The height of fine (outdoor) dining: threading an entire meal onto sticks and dangling it over the flames.
Calabash Shrimp
Calabash-style means perfectly fried seafood with a light, crisp, ethereal battered crust.
A Recipe Box Holds the Kitchen’s Riches
You don’t need a treasure map to find the most valuable item in any home cook’s kitchen. Just look for the family recipe box — a link to loved ones, and a peek into the past.
12 Recipes Every North Carolinian Should Know How to Make
By showing us why these specific foods in these specific places are special, this delicious dozen reveals something wonderful about North Carolina foodways and proclivities.
Carolina Dogs
North Carolinians love a Carolina dog “all the way” — topped with chili, slaw, onions, and mustard. Nothing more, and nothing less.
Banana Pudding
A Southern interpretation of an English trifle, banana pudding knows no season, only devotion.
Fish Muddle
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.
