Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Yield: 6 servings. 1 head green cabbage, cored ½ head red cabbage, cored 4 slices thick-cut bacon, cut into 2-inch pieces 1 cup onion, coarsely chopped 1 teaspoon salt 2
Yield: 6 servings. 1 head green cabbage, cored ½ head red cabbage, cored 4 slices thick-cut bacon, cut into 2-inch pieces 1 cup onion, coarsely chopped 1 teaspoon salt 2
Yield: 6 servings. 1 head green cabbage, cored ½ head red cabbage, cored 4 slices thick-cut bacon, cut into 2-inch pieces 1 cup onion, coarsely chopped 1 teaspoon salt 2
1 head green cabbage, cored ½ head red cabbage, cored 4 slices thick-cut bacon, cut into 2-inch pieces 1 cup onion, coarsely chopped 1 teaspoon salt 2 teaspoons light brown sugar ¾ cup apple cider vinegar 1 cup apple juice 1 tablespoon unsalted butter Freshly cracked black pepper
Cut cabbage into thick wedges, rinse, and pat dry.
In a large, heavy-bottomed pot or Dutch oven, cook bacon until crispy. Remove bacon from pot and place on a paper towel. Remove all but 2 tablespoons of the drippings.
Add cabbage to the pot, cut side down, and cook over medium heat, turning once, until browned.
Add the onion, salt, and sugar. Cook, stirring occasionally, until cabbage is softened and just starting to brown, about 10 minutes. Stir in the vinegar and apple juice. Simmer over medium heat until liquid is reduced by half, about 3 to 5 minutes.
Add cooked bacon to cabbage and cover pot. Over low heat, braise until tender, about 15 minutes. Transfer cabbage to a serving bowl.
Over medium-high heat, boil the liquid until slightly thickened, about 5 minutes. Remove pot from the heat and add butter. Season the sauce with additional salt (if needed) and pepper. Spoon over braised cabbage and serve.
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.