A Year-Round Guide to Franklin and Nantahala

Biscuits & Country Ham A.B. Vannoy Hams in West Jefferson has used an eight-month slow-cure process — part science, part Mother Nature, they say — for nine decades. The ham

Rosemary and Goat Cheese Strata

Biscuits & Country Ham A.B. Vannoy Hams in West Jefferson has used an eight-month slow-cure process — part science, part Mother Nature, they say — for nine decades. The ham

Biscuits and country ham

11 Timeless North Carolina Food Pairings

Biscuits & Country Ham

A.B. Vannoy Hams in West Jefferson has used an eight-month slow-cure process — part science, part Mother Nature, they say — for nine decades. The ham “takes the salt,” which is mixed with brown sugar and hand-rubbed into the meat. Once sliced and sandwiched between two flaky halves of a scratch-made buttermilk biscuit — well, that’s the cure for just about anything.


Lexington-style barbecue sandwich and eastern-style barbecue sandwich

Lexington-Style: Red slaw tops sandwiches (left) at The Barbecue Center, the oldest barbecue establishment in downtown Lexington that still cooks over pits. Eastern-Style: White Swan Bar-B-Q in Smithfield (right) has been serving customers since 1930. Its white coleslaw complements the pork shoulder and butts traditionally used for eastern-style barbecue. photograph by Tim Robison

Barbecue & Slaw

Eastern- or Lexington-style — we like what we like, right? No matter where allegiances lie, we can all agree that the rich smokiness of ’cue is best balanced by coleslaw. Lexington-style requires its red version, made from a tangy blend of cabbage, vinegar, ketchup, and spices. White slaw traditionally tops eastern-style barbecue sandwiches, adding a creamy mayonnaise-based crunch. Whichever you choose, one thing’s certain: You’re going to need extra napkins.


Cobber topped with ice cream and berries

As the seasons turn across our state, apples or peaches, cherries or berries may make up that hot fruit filling in our own deep-dish pans. photograph by Tim Robison

Cobbler & Ice Cream

Maggie Valley’s Cataloochee Ranch wraps up its Wednesday evening cookouts with a High Country seasonal cobbler, meaning it’s always high time for this baked fruit dish. Plop a big ol’ scoop of homemade ice cream on top for a melty, sweet balance to the tart pucker-pop of ripe berries.


Chicken and dumplings

If it’s Monday in Asheboro, The Dipper is serving up chicken and dumplings. photograph by Tim Robison

Chicken & Dumplings

The sign in front of The Dipper in Asheboro will tell you this classic comfort dish is a specialty. Line up at the counter on Mondays, when thick, savory broth and juicy chunks of chicken enhance the puffy, biscuit-like pillow dumplings in a decidedly Southern take on a hearty chicken soup.


On Wednesdays in Washington, you’ll find chicken pastry on the menu at King Chicken Drive-In. photograph by Tim Robison

Chicken & Pastry

In eastern North Carolina, chicken and pastry — or, more fondly, chicken pastry — is a different take on dough. For this dish, rather than dropping dollops of dough, cooks roll out the flour mixture into thin, wide strips, which are then sliced into diamonds or rectangles. Mixed with tender, shredded chicken, the starchy stew can be found on menus at mainstays like King Chicken Drive-In in Washington and Ruth’s Kitchen in Wilmington.


Plate of livermush and fried eggs

In western North Carolina, livermush — a combination of pork, cornmeal, and spices — is considered as much of a breakfast staple as bacon. photograph by Tim Robison

Livermush & Eggs

“Rise and Shine” at Shelby Cafe in Cleveland County, where the locals know how to order this dish of the same name: eggs sunny-side up with livermush, please. Opened in 1922, the restaurant serves breakfast all day. And while you could sop up your yolks with bacon, bologna, or sausage, when in Shelby, the livermush is a must.


Shrimp and grits

Riffs on the classic shrimp and grits recipe keep it fresh — spices or gravies, tomato cream or cheese, bacon or sausage. photograph by Tim Robison

Shrimp & Grits

While the other Carolina has claims to its origin, when it comes to shrimp and grits, we’re the state that made the dish acclaimed. Credit is due to the late Chef Bill Neal, who, in the mid-1980s, crafted the Low Country specialty for Crook’s Corner in Chapel Hill. At Mozelle’s in Winston-Salem (pictured), cheese grits level up with shrimp, serrano ham, sweet peppers, and a sherry cream sauce.


Mac and cheese from Poole's Diner

A modern diner with reimagined comfort food, Poole’s was named after one of Raleigh’s first restaurants. photograph by Tim Robison

Mac & Cheese

The gooey combo of pasta and cheese satisfies the young, young at heart, and, frankly, everyone. At Poole’s Diner in Raleigh, Chef Ashley Christensen dishes up a best-selling macaroni au gratin, a blend of three bubbly cheeses broiled with a satisfying crust.


Fried fish and hush puppies

Since 1968, Twin Tops Fish Camp in Gastonia has served up fried fish and oblong hush puppies. photograph by Tim Robison

Fried Flounder & Hush Puppies

You know what to expect from a fish camp: a casual setting, a bustling kitchen, and a variety of platters featuring fried catch like flounder. There are sides, too — most likely slaw and some form of potato, whether baked or fried. But ask anyone what they eat first, and they’re bound to say the hush puppies. Typically fried in the same oil as the entrées, these dense cornmeal delicacies steal the show.


Collards and black-eyed peas

Rich in history and abundantly grown, collards and black-eyed peas can be found all across our state. photograph by Tim Robison

Collards & Black-Eyed Peas

Representing money and luck when eaten on New Year’s Day, the year-round Southern pairing of collards and black-eyed peas — likely to be on any meat-and-three menu — brings out the mild and earthy flavors of both. Prosperity may not be guaranteed, but when seasoned with thick-cut bacon, onion, vinegar, or garlic, they make it easy to eat your vegetables.


Cornbread and buttermilk

Cornbread made with stone-ground meal from the Old Mill of Guilford soaks up buttermilk from Homeland Creamery to form a comforting snack sometimes called crumble-in. photograph by Tim Robison

Cornbread & Buttermilk

This bedtime snack — made in a glass, not a bowl — can be a cup of comfort before a long winter’s nap. Never ones to waste, North Carolinians raised on this regional treat crumble the remains of their suppertime cornbread (warmed is even better!), then top it with a few glugs of milk — buttermilk is traditional, but whole milk is a sweet swap.

This story was published on Feb 04, 2025