Welcome to the Kitchen of LindySez
Cooking here isn’t complicated, fussy, or precious. It’s confident, approachable, and built on real experience.
I’m Lindy, your guide at the stove. Part teacher, part cook, part “I’ve made this a hundred times so you don’t have to guess.” I started cooking at nine, learned at my mother’s side, and never really left the kitchen. Along the way, I’ve worked with chefs, tested techniques, and developed recipes that actually work in a real home kitchen.
You might know me for simple, reliable recipes made with fresh ingredients. But there’s another layer to what I do.
Together with my husband, I also bring a deep love of wine to the table through WineAndBites.com, where pairing isn’t an afterthought; it’s part of the experience. Because the right wine doesn’t just “go with” dinner, it elevates it.
Behind the scenes, our work in the food and beverage world through Cultivar Marketing gives us a broader perspective on how people cook, eat, and entertain today. That insight helps shape not just what we cook, but how we think about flavor, balance, and bringing a meal together.
Here, you’ll find:
- Clear, step-by-step recipes that build confidence
- Techniques that explain the why, not just the how
- Practical cooking skills you can use again and again
- Thoughtful wine, beer, and non-alcoholic pairings that make meals complete
I believe great food should be accessible. Not everyone grew up cooking. Not everyone had a teacher. That’s where I come in.
No abbreviations that make you guess. No unnecessary complexity. Just solid cooking, explained clearly, so you can relax and enjoy the process.
Start with the basics. Build your skills. Trust your instincts.
And when it’s time to serve? We’ll make sure there’s something good in the glass, too.
mary lou carson says
made the eggplant cornmeal cake was very wet after baking so i but cake on rake back in to bake some let cool frosted then had next day i thought it was still to moist
my eggplant was just under a pound.
thanks
Linda Baker says
Hi! Thanks so much for giving the eggplant cornmeal cake a try and for your thoughtful feedback. If the cake turned out very moist—even after rebaking—it could be a few things. Even though your eggplant was just under a pound, it might have held more moisture than average. Make sure to cook the eggplant mixture down until it’s thick and caramelized, with most of the liquid evaporated, before pureeing. Letting it cool fully before adding to the batter also helps prevent extra steam from adding moisture. Also, double-check flour/cornmeal measurements and avoid over-mixing the batter, which can affect the cake’s structure. I hope that helps for next time—and I really appreciate you trying the recipe! Cheers ~xLndy
Garth says
Hi Lindysez,
I followed your recipe for ribs and cooked the ribs in the oven at 325 for two hours, but the ribs did not come out that tender, Is there anything else I can do before I unwrap them out of aluminum foil and do final cook with sauce on BBQ?
Linda Baker says
Did you use baby back ribs? I find many of the ribs now marked baby back are actually much thinner than how they were in the good old days when we didn't supersize everything. I've been using this method for over 30 years and it's not failed me yet, however, you can check them at 2 hours by just opening the foil and taking a knife to check for tenderness and if not ready, close the foil and go another hour...Hope they were tasty anyway. Cheers ~ Lindy
Larry Puleo says
Thanks for the Do Ahead baby back rib recipe. One Q:
After the ribs are baked in the oven for 2-3 hours do you open the foil to release steam and leave the ribs in the juices to cool? Then re-wrap the ribs and place in the refrigerator until ready to grill.
Or do you remove the ribs from the foil, remove the juices from the foil, let the ribs cool, then re-wrap the ribs in the foil and place in the refrigerator until ready to grill.
Kathy Gibson says
When I make my green tomato salsa, do I need to use Fruit Fresh? I picked from my four plants 205 tomatoes! And just when I thought I would pull up the plants, I saw more tomatoes starting to grow! I had topped my plants because they had grown so tall and I put the tops in a 5 gallon bucket. You won't believe what happened. They rooted and now they have tomatoes! These buckets are definitely going in for the winter. Beefsteak are the best for me. They will grow together and you will get 3-4 pounds each!
Thanks
Kathy
Anne Verret-Speck says
I found your site by searching for tagine recipes to use for an extra pork loin. You have preserved lemon as an ingredient in the pork tagine with sweet potatoes, but you don't say how much. Is it one whole preserved lemon for 4 servings? I'm doubling the recipe, but using 2 whole preserved lemons seems like it might be way too much.
Linda Baker says
Hi Anne, As it's added as a garnish it's usually "to taste". But I get the point, my husband hates the term "to taste" so I would say start with a whole preserved lemon, and use about 1/2 teaspoon of the pulp on each serving. Cheers ~ Lindy
Mark K says
Greetings Lindy,
For the braised rabbit recipe, how long do you brown the rabbit? I don’t want over/under brown it naturally. I can’t wait to try this recipe!
Thanks,
Mark
Stacie says
So nice to meet you at Antiques on Second today. Looking forward to enjoying your blog. Stacie Lawton. #furniturecantalk
LindySez says
Nice to meet you as well, and get a few nice props for those all important photos. Hope to be by again soon. Cheers ~ Lindy