Serves 4.
Break the chocolate into pieces and place in a heavy saucepan. Add cream, and stir over low heat until the chocolate is melted and the mixture is smooth. Transfer to a fondue pot over medium heat, being careful not to let the chocolate boil. Stir in Kahlua just before serving, if desired. Serve with marshmallows, squares of pound cake, ladyfingers, strawberries, bananas, etc.
This recipe from Erica Derr first appeared in the January 2004 issue of Our State. Derr contributed recipes to the magazine from 2000-2008.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
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.
