My name is Linda Burner Augustine and I look forward to sharing my dinner recipes with you. I have spent more than half of my life cooking both professionally and for my family and friends.
Over the years I have owned and operated a catering business, developed menus and recipes for food companies and restaurants, and been a culinary instructor.
I studied at La Varenne, Ecole de Cuisine after winning a scholarship from Julia Child. The techniques and inspiration I learned at La Varenne were the icing on the cake to the Bachelor of Science I received from Washington State University in the Food and Nutrition department.
But you and I both know that what really matters is the hours I have clocked in my own kitchen night after night cooking dinner for my family and friends.
My philosophy is this: Keep it seasonal and simple. But most importantly, take time to sit down and eat dinner together at the table.Truly, I can’t say enough about the benefit of preparing a meal in your own kitchen and sitting down to “break bread together” with your family. I feel that both are fundamental to our humanity.
I try to use the fewest ingredients necessary for a recipe to taste good. I know all of you have a threshold for how many ingredients you will tolerate before you say “I won’t make it.” In general I steer clear of pre-made ingredients, but I do have exceptions if I think it will not compromise the overall quality and flavor of the recipe.
Look for a new dinner recipe each week.