• 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.

  • 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.

  • 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.