One woman brings a world of inspiration to Mount Olive’s annual pickle festival.
nc food
The Baker’s Basics: The Meringue
Mastering meringue is a baker’s rite of passage. Those sweet golden peaks don’t always come easily, but they sure can turn any pie — from lemon to chocolate — into an event.
The Baker’s Basics: Filling For All
For pies and people alike, what’s on the inside matters most. With enough ingenuity and imagination, any pie — from humble to haughty — is a welcome treat.
Paddling for Pie on the Roanoke River
The Roanoke River is home to snakes, bears, bobcats — and perfect, old-fashioned pie. Two sisters set off in search of a slice and find so much more.
Blueberry Pie
Most of the state’s blueberries are grown in southeastern North Carolina, where the folks at Olde Carolina Eatery turn them into a flaky, fresh dessert.
Legendary & Landmark Pies of North Carolina: Grape Hull Pie
Muscadine grapes shouldn't be reserved just for wine; in fact, they make a tasty and delicious pie.
Legendary & Landmark Pies of North Carolina: Applejacks
An applejack only requires one hand to eat. With ice cream, you’ll need both.
Legendary & Landmark Pies of North Carolina: Coconut Custard Pie
The coconut custard pie has been around almost as long as Blake’s Restaurant. Today, Jimmy Blake and Vivian Cook carry on the tradition.
Legendary & Landmark Pies of North Carolina: Peanut Pie
While some bakers keep their recipes close, Blanchard's gave this one to customers like they were family.
