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  • Eastern NC Barbecue Slaw

    Eastern NC Barbecue Slaw

    This white, mayo-based slaw is the cool crunch that belongs beside chopped Eastern North Carolina barbecue. Keep it simple, cold, and finely chopped.

    Country Ham Biscuits

    Eastern NC Barbecue Slaw

    This white, mayo-based slaw is the cool crunch that belongs beside chopped Eastern North Carolina barbecue. Keep it simple, cold, and finely chopped.
    Print Recipe Pin Recipe
    Total Time 20 minutes
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 small head green cabbage, finely chopped
    • 1 carrot, grated, optional
    • 1/2 cup mayonnaise
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon sugar
    • 1 teaspoon yellow mustard, optional
    • 1/2 teaspoon celery seed
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper

    Method
     

    Instructions
    1. Combine cabbage and carrot in a large bowl.
    2. Whisk mayonnaise, vinegar, sugar, mustard, celery seed, salt, and pepper in a separate bowl.
    3. Pour dressing over cabbage and toss well.
    4. Chill at least 30 minutes before serving. Stir again before serving.

    Notes

    • For barbecue sandwiches, chop the cabbage extra fine.
    • Add more vinegar if you like a sharper slaw.

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  • Old-School Hushpuppies

    Old-School Hushpuppies

    Hushpuppies belong beside barbecue, fried fish, and seafood plates. These are crisp outside, tender inside, and lightly sweet.

    Country Ham Biscuits

    Old-School Hushpuppies

    Hushpuppies belong beside barbecue, fried fish, and seafood plates. These are crisp outside, tender inside, and lightly sweet.
    Print Recipe Pin Recipe
    Total Time 30 minutes
    Servings: 24 About 24 hushpuppies
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 cups yellow cornmeal
    • 1/2 cup all-purpose flour
    • 1 tablespoon sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 small onion, finely grated
    • 1 large egg
    • 1 cup buttermilk
    • Vegetable oil for frying

    Method
     

    Instructions
    1. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
    2. Stir in onion, egg, and buttermilk until a thick batter forms. Let rest 10 minutes.
    3. Heat 2 inches of oil to 350 degrees in a heavy pot.
    4. Drop rounded tablespoons of batter into the oil, working in batches.
    5. Fry until deep golden, 2 to 3 minutes, turning once. Drain on paper towels and serve hot.

    Notes

    • Serve with barbecue, fried seafood, or collards.
    • A little grated onion gives classic flavor without making the batter too wet.
    Safety note: Use a thermometer for frying oil and never leave hot oil unattended.

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  • Chicken and Pastry

    Chicken and Pastry

    Chicken and pastry is comfort food built for church suppers, family tables, and cold-weather fundraisers. The pastry is flat, tender, and cooked directly in rich chicken broth.

    Country Ham Biscuits

    Chicken and Pastry

    Chicken and pastry is comfort food built for church suppers, family tables, and cold-weather fundraisers. The pastry is flat, tender, and cooked directly in rich chicken broth.
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    Total Time 2 hours
    Servings: 6 to 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 whole chicken or 3 pounds bone-in chicken pieces
    • 10 cups water
    • 2 teaspoons salt, divided
    • 1 teaspoon black pepper
    • 2 cups all-purpose flour
    • 3 tablespoons shortening or butter
    • 1/2 cup cold water, plus more as needed
    • 2 tablespoons butter

    Method
     

    Instructions
    1. Place chicken in a large pot with water, 1 teaspoon salt, and black pepper. Simmer until chicken is tender, about 1 hour.
    2. Remove chicken. Strain broth if desired and return 8 cups broth to the pot. Shred chicken and set aside.
    3. Mix flour and remaining salt. Cut in shortening or butter. Add cold water until a firm dough forms.
    4. Roll dough very thin on a floured surface and cut into strips or squares.
    5. Bring broth to a gentle boil. Drop pastry pieces in one at a time, stirring gently. Cook 12 to 15 minutes.
    6. Add shredded chicken and butter. Simmer 5 more minutes and adjust seasoning.

    Notes

    • Do not over-stir after adding pastry; gentle movement keeps pieces intact.
    • Some families like it brothy, others thicker. Simmer longer for a thicker pot.

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  • Slow-Simmered Collards

    Slow-Simmered Collards

    Collards are a staple side across Eastern North Carolina tables. This version cooks low and slow with a smoky seasoning piece and a splash of vinegar at the end.

    Country Ham Biscuits

    Slow-Simmered Collards

    Collards are a staple side across Eastern North Carolina tables. This version cooks low and slow with a smoky seasoning piece and a splash of vinegar at the end.
    Print Recipe Pin Recipe
    Total Time 2 hours
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 3 pounds fresh collards
    • 1 smoked ham hock or smoked turkey wing
    • 8 cups water or chicken broth
    • 1 small onion, chopped
    • 1 teaspoon salt, plus more to taste
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes
    • 1 tablespoon apple cider vinegar
    • Hot sauce for serving

    Method
     

    Instructions
    1. Wash collards well. Remove tough stems and chop leaves.
    2. Place smoked meat, water or broth, onion, salt, pepper, and red pepper flakes in a large pot. Simmer 30 minutes.
    3. Add collards by the handful, stirring as they wilt.
    4. Cover and simmer until tender, 1 to 1 1/2 hours.
    5. Remove smoked meat, chop any meat, and return it to the pot. Stir in vinegar and adjust seasoning.

