Yield: 2 cheese logs.
2 (8-ounce) blocks cream cheese, softened
2 cups sharp Cheddar cheese, grated
1 cup dried cranberries, roughly chopped
2 teaspoons crushed red pepper flakes
1 cup shelled pistachios, chopped
In a large mixing bowl, combine the cheeses, dried cranberries, and red pepper flakes and mix thoroughly, either by hand or in a standing mixer with dough hook.
Shape the cheese mix into two logs. Roll each in the chopped pistachios, pressing to ensure that the nuts adhere well. Roll the logs tightly in plastic wrap and refrigerate for at least 1 hour.
Serve with crackers on a tray or platter.
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.
