WHAT'S TO EAT
THE PERFECT DISH
for a North Carolina winter
E
FOOD PREP, STORY AND PHOTOS BY VAIL STEWART RUMLEY
astern North Carolina winters can be a mixed bag of weather: sunny and 70s one week can turn into cold, windy days and frigid nights the next. No matter the weather, this time of year calls for hearty meals to keep the coming, or going, winter chill at bay. Soup, warm and filling, is at the top of the menu. In this issue of Washington the Magazine, we offer a few delicious options for a stick-to-your-ribs bowl of goodness: black bean and vegetable chili with a southwestern flair from the kitchen of the late artist Irene Forbes; Sara Hufham’s beef ghoulash, a timeless dish that will warm you from the inside out; and clam chowder, an easy-to-make creamy chowder from Darlene K. Noble.
50 • WASHINGTON THE MAGAZINE JANUARY/FEBRUARY 2021
What goes with all of these scrumptious soups? Cornbread, of course — and not just any cornbread, but a moist, rich cornbread featuring whole-kernel corn and sour cream. This recipe, contributed by Sally Johnston for “Favorite Recipes,” is bound to, indeed, become a favorite. Another dish with a southwestern flair, Muffy Bowman’s zucchini salad, makes a perfect side for the black bean vegetable chili or on its own, for a lighter lunch with a little zip. These recipes, and many more, can be found in cookbooks sold by local nonprofits and churches, pieced together with the culinary wisdom of some of the best cooks Beaufort County has to offer — no matter what the season and weather may offer! ⋇
