Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.
This easy-to-make slaw is tangy, crunchy, and refreshing.
Serve these buttery shortbread cookies with a dollop of apricot jam.
This light, fresh dish is springtime in a salad.
Sometimes, it is easy being — er, eating — green. Especially when there’s a jar of pickled asparagus in the fridge.
The South’s best breakfast: fluffy, buttery biscuits topped with creamy sausage gravy.
Take this dreamy pound cake to the next level with vanilla cream cheese frosting.
A buttermilk soak promises fried chicken that’s crispy on the outside and juicy on the inside.
These crispy fries are made for dipping in buttermilk ranch dressing.
Fluffy and golden with crispy edges.
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