Linda is a bestselling cookbook author and home economist who has written 54 books (53 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 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...
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)....
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...
Corned beef and cabbage is, of course, classic for St. Patrick’s Day. But what if you don’t like cabbage? While I don’t count myself as part of that group, sometimes...
There’s nothing like a roast chicken. These classic and simple recipes are easy to make, and nothing makes your home smell better. Plus, roasted chicken makes a great entree and...
This fabulous recipe for Creamy Lasagna Sandwiches is easy to make and so good. It’s not really “lasagna” as there are no pasta sheets in the sandwich. The sandwich is...
There’s something so wonderful about a rotisserie chicken. They are always cooked to tender and juicy perfection, they are readily available, and they make wonderful meals, like in this recipe...
