Traditional recipes for oyster stew are often little more than fresh oysters in hot milk. This one gets an upgrade from bacon, vegetables, and seasoning. A handful of bacon-wrapped crackers on the side doesn’t hurt either.
Treats of the Trade
Whether it’s secret Santa or the company cookie swap, sweet gatherings get everyone into the Christmas spirit.
Fruitcake Cookies
Loaded with chopped pecans and candied fruit, these soft and chewy cookies deliver fruitcake flavors in a fraction of the time.
Peanut Butter Cup Cookies
If you love peanut butter blossoms, try these pint-sized cookies that double down on peanut butter in both the cookie dough and candy-filled centers.
Iced Oatmeal-Ginger Cookies
For fans of the store-bought oatmeal cookies passed around church fellowship halls, our homemade version is tender-soft and topped with an easy-as-pie vanilla glaze.
Sera Cuni’s Mac & Cheese
Filled with Gruyère, mozzarella, and Monterey jack cheeses, this recipe from Feedwell Cafe in Siler City packs comfort into a casserole dish.
11 Our State Recipes You Loved in October
From game day snacks to sweet apple treats, readers embraced flavors of fall this month. Read on for the dips, desserts, and sandwiches that we’re making again and again.
A Taste of Our State: Gravy
The sizzle in a skillet, the scent of toasting flour, the taste of savory victory: Gravy-making engages the senses to honor the humble glory that Southern cooks find in grease.
Cube Steaks With Milk Gravy
This simple method for dredging and browning thin cuts of meat to create tasty drippings for pan gravy is a classic home cooking technique that also works with thin pork chops and pounded chicken cutlets.
