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
Pecan and Chocolate Tarts 1 recipe basic tart dough, chilled 3/4 cup light brown sugar 1/4 cup light corn syrup 1 1/2 tablespoons unsalted butter, melted 2 large eggs 1
Pecan and Chocolate Tarts 1 recipe basic tart dough, chilled 3/4 cup light brown sugar 1/4 cup light corn syrup 1 1/2 tablespoons unsalted butter, melted 2 large eggs 1
Pecan and Chocolate Tarts 1 recipe basic tart dough, chilled 3/4 cup light brown sugar 1/4 cup light corn syrup 1 1/2 tablespoons unsalted butter, melted 2 large eggs 1
Preheat oven to 350˚. On a lightly floured board, gently knead and divide tart dough into 4 equal-sized balls. Roll out each ball into a 6-inch round, about 1/8 inch thick, and press into 4 lightly greased 4 1/4-inch fluted tart pans with removable bottoms. Trim edges, and prick base all over with fork. Let shells chill in refrigerator for 15 minutes, and then bake until set and lightly browned, about 15 minutes. Let cool while preparing filling.
In a large bowl, whisk together brown sugar, corn syrup, and melted butter. Whisk in eggs, vanilla, and salt; stir in pecans and chocolate chips. Divide filling between tart shells. Bake for 30 to 35 minutes or until crust is golden brown and filling is bubbly. Let cool slightly before serving.
Recipe courtesy of Charlotte Fekete. Find this and other delicious holiday recipes in Our State‘s Christmas Kitchen Cookbook, available from the Our State Store.
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.