In 1893, Pharmacist Caleb Bradgam began experimenting with soft drink concoctions for his friends and patrons to sample. One of Caleb’s beverages was “Brad’s Drink” which was eventually renamed to Pepsi-Cola in 1898. In 1902, he applied for a trademark and formed the Pepsi-Cola company. As of 2024, Pepsi has a net worth of $226.74 billion and is one of the most well-known of the NC chains.
Krispy Kreme (Winston Salem, NC)
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During the Great Depression in 1937, Owner Vernon Rudolph founded Krispy Kreme, another one of the most famous chains. Rudolph bought a year-raised recipe from a New Orleans chef, rented a building, and began selling to local grocery stores. That year, Vernon opened his store in Winston-Salem. Winston-Salem is where his favorite cigarette company, Camel Cigarettes, is headquartered. The first international location was in Penrith, New South Wales, Australia. As of 2024, there are now 1,400 locations and it operates in the United States, Canada, and over 36 other countries across the world and is one of the most popular North Carolina food and beverages.
Cheerwine (Salisbury, NC)
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In 1917, Lewis D. Peeler founded “the oldest continuing soft drink company still operated by the same family,” in Salisbury, North Carolina. Cheerwine officially became a registered trademark in 1926. Cheerwine began partnering with NASCAR, Krispy Kreme, and Old Carolina Barbeque, getting the name out to the public.
Hardee’s (Greenville, NC)
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Wilber Hardee, the founder of Hardee’s, began with his namesake restaurant in Greenville in 1960. A year later, Wilber expanded, opening a location in Rocky Mount as the first company store. At the end of the 1960’s, the corporation had expanded to almost 200 restaurants with its first international location being in West Germany.
Mt. Olive Pickle Company (Mount Olive, NC)
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In 1926, Shikrey Baddour founded the largest independent pickle company in the United States. It started in the mid-1920s when Baddour, a Lebanese immigrant, wanted to find a way to use wasted cucumber crops. This idea did not go as planned, leaving Baddour with no buyers, but by 1926 he began coming up with a new plan. The Mt. Olive Pickle Company became formally established when Baddour connected with the Mount Olive business people, led by Headley Morris Cox.
Texas Pete (Winston-Salem, NC)
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Don’t let the name fool you… Winston-Salem is the birthplace of Texas Pete. In 1929, Sam Garner, the operator of the Dixie Pig barbecue stand, introduced Texas Pete. After customers began asking for a spicier sauce, his son, Thad Garner, developed the hot sauce we know today. The original name “Mexican Joe,” was shut down by his father, saying the name should be American.
Biscuitville (Graham, NC)
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The idea of Biscuitville came to Maurice Jennings in 1966 with the first official Biscuitville opening in Danville, VA in 1975. The original concept was a Pizza restaurant named Pizzaville in Burlington in 1967. Maurice wanted a way to have the business work for morning hours so he started offering made-from-scratch biscuits, a Jennings family recipe. Eventually, the biscuits began selling more than the pizzas. As of April 2024, there are over 82 Biscuitville locations across North Carolina, South Carolina, and Virginia.
Bojangles (Charlotte, NC)
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Jack Fulk and Richard Thomas of Charlotte, North Carolina developed the concept of Bojangles in 1977. Bojangles became popular after being the only restaurant to remain open during Hurricane Hugo. The chain has restaurants in 17 US states, Honduras, Grand Caymen Island, Jamaica, Mexico, and China. Ot’s home state of North Carolina has the largest number of chains with 353 restaurants.
Cook Out (Greensboro, NC)
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Cookout was founded in 1989 in Greensboro, North Carolina by Morris Reaves. He remains the owner of Cook Out with his son, Jeremy Reaves, serving as the CEO. As of November 2022, there are 326 locations across ten states, primarily in the Southeast. Bojangles is the most recent of the food and beverages but has risen to popularity across the state.
Bright Leaf Hot Dogs (Smithfield, NC)
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Originally the Carolina Packing Company, Bright Leaf Hot Dogs was founded in Smithfield, North Carolina by John A. Jones Senior. Bright Leaf Hot Dogs is a family-owned business that was founded in 1939. The name “Bright Leaf” is a nod to North Carolina’s agriculture and tobacco industries.
