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.

Tomato & Herb Tarts

Summer tomatoes don’t need much dressing up, but we’ll never say no to goat cheese and fresh basil.

by Lynn Wells

Grilled Beef & Bacon Burgers

Fresh off the grill — and guess what? There’s diced bacon in the patty.

by Lynn Wells

Baked & Grilled Barbecued Ribs

Cook these ribs low and slow in the oven and finish them off on the grill for a smoky flavor.

by Lynn Wells

Grilled Summer Vegetables

Marinate ’em and then toss ’em on the grill.

by Lynn Wells

Grilled Pineapple With Basil Vinaigrette

Fire up your grill for the sweetest summer side dish.

by Lynn Wells

Blueberry Streusel Muffins

A sweet streusel topping adds an extra dash of deliciousness to these blueberry muffins.

by Lynn Wells

Roasted Chicken and Blueberry Salad With Orange Vinaigrette

Orange vinaigrette adds a tangy brightness to this delicious salad.

by Lynn Wells

Blueberry Cheesecake

Fresh or frozen blueberries turn this ultra-creamy cheesecake with a buttery crust into the perfect summertime dessert.

by Lynn Wells

Open-Faced Crab Salad Sandwiches

This colorful crab salad is cool, creamy, and crunchy.

by Lynn Wells

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