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 Coast’s Food: Christmas Sausage Balls
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.
Our Coast’s Food: Mac and Cheese
Liz Biro explains why you should add a baked macaroni and cheese, served at many southern tables during Thanksgiving, to your holiday dinner table.
Our Coast’s Thanksgiving Recipe Roundup
The best Thanksgiving recipes also tell North Carolina’s food story, says food columnist Liz Biro.
Our Coast’s Food: Make Friends With Okra
Not everyone is immediately taken with okra or its notoriously slimy goo, but proper selection and preparation can add to the vegetable’s appeal.
Hush Puppies Have Strayed Far From Coast
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 Has Carolina Cousins
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.
Our Coast’s Food: Holiday Cream Pies
Made with or without fruit, cream pies are a holiday staple for many families along North Carolina’s coast. Our Liz Biro shares stories from a Portsmouth Island native about Christmastime memories and an aunt’s famous cream pies.
Our Coast’s Food: The Best Clam Chowder
Debate continues regarding the best kind of clam chowder, but on the North Carolina coast, Down East or Hatteras-style clam chowder reigns supreme because it’s made with mostly clams.
Our Coast’s Food: The Spots Are Running
When spots are schooling, from late August to November, coastal folk are known to “fry up a mess of ’em” and enjoy their mild, sweet flavor, a favorite for generations.
Our Coast’s Food: Pig Pickin’ Cake
Our Liz Biro shares her love for the pig pickin’ cake, one of North Carolina’s favorite layer cakes that’s best served chilled, and, since it’s a short list of simple ingredients, a breeze to make.
Ten Ways to ‘Mess With’ A Tomato Sandwich
A white bread tomato sandwich with mayonnaise, salt and pepper could be the official summer food of the N.C. coast, but our Liz Biro offers 10 perfectly acceptable variations on the classic.
Our Coast’s Food: Spring Cheese Straws
Long a staple at social gatherings along the North Carolina coast, cheese straws blend the pungent sharpness of cheddar with a bit of heat from cayenne pepper.
Our Coast’s Food: Giving Rutabagas a Chance
They’re hard as a rock with a decidedly bitter taste, but the humble rutabaga occupies an important place in the culinary history of the Carolina coast, and it deserves recognition.
Our Coast’s Food: The Lure of Oyster Bars
Oyster bars are a staple of North Carolina’s coast with a rich history dating back to the late 1800s, but only a few authentic experiences remain.
Our Coast’s Food: Holiday Cheese Ball
Cheese balls may not immediately come to mind when considering holiday food traditions, but the creamy spheres covered with nuts and served with crackers are a longtime favorite on the North Carolina coast.
