Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.


Corn Sticks

A cast-iron corn-stick pan will give soft, moist cornbread a crunchy, crispy exterior.


Garden Gold

This spring, dig for treasure: These three recipes will show off your homegrown bounty.


Whole Roasted Carrots

These oven-roasted carrots, a variety known as Adelaide, are topped with delicious buttery herbs.


Cheese, Please

Cheddar, Monterey Jack, blue: three recipes for those who like a little cheese (or a lot) with every meal.