Retired from NCSU to open the Yancey House Restaurant, Lucindy Willis, Ph.D. is a two-time winner of the NC Best Dish competition. She now teaches culinary classes at her cabin on Farmer Lake in Yanceyville.
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While a dried bean looks almost inert—a little hard nub of a seed—with water, heat, fat, and time, it transforms into something incredibly lush and creamy.
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Grilled chicken kebabs can make you feel a bit closer to Maui, especially with the right music and good company.
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Lucindy shares a few essential principles—and a favorite recipe for grilling with cedar planks.
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Lucindy and Dolly remind us that you can be professional and playful, shrewd and generous, outrageous and deeply serious. None of those things have to cancel out the others.
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Sunrise Summer Punch is a recipe ripe for creativity.
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It takes time and patience to involve children in cooking, but if we want them to be wise consumers, we need to let them experience what goes into a meal.
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Lucindy shares a story of how freshly baked cookies can change lives.
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A good dog leaves us with good memories, and deserves homemade dog treats.
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Every spoonful is a little different, which is exactly the experience Lucindy is after.
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Lucindy says, "Looking back, I realize late bloomers carry a toolbox they don't always recognize until they need it."
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We almost never recognize the last time while we're living it.
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It's too darn hot but some meals are worth sweating for.