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.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
The lemon glaze makes this bread even sweeter — and more delicious.
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.
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.
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.
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.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Salty. Sweet. Crunchy. Creamy. This layered potluck pleaser hits all the right notes.
photograph by Chris Rogers
RECIPE COURTESY OF TAMMY KELLY
Pull out your Bundt pan to make this showstopping Down East strawberry pound cake.
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).
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.
photograph by Matt Hulsman
RECIPE BY COMMUNITY COOKBOOK SERIES
Whip up this spiced treat for a cozy breakfast.
From the stone that built Mount Airy, one man shapes a living story of community.
Snow in North Carolina may be fleeting, but when it falls, the state settles into a peaceful pause.
A long-forgotten series of recordings from 1925 puts a new spin on the beginnings of one of our most enduring music genres.
In tight-knit Southern circles, recipes get around. The ones that impress find their place in community cookbooks, local encyclopedias of care and feeding.