New Orleans Hornets December 20, 2002 (Photo by Otto Greule Jr/Getty Images)
The original Charlotte Hornets moved to New Orleans in 2002 and became the New Orleans Hornets. They eventually moved back to Charlotte in 2004 as the Charlotte Bobcats. Michael Jordan eventually purchased a majority stake in the franchise and changed the name back to Hornets for the 2014-2015 season.
Name History
Charlotte Hornets 1988-1989 (Photo By Tim de Frisco/Allsport)
The name “Hornets” came from British General Cornwallis who referred to Charlotte, NC as “a hornet’s nest of rebellion” after the Battle of Charlotte in 1780. They originally were going to name the team the Charlotte Spirit but eventually scrapped the idea after a team naming contest.
Uniform
A detailed view of the Jumpman logo (Photo by Stacy Revere/Getty Images)
The Charlotte Hornets are the only team in the NBA without Nike on their jerseys. They instead have the Jumpman logo for Michael Jordan, the owner of the team. When the team went back to their original “Hornets” name, the logo was updated and is now their current uniform logo.
Mascot
Photo by Streeter Lecka/Getty Images
Hugo the Hornet was created in 1988 and Hurricane Hugo hit the Carolinas one year later. It was decided that the mascot’s name would not change despite Hurricane Hugo. Hugo was designed by Cheryl Henson, daughter of Jim Henson. Through over 6,000 fan suggestions, they selected Hugo the Hornet as their mascot. During an intermission in 2008, Hugo the Hornet jumped through a ring of fire to dunk a basket. The cleanup crew could not clean up fast enough, causing the arena to fill with smoke and resulting in a 19-minute delay.
Players
Kemba Walker #1 of the Charlotte Bobcats (Photo by Streeter Lecka/Getty Images)
As of February 2023, 296 players have played one or more games with the Hornets. Some notable players include Glen Rice, Kemba Walker, Larry Johnson, Robert Parish, Vlade Divac, and Alonzo Mourning.
Games
Photo by Jared C. Tilton/Getty Images
In total, the Hornets have won over 1,174 times. They played their first game on November 4th, 1988, losing to the Cleveland Cavaliers. They won their first game against the LA Clippers only 4 days later, beating Michael Jordan at his first NBA game in North Carolina.
Every morning, Matt Murphy and Pulse FM set you up for a movie date ON US! Listen every day around 9:20 a.m. for your chance to win a pair of movie passes and free popcorn thanks to our partners at Paragon Theaters!
Get ready for the ultimate North Carolina State Fair food experience! With the State Fair just around the corner, we’ve put together a complete guide to help you savor every delicious moment. Below, you’ll find a handy food map showcasing this year’s new food, State Fair-inspired recipes, and a full list of all the must-try eats for 2024!
Fried, seasoned Alaskan King Crab skewered and topped with half a lemon
Crack Fries
GoldenKdog
Fries tossed in cheese seasoning with several dipping sauce options
Chamoy Pineapples
N&T Concession
Flavored pickles wrapped in Fruit Roll-Ups and stuffed with a variety of fruit candy, sprinkles, and Takis chips. Dipped in Chamoy sauce and sprinkled with Tajin seasoning
Mexican Street Corn Nachos
Red Carpet Amusements
Tortilla chips topped with nacho cheese, corn, a drizzle of mayo, parmesan cheese, and tajin. For an extra kick, add Takis or hot Cheetos.
Jerk Pork Belly Bao
Cool Runnings Jamaican
Tender slow-cooked jerk pork belly in a fluffy bao with a zesty vegetable mix
Tanghulu
The Candi Queen
Traditional Chinese snack with a crunchy, sweet exterior and a soft, tart interior, made with a variety of fresh fruits like strawberries, grapes, and mandarin oranges.
