Welcome to the Kitchen of LindySez
Welcome to the Kitchen of LindySez, where cooking is a symphony and every ingredient is a note waiting to be orchestrated into something magnificent.
I'm Lindy. Think of me as your home economics teacher. Do you remember hearing about those days? Those dedicated teachers who once guided students through the fundamentals of cooking and household management? I'm here to bring that same practical, hands-on approach to your kitchen. As someone who started cooking at age nine, learning from my mother as she learned from hers, I've spent decades perfecting the art of creating delicious, approachable food. My culinary education spans from being weaned on Julia Child and Graham Kerr to collaborating with top chefs across the globe, absorbing their passion and expertise along the way. I'm also proud to be a culinary innovator – I was the first to share Zucchini noodles (Zoodles) on YouTube, long before they became a healthy eating trend.
But here's what makes my kitchen different: I believe great food doesn't need to be fussy or complicated. I understand that many of you didn't grow up with the luxury of learning to cook at a family member's side or have access to home economics classes. Maybe fast food was more common in your household than home-cooked meals. That's exactly why I'm here – to bring back that practical, fundamental approach to cooking that makes it accessible to everyone.
My approach is refreshingly straightforward: clear, precise instructions with no culinary jargon or confusing abbreviations. Just like in a classroom, we'll start with the basics and build from there. You'll find recipes that use easy-to-find ingredients and simple techniques, all designed to build your confidence in the kitchen. While my recipes span various dietary preferences – some naturally fitting gluten-free, dairy-free, vegetarian, Paleo, or Keto lifestyles – they all share one common thread: they're fresh, quick, and mindful of both calories and fat.
Like any good teacher, I'll walk you through each recipe step by step. I'll start you with precise measurements and clear guidance, then help you develop the confidence to experiment with flavors and create your own culinary masterpieces. My goal is to revive those essential cooking skills that were once taught in schools, making them relevant for today's busy lifestyle.
Ready to join my cooking class? Let's create some beautiful culinary music together!
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