Linda McElroy, Recipe Tester

A list of all the recipes Linda McElroy has tested.

Linda McElroy

Linda McElroy has been a tester with the LC gang since 2015. Credits include a 40-year stint in the restaurant industry. Starting as a prep cook cleaning 50 pounds of calamari every night and carving buckets of “lemon crowns” to garnish seafood platters–to establishing an Italian restaurant in Seattle with her husband, he in the front of the house, and Linda in the kitchen.

Other culinary interests have included her own catering business, recipe editing, recipe development, recipe curator of International recipes for Dining for Women, and of course, recipe testing for Leite’s! Linda may well be one of the “testier” recipe testers for Leites. If it doesn’t work for her, it definitely won’t work for you, and she will let you know it! Anything awarded a TC from Linda is most definitely high praise.

Black-eyed pea salad in a large oval bowl, on a blue and white checked tablecloth, beside a wooden spoon.

Black-Eyed Pea Salad

A sublime and tasty crossover between vegan and soul food—who would have thought it was possible? It is and it’s fabulous. Healthy and filled with flavor, it’s everything a salad should be.

A platter with several crab cake burgers topped with tomato in a soft roll.

Crab Cake Burger

Fresh crab necessitates only Old Bay and very little in way of other ingredients. That’s exactly what you’ll find here.

Two grilled zucchini halves on a white plate, topped with mint salsa.

Grilled Zucchini with Mint Salsa

This healthy, low-carb side dish of grilled zucchini topped with punchy mint salsa verde makes excellent use of an abundance of summer zucchini.

A bowl of creamy pork and egg noodles

Creamy Pork and Egg Noodles

This umami-rich bowl of creamy comfort requires only one pan, is on the table in just 40 minutes, and utilizes a genius hack for creating a stroganoff-esque sauce.

Easy chili in eight resealable freezer bags.

Easy Chili

A stash of chili in the freezer is a simple trick that will rock your weeknight supper world. Imagine chili dogs as everyday indulgence!

A metal container filled with pumpkin ice cream and a metal ice cream scoop resting inside.

Pumpkin Ice Cream

The pumpkin spice everything craze has made its way through most major foodstuffs–including this dreamy, warmly spiced ice cream that we’re frankly quite smitten with.

A metal skillet filled with creamy pasta covered with shredded Parmesan and cracked pepper, with a large serving spoon. A bowl of Parmesan and a pepper mill sit beside it.

Cacio e Pepe

This crazy satisfying, ridiculously cheap, pantry-minded dinner consists of just pasta, cheese, oil, salt, pepper, and a nifty technique.

A person holding an ice cream cone with 2 scoops of blackberry ice cream.

Blackberry Ice Cream

So exquisite it makes folks say “This recipe is a 10.” and “Perfect.” and “Gloriously smooth.” and “Very rich.” Blackberries, lime, and cream, and not much else.

A bluebarb pie with one slice missing and two forks resting beside the pie.

Bluebarb Pie

Tart rhubarb collides with sweet blueberries to create some serious summer pie envy among strawberry rhubarb loyalists.

Seven vanilla bean oatmeal cookies scattered across a cooling rack and kitchen towel.

Vanilla Bean Oatmeal Cookies

A classic that’s loved by nearly everybody. A chewy center and delicate flavor of vanilla give them an appeal beyond your everyday oatmeal biscuits. Perfect for sharing, too.

Five jars of jam, two apricot and three strawberry rhubarb jam, with some wildflowers.

Strawberry Rhubarb Jam

This small-batch refrigerator jam from the famed Sarabeth’s Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.

Two pieces of grilled lemongrass chicken on top of rice with scallion garnish on a blue plate.

Grilled Lemongrass Chicken

A make-at-home riff on the grilled chicken you may have experienced at Vietnamese restaurants. An astoundingly quick marinade infuses the chicken with flavor in no time.