Yield: 6 servings.
6 cups cubed watermelon, rind and seeds removed
1 yellow bell pepper, cored, seeded, and cut into thin strips
6 thin slices red onion
3 tablespoons fresh lime juice
2 teaspoons honey
¼ teaspoon salt
Pinch of freshly ground black pepper
4 tablespoons olive oil
4 ounces feta cheese, crumbled or cubed
6 large fresh mint leaves, chopped
12 fresh basil leaves
In a large bowl, combine watermelon, yellow pepper, and sliced onion. Set aside. Whisk together lime juice, honey, salt, and pepper. Gradually whisk in olive oil. Pour dressing over watermelon and toss. Add feta, mint, and basil, and toss gently.
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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.
