• 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: 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.

  • 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: Chicken-Necking

    A good crab boil starts with a chicken-necker. That’s someone who uses a dip net, a piece of string, a fishing weight and a chicken neck to catch blue crabs. We tell you how.

  • 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.