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.
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.
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.
Peanut Butter Cup Cookies
If you love peanut butter blossoms, try these pint-sized cookies that double down on peanut butter in both the cookie dough and candy-filled centers.
Annie Beam’s Lima Bean & Asparagus Casserole
As Chef Lynn Wells opens her home to friends and family during the holidays, she gives thanks for one heirloom recipe that completes the feast.
Grilled Steak & Cheese Subs
Medium-rare steak, sautéed peppers and onions, and melty provolone are the makings for a sandwich that travels well and feeds a crowd.
Country Sausage & Pepper Pizza
When company’s on the way, fire up the oven and gather the fixings for a pizza party. Chef Lynn Wells makes homemade dough and sauce to create a foundation for her favorite toppings.
Barbecue Wings
For Chef Lynn Wells, summer means grilling season. Light the charcoal and follow along as she shares one of her favorite recipes to cook over open fire.
Rice & Vegetable Salad With Dijon Vinaigrette
Gussy up steamed rice with bell peppers, fresh herbs, olives, and earthy-sweet golden raisins to create this vibrant, textured salad.
