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Throughout the season we'll be adding the dishes, pairings, and restaurants you see on the show. Be sure to check frequently for all the exciting additions!

Order your copy of
The Carolina Cooking Cookbook!
by Wil Kazary and Debra Zumstein
Only $19.99
ISBN: 1-4236-0203-X 7 1/2 x 9 3/4 in, 192 pages

Based on the hit internationally syndicated TV series Carolina Cooking, The Carolina Cooking Cookbook contains a collection of recipes from the best restaurants in the Carolinas, helpful tips from the experts, plus down to earth beverage pairings.

Click here for more information about The Carolina Cooking Cookbook.

Carolina Cooking Recipes
Below is a listing of dishes featured on Carolina Cooking, organized by cuisine. You can also search for any specific recipe (or wine, beer, or even restaurant) by using the search fields above.

Looking for the recipe from today's show? You can find it on our home page.
American
Angus Barn Shell Steak
from Angus Barn Restaurant
Balsamic-braised Short Ribs with Pan Sauce over Roasted Garlic Mashed Potatoes
from Solstice Kitchen and Wine Bar
Black Angus Aged Beef Tenderloin with Crabmeat
from The Inn at Brevard
Buttermilk Fried Duckling Breast over Corn Fritters, Siberian Kale and Cherry Gastrique
from Motor Supply Company Bistro
Coriander Seared Scallops with Grapefruit Salad
from Motor Supply Company Bistro
Crab Cakes with Scallops
from The Inn at Brevard
Delightful Salmon Salad
from Angus Barn Restaurant
European Brooke Trout (or Brown Trout)
from The Inn at Brevard
Filet au poivre
from Angus Barn Restaurant
Meatloaf Stuffed with Blue Cheese, Tomato & Bacon
from Fenwick\'s On Providence
North Carolina Farmhouse Salad
from Pewter Rose Bistro
Oysters Rockefeller
from Vinnie's Steakhouse & Tavern
Pan Roasted Genuine Red Snapper Peeky-toe Crab Succotash, Fingerling Potatoes & Summer Truffle Broth
from Upstream Restaurant
Pan Roasted Niman Ranch “Pork & Beans”, Homemade Chow Chow, & Mustard Green Salad
from Mimosa Grill
Roasted Halibut with Radicchio and Creamed Corn
from Four Square Restaurant
Rock Shrimp Risotto
from Plantation Room at the Celebration Hotel
Seared Flank Steak with Orange Scented-Saffron Laced Couscous and Pineapple Salsa
from George's on Tybee
Tammy Dyer’s Almond Grouper
from Red Rocks Café, Bar, and Bakery
Trout Woodbridge
from The Inn at Brevard
Underwood Pork Chop
from Pewter Rose Bistro
Vanilla Cream with Fresh Berries
from Fenwick\'s On Providence
Warmed Summer Vegetable Salad Laced with Licorice and Top with Toasted Sesame Seeds
from George's on Tybee
American Fusion
Carribean Bananas Foster with Toasted Coconut-Rum Ice Cream
from The Speedway Club
Cedar-Planked Wild Salmon with Wild Mushroom Ragout, Goat Cheese Crumbles and Pinot Noir Reduction
from Solstice Kitchen and Wine Bar
Honey Lavender Glazed Salmon with Dijon Peppercorn Sauce
from Christopher\'s New Global Cuisine
Pan Roasted Grouper with Fresh Corn, Tomatoes and Arugula
from Frazier\'s Bistro
Pan Seared Chilean Sea Bass over Asparagus Crab Salad and a Tangerine Soy Wasabi Sauce
from Christopher\'s New Global Cuisine
Pan-seared Sea Scallops over Creamed Sweet Corn with White Balsamic Syrup, Parmesan Crisp and Roasted Garlic Foam
from Mr. Friendly's New Southern Cafe
Pecan Encrusted Chicken
from Cafe on the Square
Seared Flounder, Kale & Cucumber Salad, Watermelon Vinaigrette & Fresh Summer Vegetables
from Cafe on the Square
Seared Veal Cutlets with Pan Roasted Lobster with Potato Hash
from The Speedway Club
Shrimp Tortuga with a Grilled Pineapple-Black Bean Salsa
from The Speedway Club
Sweet Chile Marinate Ahi Tuna with Black Bean Butter Sauce and Jicama Mango Slaw
