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
Every good biscuit tells a story. The recipe, the shape, what’s inside — all bring to mind flour-dusted rolling pins, family meals, and local traditions. This humble bread once meant
Every good biscuit tells a story. The recipe, the shape, what’s inside — all bring to mind flour-dusted rolling pins, family meals, and local traditions. This humble bread once meant
Every good biscuit tells a story. The recipe, the shape, what’s inside — all bring to mind flour-dusted rolling pins, family meals, and local traditions. This humble bread once meant to quickly feed hardworking people still does the trick, whether stuffed with sausage at a gas station grill or slathered with jam at a fancy brunch. When we bite into a cheese biscuit in Wilson or a livermush biscuit in Charlotte, we’re dining on our shared history, too.
Call them catheads or drop biscuits — either way, bigger is better.
During the Jewish holiday of Purim, congregants at Greensboro’s Temple Emanuel send a sweet message to older members of the community, reminding them that they are loved.
Having grown up firmly on one side of the Great Barbecue Divide, a writer travels west to open her mind and expand her palate. In the Capital of ’Cue, she comes to a conclusion: It’s time to clear the air.