• 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.

  • Our Coast’s Food: Oyster Stew

    Coastal N.C. natives will put up with jalapenos in their pimento cheese and bourbon in their pecan pie, but don’t mess with their steaming bowls of oyster stew.

  • Our Coast’s Food: The Seafood Bible

    For more than 30 years, Joyce Taylor taught North Carolinians how to buy, cook and store N.C. seafood. Her book remains as indispensable to seafood cooks as a shrimp peeler.