October 10, 2015

Chefs of the Coast: Meet Chef Thierry Moity of Caprice Bistro in Wilmington

Chefs of the Coast: Restaurants & Recipes from the North Carolina Coast

by John E. Batchelor Note:  We love seafood! So much that we practically licked our lips all afternoon when we received a copy of John E. Batchelor's newest offering Chefs of the Coast: Restaurants & Recipes from the North Carolina Coast. John agreed to a special post for NC Food. We hope you enjoy it as much as we did! ~Editor, NC Food The Chef Thierry Moity has cooked in what were, at the time , some … [Read more...]


Preparing the dough for platsindi.

by Tat'yana Berdan My mom doesn’t really use recipes. The few she has, she keeps written down in an old journal she brought with her when my family immigrated to Charlotte, North Carolina from Tiraspol, Moldova 14 years ago.  When I asked her for a recipe to feature in this blog, she told me I had to come home and cook with her, that’s the only way I’d learn. We would make one of my favorites: platsindi, a … [Read more...]

A Recipe for Chess Cake

The finished chess cake product, ready for eating!

By Lea Efird Almost all of my earliest memories take place in Albemarle, North Carolina in my grandparents’ old house, one they sold when I was four or so. I remember constantly playing with my cousin Hunter, only 10 weeks older than me, as if he were my twin brother (we did look just alike, after all). I remember getting hit in the face with a metal toy bulldozer, losing my favorite Barbie, and camping out during … [Read more...]

Starving for Food or Fellowship


by Malinda Dunlap Fillingim If you ever find yourself starving for food or fellowship in North Carolina, find a church that's hosting a dinner on the grounds, otherwise known as a potluck or covered-dish supper. You won't leave hungry. I came across a bound index card collection of recipes compiled by the women of Wilmington's Grace United Methodist Church that were served for their Taste and Tell luncheon in … [Read more...]

Keeping Wild Foods in Our Culinary Culture

One of several entries made with artichokes, the cake won the category of fruits, nuts, and vegetation.

by Ray Linville Is cooking with wild foods out of place in today’s modern society? Because it’s so old-fashioned, I was surprised by how many kids had entered the Wild Food Cooking Contest in Richmond County.  It’s the event of the spring in Ellerbe, NC, when youth and adults show off their skills for cooking deer, moose, rabbit, beaver, squirrel, and other wild game. After the judges have scored each entry, … [Read more...]

My Life in Pie

Malinda Fillingim's Lemon Meringue Pie.

by Malinda Fillingim I knew something was wrong when my step-father, Carl, the Marine from Walnut Cove, told me he was taking me to a restaurant in downtown Swansboro looking over the White Oak River. We never went out to eat unless we were out of town, or something bad had happened. I couldn’t think of anything I had done wrong in my third grade class. My beloved teacher, Mrs. Virginia Frazelle, was the center … [Read more...]

“Chowder Taster”—Touring a Clam Chowder Cook-Off at the Ocracoke Community Center

Trophies for the non-traditional chowder (left) and traditional Ocracoke chowder (right) were commissioned from village-based writer and visual artist Susan Dodd, who created mixed media and found-object sculptures dubbed the “Clammy.” Photo: Leanne E. Smith.

by Leanne E. Smith “The rainy weather cooperated with us,” Karen Lovejoy joked the Saturday before Easter 2015 during the First Annual Clam Chowder Cook-off on Ocracoke Island that showcased four entries in the Ocracoke-traditional category and seven for non-traditional. The mid-day event was a fundraiser for the Ocracoke Childcare Center, also known as the “Little School,” for which Lovejoy is a board member and … [Read more...]

Making Mac and Cheese Better with N.C. Mountain Cheese

Excellent mac and cheese depends on cheese from Ashe County as shown by this dish prepared in a restaurant of Chef Ashley Christensen in Raleigh.

by Ray Linville What’s the most important ingredient in macaroni and cheese? Except for the love that the preparer personally adds, is one item more important than anything else? The questions may seem frivolous because today the recipe at home can be quite simple – unless you’re Thomas Jefferson, who was so consumed with serving the perfect macaroni that he bought a pasta-making machine in Europe. For his … [Read more...]

Recipe for Belonging


by Malinda Fillingim Back in 1972, when I first moved to my step-father’s hometown of Walnut Cove, I was a lonely 13 year old surrounded by people who had grown up together and whose families had lived in the same community for generations. I had to find my own path and create my own sense of place, which can be a hard thing to do when some kids, like a boy I’ll call Phyllis, constantly told me I didn’t belong and … [Read more...]

Neuse River Fish Stew – a guest post by NC barbecue expert Bob Garner

Fish stew contains rounded, perfectly-poached eggs

by Bob Garner [Editor's note: We were so excited to receive an email from Winston-Salem's John F. Blair Publishing asking if we'd be interested in having Bob Garner write a guest post for NCFood. Bob Garner? THE North Carolina barbecue expert? You bet your prized hog, we were interested! Especially since his new book Foods That Make You Say MMM-MMM just came out. Bob is a television personality, restaurant … [Read more...]