Where hush puppies and barbecue have been united forever in one sandwich — the Pig in a Puppy.
A restaurant’s devotion to place and palate yields a bounty of fresh food, and a second chance for one Asheville neighborhood.
Use an Asheville-made mustard in new ways in this dish created by the Got the Be NC Competition Dining Series 2014 Fire on the Rock champion, Chef Michelle Bailey of Season’s at Highland Lake Inn.
Barbecue is nothing without a pit, sauce, family, and a legend. For the Hurseys, it all began one night about 70 years ago.
This isn’t your usual ballpark fare. It’s a culinary curveball. So toss the peanuts; you don’t need ’em at Five County Stadium near Zebulon.
What makes these hot dogs so sublime? The secret’s been passed down generation after generation at Jones Cafe in Clayton.
If you seek oysters in Clemmons or Southern Pines, you’ll likely find friends, too.
Used to be, the cheese we made was mostly mayonnaise. But now, there’s a new crop of cheesemakers, connoisseurs, and consumers who are making room for real cheese at our tables.
The coolest thing at North Carolina State University comes frozen.