North Carolinians love food! We hear it with every issue. In 2013, each issue of the magazine featured recipes that came to us from a call for community cookbooks. Because of our love for food, Our State took the magazine’s food section one step further by creating a food blog on our website in 2013 called Our State Eats, which features recipes and food-related stories from guest bloggers.

We’re still gathering cookbooks to highlight. To submit one – along with any stories you’d like to share – mail the cookbook to Our State, P.O. Box 4552, Greensboro, N.C. 27404.

Which of these recipes from our 2013 collection was your favorite? If you didn’t get a chance to try them, which one are you most looking forward to? Click to view and print any recipe. Vote below.

You can also vote for your favorite cover, story, video, recipe, and photo essay of the year. We’ll post the collection of winners to and our Facebook page at the end of December.

Cape Fear Clam Chowder (January)
For those who love a Manhattan-style clam chowder, try Graham’s chowder in Cape Fear … Still Cooking, which is named in honor of the place she first went clamming.
Tailgate Ham Rolls
Tailgate Ham Rolls (April)
As football season nears, these tailgate ham rolls from Queens Royal Receipts are the perfect snack to bring for the big game.
Carolina Crab Cakes
Carolina Crab Cakes (May)
For a taste of the coast, try this crab cake recipe from the Bountiful cookbook.
Grandma's Strawberry Bread
Grandma’s Strawberry Bread (June)
Grandma’s strawberry bread from North Carolina’s 4-H Centennial Cookbook is perfect for the summertime.
Southern Pimento Cheese
Southern Pimento Cheese (August)
Are you looking for the perfect Southern pimento cheese recipe? Try this one from the Southern Delights cookbook.
Peach Cream Pie
Peach Cream Pie (August)
Try this peach cream pie recipe featured in the Old Bridge Cookbook from Sunset Beach.
Fried Okra
Fried Okra (September)
Pull out the skillet. It’s time to throw together this recipe from Recipes & Memories: The Green Family that was featured in our September 2013 issue.
Fresh Apple Cake
Fresh Apple Cake (October)
This fresh apple cake from Let Us Keep the Feast II uses the fall season’s flavors, including apples, cinnamon, and pecans.
Cheerwine Cherry Cobbler
Cheerwine Cherry Cobbler (Our State Eats blog)
Our State Eats blogger Steve Gordon adds a new dish into the Cheerwine-as-ingredient canon. See his step-by-step recipe for this delicious dessert.
Mama's Buttermilk Biscuits
Mama’s Buttermilk Biscuits (Our State Eats blog)
Our State Eats blogger Steve Gordon shows us how to make mouth-watering Southern buttermilk biscuits, just the way his mama taught him.

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.