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
2 pounds fresh asparagus spears, tips firm and intact
2 cups water ⅜ cup rice vinegar
1½ tablespoons kosher salt
1 tablespoon honey
2 cloves garlic, peeled
2 to 3 lemon slices, seeds removed
2 sprigs fresh dill
1 teaspoon whole mustard seeds
Wash and trim the asparagus, cutting off 2 to 3 inches from the base. Discard lower stems.
Bring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water. When the pot of water is at a full rolling boil, drop in the asparagus spears and boil for 15 seconds. Drain the asparagus in a colander and immediately transfer it to the bowl of ice water.
In a small saucepan, combine 2 cups of water, vinegar, salt, and honey. Bring to a boil, stirring once or twice to dissolve the salt and honey. Remove from heat and let the brine cool slightly.
Place the garlic cloves and lemon slices into the bottom of a clean glass quart jar. Place asparagus spears in jar, tips facing upward, and pack tightly. Add the dill and mustard seeds as you do so.
Pour the cooled brine into the jar over the other ingredients, completely covering the asparagus with the liquid. Secure the lid and store in the refrigerator for up to 7 days.
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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.