Amid planning seafood spreads for friends and family, our recipe developer finds isolation and inspiration Down East.
Pickled North Carolina Shrimp
Marinate fresh shrimp overnight in the refrigerator to make this bright and briny appetizer.
Dilled Butter Beans
Give cooked butter beans a summer-salad spin by tossing them with a tangy vinaigrette and chilling until you’re ready to serve.
Crab Pie
After a beach vacation, Chef Lynn Wells brings a taste of the coast home with her recipe for crab pie, a simply seasoned, savory tart packed with jumbo lump crab meat and baked until bubbling.
3 Winning Recipes for a Spring Chicken Dinner
When it comes to poultry, the best is raised close to home.
Butter-Poached Chicken Thighs
After trying a friend’s butter-poached chicken hot from the smoker, Chef Lynn Wells created an oven-friendly version for a flavorful dish that comes together right in the kitchen.
Corn Pudding
A custardy corn pudding makes a savory-sweet accompaniment to any main dish.
Hot Potato Salad
Roast boiled potatoes until crispy and then toss them in a tangy dressing for a cozy twist on this traditional side.
3 Old-School Cafeteria Recipes
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
