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.

Cranberry-Pistachio Cheese Log

No holiday party is complete without this cheesy, nutty appetizer.

by Lynn Wells

Cranberry-Glazed Pork Roast

Tender pork roast gets a festive twist with this sweet, tangy glaze.

by Lynn Wells

Cranberry-Apple Crisp

A crunchy layer blankets warm apples and tart cranberries.

by Lynn Wells

Watch: How to Make Spiced Pumpkin Walnut Bundt Cake With Orange-Vanilla Glaze

Not a fan of pumpkin pie but still craving those classic fall spices? Try this dense, moist Bundt cake.

by Lynn Wells

Stuffed Acorn Squash

Fill these acorn squashes with a sausage stuffing for a festive — and delicious — addition to any autumn supper.

by Lynn Wells

Maple-Roasted Butternut Squash

A new season calls for new crops of squash. This sweet, simple side dish is the perfect way to start the transition on your table.

by Lynn Wells

Spaghetti Squash with Ground Turkey & Mushroom Meatballs

Thanks to a healthy twist on this classic Italian dish, you don’t have to feel guilty about going back for seconds (or thirds).

by Lynn Wells

Roasted Pear and Apple Tart

Think of this sweet, spiced tart as a sequel to Thanksgiving pie.

by Lynn Wells

Roasted Fall Vegetable Soup

This hearty soup will warm you up on chilly autumn nights.

by Lynn Wells

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