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
“The coconut pie is to die for,” a customer leans over to say, in that discreet way that lets you know you’ve just been told something special. It is another
“The coconut pie is to die for,” a customer leans over to say, in that discreet way that lets you know you’ve just been told something special. It is another
“The coconut pie is to die for,” a customer leans over to say, in that discreet way that lets you know you’ve just been told something special. It is another
“The coconut pie is to die for,” a customer leans over to say, in that discreet way that lets you know you’ve just been told something special. It is another busy lunchtime at the Rosebriar restaurant in Albemarle — open for just three midday hours on weekdays. In the 1920s building that was once the mill grocery, waitresses shuttle back and forth to plate up slices of the day’s pie offerings from a case to the right of the cash register. Gail Burris, who owns the 25-year-old landmark lunch stop with her husband, Alan, arrives about 8 a.m. each day and bakes 15 to 20 pies, many of them topped with a tall layer of meringue, before the 11 a.m. opening. Pie flavors include orange cream, banana split, and candy bar take-offs of Almond Joy and Reese’s Peanut Butter Cups. Her personal favorite is the strawberry coconut. “Now, don’t put me in front of a computer,” Burris says. “But I can make me some pie.”
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.