Embark on a culinary adventure: Recreating North Carolina's favorite dishes in your kitchen

North Carolina, a land steeped in history and cultural traditions, offers a culinary landscape as diverse and flavorful as its heritage. From the majestic mountains to the sun-kissed coast, the state's cuisine is a symphony of flavors that tantalize the taste buds. Embark on a culinary journey exploring some of North Carolina's most celebrated dishes, uncovering their ingredients and providing simple instructions to recreate these culinary masterpieces in your own kitchen.

We crowd-sourced the most popular preparations for 11 regional favorites so you can save and savor.

Eastern North Carolina-style barbecue

This vinegar-based barbecue is a staple of North Carolina cuisine. It is typically made with pork shoulder, which is slow-cooked over wood coals until it is tender and flavorful. The pork is then served with a tangy, sweet, and slightly spicy barbecue sauce.

Ingredients:

• 1 pork shoulder
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions:

1. In a large bowl, whisk together the apple cider vinegar, water, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, salt, black pepper, and cayenne pepper.
2. Place the pork shoulder in a large roasting pan and pour the barbecue sauce over it.
3. Cover the pan with aluminum foil and bake for 4-5 hours, or until the pork is tender.
4. Shred the pork with two forks and serve it with additional barbecue sauce.

Chicken-fried steak

Chicken-fried steak, also known as "country fried steak," is a culinary gem that has graced Southern tables for generations. It's a hearty and comforting dish that embodies the essence of Southern cuisine, combining tender meat, crispy breading and a rich, savory gravy.

Ingredients:

For the steak:

• 4 (1/2-pound) cube steaks
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup all-purpose flour
• For the dredge:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 large eggs, beaten
• 1 cup milk

For the gravy:

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 3 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Pound the steaks to about 1/4-inch thickness. Season generously with salt and pepper.
2. In a shallow dish, dredge the steaks in flour.
3. In a separate shallow dish, whisk together the dredge ingredients.
4. Dip the floured steaks in the dredge mixture, coating them completely.
5. In a third shallow dish, whisk together the eggs and milk.
6. Dip the dredged steaks in the egg mixture, coating them completely.
7. Heat about 1/4 inch of oil in a large skillet over medium-high heat.
8. Fry the steaks in batches until golden brown and cooked through, about 3-4 minutes per side.
9. Transfer the cooked steaks to a plate lined with paper towels to drain.
10. To make the gravy, melt the butter in the same skillet over medium heat.
11. Whisk in the flour and cook for 1 minute.
12. Gradually whisk in the beef broth, bring to a simmer, and cook until thickened, about 5 minutes.
13. Season with salt and pepper.
14. Serve the chicken-fried steak with gravy and your favorite sides.

Livermush

Livermush's roots trace back to the early 19th century, when German settlers brought scrapple, a similar dish, to the Piedmont region of North Carolina. Over time, scrapple underwent a culinary transformation, evolving into livermush, a manifestation of the region's readily available ingredients and culinary preferences.

Ingredients:

• 1 pound pork liver, cleaned and trimmed
• 1 cup grits, harina, or cornmeal
• 4 cups cold water
• 1 teaspoon salt
• ¼-½ teaspoon ground black pepper
• 1 tablespoon lard or other shortening

Instructions:

1. In a large pot, bring the water to a boil over medium-high heat.
2. While the water is heating, cut the pork liver into ½-inch cubes.
3. Once the water is boiling, reduce the heat to low and add the grits, salt, and pepper. Stir well to combine.
4. Slowly add the liver cubes to the pot, stirring constantly to prevent them from sticking together.
5. Cook for 15-20 minutes, or until the grits are fully cooked and the liver is tender.
6. Remove the pot from the heat and let the mixture cool slightly.
7. Add the lard or shortening to a large skillet over medium heat.
8. Once the lard is melted, add the livermush mixture and spread it out evenly in the pan.
9. Cook for 3-4 minutes per side, or until the livermush is golden brown and crispy.
10. Cut the livermush into slices and serve warm with your favorite sides, such as fried apples, onions or gravy.

