Episode Details

On this week’s episode of The RV Atlas Podcast, we’re heading out on an unforgettable culinary adventure with Linda Ly, author of The Route 66 Cookbook: The Best Recipes from Every Stop Along the Way. Linda—known to many as the creator of Garden Betty, her popular blog about homesteading, farm-to-table cooking, and outdoor adventure—joined us to share stories from her family’s 10-week RV journey along America’s most iconic highway.

All photos by Will Taylor

This isn’t Linda’s first time around our campfire. We’ve had her on the show before to talk about The National Parks Cookbook and her The New Camp Cookbook, both instant favorites among campers and RV cooks. But this new project might be her most ambitious yet.

In partnership with her long-time publisher, Linda spent the summer crisscrossing 2,400 miles of Route 66, collecting recipes and stories from diners, cafes, and roadside joints across eight states, from Santa Monica to Chicago. Her goal? To document the flavors that have fueled generations of travelers along “The Mother Road”—and to celebrate the people and places that keep its spirit alive.

Illinois: Lou Mitchell’s — Grilled Thick French Toast

Every great road trip needs a good breakfast, and at the Chicago start of Route 66, that means Lou Mitchell’s. This legendary restaurant has been serving travelers since 1923 with heaping plates of hearty food and what they proudly call “the world’s finest coffee.”

Linda’s featured recipe—Grilled Thick French Toast—is everything you want on day one of a long road trip: comforting, rich, and unapologetically indulgent. “They soak thick slices of bread in batter,” Linda explained, “then literally squeeze out the excess like a sponge before throwing it on the griddle.” The result? Crispy on the outside, soft inside, and finished with powdered sugar and fresh strawberries. It’s the perfect send-off for a day on the open road.

Missouri: Crown Candy Kitchen — Heavenly Hash and the Heart-Stopping BLT