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
We thank Eugenia “Jean” Whisnant of Claremont for sharing with us two recipes from her personal cookbook, With Love from Mommy Jean: Best Loved Recipe Favorites, which she wrote by
We thank Eugenia “Jean” Whisnant of Claremont for sharing with us two recipes from her personal cookbook, With Love from Mommy Jean: Best Loved Recipe Favorites, which she wrote by
We thank Eugenia “Jean” Whisnant of Claremont for sharing with us two recipes from her personal cookbook, With Love from Mommy Jean: Best Loved Recipe Favorites, which she wrote by
We thank Eugenia “Jean” Whisnant of Claremont for sharing with us two recipes from her personal cookbook, With Love from Mommy Jean: Best Loved Recipe Favorites, which she wrote by hand for her children and grandchildren. Her daughter-in-law Judy, who sent us the book, says Whisnant, age 93, is famous in her community for her good cooking.
For the chocolate pie: ¾ cup sugar 3 tablespoons cocoa 2½ tablespoons cornstarch ¼ teaspoon salt 1½ cups milk 2 egg yolks 1 teaspoon vanilla 1 8-inch pastry pie crust, baked
For the meringue topping: 2 egg whites 4 tablespoons sugar ¼ teaspoon cream of tartar
For the chocolate pie: Mix first 5 ingredients in a quart pan. Stir constantly over medium heat until mixture thickens and boils. Mix small amount into beaten egg yolks, then blend into mixture in pan, boil, and stir for 2 minutes. Remove from heat. Add vanilla. Mix well. Pour into crust.
For the meringue topping: Beat all ingredients together until stiff peaks form. Spread on top of pie while filling is hot. Bake at 325° until meringue is set and golden.
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.