In North Carolina, barbecue isn’t just a method of cooking. In March, we write that our state is “the only state in the union where barbecue is a noun,” meaning “pork, pit-cooked over coals and delicately seasoned with that unique sauce — and some of the best comes from Goldsboro.” Our “Knife and Fork” column proclaims that Wilber’s Barbecue “is crowded at mealtimes and sometimes in between, and the quiet is not nearly as golden as the hush puppies.”
An Asheville nonprofit is helping farmers develop seeds tailored to western North Carolina’s climate and community.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
At a Wrightsville Beach resort, a most unexpected resident frolics through sandy dunes and secret gardens.
With just a dash of vanilla and nutmeg, the beauty of this cool and creamy pie lies in its simplicity.
