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The latest recipes, reviews, and food photos from North Carolina home cooks.

North Carolina

One of the original Thirteen Colonies, the Tar Heel State squeezes itself between Virginia and South Carolina on the Atlantic Seaboard. The nickname “Tar Heel” harkens back to colonial times when North Carolina was a major exporter of tar, pitch, and turpentine. Modern North Carolinians have good naturedly turned what was initially a pejorative into a welcome, unpretentious nickname. No state in the Union produces more sweet potatoes than North Carolina. They are the official state vegetable. The official berries are strawberry and blueberry, but the overall state fruit nod goes to the Scuppernong grape. In a region known for barbecue, North Carolina stands out. Here in the “Cradle of ’Cue,” barbecue fanatics can follow a Barbecue Trail that hits 25 of the state’s most important barbecue joints. If you're eating barbeque in the Carolinas, chances are pretty good that you're enjoying pulled pork shoulder, cooked long and low over flavor-forging wood smoke.

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Featured Cook Danna McCall Cooking Level: Expert Home Town: Hickory, North Carolina, USA Living In: Claremont, North Carolina, USA
About me: I am a stay at home mom. I homeschool my children. I love to cook. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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Leslie Boyd

Cooking Level: Expert

Living In: Candler, North Carolina, USA

About me: I was raised on an apple farm. I'm a grandmother who is trying to interest her grandchildren in foods that don't come from McDonald's or the frozen food section. They're coming al…
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Robert

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Linwood, North Carolina, USA

About me: My grandfather was the head pastry chef for Waldorf Historia. He was french and made the best eclairs I have ever tasted. I have yet to find a cream that taste like his.

thefields

Cooking Level: Intermediate

Home Town: Johnson City, Tennessee, USA

Living In: Wilmington, North Carolina, USA

About me: A very proud grandfather of 10 and love to fill their tummies.

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Rosenmunnar

Reviewed on Dec. 2, 2008 by Piratefrog

I added a tsp of vanilla extract to the dough and used strawberry preserves. I used a tablespoon to scoop then the back of a 1/4 tsp to imprint the dough and fill in with the preserves. These kind of melt in your mouth when fresh out of the oven since the center is warm and sweet and the cookie is light and buttery. Had to take these in to share with everyone because they would not have lasted very long in the house!

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