I think it’s safe to assume that the history of barbecue in North Carolina traveled from east to west. If you have any doubt, you only need to look at the ingredient difference between the two styles of sauce. In the East a barbecue sauce can be as simple as vinegar, salt, and pepper. Western North Carolina compounds the East’s flavors with a variety of extra ingredients including ketchup, a generous amount of brown sugar, and sometimes Worcestershire sauce (See page 224). Eastern Carolina barbecue has generally consisted of cooking whole hogs, but it is the vinegar sauce that adds an element of uniqueness to its barbecue. The sauce will add an increased level of moisture to the chopped meat while enhancing its flavor with a distinct cider-vinegar tang.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.