This spinach-and-citrus-stuffed trout is cooked inside an aluminum packet for maximum flavor and tenderness.
eats
Toasts & Tastes at Old North State Winery in Mount Airy
Don’t let the name fool you: When it comes to pairing sips and savories, Old North State Winery offers so much more than cheese and crackers.
Locopops in Durham
Locopops makes the frozen treats you remember from childhood — only better.
Baked French Toast with Blueberry Crunch
Upgrade your brunch menu with this baked French toast recipe containing crunchy corn flakes and a blueberry topping.
Lupie’s Cafe in Charlotte
At a beloved comfort-food destination, every one of Lupie Duran’s customers ends up as her friend.
School Days Peanut Butter Cake
In grade school, recipe developer Lynn Wells always looked forward to peanut butter cake day in the cafeteria. Now, she shares her recipe.
Chicken and Peanut Stew
The long and short of it is, we love North Carolina-grown peanuts pretty much any way they’re served. Try this hearty and peanut-filled stew soon.
Melting Pot: Buttermilk Soup in Asheville
Asheville chef John Fleer may not have grown up eating buttermilk soup, but he has perfected the Appalachian taste over the years. Learn his recipe for the dish.
Tangy Three-Bean Salad
Bell peppers and red onions give this salad a colorful crunch while beans provide a healthy dose of nutrients.