from Christopher\'s New Global Cuisine
Sweet Potato-Tomatilla Salad with Sautéed Shrimp and Squid and Amaretto Dressing
from George's on Tybee
The Seafood Strudel (Shrimp, Scallops and Salmon wrapped in Phyllo dough)
from 95 Cordova
Asian Fusion
Ahi Tuna with Asian Sweet/Sour Soy Sauce
from Vinnie's Steakhouse & Tavern
Asian Sea Bass
from City Tavern Hearst Tower
Asian Tapas - Dumplings
from Jujube Restaurant-Asian Kitchen and Bar
Curried Tuna with Sesame Vegetables
from Pewter Rose Bistro
Curries Noodles with Flank Steak
from Jujube Restaurant-Asian Kitchen and Bar
Elliot Sadler’s Sesame Tuna
from Red Rocks Café, Bar, and Bakery
Filet Mignon Egg Rolls
from Plantation Room at the Celebration Hotel
Fried Coconut Shrimp over Wasabi Slaw and a Sweet and Sour Chili Glaze
from Crescent Grille
Ginger Roasted Chicken with Green Beans
from Jujube Restaurant-Asian Kitchen and Bar
Rice Paper Wrapped Tuna on a salad of Mizzuna, Avocado and Radish with Grapefruit-Wasabi Vinaigrette
from Four Square Restaurant
Seared Ahi Tuna Steak with Ginger Mashed Potatoes and Wasabi Mayonnaise
from Key West Grill
Tuna and Smoked Bacon Egg Roll with Soba Noodles and Red Curry Coconut Sauce
from Divine Dining Group Restaurants: Bovine’s Wood Fired & Divine Fish House
Cajun
Chicken Topped With Crawfish Diane
from Cajun Queen
Creole Barbecued Shrimp Appetizer
from Fenwick\'s On Providence
Creole BBQ Shrimp
from Cajun Queen
Grilled Linguica with Four Cheese Polenta, Grilled Vegetables and Tomato Fondue
from Plantation Room at the Celebration Hotel
Cajun Fusion
Blackened Or Grilled Fish Served With Blackened Scallops And Pineapple And Melon Salsa
from Cajun Queen
Cajun Fried Eggplant with Seafood Medley
from Cafe on the Square
French
Blackberry Confit With Peppermint And Estate Honey Whipped Cream
from The Dining Room at the Inn at Biltmore Estate
Capellini Crab Cakes with Jicama Salsa and Remoulade
from City Tavern Hearst Tower
Chilled Poached Trout with Dill Mayonnaise and New Potato Salad
from Grape Escape Wine Bar and Grill
Curried Crab & Goat Cheese Soufflé
from 700 Kitchen Cooking School at the Mansion on Forsyth Park
Foie Gras and Blueberry Stilton Spinach Salad
from 45 South at the Pirate’s House
Heirloom Tomato and Goat Cheese Stack
from Grape Escape Wine Bar and Grill
Mike Wallace’s Filet and Crab Napoleon
from Red Rocks Café, Bar, and Bakery
Molten Chocolate Cake
from Motor Supply Company Bistro
Mustard Crusted Rack of Lamb
from City Tavern Hearst Tower
Parchment Pouch Salmon
from 700 Drayton Restaurant at the Mansion on Forsyth Park
Pollo al Marche
from 700 Kitchen Cooking School at the Mansion on Forsyth Park
Raspberry Soufflé with Whipped Cream
from Grape Escape Wine Bar and Grill
Savory Crepes
from 700 Drayton Restaurant at the Mansion on Forsyth Park
Shrimp and Blue Crab Crepes
from Chelsea\'s Wine Bar & Eatery
Sweet Crepes
from 700 Drayton Restaurant at the Mansion on Forsyth Park
Tuna Canapé
from Chelsea\'s Wine Bar & Eatery
Wrapped Wild Salmon with Mushroom Risotto and Biltmore Estate Garden Peas
from The Dining Room at the Inn at Biltmore Estate
German
The Flaky Apple Tart with Vanilla Bean Ice Cream and Caramel Sauce
from 95 Cordova
German French Fusion
Bavarian Potato Salad with Red Onion and Poppyseed Palmiers
from 700 Kitchen Cooking School at the Mansion on Forsyth Park
Italian
Bruchetta Three Ways: Tomato, Shrimp & Escarole, Wild Mushroom & Prosciutto
from San Francisco Oven
Chicken Florentine all’ Orange with Caprese Cucumber Salad
from Villa Romana – Myrtle Beach
Chicken Milanese
from Mia Famiglia
Chilled Avocado Soup with Crab and Cilantro
from Mangia Mangia
Grilled Filet with Grilled Gorgonzola Polenta
from La Cava Restaurant
