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Charlotte, North Carolina

The largest city in North Carolina and the largest between Washington, DC, and Atlanta, Charlotte is a major banking and investment center with all the amenities of a big city but a down home feel in its historic areas and leafy residential neighborhoods. So it's no surprise that you can find any type of cuisine in Charlotte's restaurants including Indonesian chicken and shrimp, fish tacos, grilled tuna steak, creme brulee, and much more. But you needn't look far to find regional classics such as fabulous fried chicken, hush puppies, Brunswick stew, whole pig pit-cooked barbecue seasoned with vinegar-hot pepper sauce. Then cool down with a local cherry soda or sweet tea.

Featured Cook

Eloquent Care

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

About me:
Growing up in a military family, it gave me the opportunity to not only to see the world, but experience each culture through cooking. My mother always made sure my siblings and I were well educated in cultural cooking and living. For this I am thankful for, because I have been able to entertain guests with extraordinary meals and ideas.

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Newest Cooks

BRIANNA170

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

About me: I live in Charlotte, NC with my husband, Chris and our kids Cole (almost 3) & Katherine (almost 1). I work as an Account Executive for a wedding company called The Knot. GO PEN…
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Carrot Top Christie

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

About me: I'm a 30 year old proud mama from the South! I first started toying with the idea of cooking when I was living in Florida in my early twenties... I craved my southern cuisine and…
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capitalfellow

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Newest Reviews

Baked Zucchini Chips

Reviewed on Nov. 30, 2009 by Jaay

I found this same basic recipe elsewhere and have made it several times and really enjoyed it. Instead of 2 egg whites I used 1 beaten egg and that also worked fine. Also, I baked mine on parchment paper, which saved me the clean up of the cookie sheet and I didn't have to worry about sticking. **Note: This recipe also works great with yellow crook-neck squash (summer squash). I usually make this with a combo of both squash and zucchini.

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Cheddar Bay Biscuits

Reviewed on Nov. 30, 2009 by BRIANNA170

These are so good ... I'm not allowed to make them anymore.

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Pumpkin Turkey Chili

Reviewed on Nov. 30, 2009 by BRIANNA170

The idea is a 5-star recipe ... it's full of fiber and lean protein. I gave it 4 stars because I had to suit it to my taste. My secret to making it perfect was adding milk. I loosely followed one of the other reviews and added a can of corn, a can of black beans, another can of tomatoes, a can of chicken broth, a couple Tbsp of honey, cilantro, cumin, and pumpkin pie spice. It was still just a little "off". So I added a big pinch of kosher salt and about a half cup of whole milk. The whole milk did it. It helped take it from a thick pumkin-y taste to a creamy & yummy taste. Even my husband liked it.

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