
RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
This simple, comforting eastern North Carolina favorite is too delicious not to share with the rest of the state.


RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
These oven-roasted carrots, a variety known as Adelaide, are topped with delicious buttery herbs.

RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
Try this flavorful dish with roasted brussels sprouts and apples (trust us) for an easy weeknight supper. The glaze also pairs well with poultry.


RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
This dip has pep — red peppers, that is, plus feta cheese.


RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
There’s no wake-up call quite like a slice of this hearty, cheesy quiche.


RECIPE BY BLANCHARD’s | PHOTOGRAPH BY MATT HULSMAN
While some bakers keep their recipes close, Blanchard’s gave this one to customers like they were family.


RECIPE BY VIVIAN HOWARD | PHOTOGRAPH BY JULI LEONARD
This briny, brothy stew is a Neuse River tradition and its crept into cast-iron cauldrons across eastern North Carolina.


RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
This moist, perfectly spiced cake is a classic spring dessert.


RECIPE BY CROOKS CORNER | PHOTOGRAPH BY MATT HULSMAN
A recipe created “almost by accident” turns into a sensation.


RECIPE BY LYNN WELLS | PHOTOGRAPH BY MATT HULSMAN
In grade school, recipe developer Lynn Wells always looked forward to peanut butter cake day in the cafeteria. Now, she shares her recipe.


RECIPE BY SOUTHERN FRIED COOKBOOK | PHOTOGRAPH BY MATT HULSMAN
Fried okra takes on a whole new meaning when its in the form of beignets, which are easier to make than you’d think.

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