Spinach Quiche (Gluten-Free)

This Crustless Spinach Quiche is naturally gluten-free! It's an elegant yet easy dish, ideal for brunch, a light lunch, or even a simple dinner, offering all the flavor without the fuss of a crust. This recipe proves that going gluten-free doesn't mean compromising on deliciousness. It's also lower in carbohydrates, making it a versatile and healthy option.

By Leslie Blythe

Sausage & Biscuit Breakfast Casserole

Are you not a morning person? Then this Sausage & Biscuit Breakfast Casserole is about to become your new favorite recipe! Forget complicated breakfast spreads or rushing around before coffee. This casserole is incredibly easy to throw together, making it perfect for busy weekdays, lazy weekends, or even big holiday gatherings. It's delicious, feeds a crowd, and best of all, you can prep it the night before and simply pop it in the oven the morning of. Wake up to the aroma of a home-cooked meal without any of the morning hassle!

By Leslie Blythe

Grilled Cheese with Harrison Ford’s Twist

I love grilled cheese. I even entered a Tillamook grilled cheese contest early on in my culinary career. I came in 18th out of 230 contestants. Not a horrible result. Anyway, this recipe is Harrison Ford’s, the iconic actor known for roles like Indiana Jones and Han Solo, has a surprisingly simple yet memorable take on the classic grilled cheese sandwich. His version, often referred to as "Harrison Ford's Twist," gained popularity when his professional chef son, Ben Ford, shared details about it.
The Secret Ingredient: Worcestershire Sauce. This is the key component that elevates his grilled cheese. A dash (or a "heavy-handed pour" as some sources suggest) of Worcestershire sauce adds a savory, umami-rich, and slightly tangy depth that transforms the otherwise simple sandwich. It brings a complexity that complements the richness of the cheese.
Whole Wheat Bread and Sharp Cheddar melts beautifully and offers a robust flavor. He also adds sliced tomato, which provides a fresh, slightly acidic contrast to the cheese and adds a juicy, meaty texture. Like most grilled cheese, butter or even mayonnaise can be used on the outside of the bread to achieve that desirable golden-brown, crispy crust. I use mayo on my grilled cheese. It’s easier to spread and offers a tanginess.
So, if you're looking to elevate your next grilled cheese, a splash of Worcestershire sauce and some fresh tomato, Harrison Ford style, might be just the twist you need!

By Leslie Blythe

Burger Bowls with House Sauce and Ranch Fries

My husband usually orders a burger and takes off the top of the bun. He loves this Hamburger Chopped Salad that they serve at Little Pub in Greenwich, CT. So when I saw this recipe for Burger Bowls with House Sauce and Ranch Fries, I knew I had to make it. It’s the ultimate burger bowl with crispy, ranch-seasoned waffle fries piled high with a juicy burger chunks and all your favorite fixings, finished with a signature house sauce drizzle. Oh, I also have made Pittsburgh Salad, with involves sliced steak, hard boiled eggs and fries.

By Leslie Blythe

Chicken Salad

This homemade Chicken Salad recipe is a crowd-pleaser. The flaky, tender chicken mingles with fragrant fresh herbs and a luscious, creamy dressing. Versatile and delicious, it’s great in sandwiches, wraps, or  on top of a bed of crisp greens. For optimal flavor, make it a day ahead.

By Leslie Blythe

Salami Paté

I saw Tom Fauconnet (@totocuistot_ ) make this phenomenal Salami spread. There is nothing better when you find out you happen to have all the ingredients. So 5 minutes later, voilà, utter perfection! My kids can over right away to consume this fabulous paté and it miraculously disappeared in 5 minutes. We discussed other uses for it, like spread on a grilled cheese or even maybe stirred into pasta. 

By Leslie Blythe

Asparagus Hazelnut Salad

Since it’s asparagus season (April - early June), when it's sweetest and most tender, I made this outstanding Asparagus Hazelnut Salad. The delicate sweetness of the fresh asparagus pairs beautifully with the rich, earthy crunch of toasted hazelnuts. It's a simple yet sophisticated combination that truly lets the star ingredient shine.

By Leslie Blythe

Hot Dog Burnt Ends

It’s the end of the school year and I brought home my hot dog leftovers from school hot lunch. What on earth should I do with them?  I made Hot Dog Burnt ends. They are a true revelation – crispy on the outside, incredibly juicy within, and bursting with savory flavor. Each bite delivers a delightful contrast in textures, from the slightly charred, smoky exterior to the tender, flavorful interior. They're seasoned and sauced to perfection, making them utterly delicious on their own. For an extra kick, serve them with your favorite mustard for dipping; the tangy bite of mustard perfectly complements the rich, savory burnt ends.

By Leslie Blythe

Crispy Air Fryer Salmon

Crispy Air Fryer Salmon is crispy and golden on the outside, yet buttery and juicy on the inside, all in just 15 minutes from start to finish. It's the easiest way to achieve perfectly cooked salmon every time! I have also included roasting it in the oven instructions, if you do not have an air fryer.

By Leslie Blythe

Omelet á la Microwave

José Andrés is a name synonymous with culinary innovation and impactful humanitarianism. This Spanish-born chef founded the nonprofit World Central Kitchen, completely revolutionizing disaster food aid by being on the ground, feeding people immediately when crisis strikes. WCK was there for the nearby and recent Los Angeles fires. Beyond his incredible humanitarian work, Andrés also presides over an empire of more than 30 restaurants, and his list of accolades is truly extensive.

Anyway, I saw a friend of his, a renowned French chef and restaurateur, Nicolas Fanucci, make this surprisingly simple yet perfect dish: the Omelet á la Microwave. Yes, you read that right! This omelet is designed to be made in the microwave, taking only 1 to 2 minutes. The secret to its perfection lies in its simplicity and one unexpected ingredient: a touch of mayonnaise mixed in with the eggs. This addition not only contributes to the omelet's creamy texture but also eliminates the need for any additional salt and pepper. It's a testament to how even the most basic ingredients, prepared thoughtfully, can yield delicious results.

By Leslie Blythe