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.

Corn Sticks

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

by Lynn Wells

Chopped Country Slaw

This Southern staple brings out the best in barbecue.

by Lynn Wells

Marinated Carrot and Ginger Salad

Fresh ginger and a squeeze of lime take this spring salad to the next level.

by Lynn Wells

Garden Gold

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

by Lynn Wells

Carrot Cake With Cream Cheese Frosting

This moist, perfectly spiced cake is a classic spring dessert.

by Lynn Wells

Whole Roasted Carrots

These Adelaide carrots are best served oven-roasted and topped with delicious buttery herbs.

by Lynn Wells

Chilled Carrot Soup with Salted Peanuts

This velvety soup has a touch of crunch.

by Lynn Wells

Cheese, Please

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

by Lynn Wells

Baked Macaroni & Cheese

Everything is better with Cheddar. And when it comes to mac ’n’ cheese, we like to add cream cheese and Monterey Jack for good measure.

by Lynn Wells

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