Our State of food Posted 2010-06-28T11:41:06+00:00 - Updated 2010-06-28T12:25:37+00:00 There’s a wonderful article in the latest edition of Our State magazine on the 100 Foods You Must Eat in NC ...

Port Wine Cheese Spread. Yield: 15 servings. 8 ounces hand-grated sharp cheddar, (not pre-shredded) 8 ounces cream cheese, softened. 4 tablespoons unsalted butter, softened ...

Pick up this month's edition of Our State Magazine for a look at our state's birds, nurses and some diner food recipes. To stream WFMY News 2 on your phone, you need the WFMY News 2 app. Download ...

GREENSBORO, N.C. — Our State’s August issue features everything we love about summer – rocking chair front porches, fresh cheeses, and farm-fresh bounty from North Carolina farms and gardens ...

In a Dutch oven over medium-high heat, brown ground beef with onion, bell pepper, and garlic. Drain fat from the beef mixture and discard. Stir chili powder, cumin, and celery salt into the cooked ...

GREENSBORO, N.C. — This year, Our State magazine is celebrating its 90th anniversary and to mark the milestone each month, Our State will feature retro recipes from the archives as we revisit ...

Our State Magazine: hearty recipes perfect for a cold November night Cook up a Carolina Shepard's pie with Chef Lynn Wells. To stream WFMY News 2 on your phone, you need the WFMY News 2 app.

Pollen levels spike to high in North Carolina, starting the 2025 Allergy Season ...

WFMY -- It's cookout season here in the Triad! Chef Lynn Wells, recipe contributor for Our State Magazine, joined The Good Morning Show to help you plan the best side dishes for your next potluck ...

Place tenderloin on grill and close the lid. Grill for 7 minutes. After 7 minutes, open the grill, flip tenderloin over and continue cooking for an additional 7 minutes with grill lid closed.

A Lexington merchant who uses a portion of his proceeds to benefit charities will feature his wares in Our State Magazine beginning in September. Tommy Davis, owner of Missions Pottery, will have two ...

"Growing up my mom always served us breakfast for supper when the weather got in the 40s. On a wintry cold night pull up the chair and have pancakes, country ham and gravy, and grits.