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Raleigh, North Carolina

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Raleigh, North Carolina

The state capital and one of the points that makes up North Carolina’s Research Triangle, Raleigh is home to a half-dozen colleges including North Carolina State University. This being North Carolina, the rallying cry in Raleigh is for basketball…and barbecue. And not just any barbecue. Pork barbecue is the name of the game. Pulled pork sandwiches are a favorite, topped with a heaping helping of coleslaw. Pork ribs and hush puppies excel here too. On a hot day, nothing goes down better with North Carolina barbecue or a fried chicken dinner than a tall glass of iced tea. If you’re looking for trendy dining in the City of Oaks, the gentrifying Glenwood South neighborhood offers anything from wine bars to sports bars. The enormous State Farmers Market is held daily and shows off the region's bounty, from organic fruits and veggies to fresh-baked cakes and lovingly preserved jams and jellies.
 

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jmorris

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA
Living In: Chicago, Illinois, USA
About me:
 I started cooking about 12 and have found the best thing is trial and error. Look at the ingds. and if you dont like or want something in it, change it. I love to put on the radio and just have fun. Best tips, start with good stuff & make sure for a large group you start with the meal recps, then ingrds, and then make a detailed list, make tons of lists for everything from the dishes so you do not forget something in the fridg, for the store, for cooking and when, etc! Favorite staples to add in; nuts, garlic, celery, paparika, seasoning salt, tabasco, brown mustard, onion (green for sld). Bst tip, never try a new rcp for company!

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iloveallrecipes

Cooking Level: Intermediate
Home Town: Raleigh, North Carolina, USA
About me: I am a wife of one and a mother of one! :) We stay very busy with work, school, church, and play.

ILoveTroy

Cooking Level: Intermediate
Living In: Raleigh, North Carolina, USA
About me: I'm recently married and now expecting a little girl. To cook used to be a fun way to impress my husband and family, but now it's becoming more of a necessity. I love my life, f…
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dale watson

Cooking Level: Beginning
Home Town: Raleigh, North Carolina, USA
About me: i looove watching the food network and cooking shows, ever since i was a little kid (23 now.) but im so lazy. i love to eat out, and i do often. majority of my dinners and weekend…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Non-Edible Cinnamon Ornaments

Reviewed on Dec. 4, 2008 by Little Southern Mama
Great recipe! Fun to make and smelled great baking and hanging on our tree.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.

Turkey Pot Pie III

Reviewed on Dec. 3, 2008 by Dawn
I will deffinately use this again for left over turkey. It would also be great for left over roast chicken. I used the healthy request cream of mushroom, instead of the golden mushroom, and it was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.

After-Thanksgiving Turkey Soup

Reviewed on Dec. 2, 2008 by Marie L.
I hate dark meat, but I didn't want to throw it away from the Thanksgiving turkey. My mom-in-law lives with us, and she loves dark meat. So I decided to make some turkey soup, even though I never had done so before. I tasted it, and it's actually really good. The half and half helped me a lot. I lvoe creamy soup. I used cornstarch instead of flour, and I probably only used about 1/2 cup or a little less. I also sauteed 2 tsps of minced garlic with the vegetables. Instead of salt I used garlic salt, and I added parsely flakes. I also used organic brown basmati rice. Thanks for the recipe!!!
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