Lemony Honey Mustard Marinade for Grilled Chicken

This Lemony Honey Mustard Marinade for Grilled Chicken is my new favorite marinade. I will be making this all summer. It's super simple and makes the chicken moist and tender and packed with flavor. The chicken can be cooked on the grill or on a stove-top grill pan if the weather doesn’t cooperate.

By Leslie Blythe

Asparagus and Brie Puff Pastry with Thyme Honey

This Asparagus and Brie Puff Pastry with Thyme Honey recipe is probably one of the easiest things I have made in a long time. I made it ahead and put it in the refrigerator covered in a damp paper towel, then brush it with an egg and bake it. Oh, and did I mention there is brie?! 

By Leslie Blythe

Toasted Almond Tart

After making this Toasted Almond Tart, I decided to change the recipe. Instead of chilling the dough and rolling it out, put the dough directly into the tart pan and press it evenly in with your hands. It's a very simple, but delicious tart.

By Leslie Blythe

Steak with Blue Cheese Compound Butter

This wonderful Blue Cheese Compound Butter takes a grilled steak to a whole other level. Compound butter is a mixture of butter and other ingredients to enhance flavor in various dishes. It can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces.

By Leslie Blythe

Vegetable Kabobs for the Grill

Now that summer is approaching, it's time to pull out the grill. These Vegetable Kabobs for the Grill are marinated in balsamic vinegar, maple syrup and fresh herbs.

By Leslie Blythe

Bran Muffins

My college roommate, Allegra, used to make these bran muffins. This was in the eighties when bran muffins came into fashion. They are absolutely delicious. The recipe makes a very big batch so that you can keep them in the freezer and always have them on hand.

By Leslie Blythe

Crack Pie

My kids told me to watch Chef's Table Pastry on Netflix. Unfortunately, I did and now I am an addict! This Crack Pie is a recipe from Christina Tosi Momofuku at Milk Bar in New York. It's kind of like a pecan pie without the pecans. It also reminds me of sticky toffee pudding.

By Leslie Blythe

Asparagus with Sesame-Vinegar Dressing

I bought a new Japanese cookbook (I have quite a few!) called Japan from Japan: The Cookbook, by Nancy Singelton Hachisu. It has lots of wonderful looking recipes. I happen to love asparagus so I made this Asparagus with Sesame-Vinegar Dressing. I love anything that can be made ahead.

By Leslie Blythe

Spatchcocked Lemon Garlic Rosemary Chicken

This Spatchcocked Lemon Garlic Rosemary Chicken is full of flavor and easy to do. Spatchcocking is butterflying the chicken. Cutting a chicken in half for broiling is almost as routine as chopping an onion. But keep the halves together in that same flattened position. 

Besides making an intriguing presentation and being simple to carve, a spatchcocked bird requires less time in the oven. That means that the breast meat won't be dry. It's also easy to make a pocket between the skin and breast meat to stuff the bird with a protective layer of vegetables and seasonings.

By Leslie Blythe

St. Augustine Marinade for Tri Tip

I went to my favorite butcher to buy some meat and they had a bunch of tri tips already marinaded in bags. There were 5 different options so I asked for the most popular, which is called St. Augustine Marinade for Tri Tip. It was delicious. The marinade is white wine,  orange marmalade, and Worcestershire sauce. Here is my version.

By Leslie Blythe