Lynda Balslev

San Francisco

Food Columnist, TasteFood at Andrews McMeel Universal

Writer, cook, designer, traveler. Award-winning cookbook author, recipe developer, syndicated columnist. Publisher at TasteFood and Andrews McMeel.

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Articles

Tastefood: Spice up dinnertime with Savory Shrimp Creole

4 days ago | niagara-gazette.com | Lynda Balslev

Jazz up your weekly meal rotation with a little New Orleans heat. Creole cuisine is deeply rooted in Louisiana’s culinary tradition, which is influenced by a melting pot of cuisines that include French, Spanish, African, Caribbean and Native American flavors. Typical Louisiana creole cuisine is known for fresh seafood, rice and spice.
TASTE FOOD: TO TOFU OR NOT TO TOFU By Lynda Balslev

6 days ago | virginislandsdailynews.com | Lynda Balslev

This noodle bowl checks the boxes for a healthy and flavorful meal that can be enjoyed warm or cold. Are you a fan of tofu? If not, this recipe may convert you. First, let’s address the elephant in the room: Tofu in its natural form is soft, spongy and bland. Consider it a blank canvas that can be improved with a few simple techniques. First, drain and press it. This method will squeeze out the excess water and produce a firmer piece of tofu that will nicely crisp when cooked. Then, marinate it.
Healthy frugal lentils with a French accent

1 week ago | mercurynews.com | Lynda Balslev

By Lynda Balslev | Media News GroupDon’t underestimate the humble lentil. Small but mighty, lentils are an excellent source of plant-based protein and nutrients, including iron, folate, magnesium and potassium. They are easy on the wallet, too. Black lentils are tiny and are often referred to as beluga lentils, due to their resemblance to caviar. Unlike their green, brown and red counterparts, black lentils remain firm when cooked, which makes them a great addition to salads.
Recipe may convert you into being a fan of tofu

1 week ago | readingeagle.com | Lynda Balslev

This noodle bowl checks the boxes for a healthy and flavorful meal that can be enjoyed warm or cold. Are you a fan of tofu? If not, this recipe may convert you (and there’s an optional chicken substitute provided as well, so read on). First, let’s address the elephant in the room: Tofu in its natural form is soft, spongy and bland. Consider it a blank canvas that can be improved with a few simple techniques. First, drain and press it.
To tofu or not to tofu

1 week ago | postregister.com | Lynda Balslev

This noodle bowl checks the boxes for a healthy and flavorful meal that can be enjoyed warm or cold. Are you a fan of tofu? If not, this recipe may convert you (and there's an optional chicken substitute provided as well, so read on). First, let's address the elephant in the room: Tofu in its natural form is soft, spongy and bland. Consider it a blank canvas that can be improved with a few simple techniques. First, drain and press it.
Dried porcini mushrooms pack a punch in this crusted lamb dish

1 week ago | chicago.suntimes.com | Lynda Balslev

You want dried porcini mushrooms in your pantry. Dried mushrooms keep indefinitely and can easily be reconstituted for use with pasta and risottos or added to soups and sauces. More important, you can simply blitz the heck out of them and turn them into deeply flavorful and aromatic dust. Porcini mushroom dust is a magical condiment. It has a flavor and aroma that is earthy, smoky and umami-rich.
What to do with oodles of strawberries

1 week ago | marinij.com | Lynda Balslev

Too many strawberries are never a problem. It’s always easy to simply gorge on these sun-sweetened berries straight out of the basket, au naturel. However, when presented with such an abundance, it helps to have a few recipes to choose from to creatively put your bounty to use. Put aside a pint or two to make this light cake. It’s a simple recipe that celebrates the strawberry, allowing it to shine in a gently sweetened and uncomplicated cake.
To Tofu or Not to Tofu

1 week ago | theepochtimes.com | Lynda Balslev

Marinate bland tofu and get crispy, flavorful protein. 5/5/2025Updated: 5/5/2025This noodle bowl checks the boxes for a healthy and flavorful meal that can be enjoyed warm or cold. Are you a fan of tofu? If not, this recipe may convert you (and there’s an optional chicken substitute provided as well, so read on). First, let’s address the elephant in the room: Tofu in its natural form is soft, spongy, and bland. Consider it a blank canvas that can be improved with a few simple techniques.
TASTE FOOD: TO TOFU OR NOT TO TOFU

1 week ago | northwestgeorgianews.com | Lynda Balslev

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TASTE FOOD: TO TOFU OR NOT TO TOFU

1 week ago | mdjonline.com | Lynda Balslev

This noodle bowl checks the boxes for a healthy and flavorful meal that can be enjoyed warm or cold. Are you a fan of tofu? If not, this recipe may convert you (and there's an optional chicken substitute provided as well, so read on). First, let's address the elephant in the room: Tofu in its natural form is soft, spongy and bland. Consider it a blank canvas that can be improved with a few simple techniques. First, drain and press it.