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Bonnie Tandy Leblang

Bonnie Tandy Leblang
Did you know?

Bonnie recently began a feature on her blog spotlighting other foodies. "We love sharing a sneak peek into the kitchens of our food friends and to discover their go-to ingredients, products, and gadgets," she says.

Bonnie Tandy Leblang
Bonnie's Featured Recipe
Golden Portuguese Bean Soup

Click here for recipe

Bonnie Tandy Leblang wears many hats--and not all of them are toques. She is a food writer, internationally syndicated columnist, blogger, author, consultant, media communication specialist, culinary talent agent, and professional speaker.

 

Her column “Supermarket Sampler” is currently in its 24th year and is a roundup of what’s new on the shelf. It is in syndication with Universal Press Syndicate, as was “Express Lane Cooking,” a column she wrote for a number of years and which was the first syndicated daily food column in the United States.

 

Currently, Bonnie is a researcher and writer for Parade magazine and a columnist for Better Homes & Gardens. She’s been a columnist for Fitness, Lamaze Family, Parents, Caring Today and House Beautiful magazines. Her work has appeared in other publications, too, including the Associated Press, American Health, Cooks, Connecticut, Family Circle, Los Angeles Times, McCall’s, TV Guide, Woman's Day, Working Mother, Yankee, and The New York Times.

 

She has co-authored several cookbooks, including 365 Great Cookies and Brownies, Weekend Kitchen, Country Entertaining, Grains, Beans, and Rice.

 

Bonnie is the agent/manager for the Food Network’s Robin Miller of Quick Fix Meals, and agent for a handful of other talent. As a media mentor, she provides media relations seminars and workshops to the industry, instructing them how to work with the media.

She is a member of AMU Speakers Bureau and the National Speakers Association. She's had TV experience, including appearances on Good Morning America, CBS This Morning and CNN.  

 

In addition, she is a registered dietitian, has a masters degree and additional post-graduate studies in food science and nutrition.

 

Bonnie has served on the board of directors of the International Association of Culinary Professionals, IACP’s The Culinary Trust, James Beard Foundation, American Heart Association, and Connecticut’s Advanced Toastmasters International. 

 

Currently, she writes a blog, Bite of the Best, with her two sons and lives in Connecticut. Her blog is www.BiteoftheBest.com and her website is www.bonnietandyleblang.com.

 

Latest Recipes

Quick Southwestern Bean Dip

When you have a bit more time, instead of mashing the beans, just toss them with your favorite salsa, along with some corn, fresh peppers...

(1 Votes)

Beef and Barley Soup

Bonnies sister Meredith Spangenberg inspired this hearty soup, a favorite at her annual winter soup party.

(1 Votes)

Golden Portuguese Bean Soup

Shelly Johnson, Bonnies sister, provided the inspiration for this hot, spicy, and satisfying soup thats rich in beta carotene.

(1 Votes)

Quick Minestrone Soup

With a quick glance, this may seem to have a long list of ingredients. But basically, its just some beans and pasta, with lots of vegeta...

(1 Votes)

Black Bean Soup

Using fully cooked ham and precooked or canned beans, you can prepare this hearty soup in under a half hour.

(1 Votes)

Effie’s Fassoulada

This version of the traditional Greek soup was inspired by the one Effie Tandy often makes.

(1 Votes)

Escarole and Fagioli Soup

Soup needn’t take hours to prepare. Here’s an example of one that can be on the table in less than 15 minutes.

(1 Votes)

Dry Beans

(1 Votes)

Grandma Little’s Buttersoup

When Ellen Schoen Brockman was a child, her Grandma Little made this hearty soup for her. Ellen, a friend of Bonnie’s, loved buttersoup b...

(1 Votes)

Pasta e Fagioli

Here’s a simplified version of an old hearty Italian favorite. Instead of cooking each component separately, they’re all prepared in one ...

(1 Votes)

Pesto Vegetable Soup

Although you may not think of soup in the summer, this one’s delightful as light fare on a cool summer’s eve. It’s stocked with lots of f...