    Notes

    • Serve with cornbread or corn sticks.
    • Save potlikker for spooning over cornbread.

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  • Skillet Cornbread and Corn Sticks

    Skillet Cornbread and Corn Sticks

    Old-school Eastern North Carolina plates need cornbread. Make it in a hot skillet or spoon the batter into a corn-stick pan for crisp edges.

    Country Ham Biscuits

    Skillet Cornbread and Corn Sticks

    Old-school Eastern North Carolina plates need cornbread. Make it in a hot skillet or spoon the batter into a corn-stick pan for crisp edges.
    Print Recipe Pin Recipe
    Total Time 30 minutes
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 cups yellow cornmeal
    • 1/2 cup all-purpose flour
    • 1 tablespoon sugar, optional
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1 large egg
    • 1 1/2 cups buttermilk
    • 1/4 cup melted bacon drippings or butter

    Method
     

    Instructions
    1. Heat oven to 425 degrees. Place a cast-iron skillet or corn-stick pan in the oven to heat.
    2. Whisk cornmeal, flour, sugar if using, baking powder, baking soda, and salt.
    3. Whisk egg, buttermilk, and melted drippings or butter. Stir wet ingredients into dry just until combined.
    4. Carefully grease the hot pan. Add batter.
    5. Bake until browned and firm, 15 to 20 minutes for skillet cornbread or 10 to 14 minutes for corn sticks.

    Notes

    • For a less sweet cornbread, skip the sugar.
    • Serve with collards, beans, barbecue, or Brunswick stew.

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  • Eastern NC Boiled Potatoes for Barbecue Plates

    Eastern NC Boiled Potatoes for Barbecue Plates

    Small boiled potatoes are a quiet classic on Eastern North Carolina barbecue plates. They are plain in the best way: tender, salty, and ready for sauce.

    Country Ham Biscuits

    Eastern NC Boiled Potatoes for Barbecue Plates

    Small boiled potatoes are a quiet classic on Eastern North Carolina barbecue plates. They are plain in the best way: tender, salty, and ready for sauce.
    Print Recipe Pin Recipe
    Total Time 25 minutes
    Servings: 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 pounds small red or white potatoes
    • 1 tablespoon salt, plus more to taste
    • 2 tablespoons butter, optional
    • Black pepper
    • Chopped parsley, optional

    Method
     

    Instructions
    1. Scrub potatoes and leave them whole if small. Halve larger potatoes.
    2. Place in a pot and cover with cold water. Add salt.
    3. Bring to a boil and cook until fork-tender, 12 to 18 minutes.
    4. Drain well. Toss with butter if using, pepper, and a little more salt.
    5. Serve warm beside chopped barbecue and slaw.

    Notes

    • For a barbecue plate, keep the seasoning simple.
    • Leftovers make good breakfast potatoes the next morning.

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  • Brunswick Stew for a Barbecue Plate

    Brunswick Stew for a Barbecue Plate

    Brunswick stew recipes vary from family to family. This version is tomato-based, hearty, and made to sit beside barbecue, cornbread, or hushpuppies.

    Country Ham Biscuits

    Brunswick Stew for a Barbecue Plate

    Brunswick stew recipes vary from family to family. This version is tomato-based, hearty, and made to sit beside barbecue, cornbread, or hushpuppies.
    Print Recipe Pin Recipe
    Total Time 1 hour 15 minutes
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 tablespoons butter
    • 1 onion, chopped
    • 2 cups cooked chopped chicken
    • 1 cup cooked chopped pork or barbecue
    • 1 can diced tomatoes, 14.5 ounces
    • 1 can crushed tomatoes, 15 ounces
    • 2 cups chicken broth
    • 2 cups frozen corn
    • 1 1/2 cups frozen lima beans or butter beans
    • 1 cup diced potatoes
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon hot sauce
    • Salt and black pepper

    Method
     

    Instructions
    1. Melt butter in a large pot. Cook onion until softened.
    2. Add chicken, pork, tomatoes, broth, corn, beans, potatoes, Worcestershire, and hot sauce.
    3. Bring to a simmer. Cook uncovered until potatoes are tender and stew thickens, 45 to 60 minutes.
    4. Season with salt and pepper. Add more broth if needed.
    5. Serve warm with cornbread or hushpuppies.

    Notes

    • Use leftover barbecue if you have it.
    • For a smoother stew, mash some of the potatoes and beans against the side of the pot.

