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

A Modern Green Goddess

5 days ago | theepochtimes.com | Lynda Balslev

The key to its flavor is the amount of fresh herbs. 6/2/2025Updated: 6/2/2025There’s no need to skimp on fresh herbs when making a Green Goddess sauce. The key to its flavor and, well, greenness is a tremendous volume of fresh herbs—2 cups, to be exact, in this recipe. The suggested list of herbs is lengthy yet flexible, open to whim and availability. Mix and match if you like, but rely on parsley, tarragon, and chives to provide the traditional goddess flavor notes.
TASTE FOOD: A MODERN GREEN GODDESS

5 days ago | mdjonline.com | Lynda Balslev

There's no need to skimp on fresh herbs when making a Green Goddess sauce. The key to its flavor and, well, greenness is an unbashful volume of fresh herbs -- 2 cups, to be exact in this recipe. The suggested list of herbs is lengthy yet flexible, open to whim and availability. Mix and match if you like, but rely on parsley, tarragon and chives to provide the traditional goddess flavor notes. The original Green Goddess dressing was created by the chef of the Palace Hotel in San Francisco in 1923.
A modern green goddess

1 week ago | morningsun.net | Lynda Balslev

fTasteFoodPosted 5/30/25There's no need to skimp on fresh herbs when making a Green Goddess sauce. The key to its flavor and, well, greenness is an unbashful volume of fresh herbs -- 2 cups, to be exact in this recipe. The …This item is available in full to subscribers.
Celebrate Father’s Day with juicy carnitas ...Middle East

1 week ago | en.pressbee.net | Lynda Balslev

By Lynda Balslev | TasteFood We never need to justify eating carnitas. With that said, there are two significant reasons to indulge right now: Father’s Day and the start of summer. Juicy, succulent shredded pork carnitas, enveloped in warm tortilla wraps, make for ideal alfresco party food. They are fun to assemble and messy to eat (in the best way), which encourages outdoor dining and imbibing in cold liquid refreshments. It’s summer food at its best.
Celebrate Father's Day with juicy carnitas

1 week ago | mercurynews.com | Lynda Balslev

By Lynda Balslev | TasteFoodWe never need to justify eating carnitas. With that said, there are two significant reasons to indulge right now: Father’s Day and the start of summer. Juicy, succulent shredded pork carnitas, enveloped in warm tortilla wraps, make for ideal alfresco party food. They are fun to assemble and messy to eat (in the best way), which encourages outdoor dining and imbibing in cold liquid refreshments. It’s summer food at its best.
Lighten up your potato salad with a green sauce

1 week ago | readingeagle.com | Lynda Balslev

This Green Chile Potato Salad is a fresh twist on a classic mayo-based picnic salad. Baby potatoes are tossed with a green chile sauce that lends herbaceous, tangy flavor to every bite. The sauce takes inspiration from chimichurri and zhoug, which is a spicy Levantine green chile sauce. It is a versatile condiment, so save any extras (or make a double portion) and use as a dip or topping for grilled meats, fish and vegetables.
Spice up dinnertime with savory shrimp creole

1 week ago | chicago.suntimes.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.
A modern Green Goddess sauce improves on the original

1 week ago | marinij.com | Lynda Balslev

There’s no need to skimp on fresh herbs when making a Green Goddess sauce. The key to its flavor and, well, greenness is an unbashful volume of fresh herbs — 2 cups, to be exact, in this recipe. The suggested list of herbs is lengthy yet flexible, open to whim and availability. Mix and match if you like, but rely on parsley, tarragon and chives to provide the traditional goddess flavor notes. The original Green Goddess dressing was created by the chef of the Palace Hotel in San Francisco in 1923.
TASTE FOOD: LIGHTEN UP YOUR POTATO SALAD WITH A GREEN SAUCE

1 week ago | mdjonline.com | Lynda Balslev

This Green Chile Potato Salad is a fresh twist on a classic mayo-based picnic salad. Baby potatoes are tossed with a green chile sauce that lends herbaceous, tangy flavor to every bite. The sauce takes inspiration from chimichurri and zhoug, which is a spicy Levantine green chile sauce. It is a versatile condiment, so save any extras (or make a double portion) and use as a dip or topping for grilled meats, fish and vegetables.
Lighten Up Your Potato Salad With a Green Sauce - TasteFood

1 week ago | uexpress.com | Lynda Balslev

Don’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. This colorful black lentil salad is hearty and leafy.