Yield: 4 to 6 servings.
1 pound carrots
½ cup orange juice
2 teaspoons cornstarch
2 tablespoons butter
2 tablespoons honey
Pare carrots, and slice ⅛-inch thick. Steam until tender, and drain. In a 2-quart saucepan, gradually stir orange juice into cornstarch, keeping smooth. Add butter and honey. Cook over moderate heat, stirring constantly, until thickened and clear. Stir in carrots, and reheat.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
