Linda is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). 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.
I don’t remember the first time I tasted a croissant. I do know that I have never had a real croissant from France. In Minnesota, the best you get is...
I love to make frozen desserts, especially in the summer. All of my frozen sweets recipes make a bunch; they are perfect for entertaining or just to have something nice...
I am always looking for recipes that use English muffins. I think they are the perfect base for any type of sandwich. Have you ever had a burger on an...
This is, without a doubt, the best potato salad on the planet. It uses an ingredient that some people may sneer at, but don’t be fooled. That ingredient is crucial...
On weekends, it’s nice to have a more leisurely breakfast than you usually do during the week. Let’s face it, Monday through Friday is a whirlwind of getting up, getting...
There’s something about adding pecans to chicken salad that elevates the dish to a new level. Whole pecans add crunch, flavor, and texture to this sweet and tart salad that...
It’s easy to make your own turnovers for a fabulous breakfast or brunch. All you need is some frozen puff pastry, some canned pie filing, and a few other pantry...
It may seem unusual to combine pasta with beans, but Italians do it all the time. This is a version of a classic Tuscan recipe. The combination of spaghetti with...
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,...
