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.
Growing up in Greensboro, one chef and writer found that winter nights didn’t seem so long when her family sat down to pancakes, liver pudding, and grits for supper. Decades later, she finds inspiration in those simple comforts.
The perfect breakfast side requires seasoned ’taters and a homemade dip.
Dip ’em in whatever you like, just don’t skip the Old Bay Seasoning.
Beep beep! Remember when drive-in diners dotted downtowns across the state? These recipes are a trip down memory lane — no carhop necessary.
