Mildred Edna Cotten Council grew up watching her mother use the “dump cooking” method that measures ingredients by sight and taste instead of by recipe. Luckily Mildred, also known as Mama Dip, later wrote down her recipes. Otherwise, the family members who helped her open Mama Dip’s Kitchen in 1976 near the University of North Carolina campus wouldn’t be able to make dishes such as Mildred’s succulent pork chops and fried chicken. She also keeps vegetarians satisfied with house specialties like a savory okra-and-tomatoes combination.
Don’t Miss: Community Nurse Macaroni and Cheese (named for the traveling public health nurses who once showed young mothers how to make nutritious meals)
408 West Rosemary Street; mamadips.com or 919-942-5837