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lynn wells

Vintage illustration of family gathered for Christmas
Features

A Chef’s First Christmas in Banner Elk

A Greensboro chef looks back at a family Christmas unlike any other: In a tiny Banner Elk apartment, as a young college student, she hosted a holiday feast of epic proportions.

by Lynn Wells
Food

Lunch Box Love: An Ode to the Fried Bologna Sandwich

A childhood spent eating homemade sandwiches for lunch and a husband with an affinity for bologna inspired a Greensboro chef to test her culinary boundaries with a familiar ingredient.

by Lynn Wells
Video

NC Icons: The Fried Bologna Sandwich

Like the old-school, paper bag special, a fried bologna sandwich is a nostalgic Southern staple.

by Our State Staff
Recipes

Winner, Winner, Chicken Dinner!

Grilled and glazed, brined and fried: Fill your picnic tables with flavor-packed poultry this month.

by Lynn Wells
Recipes

Orange & Ginger Oatmeal with Toasted Walnuts

This warming bowl of breakfast oats is loaded with flavor and can be made the night before.

by Lynn Wells
Recipes

Brown Sugar Breakfast Tarts

Forget the store-bought treat: Spread icing over these warm, homemade tarts and sprinkle with cinnamon sugar to impress children and adults alike.

by Lynn Wells
Recipes

Maple-Pecan Coffee Cake

We recommend adding North Carolina-grown nuts to this maple-pecan coffee cake — a Christmas morning classic.

by Lynn Wells
Recipes

Big on Beans: 22 Our State Bean Recipes

Our entire collection of bean recipes — from a tangy three-bean salad to classic pintos and onions to a Mexican-inspired casserole from the 1951 issue of this magazine, then known as The State.

by Our State Editors
Recipes

The Best Buttermilk Pound Cake Ever

Take this dreamy pound cake to the next level with vanilla cream cheese frosting.

by Lynn Wells
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