Boiled, brittled, or bagged at the ballpark, there’s a peanut for practically every time and place. We’re proud that so many of them come from eastern North Carolina — ranked fifth in the nation for peanut production — where a whole lot of legumes find purchase in our sandy soil.
While some bakers keep their recipes close, Blanchard's gave this one to customers like they were family.
In grade school, recipe developer Lynn Wells always looked forward to peanut butter cake day in the cafeteria. Now, she shares her recipe.
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.
For a tasty snack, whip up a batch of these sweet and spicy peanuts.
Remembering a fixture of Raleigh’s Capitol Square.
