Lynda Balslev
Author
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2025 Lynda Balslev. Distributed by Andrews McMeel Syndication.
LATEST
Celebrate Summer With a Light, Lovely, No-Bake Dessert
Perfect for warm-weather entertaining or a casual backyard treat, this make-ahead dessert comes together in minutes using just a handful of ingredients.
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Maximize Flavor by Skewering Your Fish
Skewering fish will expose more edges and corners to the fire, which increases charring and the coveted crispy bits.
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Celebrate Father’s Day With Juicy Carnitas
Father’s Day and the start of summer are both reasons to try this recipe.
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Lighten Up Your Potato Salad With a Green Sauce
Creamy potatoes will soak up all the goodness from this irresistible sauce.
|
What to Do With Oodles of Strawberries
With an abundance of strawberries, baking this cake is a great way to celebrate the fruit.
|
Spice Up Dinnertime With Savory Shrimp Creole
The “holy trinity” of onions, peppers, and celery is the fundamental base for much Louisiana Creole cuisine.
|
Celebrate Summer With a Light, Lovely, No-Bake Dessert
Perfect for warm-weather entertaining or a casual backyard treat, this make-ahead dessert comes together in minutes using just a handful of ingredients.
|
Maximize Flavor by Skewering Your Fish
Skewering fish will expose more edges and corners to the fire, which increases charring and the coveted crispy bits.
|
Celebrate Father’s Day With Juicy Carnitas
Father’s Day and the start of summer are both reasons to try this recipe.
|
Lighten Up Your Potato Salad With a Green Sauce
Creamy potatoes will soak up all the goodness from this irresistible sauce.
|
What to Do With Oodles of Strawberries
With an abundance of strawberries, baking this cake is a great way to celebrate the fruit.
|
Spice Up Dinnertime With Savory Shrimp Creole
The “holy trinity” of onions, peppers, and celery is the fundamental base for much Louisiana Creole cuisine.
|