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
Meherwan Irani grew up blending spices in the kitchen with his mother and grandmother. Like many families in India, they would go to the store for whole spices, then grind
Meherwan Irani grew up blending spices in the kitchen with his mother and grandmother. Like many families in India, they would go to the store for whole spices, then grind
Meherwan Irani grew up blending spices in the kitchen with his mother and grandmother. Like many families in India, they would go to the store for whole spices, then grind
Meherwan Irani grew up blending spices in the kitchen with his mother and grandmother. Like many families in India, they would go to the store for whole spices, then grind and mix them into their own blends, using unique recipes passed down through generations.
Today, Irani — the award-winning chef behind Asheville restaurant Chai Pani — continues this tradition at his store Spicewalla.
When you open the door, the heady scent of roasting cumin and coriander wraps around you. A rainbow of hand-packed tins filled with smoky-sweet powders, crisp seeds, and dry leaves line the shelves in front of violet walls, and the small storefront blends seamlessly into the factory, where staff members will roast, grind, and mix whatever you’d like, right on the spot.
Irani sells spice blends from around the world, including ones that reflect his family’s history — like his mother’s garam masala, a warm and aromatic winter spice blend — and his own concoctions used at Chai Pani. These spices not only make his cooking more vibrant, but they also help satisfy a new generation’s hunger for old traditions: Irani tracks down recipes in India and elsewhere so that they don’t disappear with the oldest generation.
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.