North Carolina

• Calabash Fried Shrimp

  Small shrimp through a milk dip and a thin flour-and-cornmeal dredge, fried two minutes in hot peanut oil so the coating shatters and the shrimp inside is barely set.

  Total

  35 min

  Serves

  4

  Calories

  462 per serving

• Eastern North Carolina Chopped Pork with Vinegar Sauce

  Shoulder and belly cooked slowly over low heat, chopped together with their crisped skin, and dressed with nothing but vinegar, salt and two kinds of pepper — the eastern sauce with no tomato anywhere in it.

  Total

  7 hr 45 min

  Serves

  8

  Calories

  612 per serving

• Lexington Pork Shoulder with Red Slaw

  Shoulder alone over hickory, cooked without basting, chopped with its outside brown and served with a thin tomato-touched dip — plus the red slaw that the same dip turns pink.

  Total

  9 hr 15 min

  Serves

  8

  Calories

  496 per serving

• Sweet Potato Pie

  Baked sweet potato warmed and mashed with butter, pressed through a sieve, and bound with eggs, sugar and nutmeg — the 1907 Raleigh method, with the sugar brought down to something a modern mouth can stand.

  Total

  4 hr 15 min

  Serves

  8

  Calories

  352 per serving

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