Author Archive: Leslie Blythe

Bacon 101

Here is an easy way to cook bacon with less splatter. Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the […]

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  September 4, 2014   2 comments

Benihana’s Fried Rice

If you can’t stand the heat, then step away from this 500-degree griddle! My friend Dave received a Be the Chef program gift certificate at Benihana’s from his family.  It always looks so easy to be a teppanyaki chef. Trust me, it’s very difficult and VERY hot! Dave did an amazing job at keeping everything […]

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  September 2, 2014   7 comments

Pink Gin Two Ways

And now a word (or two) from Eric Miller! Pink Gin Two Ways Diana Vreeland once said that “hot pink is the navy blue of India.” That may be fine for the world of high fashion. When it comes to drinking, though, I would change it to say that “pink is hot in the Navy, […]

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  August 12, 2014   1 comment

Lita Sandwich

Taco Lita since 1967 The tacos at Taco Lita are not authentic Mexican tacos.  They are for gringos, but very good for what they are.  Taco Lita is all about their signature little packets of sauce, which is so addictive, I always bring a stash home to have with my homemade tacos. The Lita Sandwich, […]

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  August 1, 2014   1 comment

Today is my 5 Year Blogoversary!

5 years ago on July 16, 2009, I started this blog. This blog is really a daily diary of what I’m doing in the kitchen.  I have covered food and drink from all cultures and classes—everything from street food to haute cuisine. I take great pride in being able to keep my content fresh and current.  Since its […]

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  July 16, 2014   7 comments

Savory Egg Custard (Chawanmushi)

Japanese Comfort Food My friend Yoko from Japan, directed me step by step on how to make this dish.  We were served this several times while we were there. Chawanmushi literally means “tea cup steam” or “steamed in a tea bowl”. It is a Japanese egg custard. Chawanmushi can be eaten either hot, cold or […]

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  July 15, 2014   No comments

Mexican Rice

Mexican rice is a side dish made from white rice, tomatoes, garlic, onions, and other ingredients. It is traditionally made by sautéing the rice in a skillet until it is golden brown. This technique adds a depth of flavor. [amd-zlrecipe-recipe:43]

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  July 9, 2014   3 comments

Fruit Galette

A Galette is a term used in French cuisine to designate various types of flat round or freeform rustic tarts with hand-folded edges.  I love them because they don’t have to be perfect and with few ingredients, they are quick and easy to make. [amd-zlrecipe-recipe:30]

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  June 27, 2014   No comments

Corner Bakery $50 Gift Card Giveaway!

The Corner Bakery invited me to a media and food bloggers event to unveil several of their new menu items. This summer, Southern California guests can satisfy their cravings with new menu items, including Buttermilk Pancakes with Berries and the Spicy Asian Pork Hot Toasted Sandwich, beginning July 1. Light and fluffy, the made-to-order Buttermilk […]

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  June 25, 2014   4 comments

Day 14 – My Trip to Japan

Day 14 – My Trip to Japan Today was the last full day in Japan. We were invited to lunch with a business colleague of my husband to Saryo in Akasaka.  We were served in an elegant private room, furnished with hanging scrolls, flower arrangements and hori-kotatsu seating (tatami mats with a hole in the floor around […]

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  June 18, 2014   1 comment