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.
