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.
Food
Rum Cake A Coastal NC Holiday Tradition
Rum, an important commodity during North Carolina’s Colonial period, remains as an important ingredient in holiday baking, lifting spirits even among the teetotalers.
Burgers: How Eastern NC Goes ‘All the Way’
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.
Molasses A Bittersweet Part of NC History
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.
New Year’s Food for Good Luck
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.
Event to Celebrate Oysters, Shellfish Growers
Oyster lovers and others interested in the roles shellfish play in both the environment and the economy, get ready to Shuck, Rattle and Roll, an event Friday highlighting Carteret Community College’s aquaculture program.
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.
