A Year-Round Guide to Franklin and Nantahala

What’s for dinner? A question many dread, but one that I welcome as a challenge. It’s an opportunity to step out of my comfort zone, to spice things up. To

Rosemary and Goat Cheese Strata

What’s for dinner? A question many dread, but one that I welcome as a challenge. It’s an opportunity to step out of my comfort zone, to spice things up. To

The Spice of Life

Spice cake and shrimp with red curry and coconut sauce

What’s for dinner? A question many dread, but one that I welcome as a challenge. It’s an opportunity to step out of my comfort zone, to spice things up. To uncover the answer, I first open the refrigerator to see what needs to be used: onions, peppers, herbs, maybe leftovers from the day before? With a starting ingredient list in my head, I then head over to the pantry. That’s where the creative juices begin to flow.

My spice rack is a hanging shelf that runs the length of the door. Whenever I open it, I think to myself, One day I’ll alphabetize everything, but for now, I’m happy just knowing where the cumin and garlic powder are. The longer I gaze at the spices, the more I start dreaming of new desserts, maybe a spice cake … hold up, we have to eat dinner first! My eyes scan the seafood stock, my collection of vinegars, assorted nuts, coconut milk, and fish sauce. Wait, fish sauce — I’ve got it!


Watch as Lynn Wells prepares her Shrimp With Red Curry & Coconut Sauce.


Flashback: I’m sitting at a table in one of my favorite restaurants in Greensboro: 1618 West, known for delicious and inventive seafood dishes. Before me is a coconut shrimp stew with an orange hue and a scent that suggests layers of flavor. The menu might not have listed “fish sauce,” but as a trained chef, I know that’s one of the secret ingredients used to bring out a rich, salty taste.

Now that I have my dish in mind, it’s time to get to work. I make use of the leftover vegetables, cilantro, stock, spices, and sauces. It’s not 1618 West’s recipe, but it’s pretty darn close.

Now, it’s your turn to be creative in the kitchen. If your pantry is anything like mine, it’s full of spices and staples — maybe some that haven’t yet had their time to shine. If you look closely enough, those ingredients might transform into memories of decadent dinners or flavors that surprised you. Go ahead and reach for those forgotten bottles or that untouched spice. They just might make your night.



Slice of spice cake topped with ice cream

photograph by Matt Hulsman

Spice Cake With Hot Honey Glaze

Yield: 9 servings.

For the streusel:
½ cup light brown sugar
¼ cup all-purpose flour
½ cup pecans, finely chopped
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ cup dark brown sugar
½ cup granulated sugar
1 cup pumpkin puree
½ cup vegetable oil
4 ounces sour cream, at room temperature
2 large eggs, beaten

For the glaze:
½ cup powdered sugar, sifted
2 tablespoons hot honey
1 to 2 tablespoons warm water

Preheat the oven to 350°. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

For the streusel: In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

For the cake: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar.

In a small bowl, combine pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in wet ingredients. Gently stir until just combined.

Spoon half of the batter into pan followed by half of the streusel. Spread rest of batter over the streusel and top with remaining streusel.

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes.

For the glaze: In a small bowl, combine sugar and hot honey; stir until well combined. Add 1 tablespoon of warm water and stir. Add more water to thin, if desired. Drizzle glaze over warm cake. Cut into squares and serve with vanilla or butter pecan ice cream.

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Shrimp with red coconut curry sauce

photograph by Matt Hulsman

Shrimp With Red Curry & Coconut Sauce

Yield: 6 servings.

3 tablespoons coconut oil
1 sweet red bell pepper, cored and chopped
3 green onions, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 to 3 tablespoons red curry paste
½ teaspoon fish sauce
2 (14-ounce) cans whole coconut milk
2 cups seafood stock
Juice of 1 lime
2 pounds large fresh shrimp, peeled and deveined
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Basmati rice (for serving)
1 lime cut into wedges (for serving)
3 tablespoons fresh cilantro leaves, chopped (for serving)
½ cup toasted cashews, chopped (for serving)

Melt coconut oil over medium-high heat in a Dutch oven. Add bell pepper, green onions, garlic, and ginger; stir to combine. Cook for 2 minutes, stirring occasionally. Stir in the curry paste and fish sauce. Cook for 5 additional minutes, stirring often. Whisk in the coconut milk, seafood stock, and lime juice; bring to a boil. Add shrimp and stir. Reduce heat to low and cover with lid. Cook for 5 minutes. Season with salt and pepper.

Serve over basmati rice and garnish with lime wedges, cilantro, and cashews.

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This story was published on Jan 15, 2025

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.