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Lunch without limits
A salad that never gets soggy? This is our new go-to lunch that can be made ahead and with endless combinations. We give you three ideas, but feel free to mix and match, layering dressing and heaviest ingredients (meat) on bottom, in quart-size, wide-mouth jars. Find more ideas on our Pinterest page: pinterest.com/elitemag/
War and doughnuts: Krispy Kreme
Story by Kristi Carr
Dame's Chicken and Waffles takes the Southern staple to new heights.
It all starts with a mathematical equation destined to be covered in sweet syrup.
It's a Southern thing: Okra
Long derided for its slime factor and abused by cooks heavy on the breading, okra is one of the South's most misunderstood and under-appreciated vegetables.
It's a Southern thing: Peaches
Best eaten on the spot, juice running from fingers to elbow, fresh N.C. peaches can be found less than an hour from Fort Bragg at Kalawi Farms in Moore County.
It's a Southern thing: Boiled peanuts
When I was growing up, you either ate your peanuts parched or boiled, but everyone knew that roasted nuts were for baseball and ran a distant second to the salty, sometimes mushy, hot boiled peanut.
It's a Southern thing: Sweet tea
So sweet a spoon could stand up straight in the glass and keep a dentist in his vacation home, iced sweet tea, as Dolly Parton says, is the house wine of the South.
It's a Southern thing: Biscuits
Often called the caviar of the South, pimento cheese is a meridional mixture you'll often find atop crackers, celery or between two slices of bread.
A piece of New Orleans in N.C.
Battistella's restaurant in Raleigh is a piece of New Orleans right here in North Carolina.
Recipes from the Association of Bragg Spouses
Get a taste of the Association of Bragg Spouses' cookbook, which can be purchased during the home tour and later at the Bragg and Buy gift shop.
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