A sweet and simple way to welcome spring — just add flowers.
This mouthwatering coffee cake is made even more scrumptious with the addition of fresh, ripe blueberries. You’ll never want to make coffee cake without blueberries again.
Here’s to the casserole, a dish with as many uses as it has layers: covered-dish companion, weeknight supper, gift for a neighbor, and more.
The chef behind Elliott’s on Linden is passionate about local foods, cooked creatively.
This just-sweet-enough pastry is a little like a spiced yeast roll.
We’ve collected a selection of tried and true casserole recipes that have been featured over the decades — some of which were published when we were still called The State. You’ll want to bookmark this page for your summer potluck dinners.
Shepherd’s pie is reimagined with the help of livermush, a staple in some North Carolina communities. This casserole is comfort food at its finest and was featured in the August 2008 issue of Our State.
This cheesy dish from the June 1999 issue of Our State is a perfect addition to any Thanksgiving table — or, dare we say, an alternative to your usual green bean casserole.
It’s called “carefree” for a reason: It’s likely that all of the ingredients are already in your cupboard or refrigerator, and you can easily have it ready in less than 30 minutes. It was originally featured in the August 1980 issue of The State.