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.

Honeydew Sorbet Float

This sorbet is a sweet summer refresher — by the scoop or as a float.

by Lynn Wells

Blueberry Pound Cake

Load up this pound cake with blueberries and top it off with a lemony glaze.

by Lynn Wells

Grilled Chicken Breasts With Sun-Dried Tomato Relish

Make room on the grill: This classy dish is sure to impress.

by Lynn Wells

Macaroni Salad

Make this recipe your go-to side dish for your next picnic.

by Lynn Wells

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

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