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.

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

Aunt Addie’s Caramel Cake

The star of this classic Southern cake is the incredible caramel frosting.

by Lynn Wells

Savory Lemon Chicken

Hello, sunshine: Mixed olives, capers, and lemon wedges bring bright, punchy flavors to this chicken dish.

by Lynn Wells

Broccoli Slaw

This easy-to-make slaw is tangy, crunchy, and refreshing.

by Lynn Wells

Pistachio Shortbread

Serve these buttery shortbread cookies with a dollop of apricot jam.

by Lynn Wells

Lemony Pea and Mint Salad

This light, fresh dish is springtime in a salad.

by Lynn Wells

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