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.

strawberry pretzel salad

Strawberry Pretzel Salad

Salty. Sweet. Crunchy. Creamy. This layered potluck pleaser hits all the right notes.

by Lynn Wells

pickled summer squash

Pickled Summer Squash

No canner or water bath necessary for this tangy pickled squash that’s the color of sunshine.

by Lynn Wells

Country Coleslaw

The essential companion to burgers, hot dogs, barbecue, fried chicken, and more.

by Lynn Wells

baked beans

Baked Beans

Quick and easy, rich and a bit sweet — just the thing to balance out any cookout spread.

by Lynn Wells

creamy seafood stew

Creamy Seafood Stew

If you can’t decide which kind of seafood you’re in the mood for, this rich and flavorful stew won’t make you choose.

by Lynn Wells

shrimp salad

Shrimp Salad

This cool shrimp salad makes for the perfect lunch.

by Lynn Wells

pecan crusted flounder

Pecan-Crusted Flounder

We recommend using North Carolina flounder — and North Carolina pecans, too.

by Lynn Wells

Lump Crab Cakes with Dijon-Dill Sauce

We love blue crabs for the important part they play in our state’s fishing industry — and for their unbeatable flavor.

by Lynn Wells

Hush Puppies Edited

Jalapeño Hush Puppies

Deep-fried and spiced-up: these puppies pack a punch and complete any seafood platter.

by Lynn Wells

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