Stories from this Author

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.

Horne Family Fruitcake

This beloved family recipe is one to treasure for years to come.

by Lynn Wells

Dark Chocolate Mousse With Chambord Raspberry Cream

This mousse is sweet and smooth, light and creamy — with just the right amount of tang.

by Lynn Wells

Red Velvet Peppermint Pound Cake

Cut into this red velvet pound cake to reveal a sweet, peppermint-cream cheese filling.

by Lynn Wells

Gourmet Holiday: 4 Centerpiece Desserts

Christmas decorating doesn’t have to stop at garlands and wreaths. These centerpiece desserts are their own works of art.

by Lynn Wells

Cheesy Spaghetti With Butternut Squash and Country Ham

Baked butternut squash meets flavorful country ham in this delicious seasonal dish.

by Lynn Wells

Turkey Tetrazzini

This classic, creamy spaghetti casserole is the perfect way to enjoy leftover turkey.

by Lynn Wells

Beef & Mushroom Pappardelle

Escape the cold with a bowl of pappardelle pasta, tomatoes, beef, and Merlot-soaked mushrooms.

by Lynn Wells

Pasta Makes Perfect

Chilly evenings are for warm bowls of pasta with simmering sauces, cheesy toppings, and hearty ingredients — including all of that leftover turkey.

by Lynn Wells

Penne with Corn & Basil Cream Sauce

Corn adds fresh flavor to this rich pasta dish.

by Lynn Wells

More Posts