Christmas is about five weeks away, but our food writer, Liz Biro, can already smell the yeast rolls, called “Loitin’ Rolls” along the Core Sound and the Outer Banks, baking in the oven.
Food
Our Coast’s Food: Candied Yams
Candied yams is a favorite Southern dish but this noble, historically significant root deserves a more fitting crown than the familiar marshmallow goo.
Our Coast’s Food: Cornbread
Introduced to colonists by native Americans, cornbread, a simple staple that varies in preparation from region to region, continues to endure as it evolves.
A Simple Favorite: Shrimp Cocktail
Shrimp cocktail has been a familiar appetizer since the early 1900s, and while the preparation may be simple, seasoning and presentation can make it unique.
Our Coast’s Food: Brunswick Stew
Recipes for this traditional, Southern coastal stew are sure to cause an argument. Is it chicken or pork, opossum or squirrel? Should it be thick or soupy?
Morehead City: A Little Taste of Heaven
The cookbook “A Little Piece of Heaven Since 1857” offers an engaging account of Morehead City’s history and culinary past.
Our Coast’s Food: Seafood Fritters
Various versions of Carolina seafood fritter recipes exist but the basic idea is an ages-old, delicious way to stretch portions and lure friends and family.
Our Coast’s Food: Fried Fish
In the last of two parts on how to fry fish we bring you the essentials for success and a few recipes.
Simple Secrets of Carolina Fried Fish
Summer is fish-frying time. Frying seafood may seem simple but these coastal chefs share their secrets: fresh fish, light breading, simple seasoning and hot oil.
Our Coast’s Food: Layer Cakes
Our food writer Liz Biro pays homage to Linda Johnson, her culinary mentor, and to Miss Johnson’s signature dish: That delicious mound of gooey goodness known as the layer cake.
Our Coast’s Food: Collards
Snooty food encyclopedias may consider this Southern staple to be similar to kale. But Tar Heels know better. Stewed slowly with hamhocks and a dash or two of Tobasco…. well, “mmm, mmm, mmm,” as Bob Garner might say.
Our Coast’s Food: Fishermen’s Favorites
Tired of flounder and grilled mahi? Try the fish that fishermen and chefs prefer: bluefish, mackerel, sheepshead, mullet and croaker. We offer some recipes and cooking tips so you, too, can be an old salt.
Our Coast’s Food: Banana Pudding
Here’s a recipe for old-fashioned banana pudding. The soft, sweet custard full of banana flavor melts its typical Nilla Wafer crust as quickly as it does Southerners’ hearts.
Our Coast’s Food: Classic Pimento Cheese
Or “pamena” cheese, as true Southerners might say. The recipe has gotten downright uppity at some restaurants, but this one is a true N.C. classic.
Our Coast’s Food: ‘Old Christmas’ on the Banks
Descendants of North Carolina’s barrier island communities celebrate this Christmastime holiday on Jan. 6 or 7, with traditional foods, homemade gifts and visits with neighbors.
Our Coast’s Food: Oyster Stuffing
Hardly a cook on the N.C. coast gets through the Thanksgiving season without thinking about oyster stuffing, a dish so luxurious it begs a silver dish rather than a place inside the holiday turkey.
