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.
North Carolinians need not depend on the luck of the Irish to see green. With our islands and parks, greenways and fairways, mosses and ferns, all we have to do is look around.
The arrival of warmer afternoons makes it a wonderful time to stroll through a historic waterfront locale. From centuries-old landmarks and historical tours to local restaurants and shops, here’s how to spend a spring day in this Chowan County town.
Before a chef served elegant charcuterie, she was a young girl discovering refined flavors at the local Hickory Farms shop.
In the North Carolina Foothills, a music program — and its talented host — celebrates the diverse genres that have shaped our musical landscape.
