Yield: 8 servings.
1 pound raw baby carrots (or 4 cups), cut lengthwise
1 small Vidalia onion, sliced very thin
1 (6-ounce) can tomato paste
½ cup light brown sugar
¼ cup canola oil
½ cup apple cider vinegar
½ teaspoon ground cinnamon
1 tablespoon Worcestershire, or to taste
1 teaspoon dry mustard
1 teaspoon salt
Zest from one lemon (plus more for garnish)
Wash carrots and place in a saucepan. Add 1 cup of water and cook on medium heat until carrots are crisp-tender. Drain and place in a glass mixing bowl. Add the sliced onions and toss.
In a medium saucepan, whisk together the tomato paste with all of the remaining ingredients. Bring to a boil, reduce heat, and simmer for about 5 minutes. Pour hot marinade over the carrot mixture, cover, and refrigerate for 24 hours, stirring occasionally.
Use a slotted spoon to transfer to a serving dish and serve as a cold side salad. Garnish with additional lemon zest if desired.
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.
