3 or 4 Vidalia onions, peeled and sliced into rings
1 stick butter
1 envelope Ritz crackers, crushed
¼ cup butter, melted
1 cup grated Monterey Jack or Cheddar cheese
Sauté onions in butter until tender. Crush crackers into additional melted butter. Layer onions, cracker crumbs, and cheese in a casserole dish, repeating until all ingredients are used. Bake at 350° for 20 minutes, until hot and cheese is melted.
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Split-rail fences don’t shout “keep out.” They lean, they shift, they invite. And in western North Carolina, they remind us that some lines are meant to hold, not harden.
Each May, spring climbs nearly 3,000 feet to the seat of Alleghany County. Here, as the rhododendrons blush, a beloved mountain town welcomes visitors with its food, art, and flourish of color and creativity.
Brief but delicious, soft-shell crab season is cherished by diners as well as the folks who work around the clock to put these native pinchers on our plates.
When it comes to poultry, the best is raised close to home.
