Cookstr.com

Linda Zimmerman

Linda Zimmerman
Did you know?

 

Linda likes to say she has been eating all her life and cooking for almost as long. She combines years in the entertainment field with food, journalism, photography and real estate. Her first real-estate deal was with the Bee Gees, who bought a house for their mother.

Linda Zimmerman
Linda's Featured Recipe
Basil Bread

Click here for recipe

Linda Zimmerman is likely the only realtor in Southern California who is an expert on food, kitchen design, equipment, appliances and cookbooks — and who can whip up a meal from one of her own books.

 

She is the author of Puddings, Custards and Flans and Chicken Soup, and the co-author of Grills and Greens, which was nominated for a James Beard Award. She also wrote  Cobblers, Crumbles & Crisps and Other Old-Fashioned Fruit Desserts.

 

When she took a hiatus from show business — she had worked on features such as A Bridge Too Far, Straight Time and Grease, and in TV on shows such as Johnny Carson’s Tonight Show and Laverne & Shirley — to cook professionally in 1978, she formed Quel Fromage, a wholesale-retail cheesecake company.  While operating Quel Fromage, she accepted the position as associate director of the Ma Cuisine Cooking School of the  West Hollywood restaurant, Ma Maison where Wolfgang Puck was then chef.

 

Linda created and published The Food Yellow Pages, the first comprehensive directory of the professional food world for Los Angeles in 1988 with restaurateur Susan Fine, and revised it in 1991. 

 

Her articles have appeared in the Los Angeles Times Magazine, Woman’s Day Magazine, Food Arts Magazine, Food & Wine Magazine, Good Food Magazine, the Gault-Millau Food Paper, the Los Angeles Times, the Daily News, the Los Angeles Herald Examiner, the San Francisco Chronicle, the LA Weekly and the San Diego Union, and most recently on-line and in print in Growing Wealth Magazine.

 

Linda began a career in real estate in 1980. Throughout the years, she has trained new agents at several brokerages and earned numerous awards for consistent real estate production sales. Today she can be found at the prestigious John Aaroe Group on Rodeo Drive in Beverly Hills, as well as still writing and cooking.

 

Linda often is a guest on local radio talk shows and is a frequent speaker at various local colleges and universities. She has hosted several local radio and TV food shows, has appeared nationally on ABC-TV’s The Home Show, and was profiled at work in her own home on a featured segment of the Better Homes and Gardens TV Network show, Working At Home.  Most recently she was a guest on daytime TV’s first reality series, Starting Over.  

 

Now a resident of the Los Angeles area, Linda grew up in Chicago. Her website is www.LindaZimmerman.net.

Latest Recipes

Grilled Wild Mushrooms, Radicchio, and Sprouts Sandwich

Serve this sandwich with your favorite grilled potatoes and Aïoli on the side. Onion sprouts can usually be found in a natural foods stor...

(1 Votes)

Garlic Oil

Since olive oil congeals when it is chilled, this oil, when spread cold on bread, makes a flavorful as well as healthy alternative to but...

(1 Votes)

Basil Bread

Gary Chorost, a friend and professional baker, created this wonderful bread. Any herb can replace the dried basil. If your mixer is not l...

(1 Votes)

Grilled Quail on Baby Lettuce with Green Beans and Exotic Mushrooms

If you can find the slim French green beans (haricots verts), baby green beans, or even Chinese long beans, use them instead of regular g...

(1 Votes)

Rosemary Chicken and Chicken Liver Brochettes on Sautéed Rapini

Rapini, also known as rape and broccoli rabe, is a sharply flavored, bitter green (canola oil is made from the seeds) popular in Italian ...

(1 Votes)

Pork Loin with Celery Root, Corn, and Shiitake Salad

Celery root has a tendency to darken, so prepare the salad just before you grill the pork or grill the pork first and keep it warm while ...

(1 Votes)

Salmon Wrapped in Leeks with Warm Red Bell Pepper Puree

Buy the fattest leeks you can find. The wider the leek, the easier it will be to wrap the salmon. The salmon should be moist inside and s...

(1 Votes)

Crunchy Mustard Sea Bass with Arugula and Pink Lentil Salad

Lentils are not only good for you; they’re delicious. Pink lentils are smaller than the brown ones and cook quickly. You can find them in...

