2 tablespoons extra-virgin olive oil 1 large sweet onion, chopped 1 teaspoon salt, plus more to taste ½ teaspoon white pepper, plus more to taste 3 cloves garlic, smashed 10 medium carrots (about 1½ pounds), peeled and chopped 2 teaspoons fresh ginger, grated 2 tablespoons balsamic vinegar 4 cups vegetable broth ½ cup plain Greek yogurt (optional, for garnish) 4 teaspoons maple syrup (optional, for garnish)
Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and carrots to the pot and cook about 8 minutes more, stirring occasionally.
Stir in ginger, then add balsamic vinegar and broth. Reduce to a simmer, cover, and cook until the carrots are soft, about 30 minutes.
Let soup cool. Add salt and pepper to taste. Transfer soup to a blender or use an immersion blender to blend until smooth. Pour blended soup back into the pot and simmer until ready to serve. Depending on preferred consistency, add additional broth or water if soup is too thick. Add a dollop of yogurt and a drizzle of maple syrup, if desired.
2 tablespoons extra-virgin olive oil 1 pound boneless, skinless chicken breast, chopped into 3-inch chunks 2 celery stalks, chopped 3 medium carrots, peeled and sliced 1 sweet yellow bell pepper, cored, seeded, and chopped 1 medium sweet onion, diced ½ medium head green cabbage, chopped 3 cloves garlic, minced 1 bay leaf ½ teaspoon freshly ground black pepper 6 cups chicken stock 1 cup frozen peas (no need to thaw) Fresh parsley (optional) Hot sauce (optional)
Heat olive oil in a Dutch oven or a stockpot over medium-high heat. Add chicken to the pot and cook until golden brown on all sides, about 10 to 12 minutes. Set aside on a cutting board and let cool. Once cooled, shred chicken with two forks.
To the same pot add celery, carrots, yellow pepper, onion, and cabbage. Cook on medium heat until carrots and cabbage are tender, about 8 to 10 minutes.
Stir in shredded chicken, garlic, bay leaf, black pepper, and chicken stock. Stir well and cook for 15 to 20 minutes on low heat.
Stir in frozen peas. Allow soup to simmer for a few minutes more, just until peas are done. Garnish with fresh parsley and serve. Add a drop of hot sauce for added zing.
2 cups of water ¼ cup fresh mint leaves, plus more for garnish 2 to 3 sprigs thyme 2 (1-inch) pieces lemongrass, minced 2 slices fresh orange
Add all ingredients to a teapot or split evenly between two teacups. Bring 2 cups of water to a boil and pour water over ingredients. Steep for 15 minutes. Strain tea, garnish with mint leaves, and serve hot.
½ gallon fresh, unfiltered apple cider 1 orange 12 whole cloves 4 cinnamon sticks, plus more for garnish 15 allspice berries ¼ teaspoon ground nutmeg ½ teaspoon ground cardamom 2 tablespoons brown sugar (not packed) 2 whole star anise
Pour apple cider into a 3-quart saucepan, cover, and turn heat on medium-high.
Using a vegetable peeler, scrape 8 thick strips of rind from the orange and set aside. Cut the peeled orange in half and press 6 cloves into it.
Place orange halves, the remaining cloves, and the rest of the ingredients into the saucepan with the cider. Cover, heat the mulled cider mixture to a simmer, and reduce heat to low. Simmer for 20 minutes.
Use a fine mesh sieve to strain the orange, cloves, and other spices from the cider. Serve hot. Add a cinnamon stick and reserved orange peel to each cup, if desired.
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.