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Linda's Latest Blog Posts

Don’t you just love being resourceful? Whoever had the brilliant idea of using the liquid from a can of garbanzo beans as an egg white rather than tossing it down the kitchen drain is nothing short of a culinary genius! Oh, and the name it’s been given – Aquafaba –

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I know what you’re thinking….oh geez, a fruit cake!  Never!  Those hard-as-bricks, not-worthy-of-eating, fruitcakes.  The only thing a fruitcake is good for is a doorstop or a re-gift.  Who’s going to be the recipient of this re-gifted cake this year?

Trust me on this one….this recipe

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Some fruits and vegetables should ALWAYS be eaten only if grown organically.  No amount of rinsing, washing, or cooking, can take away the chemicals that have been introduced throughout their growth process.  Translated, that means that you will be exposing yourself to a litany of harmful chemicals, many

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About Linda Voorhis

I’ve always had a love for cooking and read cookbooks and cooking magazines the way other people read books. They inspire me to create my own recipes and have taught me the ‘science’ of cooking, most especially baking.

Julia Child (definitely nothing veg about her, but probably the greatest skills technician) and my maternal Italian grandmother, Mary, were my first mentors. With the advent of the celebrity chef and abundance of television cooking shows, inspiration continued to be placed before me. Food, its preparation with love, and the creativity it sparks within me, became a passion of mine.

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