Peaches in Rosemary Glaze

I love peaches, but it seems like I buy them rock hard and then the next time I check them, they are rotten! I feel like there is a 20-minute window to eat perfect peaches! These Peaches in Rosemary Glaze are so simple and the perfect way to eat them. You can use them with ice cream, yogurt or in a tart. This recipe is inspired by Yotam Ottolenghi.

By Leslie Blythe

Perfectly Crispy Potatoes

This recipe for Perfectly Crispy Potatoes uses baking soda, which provides an alkaline environment so the exterior of the potatoes soften quicker. I am always on a quest to find new potato recipes. Getting them crispy without a commercial deep fryer at home is the big challenge. The result is a more crisp crust.

By Leslie Blythe

Roasted Cauliflower with Cumin and Turmeric

This Roasted Cauliflower with Cumin and Turmeric is effortless to make and super healthy. There is considerable research showing that cauliflower sprinkled with turmeric may be especially powerful in fighting cancer and is an anti-inflammatory, antioxidant-rich dish. Cauliflower is very low in calories yet high in vitamins. In fact, cauliflower contains some of almost every vitamin and mineral that you need.

By Leslie Blythe

Chicken Almondine

This Chicken Almondine casserole is simple to make, especially when you use rotisserie chicken. The sliced almonds add extra crunch to this fast and easy weeknight chicken and rice casserole.

By Leslie Blythe

Shrimp with Pancetta and Rosemary

My husband and I went to Venice on our honeymoon about 28 years ago. We went back several times after that. Our favorite thing to do was eat a big meal at lunch and then at night go to these little chichetti bars that dot Venice. Cicchetti are small, appetizer bites that one enjoys with a  glass of wine at various bacari (local bars). When in Venice is strongly recommend to throw away your map and simply get lost. This is how you find the magic. This Shrimp with Pancetta and Rosemary dish is one of the bar snacks you can also serve it over pasta for dinner.

By Leslie Blythe

Chili Lime Chicken Burgers

These Chili Lime Chicken Burgers are a copy of the ones you can buy at Trader Joe's. Instead of guacamole, I just put slices of avocado on top. They are citrusy and spicy. What more could you ask for?!

By Leslie Blythe

Magic Bars

My sister-in-law gave me this recipe for Magic Bars. They are very similar to 7 Layer Bars. They are really quick and easy to make.

By Leslie Blythe

Shrimp Rolls

I absolutely love lobster rolls especially when I'm in New England. These shrimp rolls come in a close second. The only thing is you can not get the split top buns anywhere on the west coast. You can make them using hot dog buns or order the split top buns on Amazon here.

By Leslie Blythe

Corn off the Cob with Lemon

Normally, I make corn with butter, lime juice and cayenne, which is my favorite way. Someone seems to have used up all the limes making various cocktails! So because I had a bowl of lemons, I created a new version - Corn off the Cob with Lemon. The sweetness of the corn is perfect with the tartness of the lemon.

By Leslie Blythe

Coronation Chicken Salad

Coronation chicken was created in 1953, when renowned florist Constance Spry and cordon bleu chef Rosemary Hume catered for a banquet to celebrate the coronation of Elizabeth II. It is believed to be inspired by the 'Jubilee Chicken' created for George V's silver jubilee in 1935.

This Coronation Chicken Salad recipe is not the original. It’s really a curried chicken salad.

The original recipe is described as chicken, boned and coated in curry cream sauce, with, one end of each dish, a well-seasoned dressed salad of rice, green peas and pimentos. Here is the Cordon Bleu recipe.

By Leslie Blythe