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.
Our Coast’s Food: Mullet Roe
An exotic delicacy in many cultures dating back thousands of years and a staple and way of life for North Carolina coastal fishing families since Colonial times, mullet roe has gained new favor among top chefs.
Our Coast’s Food: Odd Pairings
Peanuts in Pepsi, Ritz crackers as a lemon pie crust, fried spot and grits — some food combinations enjoyed on the North Carolina coast may seem a bit weird to outsiders.
Our Coast’s Food: Stuffed Shrimp
Brown shrimp and blue crabs reach their maximum size this time of year. Put them together as a fitting homage to the end of summer.
Our Coast’s Food: The Perfect Crabcake
When it comes to preparing the perfect crab cake, less is more – unless you’re talking about the crab meat.
Coastal Cookbooks You Must Have
Our food writer Liz Biro picks the books that help tell the story of Eastern North Carolina cooking. They are essential reading for anyone who loves our coast, she writes.
