Linda is a bestselling cookbook author and home economist who has written 50 books (49 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 two kinds of sugar cookies: one is soft and chewy, the other thin and crisp. The thin and crisp ones are usually made by rolling the dough and...
This recipe for Ham Filo Roll is a great use for leftovers after Easter and Christmas when you have a lot of ham on hand. Crunchy layers of filo, or...
Deviled eggs are … deviled eggs. There is usually nothing special or interesting about them. Except this recipe for Benedict Deviled Eggs. This is a great recipe to use up...
This fabulous recipe for Strawberry Pecan Torte is a showstopper. It’s made from a very light ground nut cake that is layered with strawberry jam and a browned butter cream cheese...
This super simple no bake recipe for Easiest Fruit Tartlets is so simple that even small kids can make it (as long as you help with the electric mixer part)....
This recipe for Norwegian Tea Log is my favorite recipe in the whole world. Period. There is nothing better than this yeast coffeecake, which is rich with brown sugar, nuts,...
When you think about it, there are infinite variations on Spaghetti Carbonara, one of my favorite quick and easy weeknight dinner recipes. You can add everything from mushrooms to meatballs...
Corned Beef Hash is THE leftover after St. Patrick’s Day Corned Beef. This hash is special – lots of little potatoes are fried until very crisp and combined with tender...
There’s nothing like a brownie. That type of food is perfect in it simplicity. A good brownie is basically melted chocolate that is suspended in flour and sugar and fat...
Every time I hear the word “tartlet,” as in this recipe for Bacon and Cabbage Tartlets, I think of an episode of Friends that starred Jon Lovett. Monica was trying...
