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About Linda J. Amendt

Amendt is a home canner and baker who has won more than 900 awards in food competitions across the country. Her books include 175 Best Jams, Jellies, Marmalades and Other Soft Spreads and the forthcoming The Complete Cookie Cookbook.

Website

www.lindajamendt.com

Featured Books by Linda J. Amendt

Blue Ribbon Preserves

Secrets to Award-Winning Jams, Jellies, Marmalades and More

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Linda J. Amendt’s Content

Recipes

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Egg-boiling essentials

Mark Bittman’s gone back to basics

In his new book, the fundamentals of cooking take center stage.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Game for wine

Vine to Table

Game for wine

Pairing wild fare and the grape
The science of baking

Features

The science of baking

Kitchen chemistry
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
The food not eaten

Features

The food not eaten

Food waste: out of sight, out of mind
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat

Editor’s Choice

Meat masters

Features

Meat masters

Why we love DIY butchery
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer

Most Emailed

Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Lemon Chicken Breasts

Barefoot Contessa How Easy is That?

Lemon Chicken Breasts
Turnip Pickles

A Platter of Figs

Turnip Pickles
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

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