Disney Molasses Crackle Cookies

I don't normally bake, but I decided these cookies would put a smile on Santa's face on Christmas eve. (They did in fact do just that!) These Disney Molasses Crackle Cookies are from Disney's Wilderness Lodge at Walt Disney World Resort. The cookies are sweet and a little bit spicy from the ground ginger, cinnamon, and cloves and perfect to have while watching a classic Disney film.

By Leslie Blythe

Steamed Cranberry Pudding

Every Christmas eve my wonderful late mother-in-law made this Cranberry Steamed Pudding. Most old-fashioned steamed puddings have suet in them, which always put me off as a child and now as an adult. This particular pudding recipe has no fat in it at all. It's served with whiskey hard sauce, which is dramatically flamed in a dark dining room!

By Leslie Blythe

Rosemary-Sizzled Salami, Dates, and Pecans

My daughter Zoe made Rosemary-Sizzled Salami, Dates, and Pecans from Bon Appétit for a party. It's a warm mix of nuts and salami which is perfect to add to a charcuterie plate. The salami gets slightly crispy and sweet dates chewy and pairs perfectly with the saltiness of the salami.

By Leslie Blythe

Spaghetti all’Assassina (Assassin’s Spaghetti)

After watching this CNN episode of Stanley Tucci Searching for Italy, I was intrigued by this recipe, which uses an alarming amount of red pepper flakes. I happened to be rather fond of red pepper flakes and always carry some in my purse and my car. This recipe is courtesy of chef Celso Laforgia, chef and owner of Urban Bistrot in Bari, capital of Puglia in southeast Italy.  He says that the two things you need are a powerful fire and a big pan that will fit the spaghetti. The trick to the dish is to burn it enough to make it crunchy, but not burn it so much that it's bitter. When the pasta makes a crackling noise, you know it's ready. If you want to make it, you should watch the episode which explains it all. By the way, we loved it.

By Leslie Blythe

Yellow Eye Bean Soup

These Yellow Eye Beans are from Rancho Gordo. They are amazing heirloom bean producers located in Napa, California. I decided to make this rustic Yellow Eye Bean Soup from The New York Times. These beans are absolutely incredible, and very creamy inside. These beans are rich, creamy, and mild and are traditionally used for New England style baked beans. There is nothing better on a cold night than to have rustic bean soup with some crusty bread.

By Leslie Blythe

Almond Ricotta Cake

This Almond Ricotta Cake is a traditional Italian dessert that originated in Sicily. It's soft, light, delicate, and absolutely divine. The almond flour makes it gluten-free and perfect for breakfast, brunch or dessert!

By Leslie Blythe

Avocado Toast

Avocado Toast became a huge food trend of the 2010s. It was criticized as a symbol of frivolous spending. For instance at the Grand Salon at the Baccarat Hotel in New York:

Avocado Toast $24.00
Fresh Avocado, Aged Balsamic de Modena, Espelette, Radish, Whole Wheat Toast
If you want to add Two Poached Organic Eggs it's an extra $16.00

Whether it's sliced, smashed or spread Avocado Toast feels rather luxurious and costs WAY less if you make it at home!

By Leslie Blythe

Sweet Chili Garlic Glazed Salmon

This Sweet Chili Garlic Glazed Salmon is a quick weeknight recipe. The salmon is glazed in chili garlic sauce, green onions, brown sugar, and soy sauce. It can’t get any easier.

By Leslie Blythe

Rigatoni with Sausage and Fennel

There is nothing more satisfying than rummaging through the fridge and finding all the ingredients for dinner. This Rigatoni with Sausage and Fennel is absolutely delicious. I know many people that do not like fennel. Fennel can be eaten raw in salads, where there is a strong anise flavor, but when it's cooked it becomes sweeter and mellower and nearly all that licorice flavor melts away.

By Leslie Blythe

Beef & Barley Stew (Slow Cooker or Instant Pot)

This Beef & Barley Stew couldn't be any easier for a cozy weeknight dinner. Whether you make it in a Slow Cooker or Instant Pot, the results are delicious.

By Leslie Blythe