2 cups elbow macaroni
½ cup mayonnaise, plus a little more if needed
¾ cup sweet onion, chopped
¾ cup celery, chopped
1 cup tomato, chopped with seeds and juice removed
1 jalapeño pepper, chopped fine with seeds removed
2 tablespoons pimento pepper, chopped
2 tablespoons apple-cider vinegar
2 tablespoons orange juice
1 tablespoon sweet-pickle syrup
1 tablespoon flat-leaf parsley, chopped
½ teaspoon celery seed
1 small can white albacore tuna, drained
Salt and pepper to taste
Cook, rinse, and drain the macaroni. Let cool. Mix everything together in a big chilled bowl. If needed, add more mayonnaise and vinegar to keep it from getting dry. Serve ice cold and garnish with paprika and parsley leaves.
25 Secrets Revealed: A Culinary Tour can be purchased by contacting Kevin McCabe at kmbythesea@charter.net or (252) 995-4788.
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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.
