It’s often said that America is a nation of immigrants. As one North Carolina chef sees it, this means that our holiday celebrations are constantly evolving.
bill smith
Chef Bill Smith’s Crab Stew with White Bread or Cornmeal Dumplings
Chef Bill Smith offers two variations on an old family crab stew recipe: one served with white bread at the bottom of the bowl and the other with cornmeal dumplings.
A Mess of Memories: Chef Bill Smith’s Crab Stew
When it comes to cooking authentic eastern North Carolina crab stew, a celebrated chef, born and raised in New Bern, looks back to his grandmother’s handwritten recipes.
Nothing Could Be Finer (Than to Dine in Carolina)
To celebrate our favorite destination dining spots in unexpected towns across the state, we asked one of the South’s most renowned chefs, Bill Smith, to trace North Carolina’s fine-dining scene to its earliest roots.
The Taste of Summer: Bill Smith’s Simple Tomato Sandwich
The chef behind Crook’s Corner in Chapel Hill shows us how a simple summer sandwich can contain multitudes.
One Phenomenal Pie: Atlantic Beach Pie
Atlantic Beach Pie was just a vintage recipe until Chef Bill Smith revived its popularity.
Honeysuckle
The vine that twines over fences and through childhood memories lends its aromatic scent and unmistakable taste to grown-up fare.
