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
Find farmers markets in your region. Western Central Eastern Western Mother Ocean Seafood Market — Asheville Owner Sam Kosik used to drive across the state
Find farmers markets in your region. Western Central Eastern Western Mother Ocean Seafood Market — Asheville Owner Sam Kosik used to drive across the state
Find farmers markets in your region. Western Central Eastern Western Mother Ocean Seafood Market — Asheville Owner Sam Kosik used to drive across the state
Owner Sam Kosik used to drive across the state once a week to pick up just-caught fish from the coast. Today, Mother Ocean supplies loyal customers with the freshest seafood every day.
What started out as a small fish stand on the side of a mountain road is now a favorite market and restaurant in the west. Enjoy a classic shrimp po’ boy at a picnic table.
This landlocked crew drives to the coast three to four times a week to buy super-fresh seafood straight from the source. Be sure to pick up a peck of oysters.
At this market and café founded by Beaufort natives — who know a thing about seafood — just pick a fish, and the chef will cook it up for you right then and there.
This family-owned market and restaurant within sight of the Pasquotank River sells local fish and shellfish alongside a full menu of homestyle dinners.
This decades-old mainstay, located where the White Oak River splits, has sent many a snapper, flounder, pound of shrimp, and bushel of oysters out the door.
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.