Yield: 4 servings. Sauce: ½ cup fresh lemon juice 1 cup vegetable or seafood stock 3 tablespoons sugar 3 teaspoons cornstarch 1 teaspoon salt Almond Topping: 1 cup slivered almonds
Seared Scallop Pasta with Almonds
Place your cast-iron skillet-seared scallops on a bed of angel hair pasta to go to seafood heaven.
Clam Chowder
Fresh clams and tender veggies meet in this flavorful, lightly creamy chowder.
Lump Crab Salad
Brighten up your lunch with this creamy, lemony crab salad.
Fried Oyster Salad with Lemon Balsamic Dressing
The world is your oyster — and so is this salad.
Here’s the Catch: 4 Seafood Recipes
Bring the flavors of our coast to your supper table — no matter where you are in North Carolina. Four recipes make the most of tasty treasures from the deep.
Bill’s Hot Dogs in Washington
How can a place be a hole-in-the-wall and still have a line out the door? Find Bill’s nondescript storefront, open since 1928, and you’ll find your answer.
In the Kitchen: Crêpes
Elevate your breakfast table with these savory crêpes filled with creamy Brie cheese, bacon, asparagus, and mushrooms.
The Honey Hog Restaurant Raises & Amazes
In Cleveland County, a popular barbecue restaurant goes beyond the concept of farm-to-table: The pulled pork and brisket that’s loaded onto plates and into takeout containers comes from The Honey Hog’s very own pastures, right down the road.
Banana Pudding Milkshake
For a sweet spin on a North Carolina icon, put your puddin’ in a glass.
