
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Make this recipe your go-to side dish for your next picnic.
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photograph by Peter Colin Murray
RECIPE BY EDDY MCGEE
In Elkin, a generous mailman became known for handing off slices of pound cake to individuals along his route. Now, he bakes one daily for a local coffee shop. With his recipe, you can make it for yourself at home.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Bread pudding doesn’t always have to be sweet. This savory version is brimming with Gruyère cheese, eggs, and breakfast sausage.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
These cheesy, bacon-filled mini muffins make for a perfect breakfast … or afternoon snack.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
The lemon glaze makes this bread even sweeter — and more delicious.
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photograph by Matt Hulsman
RECIPE BY SERA CUNI
Filled with Gruyère, mozzarella, and Monterey jack cheeses, this recipe from Feedwell Cafe in Siler City packs comfort into a casserole dish.
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photograph by Matt Hulsman
RECIPE BY COMMUNITY COOKBOOK SERIES
Whip up this spiced treat for a cozy breakfast.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Topped with crunchy Ritz Crackers and slivered almonds, this old-school casserole was a favorite dish that Chef Lynn Wells’s mother made.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
When spring days waffle from blustery and cold to sunny and warm, Chef Lynn Wells turns to a comforting soup brimming with fresh vegetables and plenty of ham.
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photograph by Tim Robison
RECIPE BY LYNN WELLS
A cake first made in Depression-era kitchens using household staples now helps us savor the season, no green thumb necessary.
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RECIPE BY LYNN WELLS
With just a dash of vanilla and nutmeg, the beauty of this cool and creamy pie lies in its simplicity.
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