Yield: 1½ cups.
1 cup light brown sugar
3 tablespoons dry mustard
3 large eggs, beaten
1 cup rice vinegar
½ teaspoon kosher salt
In a saucepan, combine all ingredients and whisk until well incorporated. Cook over medium heat, stirring often, until mixture begins to thicken, about 10 minutes. Do not allow mixture to boil.
Remove from heat and strain mustard through a fine sieve to remove any lumps.
Place in a clean glass jar and let cool. Seal with lid and refrigerate until ready to use. Mustard may be refrigerated for up to 1 month.
The ever-popular Pinecone Pathways Program returns on March 20! The Pinehurst, Southern Pines, Aberdeen Area CVB invites you to once again join the hunt for one of 100 limited-edition StarWorks glass pinecones currently hidden along Moore County trails through April 22.
An Asheville nonprofit is helping farmers develop seeds tailored to western North Carolina’s climate and community.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
At a Wrightsville Beach resort, a most unexpected resident frolics through sandy dunes and secret gardens.
With just a dash of vanilla and nutmeg, the beauty of this cool and creamy pie lies in its simplicity.