o Acai & Dragon Fruit Bowl: Acai bowl with fresh fruit, including dragon fruit, bananas, strawberries, and blueberries. (Brazilian Bowls)
o Affogato: One shot of espresso poured over vanilla ice cream. (Magdalena’s Chimney Cakes)
o Alaskan King Crab Pop: Fried, seasoned Alaskan King Crab skewered and topped with half a lemon. (Oak City Fish & Chips)
o Aqua Loca: Lime juice, orange juice, tomato, and grapefruit mixed to make a strong and exciting drink. (Just Popping Around)
o Bacon Cheeseburger Corn Dog: Burger and cheddar cheese hand dipped in corn dog batter, topped with cheese and real bacon. (Pioneer Wagon)
o Barbecue Bacon Queso Sandwich: Authentic Eastern NC smoked chopped pork BBQ, drizzled with queso and BBQ sauce. Topped with bacon. (Lawerence & Perry BBQ, LLC)
o Battered Bologna Fries: Bologna sliced into long-cut fries, battered and deep fried, served with Carolina gold dipping sauce. (Granny’s Country Kitchen)
o Big Bacon Wrapped in Cheese on a Stick: Bacon and cheese on a stick deep fried to perfection. (Bubba’s Bacon)
o Birthday Cake Cookie Dough on a Stick: Handcrafted cake batter cookie dough dipped in a birthday cake confetti coating, and sprinkled with rainbow sprinkles. (Kora’s Cookie Dough)
o Buffalo Chicken Pizza Cone: Mozzarella, breaded chicken, Ranch dressing, and buffalo sauce inside a warm pizza cone. (Kono Pizza)
o Buffalo Mac Bowl: Sauteed collards, grilled buffalo chicken, mac and cheese, drizzled with buffalo sauce. (Safari Eatz)
o Buffalo Oyster Mushroom Sandwich: Oyster mushroom, lettuce, and tomato topped with buffalo sauce on a bun. (Fresh AF Vegan)
o Cake Parfaits: Red velvet, brandy almond, and lemon meringue cake parfait served in a covered jar. (Cool Runnings Jamaican)
o Candied Oatmeal Pies: Traditional Little Debbie Oatmeal Cream Pies covered with a sweet crunchy candy exterior. (The Candi Queen)
o Candied Oreo Cakesters (Cake Pops): A soft chocolatey snack cake filled with whipped cream filling and covered with a crunchy candy coating. (The Candi Queen)
o Carmel Apple Mini Cakes: Mini pancakes covered in apple pieces, caramel sauce, and whipped cream. (Hot Chix Hotcakes and Chicken)
o Chamoy Pickles: Flavored pickles wrapped in Fruit Roll-Ups and stuffed with a variety of fruit candy, sprinkles, and Takis chips. Dipped in Chamoy sauce and sprinkled with Tajin seasoning. (N&T Concession)
o Chamoy Pineapples: Flavored pineapple wrapped in Fruit Roll-Ups and stuffed with a variety of fruit candy, sprinkles, and Takis chips. Dipped in Chamoy sauce and sprinkled with Tajin seasoning. (N&T Concession)
o Chocolate Dipped Strawberry Iced Tea: Fresh brewed strawberry flavored iced tea infused with Hershey’s chocolate syrup and garnished with three hand-dipped chocolate strawberries. (Tiki Tea)
o Cotton Candy Mini Cakes: Mini pancakes covered in whipped cream, cotton candy syrup, and topping. (Hot Chix Hotcakes and Chicken)
o Cowboy Bites: Smoked white cheddar cheese mixed with award-winning Texas-style brisket and a generous shake of “Bobby’s Original Rub,” rolled in panko and deep fried. (Fat Boys BBQ)
o Crabcake Sammie: Fried crabcake served on a bun with AF sauce. (Fresh AF Vegan)
o Crack Fries: Fries tossed in cheese seasoning with several dipping sauce options. (GoldenKdog)
o Deep Fried Cannoli: A modern twist on a traditional Italian dessert. Hand-filled cannoli on a stick, deep fried, and topped with powdered sugar. (Fontana Foods)
o Deep Fried Loaded Cheese Puffs: Deep fried cheese puffs loaded with cheese, bacon, jalapenos, and Ranch dressing. (Chester’s Gators & Taters)
o Deep Fried Ribs: Deep-fried baby back ribs hand-tossed in a variety of sauces, including BBQ sauce, lemon pepper, Carolina gold, and sweet chili jerk. Each flavor is inspired by a North Carolina area code. (Lawerence & Perry BBQ, LLC)
o Dill Delight Funnel Cake: Funnel cake with powdered sugar, Ranch dressing, and dill pickles. (The Busy Beaver)
