Yields: 10 to 12 servings.
1 cup (2 sticks) butter
4 small onions, chopped
1 bunch celery, chopped
8 ounces sliced mushrooms
¼ teaspoon minced fresh garlic
1½ cups all-purpose flour
1 (2-ounce) jar pimientos
1½ teaspoons thyme
1½ teaspoons pepper
1¼ teaspoons salt
8 cups milk
8 cups heavy cream
1 gallon shucked oysters with oyster liquor
Melt butter in a large stockpot over medium heat. Add onions, celery, mushrooms, and garlic, and sauté until tender. Reduce heat to low. Add flour, undrained pimientos, thyme, pepper, and salt. Cook for 3 minutes, stirring constantly. Add milk, cream, and undrained oysters. Simmer for 30 minutes or until the edges of the oysters curl. Do not boil. Ladle into soup bowls.
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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.