(1 Votes)

Ribollito

Ribollito is Italian for reboiled. In this quick-to-make soup, you add mashed, already cooked beans-hence, the name. This addition not on...

(1 Votes)

Three Pea Soup

The addition of fresh peas and pea pods gives a new twist to this split pea soup.

(1 Votes)

Adzuki Pate

These tiny red beans of Asian origin are packed with nutrition. Their nutty flavor makes this chunky dip a hit.

(1 Votes)

Country Caviar

Serve these, pickled black-eyed peas as an appetizer, a side dish, or a dressing over garden lettuce.

(1 Votes)

Hummus Bi Tahini

Adjust the consistency of this lemmony hummus by adding water or additional lemon juice. Use it thick as a dip for fresh vegetables or pi...

(1 Votes)

Low Fat Bean Dip

Bean dips needn’t be laden with fat calories. This one’s not.

(1 Votes)

Quick Quick Bean Dip

What could be quicker than combining cooked beans with your favorite salsa or picante sauce? No need to chop jalapeno peppers to increase...

(1 Votes)

Southwestern Appetizer

This is one of Joanne’s family’s favorites.

(1 Votes)

Black and White Bean Salad

A simple-to-prepare, delectable salad that will convert almost anyone into a bean lover. Combining the dressing with warm beans lets them...

(1 Votes)

Broccoli Salad Chinese Style

With the current focus on broccoli’s healthful properties, most everyone’s looking for new ways to serve it. Here’s a spicy side salad co...

(1 Votes)

Cassoulet Salad

A chilled version of the French bistro favorite.

(1 Votes)

Fiesta Bean Salad

This delicious quick-to-prepare bean salad, with its Southwest flavor, fits perfectly on a buffet, at a picnic, or at a barbecue.

(1 Votes)

Lentil and Walnut Salad

This is the perfect accompaniment to grilled meats.

(1 Votes)

Norwegian-Style Bean Salad

North meets south in this classic Norwegian herring and potato dish, turned into a bean one. It’s quick to make and, although it sounds l...

(1 Votes)

Red Beans and Rice Salad

The spicy flavors of this salad will seem to rumba through your mouth. If you want to slow down the dance, just lessen the heat by reduci...

(1 Votes)

Three Bean Salad

This traditional recipe is sometimes made with yellow (wax) beans in place of the limas.

(1 Votes)

Tuna with Cannellini Salad

A refreshing light entree that’s a snap to prepare-especially if you stock your freezer with cooked beans.

(1 Votes)

Barbecued Beans

A quicker version of the beans prepared by old-time chuck wagon cooks.

(1 Votes)

Boston Baked Beans

Served with brown bread, these molasses-flavored beans make a traditional New England Saturday night supper.

(1 Votes)

Chutney Baked Beans

When served at a bean tasting while creating the recipes for this book, these beans, fragrant with sweet chutney, disappeared faster than...

(1 Votes)

Grandma Lamb’s Baked Beans

Joanne remembers enjoying these at family reunions when she was a child. Our thanks to her aunt, Ruth Hollenbeck, for knowing the recipe.

(1 Votes)

Maple Baked Beans

The aroma of maple fills your kitchen as these bake.

(1 Votes)

Pizza Provencal

White bean pizza? You bet. Topped with pesto and fresh tomatoes, this unusually delicious pie makes a hearty meal.

(1 Votes)

Greek-Style Rice Salad

This is a delicious accompaniment to barbecued lamb or lemon-marinated chicken, or as a light luncheon entree with some crusty bread.

(1 Votes)

Kedgeree

Kedgeree is an English breakfast that originated in India, usually made with kippers. This version uses the more readily available smoked...

(1 Votes)

Champagne Risotto

Serve this dish with champagne.

(1 Votes)

Green Risotto

This is our favorite risotto.

(1 Votes)

The Best Rice Pudding

This can be habit-forming.

(1 Votes)
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