- News & Observer prepares a hot and spicy stir-fry shrimp.
- James Beard Foundation shares a summer crab and tomato salad.
- The Spring 2015 issue of edible Piedmont has fun plans for a summer beach fish fry on pages 32-35.
- The Fresh Market serves up barbequed shrimp that require extra napkins.
- UNC TV’s PBS | FOOD makes Parmesan pecan fried catfish.