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.
april 2016
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.
Vanilla Honey Cake
A sweet and simple way to brighten up your table — just add flowers.
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.
The South, In Verse: April Book Picks
Four North Carolina poets reflect on our Southern landscape and its people, creating an ode to the everyday — a “blazing sensory world,” says James Applewhite — of the history, rhythms, and voices that mark our region.
Studio Tour with Durham’s Heather Gordon
At the intersection of math and art, you’ll find a visual artist who sees beauty in charts, codes, and numbers.
Pride of the Potluck
Here’s to the casserole, a dish with as many uses as it has layers: covered-dish companion, weeknight supper, gift for a neighbor, and more.
City Portrait: Greensboro
This Piedmont city wasn’t named for the lush foliage that lines its roadways — but it could’ve been. See Greensboro from its curbs, where streets and nature meet.
Elliott’s on Linden Serves Pinehurst on a Plate
The chef behind Elliott’s on Linden is passionate about local foods, cooked creatively.
