paper, Tootsie Roll-style. Granted, “soft” is a relative term when describing caramels; these are firm and decidedly chewy.
Ocracoke Fig Preserves Cake with Buttermilk Glaze
Most bakers use the type of jam or preserve that is most plentiful in that place. So it stands to reason that along the Outer Banks, that is going to be fig preserves.
Muscadine Wine Cake
Smart bakers also pour a little fruit of the vine into the popular muscadine cake.
