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
Bogue Sound is within a couple of blocks of this Crystal Coast stop with lavender shutters. The interior looks part bakery, part living room, and part wine shop, with a
Bogue Sound is within a couple of blocks of this Crystal Coast stop with lavender shutters. The interior looks part bakery, part living room, and part wine shop, with a
Bogue Sound is within a couple of blocks of this Crystal Coast stop with lavender shutters. The interior looks part bakery, part living room, and part wine shop, with a
Bogue Sound is within a couple of blocks of this Crystal Coast stop with lavender shutters. The interior looks part bakery, part living room, and part wine shop, with a small rack of select wines — bubbly Italian prosecco and Côtes du Rhône reds. Co-owners David Scoggins and Forrest Berry Jr. are both from Burlington and they bought Seaside Cheesecake Dessert Shoppe in 2010 from the original owner. They’ve made this small store their own, adding to the menu, expanding hours to stay open year-round, and redecorating the space to include plush, upholstered seating. The men say the shop is best known for its piña colada and turtle cheesecakes (in white- and dark-chocolate versions). They also make more than 50 other cheesecake flavors, along with mini cream puffs, key lime pies, and batches of chocolate chip cookies that sell out daily. “We call it the little bakery with big taste,” Scoggins says. The locals have been terrific customers. “Morehead City is a very cool place. Life is easy.” Then, as if on cue, he excuses himself to help prep a cheesecake order — for an afternoon party on a yacht.
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.