Lynn Wells, Author at Our State

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.

Roasted chicken and pesto sandwich, a rice and vegetable salad, and lemon cloud cookies

Supper Club

Picnic in the Park

Settle beneath the trees with a sandwich, salad, and friends to enjoy one of summer’s most delightful pastimes.

by Lynn Wells

Chicken pesto and tomato sandwich on a picnic table

Recipes

Roasted Chicken, Tomato, & Pesto Picnic Sandwiches

Assemble these simple yet flavorful sandwiches on one long baguette and then slice them into individual servings for a lightning-fast lunch.

by Lynn Wells

Rice and vegetable salad in a serving bowl

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.

by Lynn Wells

Recipes

Lemon Cloud Cookies

Crisp and airy with chewy centers, these citrusy cookies brighten any occasion.

by Lynn Wells

Recipes

Sunshine Pound Cake

This stunning pound cake needs little more than a garnish of mint and lemon, but we encourage you to try a slice as Chef Lynn Wells suggests: toasted in the morning for a sweet start to the day.

by Lynn Wells