“Charcoal mullet is a thing of great pride” among coastal North Carolina cooks, archivist Connie Mason says. Fall’s first chill triggers a delicious, smoky scent along the coast. The aroma rises[ READ MORE ]
Salt Box Seafood Joint in Durham is famous for chef Ricky Moore’s light and crispy fried seafood. Here's his secret formula for the best seafood breading.
Instructions: Whisk together all[ READ MORE ]
Fish stew with poached eggs is an eastern North Carolina tradition. Families pass down recipes through the generations. You could poach the eggs separately, but if your slow cooker has[ READ MORE ]
Put the cream cheese, mayonnaise, and smoked trout in the bowl of a food processor. Process until combined. Add the red onions, pepper, and capers, and pulse a few times[ READ MORE ]
Place the tomatoes in a food processor and pulse to chop coarsely. Do not purée.
Heat 1/3 cup olive oil in a large frying pan over medium heat. Add the[ READ MORE ]
Heat the olive oil in a large, wide sauté pan over medium heat. Add the onions, tomatoes, and 1⁄4 teaspoon of the salt. Cook gently, stirring occasionally, for about 10[ READ MORE ]