If you can’t decide which kind of seafood you’re in the mood for, this rich and flavorful stew won’t make you choose.
Inspired by a dish at one of recipe developer Lynn Wells’s favorite coastal restaurants: The Spouter Inn Restaurant & Bakery in Beaufort.
We recommend using North Carolina flounder — and North Carolina pecans, too.
We love blue crabs for the important part they play in our state’s fishing industry — and for their unbeatable flavor.
At Rx, Wilmington’s pharmacy-turned-restaurant, the atmosphere is modern, but the food philosophy is as old as Southern cooking itself.
Summer is just around the corner. Why not put your toes in the sand and seafood in your mac and cheese? Steve Gordon adds some coastal flair to this classic comfort.
Those in search of tasty treasure can find it hidden in the heart of eastern North Carolina’s barbecue belt.
In Cherryville, a cookbook preserves history through families and food.
Original to the Rudisill oyster supper, these recipes make for a memorable meal.