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  • Buttery German Spaetzle

    Buttery German Spaetzle

    Spaetzle are small German egg noodles or dumplings, excellent with butter, gravy, cheese, or saucy meats.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Buttery German Spaetzle

    Spaetzle are small German egg noodles or dumplings, excellent with butter, gravy, cheese, or saucy meats.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 cups flour
    • 1 teaspoon salt
    • 1/4 teaspoon nutmeg, optional
    • 3 eggs
    • 1/2 cup milk
    • 3 tablespoons butter
    • Parsley, optional

    Method
     

    Instructions
    1. Mix flour, salt, and nutmeg. Whisk eggs and milk, then stir into flour to make a thick batter.
    2. Press batter through a spaetzle maker or colander into boiling salted water.
    3. Cook until dumplings float, then drain.
    4. Toss with butter in a skillet until lightly golden.
    5. Garnish with parsley if desired.

    Notes

    • Serve under pork and sauerkraut, schnitzel, or gravy.

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  • Soft Pennsylvania-Style Pretzels

    Soft Pennsylvania-Style Pretzels

    Pennsylvania is pretzel country. These soft pretzels are chewy, salty, and best eaten warm.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Soft Pennsylvania-Style Pretzels

    Pennsylvania is pretzel country. These soft pretzels are chewy, salty, and best eaten warm.
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    Total Time 1 hour 30 minutes
    Servings: 8 pretzels
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 cups warm water
    • 1 packet yeast
    • 1 tablespoon sugar
    • 4 cups flour
    • 1 teaspoon salt
    • 1/4 cup baking soda
    • 1 egg, beaten
    • Coarse salt

    Method
     

    Instructions
    1. Dissolve yeast and sugar in warm water. Mix with flour and salt to make dough. Knead and rise until doubled.
    2. Divide into 8 pieces and shape pretzels.
    3. Boil briefly in water mixed with baking soda.
    4. Brush with egg and sprinkle with coarse salt.
    5. Bake at 425 degrees until deep golden, 12 to 15 minutes.

    Notes

    • Serve with mustard or cheese dip.

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  • Crisp Fried Scrapple

    Crisp Fried Scrapple

    Scrapple is more eastern and central Pennsylvania Dutch than Pittsburgh, but it remains part of Pennsylvania food heritage. The trick is a crisp crust.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Crisp Fried Scrapple

    Scrapple is more eastern and central Pennsylvania Dutch than Pittsburgh, but it remains part of Pennsylvania food heritage. The trick is a crisp crust.
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    Total Time 20 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound prepared scrapple
    • Flour for dusting, optional
    • Oil or butter for frying
    • Maple syrup, ketchup, or eggs for serving

    Method
     

    Instructions
    1. Slice scrapple 1/4 to 1/2 inch thick.
    2. Dust lightly with flour if desired.
    3. Fry in a hot skillet with a little oil or butter until deeply browned and crisp on both sides.
    4. Drain briefly and serve hot.

    Notes

    • Do not move slices too soon; let the crust set.

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  • Corned Beef and Cabbage Dinner

    Corned Beef and Cabbage Dinner

    Corned beef and cabbage is Irish-American more than old-country Irish, but it became a major immigrant food tradition in the United States.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Corned Beef and Cabbage Dinner

    Corned beef and cabbage is Irish-American more than old-country Irish, but it became a major immigrant food tradition in the United States.
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    Total Time 3 hours
    Servings: 6 to 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 3 to 4 pounds corned beef brisket
    • Spice packet or 1 tablespoon pickling spice
    • 10 small potatoes
    • 4 carrots, cut up
    • 1 head cabbage, cut into wedges

    Method
     

    Instructions
    1. Place corned beef in a large pot and cover with water. Add spices.
    2. Simmer gently until tender, about 2 1/2 hours.
    3. Add potatoes and carrots and cook until nearly tender.
    4. Add cabbage wedges and cook 15 to 20 minutes.
    5. Slice beef across the grain and serve with vegetables.

    Notes

    • Serve with mustard or horseradish sauce.

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  • Irish Stew with Beef or Lamb

    Irish Stew with Beef or Lamb

    Traditional Irish stew often uses lamb or mutton, while many American kitchens use beef. Either way, potatoes, carrots, and onions make it hearty.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Irish Stew with Beef or Lamb

    Traditional Irish stew often uses lamb or mutton, while many American kitchens use beef. Either way, potatoes, carrots, and onions make it hearty.
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    Total Time 2 hours
    Servings: 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 pounds lamb or beef stew meat
    • Salt and pepper
    • 2 tablespoons flour
    • 2 tablespoons oil
    • 1 onion, chopped
    • 4 carrots, sliced
    • 4 potatoes, cubed
    • 5 cups beef or chicken broth
    • 1 teaspoon thyme

    Method
     

    Instructions
    1. Season meat and dust with flour. Brown in oil.
    2. Add onion and cook 3 minutes.
    3. Add broth and thyme. Simmer until meat is nearly tender, about 1 hour.
    4. Add carrots and potatoes. Cook until vegetables are tender.
    5. Season to taste and serve hot.

    Notes

    • For a thicker stew, mash a few potatoes into the broth.

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