Linda Gassenheimer


Linda Gassenheimer hosts Topical Current's Food News & Views segment every Thursday from 1:30 to 2 PM. Join Linda with your questions and suggestions at 800-743-WLRN (9576) during the program.

She is a TV and radio personality, syndicated journalist, bestselling author, spokesperson and food consultant.

Gassenheimer is the award-winning author of 16 cookbooks. Her latest books are The Portion Plan: How to Eat the Foods You Love and Still Lose Weight, Prevention's Fit and Fast Meals in Minutes and Mix 'n Match Meals in Minutes for People with Diabetes. Visit Linda's website to learn more about her books and for Dinner in Minutes recipes.

Her Miami Herald column "Dinner In Minutes" is distributed on the McClatchy News Service to over 4 million readers each week. In addition she writes for many national and international publications.

Ways to Connect

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08/21/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN guest host Peter J. talk about the importance of the bee population, why we are losing so many bees and what is being done about it.  John Gentzel, a Homestead Beekeeper is in studio; He is on the Board of the Dade County Farm Bureau. Also joining the conversation is Aaron Mullins, a senior biological scientist at the University of Florida, Ft. Lauderdale Research and Education Center.

08/14/14 - Thursday’s Topical Currents is our popular “Restaurant Roundabout,” with chef, author and syndicated columnist Linda Gassenheimer. Also with us are restaurant critics Jen Karetnick covering Miami-Dade County, Matt Meltzer in Broward and Jan Norris i

08/07/14 - Thursday's Topical Currents takes on the issue of dietary fats and whether or not they are actually detrimental to our health. Investigative journalist Nina Teicholz has written The Big Fat Surprise: Why Butter, Meat & Cheese Belong in a Healthy Diet.  She contends that everything we thou

07/31/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview  Bill Talbert, President and CEO Greater Miami Convention and Business Bureau and John Kunkel CEO of 50 Eggs group owner of 5 concept restaurants – Yardbird, Khong, Swine, Lounge Bar and Lime.  Miami Spice runs for two months – August and September -  $39 for a 3 course dinner, $23 for lunch. They give us tips on how to navigate the offerings.

07/24/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview Tim Andreola chef owner Basil Park in Sunny Isles. It features a new concept cooking—intact cuisine (clean balanced cooking).  He is also owner with Rodrigo Martinez of Timo a few doors down from Basil Park.  

Shrimp Gazpacho with Cheese Toasts

07/17/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host and Bonnie Berman interview Karlisa Callwood, Director of Programs for the Patricia and Philip Frost Museum of Science. She talks about their summer kids camp featuring healthy cooking, also their chromatic cooking (cooking with colorful foods) and the plans for kids in the new museum at Bay Front Park. 
Paul Leary/WLRN

07/10/14 - On Thursday’s Topical Currents we’ll look at the latest in food trends with Linda Gassenheimer.  She’s just returned from the annual Fancy Food Show and can’t wait to share her favorites with us.  There are lots of healthy foods and super foods along with the usual chocolate indulgences, such as smoke-infused chocolate chip cookies.  But what about a treat that’s both healthy and indulgent…think - a quinoa sesame chocolate bar?  Of course Fred Tasker will give us his wine suggestions. Join us for a full hour of Food and Dining on Topical Currents Thursday at 1pm.

Trina Sargalski / WLRN

07/03/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview Dr. Richard Campbell, Fairchild Garden Director of Horticulture and Noris Ledesma Director of Tropical Fruit.  We talk about Mango Madness and the Fairchild Gardens Mango Festival.  

~~Dinner in Minutes~~ a July 4th sparkler!

Pan Roasted Chicken with Chunky Mango Salsa and Hot Peanut Rice 

1 cup mango cubes about 1/4-inch

1 teaspoon sugar

2 tablespoons coarsely chopped red onion

1 small jalapeno pepper, seeded and chopped (about 1 tablespoon)

1 1/2 teaspoons ground cumin, divided use

1 tablespoon fresh lime juice


2 tablespoons chopped fresh cilantro

3/4 pound boneless, skinless chicken

1 tablespoon olive oil

To make mango salsa, place mango cubes in a medium-size bowl and sprinkle with sugar.  Add onion and jalapeno pepper.  Mix  1/2 teaspoon cumin and lime juice together and drizzle over ingredients. Add salt to taste. Toss well and sprinkle with cilantro.

Remove fat from chicken and pound it flat to about 1/4-inch.  This can be done with a meat mallet or the bottom of a sturdy frying pan. Sprinkle the remaining 1 teaspoon ground cumin.  Heat oil in a nonstick skillet on medium-high.  Cook chicken 3 minutes.  Turn and cook 3 minutes.  Add salt and pepper to taste to the cooked side.  A meat thermometer should read 170 degrees. Remove to a plate and serve with salsa on top. Makes 2 servings. 


1 teaspoon olive oil 

1/4 cup coarsely chopped red onion 

1/2 cup long-grain white rice 

1 cup water 

2 tablespoons roasted, unsalted peanuts 

1/4 teaspoon cayenne pepper 

1 scallion, washed and sliced 

Salt and freshly ground black pepper

Heat oil in a nonstick skillet on medium-high and add onion and rice.  Saute 2 minutes tossing to coat rice with oil.  Add water and bring to a simmer.  Cover and continue to simmer 15 minutes, until rice is cooked through and liquid is absorbed. Meanwhile, place peanuts in a small bowl and sprinkle with cayenne.  When rice is cooked, stir in peanuts and scallions.  Add salt and pepper to taste.  Makes 2 servings.  

Open-Face Steak Sandwich

06/12/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and Bonnie Berman interview Lee Schrager, founder of the South Beach Wine and Food Festival.  His latest book is Fried and True: More than 50 Recipes for America’s Best Fried Chicken and Sides. From down home diners to top a rated restaurant, French Laundry, fried chicken is part of Americana.  Lee gives us tips, stories and a tour through America.  

Sausage Potato Salad

06/05/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host and Bonnie Berman interview Anna French author of A Pinch, A Dash, and a Pocketful of Cash, inspired by her 16 years of living in Rio de Janeiro, Brazil. We discuss Brazilian recipes in time for the opening of the World Cup tournament and we taste Brazilian dishes in the studio.