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.

Fresh Tuna Salad

Fresh ahi or yellowfin tuna steaks become the perfect lunch in this classic, easy-to-make dish.

by Lynn Wells

Deviled Crab Fritters with Spicy Tartar Sauce

These cornmeal crab fritters will turn up the summer heat.

by Lynn Wells

Hook, Line, & Summer: A Seafood Spread

Satisfy warm-weather cravings with deviled crab fritters, fresh tuna salad, fish and corn chowder — and a frozen lemonade pie.

by Lynn Wells

Fried Chicken Livers & Onions

Top off this old-time Southern treat with your favorite hot sauce.

by Lynn Wells

Grilled Barbecued Chicken Breasts

The key to this juicy, tender dish is a simple brine.

by Lynn Wells

Sesame-Glazed Chicken Thighs

Chicken thighs are skillet-seared, then baked until caramelized in this Asian-inspired dish.

by Lynn Wells

Sweet Tea-Brined Fried Chicken

Two Southern staples — sweet tea and fried chicken — come together for a twist on classic buttermilk fried chicken.

by Lynn Wells

Winner, Winner, Chicken Dinner!

Grilled and glazed, brined and fried: Fill your picnic tables with flavor-packed poultry this month.

by Lynn Wells

Spring Vegetable Frittata

Fill your skillet with the spring produce we dreamed of all winter long when you make this vegetable-packed frittata.

by Lynn Wells

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