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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.