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.
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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.
