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.
I have always loved cherries. That’s why I developed this recipe for Black Forest Eton Mess. I wrote about this wonderful stone fruit years ago: Every summer, there are three...
My Grandmother’s Frosted Peanut Squares is a classic old-fashioned recipe that comes from my grandmother Matha. My mom remembers her making them for picnics. Just think – with everything involved...
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...
Quiche, despite its name and reputation, is actually very easy to make. The only trick is making the pie crust – but you can fix that by buying a premade...
I think that sandwiches made with croissants are so luxurious. Even if all you can get are bakery croissants that aren’t very flaky, and just have the texture of regular...
Mac and cheese really is the ultimate comfort food. There’s something about the combination of tender pasta combined with a rich cheese sauce that is so perfect. So this recipe...
Anything sweet that is labeled as “turtle” means one thing: it mimics a turtle candy. Those candies, which are my absolute favorite, combine caramel, pecans or cashews, and chocolate. Bite...