o Dilly Dog: A tangy dill pickle stuffed with an all-beef hotdog, fried in panko batter until golden brown. Try it with peanut butter! (Red Carpet Amusements)
o Fried Cheesy Croissant: Mini layered pastry, fried and topped with cheddar cheese and jalapeno slices. (LaFarm Bakery)
o Fried Fufu: Fufu with a chef’s blend of seasoning and deep fried. (Ethio-Indi Alkaline Cuisine)
o Fried Hazelnut Croissant: Mini layered pastry fried and drizzled with hazelnut topping. (LaFarm Bakery)
o Fried Pickle Mac & Cheese: Loaded fried pickle mac & cheese with a drizzle of Ranch dressing. (Chester’s Gators & Taters)
o Glazed Donut Coffee Float: Rich glazed donut-infused iced coffee over creamy vanilla ice cream, topped with a golden glazed donut hole, and delicate glazed donut crumble rim. (Fluffy’s Hand Cut Donuts)
o Granddaddy Nats Fufu Plate: Signature burger covered in gravy with gomen greens and fufu. (Ethio-Indi Alkaline Cuisine)
o Honey Butter Mozza Dog: Mozzarella cheese rolled in homemade batter with panko then deep fried, drizzled with honey butter sauce. (GoldenKdog)
o Jerk Pork Belly Bao: Tender slow-cooked jerk pork belly in a fluffy bao with a zesty vegetable mix. (Cool Runnings Jamaican)
o Kale Me Shawarma: Sweet potato fries topped with beef and lamb shawarma, pickled red onion, feta crumbles, kale chips, and house-made beet barbecue sauce. (Neomonde Mediterranean)
o Korean BBQ Kimchi Nachos: Korean BBQ kimchi nacho chips with corn, beans, kimchi, jalapenos, mozzarella cheese, nacho cheese, choice of beef or chicken Korean BBQ. (Bulkogi Korean BBQ)
o Loaded Bologna Fries: Battered bologna fries loaded up with chili cheese sauce. (Granny’s Country Kitchen)
o Mango Boba: Cool and refreshing smoothie with mango boba, mango juice, and a small scoop of mango sorbet. (Just Popping Around)
o Mangonada: A unique and delicious drink with chamoy and fresh mango. (Just Popping Around)
o Mexican Street Corn Potato: Baked potato stuffed with Mexican street corn topped with cilantro and lime. (Spudtastic Potato)
o Mema Mia: Battered and deep-fried spaghetti with meat sauce nestled on top of a garlic parmesan toasted hoagie bun with extra meat sauce and cheese topped with sweet southern slaw. (Ezzell’s Something Good)
o Mexican Street Corn Nachos: Tortilla chips topped with nacho cheese, corn, a drizzle of mayo, parmesan cheese, and tajin. For an extra kick, add Takis or hot Cheetos. (Red Carpet Amusements)
o Milly’s Jerk Barbecue Sauce: Sweet and spicy barbecue sauce that provides a kick to any meal. (Cool Runnings Jamaican)
o Minne Cookie Dough Pie: Deep-fried chocolate chip cookie dough wrapped in our light and flaky crust. Served with your choice of vanilla or cinnamon ice cream. (The Original Minneapple Pie)
o Monster Tots: Crispy jumbo tater tots stuffed with massive flavor. Tater tots three times the size of an average tot, stuffed with either buffalo chicken or bacon cheddar and chive fillings. (Hot Chix Hotcakes & Chicken)
o NC Crab and Shrimp Bomb Crusted in Hot Cheetos: A bomb of cheesy N.C. blue crab meat and shrimp rolled in hot Cheetos to form a crunchy outer shell. (Waypoint Oyster Bar)
o Peach Cobbler Pizza Cone: Warm pizza cone with peach filling, cinnamon crumbles, and the icing on the top. (Kono Pizza)
o Philly Chicken Egg Roll: Just like the original Philly Roll, but with chicken instead of steak. (Woody’s Wing Wagon)
o Philly Eggroll: Vegan beef, onions, peppers, and mushrooms wrapped in an eggroll and fried golden. (Fresh AF Vegan)
o Pickle Dr. Pepper: Dr. Pepper infused with pickles. (Red Carpet Amusements)
o Pineapple Bowl: Pineapple bowls with rice or gaucho fries, charcoal chicken, Brazilian steak, island shrimp, black beans, and corn. Extra toppings can be added, such as pico de gallo, chimichurri, cheese, pineapple spicy sauce, and homemade sour cream (grandma’s recipe). (Brazilian Bowls)
o Pumpkin Spice Iced Tea: A perfect blend of vibrant spices and rich pumpkin flavor that helps to welcome fall with a sense of cozy tranquility. (Tiki Tea)
