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.
Crab Cake Burgers
A crispy crab cake burger and homemade tartar sauce celebrate the iconic flavors of a North Carolina beach vacation ... wherever you are.
Ginnie’s Herb Chicken
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.
Deviled Eggs Two Ways
Chef Lynn Wells welcomes spring with two twists on traditional deviled eggs: bright and herby or boldly spiced.
