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.
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.
Our State Supper Club: Fireside Stew
Loaded with hearty vegetables, this creamy chicken stew is our antidote to the coldest of winter nights.
