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.

Skillet-Fried Sausage & Hominy

Top off this one-skillet Southern breakfast with cilantro and hot sauce.

by Lynn Wells

Rosemary & Lemon Cornmeal Cake

This quick cake is sweet and citrusy — and you can even get away with eating it for breakfast.

by Lynn Wells

Corn & Jalapeño Fritters with Pineapple Mustard

These light and crispy fritters are the perfect summer appetizer.

by Lynn Wells

All Ears: 4 Sweet & Savory Corn Recipes

Let’s hear it for the queen of summer! Here are four ways to prepare corn in all its forms.

by Lynn Wells

Sweet & Sour Corn Relish

This sweet-and-sour corn relish preserves sweet yellow kernels for a taste of summer that lasts.

by Lynn Wells

Cantaloupe & Mint Granita

Whether you call it a granita or a grown-up snow cone, this cantaloupe-and-mint version is extra refreshing.

by Lynn Wells

Strawberry Icebox Cake

Fresh summer strawberries, fluffy cake, and sweet whipped cream come together in this cool and creamy dessert.

by Lynn Wells

Peach Melba Parfait

Each delicious bite of this elegant dessert is filled with ripe peaches, raspberry puree, and vanilla ice cream.

by Lynn Wells

Ice Cream Cookie Sandwiches

Our version starts with homemade cookies — the flavor and toppings are up to you.

by Lynn Wells

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