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: 6-8 servings. 6 tablespoons salted butter 4 tablespoons all-purpose flour 3 cups milk 1 (16-ounce) can pumpkin 1 cup shredded Parmesan cheese, plus extra for garnish 2 teaspoons salt
Yield: 6-8 servings. 6 tablespoons salted butter 4 tablespoons all-purpose flour 3 cups milk 1 (16-ounce) can pumpkin 1 cup shredded Parmesan cheese, plus extra for garnish 2 teaspoons salt
Yield: 6-8 servings. 6 tablespoons salted butter 4 tablespoons all-purpose flour 3 cups milk 1 (16-ounce) can pumpkin 1 cup shredded Parmesan cheese, plus extra for garnish 2 teaspoons salt
6 tablespoons salted butter 4 tablespoons all-purpose flour 3 cups milk 1 (16-ounce) can pumpkin 1 cup shredded Parmesan cheese, plus extra for garnish 2 teaspoons salt ½ teaspoon freshly grated nutmeg ½ pound fresh mushrooms, sliced 2 cloves garlic, minced 1 shallot, minced 2 cups ricotta cheese 1 box no-boil lasagna noodles
Preheat oven to 350º. Prepare a 9×12-inch baking dish by evenly coating with olive oil or butter. Set aside. In a medium saucepan, heat 5 tablespoons of butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light golden, sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Add pumpkin. Bring to a boil. Add ½ cup Parmesan cheese. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
In a saucepan, heat remaining tablespoon of butter until melted. Add mushrooms, garlic, and shallot. Cook on medium heat 10 minutes.
In a separate mixing bowl, blend ricotta and remaining ½ cup Parmesan.
Ladle 1 cup of sauce into baking dish. Place one layer of lasagna noodles on top of sauce. Spread half of the cheese mixture on top of the noodles. Add a second layer of noodles. Layer with mushroom mixture. Top with 1 cup sauce. Add next layer of noodles, followed by remaining cheese mixture. Pour remaining sauce over the top, and cover dish with aluminum foil. Bake for 1 hour at 350º. Remove from oven and let sit (covered) 15 minutes before serving. Garnish with extra Parmesan.
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.