Lynn Wells, Author at Our State

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.

Recipes

Buttermilk Cornbread with Sorghum Butter

Sweet, melted sorghum butter is irresistible on piping-hot skillet cornbread.

by Lynn Wells

Recipes

“Killed” Lettuce

In this Appalachian recipe, fresh lettuce is tossed with hot bacon grease, vinegar, and green onions, causing the lettuce to wilt and “killing” it.

by Lynn Wells

Recipes

Apple Dumplings

These Granny Smith apples are wrapped in a buttery dough, baked in a cinnamon-brown sugar syrup, and topped off with vanilla ice cream.

by Lynn Wells

Recipes

Flavors of Appalachia: 4 Mountain Recipes

Generations of mountain cooks have made the most of ingredients sourced from their own backyards. Their recipes comfort and sustain us — in western North Carolina and beyond.

by Lynn Wells