Lump Crab Cakes with Dijon-Dill Sauce

We love blue crabs for the important part they play in our state’s fishing industry — and for their unbeatable flavor.


Pharm to Table at Rx in Wilmington

At Rx, Wilmington’s pharmacy-turned-restaurant, the atmosphere is modern, but the food philosophy is as old as Southern cooking itself.


Blackbeard’s BBQ & C-Food

Those in search of tasty treasure can find it hidden in the heart of eastern North Carolina’s barbecue belt.

October 2012

Oyster Supper Spread

In Cherryville, a cookbook preserves history through families and food.

October 2012

How to Cook an Oyster

Original to the Rudisill oyster supper, these recipes make for a memorable meal.

August 2012

Shrimp and Creamy Grits

Try the shrimp and grits recipe from Recipes of Note the next time you’re craving a classic Southern meal.


North Carolina Seafood Tour Part 1: Southern Coast

Over 27 miles and including four stops, this first leg of our Seafood Tour from Brunswick Islands to Wrightsville Beach offers a mouthwatering taste of seafood chowder, shrimp and grits, and fresh crab.


“Fish was Fried”

Back before it was broiled, scalloped, or étouffée’d, there was only one way you got your seafood: golden brown, crispy, and piled high. And back before fresh fish found its way to grocery stores inland, there was only one way to get it: You had to go to the beach.


The Hope of Fish Town: Wanchese Fish Company

If it isn’t a hurricane, it’s the price of gas. If it isn’t a bad spawning season, it’s a closing inlet. In Wanchese, it’s always something. But Mikey Daniels — the leading son of the leading family here — spreads nets all over the world and proves that even small-town fishermen can always find a way.