With a crisp and airy texture and floral flavor, these ethereal meringues would be welcome at any spring gathering.
Bean & Ham Bone Soup
When spring days waffle from blustery and cold to sunny and warm, Chef Lynn Wells turns to a comforting soup brimming with fresh vegetables and plenty of ham.
Poppy Seed Chicken Casserole
Topped with crunchy Ritz Crackers and slivered almonds, this old-school casserole was a favorite dish that Chef Lynn Wells’s mother made.
3 Recipes for a Steakhouse-Style Dinner
Somewhere between cutting fries and scrubbing the grills at her first restaurant management job, one chef found love. When she and her husband crave familiar flavors, these are the recipes she makes.
Sirloin Beef Tips With Peppers & Onions
Marinate beef tips overnight and then throw together this quick sauté to deliver sizzling flavors in less than an hour.
Fresh Creamed Spinach
Set aside a some extra parmesan for a final sprinkle of cheese before you serve this creamy, comforting side dish.
Pickled Roasted Beets
Start these beets a day or two before you plan to serve them for the optimal, tangy flavor.
3 Retro Recipes From Church Cookbooks
In tight-knit Southern circles, recipes get around. The ones that impress find their place in community cookbooks, local encyclopedias of care and feeding.
Chicken Pot Pie
Chef Lynn Wells loves old church cookbooks, with their spiral-bound collections of recipes shared by home cooks in communities across the state. In the midst of winter, she makes a classic chicken pot pie, where chicken and gravy cozy together between layers of buttery crust.
