A Greene County bakery outgrew its former space thanks, in part, to the popularity of its generously loaded biscuits and baked goods — just like the ones you’d get at Grandma’s house.
There’s really no such thing as a Carolina bagel or Queen City gumbo. But if the following culinary traditions weren’t exactly invented in North Carolina, we’ve certainly made them our own.
Top black-bottom cookie crust with layers of chocolate ganache, creamy peanut butter, and whipped cream to make this pie, which is beloved in the Bull City.
Boiled, brittled, or bagged at the ballpark, there’s a peanut for practically every time and place. We’re proud that so many of them come from eastern North Carolina — ranked fifth in the nation for peanut production — where a whole lot of legumes find purchase in our sandy soil.
Top off this one-skillet Southern breakfast with cilantro and hot sauce.
This quick cake is sweet and citrusy — and you can even get away with eating it for breakfast.
These light and crispy fritters are the perfect summer appetizer.
Let’s hear it for the queen of summer! Here are four ways to prepare corn in all its forms.
This sweet-and-sour corn relish preserves sweet yellow kernels for a taste of summer that lasts.
Our best recipes for your end-of-summer haul, from corn and jalapeño fritters to classic corn on the cob — plus, of course, our favorite cornbread recipes.
Use your bounty of fresh blueberries in delicious pie, pound cake, pastries, and more.
Turn this summer’s juicy tomatoes into salsa, dilly-swiss tomato pie, gravy, and more.
Red hot dogs? It’s a North Carolina thing. Our favorite franks are those fire-engine red Bright Leaf dogs made from a secret recipe at a sprawling factory in Smithfield.
