Food

  • 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.

  • 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.