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.
11 Our State Recipes You Loved in March
Readers embraced the last of slow-cooker season and welcomed longer days with bright flavors of citrus and delicious hors d’oeuvres. Read on to see what stews, cakes, and cheesy treats you all loved this month.
Vinegar: The Everything Elixir
Vinegar carries the familiar zing that brightens our barbecue and bounties first, our spirits and souls second. One food writer ponders the question: What can’t vinegar do?
Cold-Press Shrub Syrup
A sip of shrub is like springtime in a glass — sweet, tart, and utterly refreshing. Make this simple fruit and vinegar syrup and add it to soda for a fizzy treat.
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.
Magnficent Mocktails: Spring Berry Spritz
Swing into spring with this refreshing sipper that pairs juicy berries with bubbly club soda.
