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magazine cookingclub north carolina coleslaw
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Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
4.5
(4.5)
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Chef Art Smith of Art and Soul Restaurant in Washington D.C., gives chicken a southern twist: First he smokes it, then he shreds it and coats it in a brown sugar and coffee barbecue sauce. And he serves this chicken over hoecakes, which, as the menu puts it, are sweet cornmeal griddle cakes "traditionally cooked after a hard day's work on the farm."
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Our favorite submissions from Bitten Word's Cover to Cover challenge, in which participants cooked from our September Restaurant Issue.
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Exclusive recipes and more from the award-winning chef’s forthcoming cookbook.
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This pulled pork recipe comes with a killer North Carolina bbq sauce. This is part of BA's Best, a collection of our essential recipes.
3.4
(3.38)
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An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.
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The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).
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Jock Zonfrillo of Orana restaurant came to the BA Night Kitchen to make us some rather interesting Australian fare
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4.0
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The duo behind Neng Jr.’s in Asheville, NC, share five recipes to love up on your chosen family.
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Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.
5.0
(4.8)
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A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
4.5
(4.5)
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Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
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(4.53)
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This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).
3.7
(3.7)
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This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.
4.0
(3.83)
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Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.
4.0
(4.24)
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Cubes of boneless short rib are begging to be spiced, skewered, and grilled off to be your next quick any-night meal.
4.5
(4.5)
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There is no better beach, picnic, or party sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread.
5.0
(4.89)