
photograph by Charlotte & Johnny Autry
RECIPE BY SHERI CASTLE
North Carolinians love a Carolina dog “all the way” — topped with chili, slaw, onions, and mustard. Nothing more, and nothing less.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
The lemon glaze makes this bread even sweeter — and more delicious.
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photograph by Matt Hulsman
RECIPE ADAPTED BY LYNN WELLS
We recommend slathering these buttermilk-sweet potato biscuits with savory homemade butter while they’re still warm from the oven.
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photograph by Elena Brent Rosemond-Hoerr
RECIPE BY ELENA BRENT ROSEMOND-HOERR
The best-tasting ice cream requires a little effort. Make strawberry ice cream the old-fashioned way, no hand-crank ice cream machine required.
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photograph by Stacey Van Berkel
RECIPE BY CHRISTOPHER PRIETO
This hearty, meaty rice is a customer-favorite side dish at Prime Barbecue in Knightdale that Chef Chris Prieto prepares the way his mother taught him.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
An unexpected combination of fresh herbs and citrus zest gives these buttery cookies a refreshing flavor that keeps guests coming back for more.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Salty. Sweet. Crunchy. Creamy. This layered potluck pleaser hits all the right notes.
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photograph by Chris Rogers
RECIPE COURTESY OF TAMMY KELLY
Pull out your Bundt pan to make this showstopping Down East strawberry pound cake.
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photograph by Tim Robison
RECIPE BY MAVIS BRANNON
In North Carolina, Pig Pickin’ Cake is an essential companion to any good barbecue (noun, not a verb).
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Join Chef Lynn Wells as she prepares a spring dish that she first made with the late Ginnie Tate — her close friend and cooking companion who started Goat Lady Dairy.
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photograph by Matt Hulsman
RECIPE BY COMMUNITY COOKBOOK SERIES
Whip up this spiced treat for a cozy breakfast.
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