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
1 whole red snapper, cleaned and scaled
3 tablespoons olive oil
1 tablespoon butter
Salt
Freshly ground pepper
Juice of 1 lemon
1 lemon, sliced
3 tablespoons rice wine vinegar
¼ cup chopped scallions
¼ cup celery leaves
¼ cup chopped chives
Pat snapper dry with paper towels. In a large cast-iron or heavy skillet over medium heat, combine olive oil and butter until butter begins to bubble. Liberally salt and pepper snapper on both sides, then place it in the skillet. Cook for 5 to 7 minutes, then turn fish over using a wide spatula.
Add lemon juice, lemon slices, rice wine vinegar, and chopped scallions. Cover skillet and continue cooking fish on medium heat for 5 to 7 minutes. Remove lid and add celery leaves and chives. Spoon pan liquids over fish and herbs. Remove skillet from heat and let fish rest, covered, for 5 minutes before serving.
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.