When a young chef met an aspiring farmer, the two formed a friendship as strong as their love of the land and all it provides.
Basil Lime Cookies
An unexpected combination of fresh herbs and citrus zest gives these buttery cookies a refreshing flavor that keeps guests coming back for more.
Ginnie’s Herb Chicken
Join Chef Lynn Wells as she prepares a spring dish that she first made with the late Ginnie Tate — her close friend and cooking companion who started Goat Lady Dairy.
Sweet Potato & Parsley Salad
Crunchy cashews, creamy goat cheese crumbles, and tender baked sweet potatoes give this vibrant salad a medley of textures and flavors.
Hatch of the Day
Spring brings promises of Easter gatherings and a fresh look at a Southern classic.
Deviled Eggs Two Ways
Chef Lynn Wells welcomes spring with two twists on traditional deviled eggs: bright and herby or boldly spiced.
White Bean Salad With Chopped Eggs & Arugula
This hearty white bean salad is packed with bacon and hard-boiled eggs for a light, but filling, springtime lunch. We serve it over arugula, but it’s also delicious spooned over a slice of crusty bread.
Build Your Own Charcuterie Board
Before a chef served elegant charcuterie, she was a young girl discovering refined flavors at the local Hickory Farms shop.
Savory Cream Cheese Cracker Spread
This creamy, veggie-studded spread adds a fun, dip-ready component to level up cheese and crackers. Save any leftovers for your morning bagel or a sandwich.
