Yield: 6 to 8 servings.
1 medium head cabbage
1 green bell pepper, cored, seeded, and minced
½ cup Duke’s mayonnaise
¼ cup apple cider vinegar
3 tablespoons granulated sugar
1½ teaspoons salt
1 teaspoon celery seed
Finely chop cabbage or pulse in a food processor and transfer to a mixing bowl. Add green pepper to the cabbage.
Mix together mayonnaise, vinegar, sugar, salt, and celery seed. Pour mixture over cabbage and mix well. Refrigerate until ready to serve.
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.
