Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.
There are so many recipes for carrot cake. Some start with shredded whole carrots. Others use carrot baby food, or cooked carrot puree. Some use a carrot cake mix, which...
As a chocoholic, I have tried many, many fudge recipes over the years. There is super quick fudge, which you make by melting together chocolate chips and sweetened condensed milk....
For Cinco de Mayo, all you need is Mexican Pizza. Period. As I was shooting this photo, I realized something strange about the Midwest. We cut our pizzas into squares,...
If you’ve never had crumb cake before, you are missing something. The classic cake is made of a tender cake topped with about an inch of streusel. The flavor and...
Chicken Parmesan is a classic Italian recipe made with chicken coated with bread crumbs and Parmesan cheese (natch), then sautéed and usually served with a red sauce. I omit the...
Winter is coming early to the upper Midwest. We are supposed to get accumulating snow tomorrow and later this week; this is very unusual for mid-October! So of course I...
I first tasted this fabulous sandwich at a restaurant in my home town. The combination of smooth and nutty salmon with super crisp and salty bacon and tangy and sweet...
As we transition from summer into fall, the foods we want to cook and eat transition too. If you aren’t ready for hot and hearty casseroles and soups, hot sandwiches...
This recipe was the source of my first married argument. I made these fries along with a roasted chicken for dinner when we were first married. Then my new husband...