o Red Velvet Glazed Funnel Cake Chicken Sandwich: Nashville-style chicken on a red velvet cake bun with sweet syrup and hot sauce. (Mediterranean Grill)
o Sausage & Peppers Egg Roll: Italian sausage with cherry peppers, diced onion, and cheese, wrapped in an egg roll wrapper and deep fried until golden brown. Comes with a side of marinara sauce. (Woody’s Wing Wagon)
o Simba Dessert: Fried viapati stuffed with sweet apple filling topped with vanilla ice cream drizzled with old-fashioned caramel sauce. (Safari Eatz)
o Sizzling Hot Funnel Cake: Funnel cake with nacho cheese and Flamin’ Hot Cheetos. (The Busy Beaver)
o S’more Pizza Cone: Warm pizza cone filled with marshmallows, chocolate, and graham crackers. (Kono Pizza)
o Strawberries & Cream Waffle Stick: Strawberry shortcake cookie dough baked inside a Belgian waffle, covered with whip topping and strawberry sauce. Served on a stick. (Waffle Chix)
o Strawberry Daiquiri Crunch: Moist strawberry cake baked with a white zinfandel wine, topped with a strawberry shortcake crumble and a strawberry daiquiri drizzle. (Boozie Bakes)
o Strawberry Lemonade Donut: A Fluffy donut topped with tang lemon frosting, strawberry lemonade crumbles, garnished with a freeze-dried strawberry slice and gummy candy. For added flavor, a pipette filled with strawberry lemonade is included! (Fluffy’s Hand Cut Donuts)
o Summerween Slush: Orange Creamsicle slush served in a Jack-O-Lantern cup with a whipped cream center, topped with a whole creamsicle popsicle, more whipped cream, and orange cookie crumble. Comes with a Halloween-themed duck. (Moose Joose Slush)
o Swedish Meat Pizza Cone: Warm pizza cone filled with mozzarella, meatballs, cranberry sauce, and gravy sauce. (Kono Pizza)
o Sweet & Spicy Cheese Puff Fried Pickles: Fried pickle chips drizzled in cheese sauce and topped with cheese puffs and a sweet & spicy sauce. (Chester’s Gators & Taters)
o Sweet Cheese Pie: Cheese-stuffed pancake, fried and dipped in a sweet syrup. Served hot with pistachio and chocolate syrup. (Mediterranean Grill)
o Sweet Heat Peanut Clusters: Spicy Peanuts with a hint of citrus wrapped in gourmet dark chocolate, served in clusters. (America’s Best Nut Company)
o Sweet Maple Bacon Iced Tea: Crafted with pure maple syrup and savory maple bacon flavoring, served over ice in a Tiki Tea jar with a strip of crispy bacon. (Tiki Tea)
o Tanghulu: Traditional Chinese snack with a crunchy, sweet exterior and a soft, tart interior, made with a variety of fresh fruits like strawberries, grapes, and mandarin oranges. (The Candi Queen)
o Trompi Al Pastor Stick: Traditional mini trompo on a stick made of slow-roasted pork with marinade, achiote, onion, and cilantro. (Las Gringas)
o Turducken Burger: A mouth-watering blend of turkey, duck, and chicken on a bun. (Chick-N-Que)
o White Chocolate Cranberry Cooke Dough on a Stick: Handcrafted cinnamon swirl cookie dough mixed with creamy white chocolate and tart-dried cranberries. (Kora’s Cookie Dough)
The Carolina Hurricanes’ journey began in 1971 as the New England Whalers in the World Hockey Association. In 1979, they transitioned to the NHL as the Hartford Whalers. The biggest change for the franchise occurred in 1997 when they relocated to Raleigh, North Carolina, becoming the Carolina Hurricanes we know today.
Stanley Cup
Photo by Jim McIsaac/Getty Images
The 2005-2006 season was unforgettable for the Carolina Hurricanes as they won the Stanley Cup. Under the leadership of captain Rod Brind’Amour, the team beat the Edmonton Oilers in a thrilling seven-game series. Brind’Amour, now the head coach, has impressively led the Hurricanes to the playoffs every season since 2018.
Colors
Photo by Jared C. Tilton/Getty Images
Upon moving from Hartford, the Hurricanes swapped their iconic green for new colors. Settling in the PNC Arena, home to NC State Wolfpack, the team adopted red, white, and black, aligning with the local spirit and giving the franchise a fresh identity.
