Yields: 6 servings.
6 red bell peppers
2 tablespoons olive oil
1 clove garlic, minced
¼ cup fresh parsley, minced
½ teaspoon salt
¼ teaspoon black pepper
Broil the peppers, turning them frequently until the skin is blackened on all sides. Remove the peppers, and place them in a sealed container to cool. Peel the skin off the peppers under cold running water, and cut the peppers into ½-inch strips. Place the peppers in a bowl with the remaining ingredients, and gently toss; let marinate 30 minutes before serving. Pepper salad goes well with meat sandwiches or served as an antipasto with crusty bread.
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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.
