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
A message from our sponsor: Crafted in Greensboro Since 1917 From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a
A message from our sponsor: Crafted in Greensboro Since 1917 From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a
A message from our sponsor: Crafted in Greensboro Since 1917 From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a
Caramelized butternut and acorn squash meet delicious sage sausage, kale, and white beans in a cast-iron skillet — and it’s all topped off with a Parmesan-walnut-bread crumb crust.
From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a part of your family traditions. Try Neese’s and you’ll see why we’ve been the sausage of choice for more than a century.
½ of a medium butternut squash, peeled sliced into ½-inch disks ½ of a medium acorn squash, peeled and sliced into ½-inch half-moon wedges 2 tablespoons clarified butter, divided 1 pound Neese’s Extra Sage Country Sausage 1 small shallot, minced 1 cup cooked white beans 2 cups kale, packed ½ cup Parmesan cheese ½ cup panko bread crumbs ½ cup toasted walnuts, finely chopped Salt and black pepper to taste
In a 10-inch or 12-inch cast-iron skillet, melt 1 tablespoon of clarified butter over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until fully cooked. Spoon out from the skillet and into a bowl, leaving the grease in the pan. Set aside.
Place butternut squash into the skillet and allow it to sear until golden brown on both sides. As the pieces finish, remove them to make room to sear the acorn squash.
Once all of the squash is caramelized and the pan is empty, add the minced shallots and sweat them until the edges begin to brown. Next, add the white beans and the kale and cook, stirring with a wooden spoon, until the kale is wilted.
Place the caramelized squash back into the pan, spreading and stacking the pieces evenly and arranging decoratively over top of the white beans and kale. Add the sausage. Turn off the heat in the skillet and set your oven to broil.
In a small bowl, mix together the remaining clarified butter, Parmesan cheese, bread crumbs, and walnuts. Sprinkle the mix evenly over the skillet and place it under the broiler for 1 to 2 minutes, just until golden brown. Remove and serve.
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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.