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.

Shrimp & Scallop Ceviche

Local ingredients, including sweet potatoes, put a North Carolina spin on this tasty ceviche.

by Lynn Wells

Lemon-Pecorino Shrimp Pasta

Impress your guests with this colorful pasta supper, complete with fresh shellfish from the Carolina coast.

by Lynn Wells

Shrimp Bisque

Little shellfish pack big flavor in this creamy summertime bisque.

by Lynn Wells

Shrimp & Guacamole Wonton Bites

Pair fresh shrimp from the Carolina coast with guacamole for an appetizer that makes a splash.

by Lynn Wells

Lemon-Mint Chess Tarts

These bite-size lemon tarts will brighten any dessert table and easily please a crowd.

by Lynn Wells

Asparagus, Pistachio, & Mint Salad with Lemon Vinaigrette

You'll want to grab a bunch of asparagus for this hearty salad. It's a healthy way to celebrate spring while using local, in-season ingredients.

by Lynn Wells

Fresh Mint-Basil Limeade

It's time to pull out your favorite pitcher. This limeade has all the ingredients of a warm-weather refresher — just add the sunshine.

by Lynn Wells

Cheeseburger Pasta Casserole

For a potluck meal or a family supper, cheeseburger pasta casserole is a crowd-pleaser.

by Lynn Wells

Salted Chocolate-Caramel Shortbread Bars

This rich combination will satisfy any craving for sweets.

by Lynn Wells

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