Chef Bill Smith offers two variations on an old family crab stew recipe: one served with white bread at the bottom of the bowl and the other with cornmeal dumplings.
seafood
Chopped Shrimp Salad
A simple shrimp salad tastes like 5-star fare, so long as it’s made with fresh North Carolina shrimp.
Galley Gourmet
Two decades after it was born in Morehead City, Mariner’s Menu — the ultimate guide to preparing North Carolina seafood — continues to evolve.
Lightly Breaded & Perfectly Fried: The Legacy of Calabash
In southern Brunswick County, a handful of families turned their town into a household name and their restaurants into destinations. They built a legacy on local seafood.
The Shellfish Queen of Wrightsville Beach
During a day in the marsh with a professional oysterwoman, a Wilmington writer who was born and raised in the Midwest learns to stop worrying and love the briny flavor of fresh, wild oysters.
Crabby Chic at Washington Crab
A seafood processing company — and its modest restaurant nearby — has been a family-owned mainstay in Beaufort County for more than half a century. Folks don’t come here for fancy cocktails or waterfront views — they come for the catch of the day and the friendly small-town feel.
Soup from the Sound
Made with just a few simple, on-hand ingredients, Hatteras clam chowder has sustained generations of islanders. And when it’s time to put a pot on, Pamlico Sound provides.
Fresh, Fried, & Riverside at Riverview Cafe
On the banks of the New River in Sneads Ferry, four generations of the same family have been frying shrimp and baking pies seven days a week since 1946.
From Elizabeth Hudson: Fish on Fridays
Our editor in chief reminisces on annual beach trips with her mom — and memories shared over baskets of hush puppies.