Cooking Method: Baking

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Muffin-Pan Potato Gratins

These Muffin-Pan Potato Gratins get really crispy. They go really well with beef, chicken, or fish. You could also serve them for breakfast with eggs.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 Servings

The Luggage Room’s Avocado Festival Pizza

The Avocado Festival is my favorite pizza from the Luggage Room, which is a pizzeria attached to La Grande Orange, housed in the old luggage room of the Pasadena train station. The Avocado Festival is topped with avocados, tomatoes, basil, and lemon zest. At Luggage Room, they use a sourdough crust which is sublime! Here is my take on this pizza that you can make at home.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 2 Servings

Lemon Pavlova

My daughter Zoe made this Lemon Pavlova. Everyone at the table said it was the best dessert they had ever had. It really is amazing. It's a recipe from Nigella Lawson. The amounts are converted into ounces. All I can say is that you MUST make this!

By Leslie Blythe

  • Yields: 8 - 12 Servings

Creamy Lemon Chicken Pasta Bake

When life gives you lemons... This Creamy Lemon Chicken Pasta Bake is creamy, lemony and light. It's the perfect weeknight meal!

By Leslie Blythe

  • Prep: 25 mins
  • Cook: 45 mins
  • Yields: 6 Servings

Focaccia Bread Pizza

When my husband and I were first married we lived in North London. We used to shop at Da Mario, an Italian delicatessen in Islington, Highbury Park. It is very small, but they have everything you could possibly want for a proper Italian meal. One of our favorite dinners was Focaccia Bread Pizza. They had a wonderful bread selection. You can add your favorite toppings. It’s “cheap and cheerful” as we used to say!

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 6 Servings

Pickled Deviled Eggs with Crispy Prosciutto

These Pickled Deviled Eggs With Crispy Prosciutto unbelievably good. The addition of crispy prosciutto elevates the eggs and are perfect for your next party.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 16 Servings

Bacon Cheddar Buttermilk Biscuits

These Bacon Cheddar Buttermilk Biscuits are from Chef David LeFevre's M.B. POST restaurant in Manhattan Beach, CA.They are served with this sublime maple butter.

By Leslie Blythe

  • Yields: Makes 12 biscuits

Soy Glazed Yams

These Soy Glazed Yams, a very simple Japanese side dish, which is nutritious and delicious!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 4 Servings

Sea Bass with Lemon Soy Butter

My dad ordered this Sea Bass with Lemon Soy Butter in a Japanese restaurant. It was delicious and he can't stop raving about it. Here is my take on this fish. You could use the lemon soy butter on some any other things.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 2 Servings

Lisette’s Pear Torte

This recipe was first published in 1983, Marian Burros’s plum torte (which my cousin Lisette changed to Pear) has become one of the most popular recipes in the history of The Times, and it’s no mystery why. There are so many things to love: It’s easy, it’s practically no-fail and it’s endlessly adaptable.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 8 Servings