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
The Life & Times of Our State Magazine
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.