This pound cake is sure to be a winner at any dessert table.
Whether you’re talking about eating a slice of pie after dinner, or baking one from scratch, cake doesn’t stand a chance.
Cake. Or, maybe pie ... No, definitely cake ... Probably ... Choosing between two worthy desserts may not be possible.
For the highway traveler with stiff muscles and an empty belly, this town is a perfect stop.
Handheld and made to last (and last and last), convenience-store fried pies hold a special place in the hearts of many.
It’s not on the menu, but PieBird’s crusted offerings have led to at least one trip down the aisle.
Born of mysterious origins — each family’s recipe different from the next — this sweet, deep-dish confection is a celebrated part of North Carolina’s culinary landscape.
Nancie McDermott — a North Carolina author who wrote the book(s) on Southern cakes and pies — weighs in on the benefits of making a mess in the kitchen.
Tar Heel soldiers grow weary of war and leave their regiments — only to fight for the north. (Volume 4, Part 2)
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