Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.
I love making Spaghetti Carbonara; in fact, it’s my go-to recipe when I just don’t feel like cooking. The combination of egg, cream, and cheese is mixed with hot cooked...
There’s nothing better, in my opinion, in the dessert world than the combination of chocolate and peanut butter. The richness of peanut butter smooths out chocolate and reduces the bitterness...
Nothing makes me think of spring more than lemon. Lemon is one of those ingredients that improves every recipe. It makes salad dressings come alive. It adds a spark of...
The first time I made risotto was long before anyone in the Midwest could buy basmati rice. The grocery stores carried long grain white rice and brown rice and wild...
Everyone knows about this bar cookie recipe. What most people don’t know is that when it first came out, Kraft caramels came in a 14 ounce package. Now that package...
As I was shooting this photo, I realized something strange about the Midwest. We cut our pizzas into squares, not triangles – even round pizzas. It’s not just homemade pizza...
Every time I hear the word “tartlet” I think of an episode of Friends that starred Jon Lovett. Monica was trying to impress a restaurant owner and had invited him...
Bark, in food, refers to a combination of chocolate and other ingredients melted together and spread into a thin layer. The candy is then broken into pieces and devoured. You...
With everything happening in the world today (hurricanes, mass shootings, unemployment, general unrest), it’s easy to fall back on familiar old things, such as recipes you treasure, foods that are...
