Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
[caption id="attachment_179137" align="aligncenter" width="1140"] Credit Enabled[/caption] No. 11: Country-Fried Steak & Gravy RECIPE BY LYNN WELLS This crispy, crunchy comfort food is smothered in creamy gravy. MAKE IT
[caption id="attachment_179137" align="aligncenter" width="1140"] Credit Enabled[/caption] No. 11: Country-Fried Steak & Gravy RECIPE BY LYNN WELLS This crispy, crunchy comfort food is smothered in creamy gravy. MAKE IT
Fresh seafood dishes, lemony desserts, and crowd-pleasing comfort food filled readers’ kitchens this month. From Calabash shrimp to Atlantic Beach Pie, these are the recipes you loved in June.
Simple is best, especially when it comes to a classic baked potato. Inspired by the fireside potatoes Sheri Castle would roast with her grandparents, these russets have a crackly, salted skin and pillowy interior.
This stunning pound cake needs little more than a garnish of mint and lemon, but we encourage you to try a slice as Chef Lynn Wells suggests: toasted in the morning for a sweet start to the day.
In 1968, a couple of potters built a kiln hut and studio in an old tobacco field in Creedmoor. Today, their daughter — guided by the spirit of her late father — leads the community of artisans they crafted.
When two childhood friends travel to High Hampton Resort for a weekend of relaxation and memory-making, they revive their happy camper spirit amid grown-up luxury.