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.

3 Mountain Breakfast Recipes

Wake up with filling meals inspired by western North Carolina: a hearty hash, pork tenderloin biscuits, and Appalachian apple pancakes.

by Lynn Wells

Corned Beef Hash With Fried Eggs

Top corned beef hash with North Carolina eggs for a hearty, delicious breakfast.

by Lynn Wells

Buttermilk & Apple Pancakes

Top these fluffy pancakes with cooked apples, a dollop of whipped cream, and a sprinkle of cinnamon.

by Lynn Wells

Fried Pork Tenderloin Biscuit

Tear open a warm buttermilk biscuit and stuff it with crispy fried pork, a slice of heirloom tomato, and a dash of Texas Pete.

by Lynn Wells

Glazed Lemon and Blueberry Loaf

The lemon glaze makes this bread even sweeter — and more delicious.

by Lynn Wells

Sweet Potato & Pecan Loaf

Top a warm slice of this sweet Southern bread with a dollop of whipped cream.

by Lynn Wells

Chocolate Chip Cherry Bread

This delicious loaf is filled with sweet dark chocolate and tart cherries, and is great for breakfast — or an afternoon treat.

by Lynn Wells

Apricot Nut Bread

This sweet loaf makes for the perfect breakfast slice.

by Lynn Wells

Early Risers: 4 Quick Bread Recipes

These yeast-free loaves are full of fruit, nuts, and Southern staples — and make homemade bread a quick reality.

by Lynn Wells

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