From a simple jalapeno remoulade to the classic cocktail sauce, our Liz Biro shares five easy recipes for sauces to complement fresh North Carolina oysters prepared at home.
Food columnist Liz Biro writes about the Southern staple, boiled peanuts, best made with green peanuts harvested in the fall.
What food should you buy to prepare for a hurricane? Purchasing perishable staples is the norm but there are better options to survive days without electricity.
Whether takeout or made at home, a North Carolina-style fried fish sandwich puts the fast food giants’ offerings to shame, and our Liz Biro shares tips on how to do it right and where to find the best ones made to order.
Sugary sweet and steeped to perfection, it’s the quintessential Southern beverage that’s also getting attention far beyond the region: June 10 is National Iced Tea Day.
Stop dreaming about soft-shell crabs and shrimp burgers — North Carolina seafood markets are open and offering shipping, delivery and curbside pickup as the statewide stay-at-home order continues.
Rum, an important commodity during North Carolina’s Colonial period, remains as an important ingredient in holiday baking, lifting spirits even among the teetotalers.
A Carolina burger is assembled according to its own rules, with “all the way” meaning chili, onions, coleslaw and yellow mustard — cheese is optional, says our Liz Biro, who shares her favorites.
Often purchased these days as an ingredient for holiday baking and later pushed to the back of the cabinet, molasses was once an N.C. staple, albeit with a grim history.
Our Liz Biro takes a look back at her “Our Coast’s Food” recipes and presents an entire menu of good luck dishes for New Year’s Day.
Our Liz Biro writes that when it comes to holiday nibbles in North Carolina, nothing beats sausage balls — mini-meatball morsels of pork and cheddar cheese — but proper preparation is key.
Liz Biro explains why you should add a baked macaroni and cheese, served at many southern tables during Thanksgiving, to your holiday dinner table.
The best Thanksgiving recipes also tell North Carolina’s food story, says food columnist Liz Biro.
Not everyone is immediately taken with okra or its notoriously slimy goo, but proper selection and preparation can add to the vegetable’s appeal.
Tar Heels may be surprised to learn that the humble, deep-fried cornbread companion to classic Carolina seafood platters has evolved, appearing on
Oysters Rockefeller is a New Orleans dish dating back to the late 1890s, but myriad variations of Antoine’s chef Jules Alciatore’s masterpiece on the half shell are served in eastern North Carolina restaurants.