(1 Votes)

Rare Tuna Salad with Avocado and Daikon Sprouts

This tuna must be served rare. Cooking it cold allows more control over doneness.

(1 Votes)

Swordfish on Escarole with Tomato-Basil Salad

Swordfish, like tuna, is a meaty fish that is best grilled or broiled.

(1 Votes)

Almond-Coated Mahimahi with Mango Vinaigrette and Grilled Plantains

Plantains are a staple of Asian, Latin American, and Caribbean cooking. When they are ripe, the skins are black and the flesh yellow-oran...

(1 Votes)

Potato-Chive Cakes

These delicious and crispy little pancakes can be cooked several hours in advance and rewarmed just before serving.

(1 Votes)

Basic Chicken Broth

This broth is delicious with vegetables or noodles, or as the base for other soups. If you prefer a lighter flavor for vegetable-based so...

(1 Votes)

Pressure-Cooked Chicken Stock

Pressure cookers make rich-tasting stocks in less than half the time as traditional stove-top methods. Because there is little evaporatio...

(1 Votes)

Wonton Soup

For a more substantial soup, any thinly sliced vegetables, such as carrots, mushrooms, or cabbage, can be added along with the bok choy.

(1 Votes)

Turkey Wonton

You can vary the fillings by using ground chicken, or a combination of ground pork and turkey, chicken, or veal. Finely chopped water che...

(1 Votes)

Minestrone with Smoked Chicken

A colorful and seasonal minestrone can be made with a combination of your favorite vegetables and cooked beans throughout the year. This ...

(1 Votes)

Pesto

Pesto makes a wonderful flavoring for soups. I prefer to float a teaspoon on top of the soup without stirring it in, which can give the s...

(1 Votes)

Mexican-Style Chicken Noodle Soup with Garlic Sauce

This comforting dish is really more noodles than soup. It’s considered a dry soup in Mexico, because of the lack of liquid. The noodles a...

(1 Votes)

Garlic Sauce

(1 Votes)

Chicken Albondigas Soup

A friend created this soup for an informal dinner party years ago, and I’ve been making it ever since. The albondigas (meatballs) can be ...

(1 Votes)

Crème Fraîche

Homemade crème fraîche will keep about two weeks, in the refrigerator. It’s the perfect addition to soups and sauces because it doesn’t c...

(1 Votes)

Callaloo

Callaloo is a famed soup of the Caribbean that is made with greens from aroid plants indigenous to that of the world. Since callaloo gree...

(1 Votes)

Spiced Hanoi Chicken Noodle Soup

This Vietnamese staple is usually made with spiced beef, but it is equally good with chicken. The Vietnamese eat this soup any time of th...

(1 Votes)

Golden Chicken and Sweet Plantain Sopa

My good friend Norman Van Aken is one of the great chefs of Miami Beach. He’s known for his imaginative cooking style that combines the f...

(1 Votes)

Chicken and Coconut Milk Soup

This is well worth a trip to a Thai or gourmet market for authenticity’s sake. Galangal (also known in Laos as ka) is a root that’s a lit...

(1 Votes)

Senegalese Soup

Traditionally a creamed curried soup, this low-fat version uses cooked vegetables to thicken the broth instead of cream and egg yolks.

(1 Votes)

Grilled New Potato and Asparagus Salad

Depending on your preference, use either Aïoli for a strong garlic flavor or the Roasted Garlic Aïoli for a mellow nutty flavor. Watch th...

(1 Votes)

Aïoli or Roasted Garlic Aïoli

Aïoli is a very garlicky mayonnaise-type sauce from Provence that is delicious with grilled chicken or fish. It is traditionally made wit...

(1 Votes)

Marinated Sun-Dried Tomatoes

Rehydrated sun-dried tomatoes taste even better marinated in flavored oils, and best of all, the oil itself can be used. Store in the ref...

(1 Votes)

Zucchini Blossom and White Corn Quesadillas

When preparing chiles, whether raw or roasted, it is wise to wear disposable rubber gloves to protect your hands. The fiery oils found in...

(1 Votes)

Guacamole

Haas avocados from California make the best guacamole because of their buttery texture. If possible, assemble the ingredients at the tabl...

(1 Votes)

Pico de Gallo

This spicy, chunky salsa is one of the most commonly used in Mexican and Southwestern cooking. It’s a necessary accompaniment to fajitas,...

(1 Votes)
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