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.
food
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: Muscadines
Clerks at snooty wine shops may turn up their noses at the notion, but our food writer celebrates North Carolina’s native grape.
Our Coast’s Food: Dining Over the Century
Dining culture at Wrightsville Beach wasn’t always flip flops and ice-cold white wine. Our food columnist tells how it’s changed over the last 100 years.
Our Coast’s Food: Southern Biscuits
A warm biscuit, golden buttery around a soft center, shaped by a loving cook’s hand, remains a much-desired serving of tenderhearted Southern hospitality.
Our Coast’s Food: We All Scream for … Oyster Ice Cream?
We like our oysters any way we can get them — steamed, fried, baked, in soups and stews or just pried open and dotted with Tabasco. But we were surprised to learn that an ice-cream maker in Wilmington turns our favorite bivalve into a creamy concoction. With sprinkles, we hope.
Our Coast’s Food: Chicken of the Sea
The spring arrival of northern puffers is the first sign of a new fishing season. Many throw the ugly “blow toads” back in the water. No, they’re not poisonous and, yes, they are delicious.
