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.

Summer Garden Salad

This crunchy salad is topped with fresh basil and a creamy goat cheese dressing.

by Lynn Wells

Squash, Corn, & Tomato Salad

A medley of produce comes together in this salad, a colorful addition to summer cookout spreads.

by Lynn Wells

4 Savory & Sweet Recipes

Classic North Carolina ingredients come together in these playful dishes. The result? Delicious harmony.

by Lynn Wells

Grilled Ham, Bacon, Cheddar, & Pineapple Sandwich

Ham, bacon, Cheddar, and pineapple make an unexpected and delicious team.

by Lynn Wells

Pork-Stuffed Collard Wraps

Garnish these stuffed collard greens with green onions, peanuts, lime, and cilantro.

by Lynn Wells

Savory Gorgonzola Cheesecake with Peach Preserves

For a tasty, unexpected treat, serve this sweet and savory cheesecake with crackers.

by Lynn Wells

Sweet & Sour Margaritas

Combine sugar and citrus for a refreshing, porch-perfect cocktail.

by Lynn Wells

Frozen Lemonade Pie

Top off any summer seafood spread with a cold and creamy slice of this lemony pie.

by Lynn Wells

Fish & Corn Chowder

This creamy summer chowder is chock-full of corn, white fish, potatoes, and bacon.

by Lynn Wells

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