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.
This adorable little appetizer recipe for Phyllo Meatball Cups is as simple as can be, but so delicious. It uses just five ingredients and tastes like so much more than...
While guacamole is a very simple recipe, it does need some fine tuning. Many people add lots of ingredients to their recipes, but I think the simpler the better. I...
Pizza is now a classic American food, in spite of the fact that it originated in Italy. Everyone has a recipe for pizza, and there are countless variations. However, this...
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...
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...
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,...