RECIPE BY LYNN WELLS
Celebrate the crisp days of the season with this bright and flavorful roasted chicken.
RECIPE BY LYNN WELLS
A different kind of winter warmer: Our baked spaghetti combines pasta, cheese, and tomato sauce into one melty medley.
RECIPE BY LYNN WELLS
A few on-hand ingredients pack a flavorful punch. Amid newer, flashier desserts, this classic “pantry pie” holds its own.
RECIPE BY SHERI CASTLE
A dish of dressing that’s rich with crumbled cornbread, dirt-candy sweet potatoes, and sage-scented sausage is a blessing anywhere, but the taste is unmistakably eastern North Carolina.
RECIPE BY LYNN WELLS
A sweet solution for leftover bread, and the very definition of “comfort food.”
RECIPE BY LYNN WELLS
A Southern favorite receives a new spin in this baked casserole recipe sure to please your family.
RECIPE BY LYNN WELLS
The cool months are especially nice for eating chicken soup with rice — and mushrooms.
RECIPE BY LYNN WELLS
A splash of bourbon turns a classic into can’t-live-without.
RECIPE BY LYNN WELLS
These Granny Smith apples are wrapped in a buttery dough, baked in a cinnamon-brown sugar syrup, and topped off with vanilla ice cream.
RECIPE BY LYNN WELLS
Sour cream, cheddar cheese, chives — no need to choose your favorite baked potato topping, because they’re all here.
RECIPE BY LYNN WELLS
This hearty soup will warm you up on chilly autumn nights.
An Asheville nonprofit is helping farmers develop seeds tailored to western North Carolina’s climate and community.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
At a Wrightsville Beach resort, a most unexpected resident frolics through sandy dunes and secret gardens.
With just a dash of vanilla and nutmeg, the beauty of this cool and creamy pie lies in its simplicity.