Apple stack cake

Apple stack cake is a traditional Appalachian dessert that is made with layers of thin, sorghum-sweetened cake and a filling of dried apples, spices and sugar. The cake is typically served warm with a scoop of vanilla ice cream.

The cake was traditionally made with sorghum molasses, which was a common sweetener in the region. Apple stack cake was a popular dessert at church suppers and community gatherings.

Ingredients:

For the apple filling:

• 1 pound (454 grams) dried unsulfured apples, chopped
• 1 cup (200 grams) granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/4 cup (60 ml) water

For the cake batter:

• 2 cups (250 grams) all-purpose flour
• 2 cups (400 grams) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup (113 grams) unsalted butter, softened
• 2 large eggs
• 1 cup (240 ml) buttermilk

For the cinnamon glaze:

• 1/4 cup (60 ml) unsalted butter, melted
• 1/2 cup (100 grams) powdered sugar
• 1 teaspoon ground cinnamon
• 2-3 tablespoons milk

Instructions:

1. Prepare the Apple Filling: In a medium saucepan, combine the chopped apples, sugar, cinnamon, nutmeg, allspice, salt, and water. Bring to a simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, until the apples are tender and the liquid has mostly evaporated, about 15-20 minutes. Set aside to cool slightly.
2. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
3. Prepare the Cake Batter: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice.
4. In a separate bowl, cream together the softened butter and eggs until well combined.
5. Add the buttermilk to the butter-egg mixture and whisk until just combined.
6. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
7. Assemble the Cake: Spread a thin layer of cake batter in the prepared baking pan. Spread half of the cooled apple filling over the batter.
8. Repeat the process, layering the remaining cake batter and apple filling.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Prepare the Cinnamon Glaze: While the cake is baking, whisk together the melted butter, powdered sugar, and cinnamon in a small bowl.
11. Gradually add the milk until the glaze reaches a drizzling consistency.
12. Drizzle with Glaze: Once the cake is done baking, let it cool in the pan for 10-15 minutes. Then, drizzle the cinnamon glaze over the warm cake.
13. Serve and Enjoy: Let the cake cool completely before cutting and serving. Enjoy your delicious Apple Stack Cake!

Sonker

Sonker is a traditional dessert from Surry County. It is a deep-dish, baked dessert made with fruit and a thick, pancake-like batter. Sonker is similar to cobbler, but the batter is poured over the fruit filling, rather than being spooned in dollops. The name "sonker" is thought to come from a Scottish word that means "saddle," and refers to how the smooth topping sits like a saddle over the baked fruit filling below.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup milk
• 2 eggs
• 1 teaspoon salt
• Vegetable oil for frying

Instructions:

1. In a large bowl, whisk together the cornmeal, flour, milk, eggs, and salt until well combined.
2. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
3. Drop spoonfuls of batter into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
4. Drain the sonker on paper towels and serve immediately with butter, honey, or molasses or over fresh or canned fruit.

Carolina-Style hot dogs and hamburgers

Carolina-style hot dogs and hamburgers are a regional specialty originating in the Carolinas. They are characterized by their unique toppings, which include a chili (made without beans), coleslaw and onions. The chili is typically made with ground beef, onions, tomatoes and spices. The coleslaw is a simple vinegar-based slaw, and the onions are usually chopped white onions.

Ingredients

• Hot dogs
• Ground beef
• Onions
• Beans
• Spices
• Cabbage
• Vinegar
• Mayonnaise

Instructions:

1. To make the chili, cook the ground beef and onions in a skillet over medium heat until the beef is browned. Drain off any excess grease.
2. Add the beans, spices, and water to the skillet and bring to a boil. Reduce heat and simmer for 20 minutes, or until the chili has thickened.
3. To make the coleslaw, shred the cabbage in a food processor or with a knife. In a bowl, combine the cabbage, vinegar, and mayonnaise.
4. To make the Carolina-style hot dogs, grill or steam the hot dogs. Top each hot dog with chili, coleslaw, and onions.
5. To make the Carolina-style hamburgers, cook the ground beef on a grill or griddle. Season the burgers with salt, pepper, and garlic powder. Top each burger with chili, coleslaw, and onions.

