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.
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.
Skillet-Fried Cod With Tartar Sauce
These seared, seasoned fillets cook in a snap, so make your sauce ahead of time to serve everything while it’s still hot.
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.
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.
