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.
lynn wells
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.
NC Icons: The Fried Bologna Sandwich
Like the old-school, paper bag special, a fried bologna sandwich is a nostalgic Southern staple.
Winner, Winner, Chicken Dinner!
Grilled and glazed, brined and fried: Fill your picnic tables with flavor-packed poultry this month.
Orange & Ginger Oatmeal with Toasted Walnuts
This warming bowl of breakfast oats is loaded with flavor and can be made the night before.
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.
Maple-Pecan Coffee Cake
We recommend adding North Carolina-grown nuts to this maple-pecan coffee cake — a Christmas morning classic.
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.
The Best Buttermilk Pound Cake Ever
Take this dreamy pound cake to the next level with vanilla cream cheese frosting.