Fried Chicken

North Carolina is famous for its fried chicken, which is characterized by a crispy, golden-brown crust and juicy, flavorful meat. The state's long history of farming and its abundance of fresh, quality ingredients have made it a haven for fried chicken lovers.

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup vegetable oil

Instructions:

1. Rinse the chicken pieces and pat them dry.
2. In a large bowl, whisk together the flour, salt, pepper, paprika, and cayenne pepper.
3. Dredge the chicken pieces in the flour mixture until evenly coated.
4. Heat the oil in a large skillet over medium heat.
5. Add the chicken pieces to the skillet and cook for 10-15 minutes per side, or until golden brown and cooked through.
6. Drain the chicken on a paper towel-lined plate.
7. Serve immediately with your favorite sides.

Fried Green Tomatoes

Fried green tomatoes are a classic Southern dish that are also very popular in North Carolina. They are made by slicing green tomatoes and breading them in cornmeal and flour, then frying them until they are golden brown and crispy.

Ingredients:

• 3 green tomatoes, sliced
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg, beaten
• 1/2 cup milk
• 1/4 cup vegetable oil

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a shallow bowl, combine cornmeal, flour, salt, and pepper.
3. In another shallow bowl, whisk together egg and milk.
4. Dip each tomato slice in the egg mixture, then dredge in the cornmeal mixture.
5. Heat oil in a large skillet over medium heat. Add tomato slices and cook until golden brown and crispy on both sides, about 3 minutes per side.
6. Drain on paper towels.
7. Serve immediately.

Calabash Seafood

Calabash seafood is a style of seafood preparation that originated in the small town of Calabash. It is characterized by its light breading, which is often made of cornmeal, and its use of seafood from the Atlantic Ocean, such as flounder, shrimp, scallops, and oysters.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 large egg, lightly beaten
• 1 cup evaporated milk
• 1 cup self-rising flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Vegetable oil for frying

Instructions:

1. In a medium bowl, whisk together the egg, evaporated milk, flour, garlic salt, black pepper, and paprika.
2. Place the shrimp in a separate bowl and coat with the batter.
3. Heat the oil in a deep fryer or large pot to 350 degrees F (175 degrees C).
4. Working in batches, fry the shrimp for 2-3 minutes per side, or until golden brown and cooked through.
5. Drain on paper towels and serve immediately with your favorite dipping sauce.

Sweet Potatoes

Sweet potatoes were first prepared centuries ago by Native Americans. The crop quickly became a staple food source for both Native Americans and European settlers. Sweet potatoes were relatively easy to grow and could be stored for long periods of time, making them an essential part of the diet during the harsh winter months.

Ingredients:

• 2 large sweet potatoes, peeled and cut into cubes
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
2. Stir in the sweet potatoes, cinnamon, ginger, salt, and pepper. Cook for 2 minutes, stirring constantly.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Serve hot with a dollop of sour cream or grated Parmesan cheese.

Collard Greens

Collard greens are a staple in Southern cuisine, where they are deeply ingrained in the food culture and history of the region. This leafy green vegetable, commonly known as "collards," has been sustaining North Carolinians for centuries.

Ingredients:

• 1 large bunch (about 10 ounces) collard greens, stemmed and washed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 ham hock or smoked turkey leg
• 4 cups chicken broth
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Red pepper flakes, to taste (optional)

Instructions:

1. Rinse the collard greens thoroughly and remove the stems. Chop the greens into bite-sized pieces.
2. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the ham hock or smoked turkey leg, chicken broth, apple cider vinegar, sugar, salt, pepper, and red pepper flakes (if using).
5. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the collard greens are tender.
6. Remove the ham hock or smoked turkey leg and shred the meat. Return the meat to the pot.
7. Serve hot with cornbread or rice.

North Carolina's cuisine is a rich tapestry of flavors, woven from the traditions of its people and infused with a spirit of innovation. Embark on a culinary adventure through this vibrant state and discover a symphony of tastes that will tantalize your senses.