Welcome to Linda's Best Recipes! I have been obsessed with recipes, cooking, baking, and the science behind it all for 50 years. I have made food the focus of my career and so I know a thing or two about how to get the best results out of the kitchen. I have a degree in Food Science with High Distinction from the University of Minnesota, I worked for Pillsbury as a home economist for decades, and have been cooking and baking since I was eight years old.
You are going to find the best updated, old-fashioned, classic Midwestern recipes on this site. What you will not find are ingredients like gochujang, achiote paste, truffles, harissa, yuzu, nuoc nam, or raw oysters.
I am going to focus on the science that supports baking and cooking so you will have more fun in the kitchen and will understand a bit about how ingredients work in a recipe. Join me and you will be able to create wonderful food for your family and friends.
Not only will you find fabulous recipes that range from easy to complicated, you will find cooking instructions, tips for best results, and knowledge about what makes each recipe the best of its kind. The recipes range from main dish classics to easy salads; from hot sandwiches to quick snacks and appetizers; and from complicated cakes to easy bar cookies and candies.
So join me, have fun browsing around Linda's Best Recipes, and if you have questions about cooking or baking or just what to make for dinner, drop me a line.