12 brussel sprouts
1 large egg
1 teaspoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon freshly ground white pepper
1½ teaspoons white wine vinegar
1 cup olive oil
1 to 2 tablespoons lemon juice
1 tablespoon white truffle oil
Parmesan to taste
Preheat the oven to 350°. Wash brussel sprouts and slice in half. Toss with 1 tablespoon olive oil and place cut side down on sheet tray. Roast in oven for 12 minutes.
In a small food processor, add everything but the two olive and truffle oils. Mix ingredients together for 30 seconds while drizzling remaining oil until the mixture is emulsified.
Remove brussel sprouts from oven and sprinkle on Parmesan. Use the white truffle mayo as a dipping sauce and enjoy.
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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.
