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.
In 1968, a couple of potters built a kiln hut and studio in an old tobacco field in Creedmoor. Today, their daughter — guided by the spirit of her late father — leads the community of artisans they crafted.
As summer heats up, sweet corn’s return gives us a reason to smile.
Bottle hunters go to great lengths — and depths — to unearth glittering remnants of North Carolina’s past.
When two childhood friends travel to High Hampton Resort for a weekend of relaxation and memory-making, they revive their happy camper spirit amid grown-up luxury.
