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.

Egg Fried Rice With Cabbage and Peanuts

Forgo take-out in favor of this delicious, no-fuss homemade stir-fry.

by Lynn Wells

Spring Scramble: 4 Delicious Egg Recipes

For the eggs you don’t plan on dyeing this spring, make them the star of every meal — including dessert.

by Lynn Wells

Breakfast Burritos With Spicy Avocado Salsa

We’ve rolled all of the classic breakfast ingredients, plus a spicy avocado salsa, into one packed burrito.

by Lynn Wells

Egg Custard Tarts

Flaky, crumbly pastry makes the perfect case for sweet egg custard topped with nutmeg.

by Lynn Wells

Sautéed Greens with Applewood-Smoked Bacon

Enjoy these sautéed greens with bacon — and don’t toss the broth. Potlikker is a prize to be sipped, sopped, and savored.

by Lynn Wells

Creamed Spinach

This rich, creamy dish is the perfect seasonal side.

by Lynn Wells

Wilted Kale Salad With Apples & Pecans

This fresh salad can be served hot or cold.

by Lynn Wells

Grits & Greens

For a double dose of Southern flavor, add cooked greens to a bowl of local stone-ground grits.

by Lynn Wells

4 Mixed Greens Recipes

Mustard and turnip greens, spinach and kale: Check out these four recipes that turn hardy leaves into a hearty meal.

by Lynn Wells

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