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.

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

Caramelized Onion & Blue Cheese Tart

Tarts aren’t just for dessert.

by Lynn Wells

Warm Feta and Red Pepper Dip

This dip has pep — red peppers, that is, plus feta cheese.

by Lynn Wells

Bean Salad with Monterey Jack

Stuff pita pockets with this cheesy bean salad.

by Lynn Wells

Chicken & Rice Soup With Mushrooms

Break out your biggest pot to make a batch of this comforting, nutritious chicken soup.

by Lynn Wells

Curried Chicken & Broccoli Casserole

Chicken and broccoli are covered with a rich, creamy sauce and a melty layer of cheese.

by Lynn Wells

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