EDITOR’S NOTE: This recipe originally appeared in the June 2003 issue of Our State.
1 cup dark brown sugar (packed)
¼ cup Dijon mustard
¼ cup cider vinegar
¼ cup strong coffee
¾ teaspoon black pepper
In a small saucepan, combine all ingredients. Stir over low heat until sugar is dissolved. Raise heat to medium, simmer for five minutes, stirring often. Keep warm until time to brush on pork chops, ribeyes, or chicken during last 10 minutes of grilling.
print it
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
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.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
