
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
This fresh salad can be served hot or cold.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
This recipe recreates the nostalgic taste of a school lunch special.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Top these fluffy pancakes with cooked apples, a dollop of whipped cream, and a sprinkle of cinnamon.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
When company’s on the way, fire up the oven and gather the fixings for a pizza party. Chef Lynn Wells makes homemade dough and sauce to create a foundation for her favorite toppings.
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photograph by Matt Hulsman
RECIPE BY COMMUNITY COOKBOOK SERIES
This creamy corn dish is the perfect side for your next event.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Cold-weather comfort can be found in layers of creamy, cheesy potatoes and sausage.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Fall is the perfect time for apples to be stewed, used in fried hand pies, made into apple butter, or baked into a warm, sweet bread.
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photograph by Matt Hulsman
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.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
For a potluck meal or a family supper, cheeseburger pasta casserole is a crowd-pleaser.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
In Appalachia, burgoo is often made with venison, squirrel, rabbit, and/or pheasant. For this recipe, we’ve adapted the ingredients to be more widely accessible.
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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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