Forty years ago, Bojangles’ opened its first location in Charlotte. Now it’s got legions of fans as far away as Honduras. Still, it hasn’t lost its North Carolina heart: fast, fried, and fiercely loyal.
Glazed Meat Loaf
The sweet-and-savory glaze on this classic, comforting recipe makes this meat loaf anything but basic.
Willow’s Bistro in Winston-Salem Combines Innovation with the Familiar
Raised on Southern comfort food and trained in traditional culinary arts, a chef in Winston-Salem brings the best of both worlds to his menu at Willow’s Bistro.
Pintos and Onions
Pair this simple dish with a serving of cornbread, and you'll have yourself a filling, satisfying meal.
Hoppin’ John Recipe
It wouldn't be New Year's in North Carolina without a heaping helping of this one-pot Southern staple.
Buxton Hall Barbecue Brings Whole-Hog Tradition and Hash to Asheville
The owners of Buxton Hall Barbecue bring fresh ideas to the table, yet they never lose sight of the whole-hog tradition at the heart of their restaurant.
The Best Way to Eat Collard Greens is to Sip Them
Don’t toss that broth! Potlikker — the liquid left behind after boiling collards — is loaded with vitamins and minerals. Plus, it’s delicious.
Good Grits Are The Unsung Hero of Southern Cooking
They may serve as a culinary sidekick rather than the star of the show, but make no mistake: Grits are the canvas on which a good meal is painted.