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.

Baked Spaghetti

A different kind of winter warmer: Our baked spaghetti combines pasta, cheese, and tomato sauce into one melty medley.

by Lynn Wells

Creamy Potato & Sausage Casserole

Cold-weather comfort can be found in layers of creamy, cheesy potatoes and sausage.

by Lynn Wells

Seafood Casserole

Shrimp, crabmeat, and scallops swim together in this hearty seafood casserole.

by Lynn Wells

Baked French Toast Casserole

Assemble this dish tonight to indulge in a gourmet breakfast tomorrow.

by Lynn Wells

Date Nut Bars

These soft, sweet oatmeal bars are a scrumptious holiday treat.

by Lynn Wells

Ginger Spice Scones

Have a sweet morning with these sugary spiced scones.

by Lynn Wells

Gingersnaps

These cookies hold a special place in recipe developer Lynn Wells’s heart: They were her dad’s favorites.

by Lynn Wells

Eggnog Layer Cake

Make this showstopping dessert that is inspired by the festive holiday drink.

by Lynn Wells

Loaded Potato & Chicken Casserole

This dish will make you the star of the potluck — or your own dining room.

by Lynn Wells

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