From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a part of your family traditions. Try Neese’s and you’ll see why we’ve been the sausage of choice for more than a century.
1 tablespoon salted butter
2 tablespoons pecans
½ pound Neese’s Hickory Smoked Bacon, roughly chopped
3 tablespoons apple cider vinegar
1 teaspoon seeded mustard
1 teaspoon light brown sugar
4 cups fresh spinach
Pinch of salt
½ red onion, thinly sliced
¼ cup crumbled goat cheese
Melt butter in a skillet over medium heat and toast pecans for 2-3 minutes. Set aside.
Cook the bacon over medium heat until crisp, 4 to 5 minutes. Set aside.
Drain all but 3 tablespoons of bacon drippings. Add vinegar, sugar, mustard, and salt to the skillet and whisk over medium heat until completely combined, 1 to 2 minutes.
Toss greens in the hot dressing and transfer to a salad bowl. Top with onions, toasted pecans, goat cheese, and crumbled bacon.
Tip: Serve this dish quickly after assembling, as the spinach will wilt.
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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.
