Yield: 4 servings.
1 pound fresh okra, washed and cut lengthwise
4 tablespoons olive oil, divided
½ teaspoon garlic powder
½ teaspoon salt, plus more to taste
Juice from one lemon
Freshly ground black pepper to taste
Heat a cast-iron skillet or heavy-bottomed skillet on medium-high for 5 minutes. Add 2 tablespoons of olive oil and heat for 1 minute. Add okra and sprinkle with garlic powder and ½ teaspoon salt. After 1 minute, turn okra over and continue cooking on medium-high heat. Add lemon juice and remaining olive oil to coat okra, then remove it from the pan. Add black pepper and more salt if desired. Serve immediately.
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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.