Building The Team
Defenseman Nikos Tselios #48 (Photo by Dave Sandford/Getty Images/NHLI)
In 1997, the Hurricanes made their first NHL draft pick, selecting Greek player Nikos Tselios 22nd overall. He wrapped up that season with the AHL’s Lowell Lock Monsters. In 2003, Eric Staal was picked second overall and became the first player post-relocation to surpass 1,000 NHL games.
Mascot and Team Name
RALEIGH – APRIL 19: Mascot Stormy of the Carolina Hurricanes drives an ATV through a ring of fire during game two of the Stanley Cup playoffs against the New Jersey Devils at the ESA in Raleigh, North Carolina on April 19, 2002. The Hurricanes won 2-1 in overtime. (Photo by Kent Smith/Getty Images/NHLI)
Meet Stormy, the Carolina Hurricanes’ mascot, proudly sporting number 97 in honor of the year the team relocated. Representing Eastern North Carolina’s rich hog farming history, Stormy the Ice Hog was a playful nod to the area’s culture. The team initially considered the name “Ice Hogs” but ultimately settled on the Hurricanes.
Traveling
SEATTLE, WASHINGTON – OCTOBER 19: Seth Jarvis #24 of the Carolina Hurricanes celebrates his goal against the Seattle Kraken during the third period at Climate Pledge Arena on October 19, 2023 in Seattle, Washington. (Photo by Steph Chambers/Getty Images)
The Hurricanes rank 10th in the NHL for the most travel. In the 2022-2023 season alone, they covered a staggering 53,783.30 miles, making them the only team from the Metropolitan Division to make the top 10 in travel distance.
Bunch Of Jerks
Photo by Grant Halverson/Getty Images
In 2019, commentator Don Cherry dubbed the Hurricanes a “bunch of jerks” for their creative post-win celebrations, known as Storm Surges. These playful antics included themes like fishing, boxing, lightsaber duels, and basketball. Though the Storm Surges have toned down, the team still enjoys celebrating victories with their fans in style.
Corn Fritters Recipe by Joan Zaffary from All Recipes.
Prep time: 10 minutes
Cooking time: 20 minutes
Servings: 4 servings
Ingredients
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 large egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounces) can whole kernel corn, drained
Photo by Getty Images
Directions
Heat oil in a heavy pot or deep fryer to 365°F.
Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.
Working in batches, drop the fritter batter by spoonfuls into the hot oil. Fry until golden.
Remove fritters with a slotted spoon and drain on paper towels.
In a large skillet over medium heat, heat oil. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir occasionally.
Add umeboshi paste, stirring until combined, about 1 minute.
Stir in greens; season with salt and black pepper. Cook until greens are just wilted, 3 to 4 minutes.
Add milk, nutritional yeast, and cayenne to a skillet and bring to a simmer. Cook until greens are tender and liquid is thickened slightly, about 8 minutes.
Season with salt and black pepper. Sprinkle with more nutritional yeast, if desired.
Preparing ahead: Greens can be made 2 days ahead. Let cool, then transfer to an airtight container and refrigerate.
¾ cup freshly grated Parmesan plus more for serving
¼ cup olive oil
2 garlic cloves
1 lemon zest and juice
½ teaspoon salt plus more for pasta water
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1 (5-ounce) container baby spinach
Photo by Getty Images
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions.
Reserve 1 cup of pasta water, drain and return the pasta to the covered pot.
Blend the ricotta, Parmesan, olive oil, garlic, lemon juice zest, salt, pepper, and red pepper flakes; process for 1 to 2 minutes, or until very smooth.
Add the ricotta mixture, ½ cup of reserved pasta water, and spinach to the cooked pasta. Set over low heat and cook until the pasta has absorbed some of the cream sauce and the baby spinach has wilted, about 2 minutes. Add more pasta water as needed until you reach your desired consistency.
Heat-treat flour: Place the flour in a microwave-safe bowl and heat it for 1 minute and 15 seconds, stirring in 15-second intervals. This ensures the flour is safe to eat.
In a mixing bowl, beat together the brownsugar and butter until creamy.
Beat in vanillaextract, almondextract, and salt until well combined.
Gradually mix in the heat-treated flour until crumbles form.
Mix in milk until soft dough forms.
Fold in chocolatechips until evenly distributed throughout the dough.
