The best part of a winter weekend? A big pot of chili or gumbo, cooked low and slow. For the Ramblin’ Man, February is the perfect time for a Sunday kind of stew.
North Carolina’s Iconic Food Imports
There’s really no such thing as a Carolina bagel or Queen City gumbo. But if the following culinary traditions weren’t exactly invented in North Carolina, we’ve certainly made them our own.
Blue Ridge Big Easy at The Copper Door
This Hayesville restaurant is more than 580 miles from New Orleans, but the flavors of Cajun Country have found a happy home in the mountains of Clay County.