Grouper alla Putanesca
from La Cava Restaurant
La Cava Pork Chop Alla Zingara (Gypsy Style)
from La Cava Restaurant
Lobster Ravioli
from Mia Famiglia
Mahi Mahi en Cartoccio
from Mia Famiglia
Orange Roughy Filet Napoletana and Portabella Mushrooms
from Villa Romana – Myrtle Beach
Pan Seared Branzino Arrostito with a Lemon, Caper, Tomato and White Wine Sauce
from Gianni & Gaitano’s
Pan-Seared Steaks with Roasted Garlic, Gorgonzola and Balsamic Butter
from Mangia Mangia
Pasta al Nero di Seppia
from Hadco Facility
Pasta and Focaccia Pizza Toast
from San Francisco Oven
Pesto and Ricotta Pizza
from La Cava Restaurant
Pizza Del Salumiere
from Salty Caper
Portobello Formaggio with a Balsamic Reduction
from Gianni & Gaitano’s
Risotto con Vedure (Vegetable Risotto) and Coffee Rubbed Pork Tenderloin
from Hadco Facility
Shrimp and Prosciutto Spedini with Tomato Basil Vinaigrette
from Gianni & Gaitano’s
Specialty Salads and Dressings
from San Francisco Oven
Tiramisu
from Hadco Facility
Veal Chop
from 45 South at the Pirate’s House
Veal Rib Chop au Poivre
from Vinnie's Steakhouse & Tavern
Veal Saltimbocca alla Romana
from Villa Romana – Myrtle Beach
Whole Wheat Linguini with Duck, Wild Mushrooms and Assiago
from Mangia Mangia
Italian Fusion
Goat Cheese "Gnocchi" With Vegetables From Biltmore’s Kitchen Garden, Arugula And Basil Pesto
from The Dining Room at the Inn at Biltmore Estate
Pea and Ricotta Ravioli with Romaine and Parmesan Cream
from Frazier\'s Bistro
Smoked Duck and Goat Cheese Pizzetta
from The Dining Room at the Inn at Biltmore Estate
Smoked Salmon and Trout Caviar Pizzetta
from The Dining Room at the Inn at Biltmore Estate
Japanese
Shrimp Nigiri, Tuna Roll and California Roll
from Made in Japan Catering
Ultimate Cold Sushi Nachos and Sashimi Martini
from Made in Japan Catering
Vegetarian Sushi
from Made in Japan Catering
Mediterranean
Stuffed Tomato with Mediterranean Couscous and a Champagne-Tomato Butter Sauce
from Four Square Restaurant
Mexican
Ceviche
from La Cava Restaurant
Fiery Shrimp Tostadas/Tostadas de Camaron a la Diabla
from The Prickly Pear
Mexican Fusion
Mucho Berry
from The Prickly Pear
Pecan-crusted Flat Iron Steak with Green Chilaquiles and Black Bean Coulis
from The Prickly Pear
Middle Eastern Fusion
Black Eye Pea Hummus with Corn Bread Sticks
from 700 Drayton Restaurant at the Mansion on Forsyth Park
Moroccan
Moroccan Pesto Calamari with Olives, Tomatoes and Asiago Cheese
from 95 Cordova
Pinchitos Morunos – Moorish Kababs
from Gervais and Vine
Puerto Rican Fusion
South African Jerk Tilapia
from Salsa Mexican Caribbean Restaurant
Tamalas with Adobo Chicken
from Salsa Mexican Caribbean Restaurant
Vanilla Beef Fajitas
from Salsa Mexican Caribbean Restaurant
Southern
Banana Rama and Turtle Kraals Mud Pie
from Key West Grill
Beef Tenderloin Carpetbagger with Fried Oysters, Sweet Soy, and Chili Oil
from Divine Dining Group Restaurants: Bovine’s Wood Fired & Divine Fish House
Grouper with Horseradish Hash Browns
from 45 South at the Pirate’s House
Key West Cashew Crusted Red Snapper with Coconut Rum Sauce
from Key West Grill
Murrell’s Inlet Seafood Grits
from Divine Dining Group Restaurants: Bovine’s Wood Fired & Divine Fish House
Pan Seared American Red Snapper, over a Cajun Sweet Potato Hash
from Crescent Grille
Vidalia Onions and Potato Cheddar Cheese Soup
from Crescent Grille
Southern Fusion
Carolina “Low Country” Seafood Paella
from Arpa Tapas, Wine Bar and Grill
Spanish
Chorizo and Fennel Empanadas
from Chelsea\'s Wine Bar & Eatery
Coriander-Crusted Lamb Chops with Chimichurri
from Gervais and Vine
Gambas al Ajillo (Garlic Shrimp with Sherry)
from Gervais and Vine
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