Surely the first feast came from the water. By net or line, hook or gig, the promise of a fresh catch lures us still, and sustains us always.
What to do when you simply cannot get to a riverside, ocean pier, or a sound shore with a rod and reel or a ready net? The answer is lying on ice at this very moment in these Carolina fish houses and markets.
At Big Oak Drive-In, find the beachy lunch of your dreams: barbecue, burgers, fried seafood, and the real star of this walk-up window — the shrimpburger.
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.