Collards
Cornbread
Fried fatback
The secret to a good collard sandwich is really simple: Take some collards, chop fine, and place between two pieces of fried cornbread. The cornbread should be fried crispy. On top of the collard sandwich, place a couple of pieces of fried fatback. Wrap in tinfoil until ready to eat.
Collard sandwiches are good with a tall glass of buttermilk. The sandwich can be served cold or hot.
The Scuffletown Cookbook can be purchased at the University of North Carolina at Pembroke bookstore, Cyna’s Jewelry in Pembroke, or by contacting Gloria Gates at globird2@bellsouth.net or (336) 578-1188.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
