Spring brings promises of Easter gatherings and a fresh look at a Southern classic.
RECIPES
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.
Magnficent Mocktails: Spring Berry Spritz
Swing into spring with this refreshing sipper that pairs juicy berries with bubbly club soda.
11 Our State Recipes You Loved in February
Readers gifted sweet confections and whipped up game-day worthy dips and chili this month, as well as found warmth in cozy stews, curries, and cakes. Here’s what topped the list in February.
Butter Swim Biscuits
Butter Swims were once a boon for time-strapped cooks. This is the type of recipe that many home chefs would keep near the front of the recipe box or taped inside a cabinet door, assuming they didn’t know it by heart.
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.
Our State Supper Club: Sweet & Spicy Mustard
Watch as Chef Lynn Wells crafts a sweet and spicy dipping mustard inspired by her childhood trips to the local Hickory Farms shop. Learn how to make it, plus tips and tricks for assembling a stunning charcuterie board.
