About Linda Collister

Linda Collister

Linda Collister is a cook, baker, and the author of nearly four dozen cookbook and is also often referred to as the “Queen of Chocolate.”  She trained at L’Ecole de Cuisine La Varenne in Paris and Le Cordon Bleu in London. Collister spends her winters in London and her summers in Maine. @lindacollister

A square metal dish filled with brownie ice cream and a metal ice cream scoop removing a scoop from the dish.

Brownie Ice Cream

Chances are you’ve been smashing brownies into ice cream since you were a kid. But in case you need a recipe, this simple approach certainly does the trick.

  • (1)
  • 15 M
  • 45 M
  • 4
Several cut cinnamon pecan blondies on a white platter.

Cinnamon Pecan Blondies

Chewy, buttery, and teeming with toffee flavor, these are a sophisticated take on those made-from-a-box blondies you scarfed down with your carton of milk in the school cafeteria.

  • (3)
  • 30 M
  • 1 H, 30 M
  • 45
Squares of lemon drizzle cake on a white plate with a cake server resting underneath and a cup of tea and vase of flowers in the background.

Lemon Drizzle Cake

Otherwise known as what’s for dessert tonight, this old-fashioned cake takes its name from a simple, two-ingredient glaze, or drizzle, that yields a crisp, sugary, lemony crust.

  • (2)
  • 20 M
  • 45 M
  • 21