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.
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.
Build Your Own Charcuterie Board
Before a chef served elegant charcuterie, she was a young girl discovering refined flavors at the local Hickory Farms shop.
Savory Cream Cheese Cracker Spread
This creamy, veggie-studded spread adds a fun, dip-ready component to level up cheese and crackers. Save any leftovers for your morning bagel or a sandwich.
Our State Supper Club: Sweet & Spicy Mustard
Watch as Chef Lynn Wells crafts a sweet and spicy dipping mustard inspired by her childhood trips to the local Hickory Farms shop. Learn how to make it, plus tips and tricks for assembling a stunning charcuterie board.
Shrimp With Red Curry & Coconut Sauce
Simmer fresh vegetables and North Carolina shrimp in an aromatic coconut broth for a warming, flavor-packed meal.
Spice Cake With Hot Honey Glaze
Whether for breakfast with coffee or a sweet treat after dinner, this pumpkin spice cake topped with a crumbly pecan streusel is always a good idea.
