There’s more than one way to measure this fish camp tale: two generations, four siblings, 51 years, and nine million hush puppies.
sheri castle
Postal Fish Company
The owners of Postal Fish Company delight in introducing Pittsboro diners to lesser-known (but mighty tasty) fish from North Carolina waters. The result is a sustainable menu that changes with the tides.
The House of Fish
An unassuming cinder-block building in Moore County proves to be the perfect stage for one chef’s take on “classic American soulful seafood” — and plenty of his star power.
Ode to a German Johnson
Slice ’em! Stack ’em! Eat ’em like an apple! North Carolina’s quintessential tomato is the pick of the season.
Thanksgiving Dressing Takes Center Stage on North Carolina Tables
In the meat-and-12 feast that is Thanksgiving, one side dish reigns supreme: dressing. On North Carolina tables, the savory staple is a tribute to regional ingredients and traditions. We’re grateful for every last bite — just don’t call it stuffing.
Beyond the Valley
In Sapphire, a majestic box canyon — the largest one east of the Mississippi — provides a feast for the eyes, and the first taste of Canyon Kitchen’s seasonal, sensory experience.
Ronnie’s Got the Goods
Everything at Ronnie’s Country Store in Winston-Salem takes you back and fills you up. On that, even our poets and politicians can agree.
Legendary & Landmark Pies of North Carolina: Coconut Custard Pie
The coconut custard pie has been around almost as long as Blake’s Restaurant. Today, Jimmy Blake and Vivian Cook carry on the tradition.
Supper with Three Sisters
The Cherokee trio of corn, beans, and squash have long been grown together for a more robust harvest and superior flavor. But that doesn’t mean you’ll see them all on one plate. (Well, maybe, if you know where to look.)
