Balsamic Salmon

I have 88 salmon recipes on this site and I have to say this Balsamic Salmon is my absolute favorite. It was so good that we made it again the next day. The key to this truly outstanding balsamic salmon is the reduction. By gently simmering balsamic vinegar, you evaporate water, which concentrates its natural sugars and acids. This creates a syrupy, sweet, and tangy thick sauce that clings beautifully to the salmon.

By Leslie Blythe

Ranch Vinaigrette

Craving ranch, but want something lighter? This ranch vinaigrette offers a lighter alternative to traditional creamy ranch dressing. Simply combine dry ranch seasoning with oil and vinegar for a vibrant dressing. 

By Leslie Blythe

Charcuterie Chips

Forget ordinary nachos! Have you experienced the crispy, savory delight of charcuterie chips? Imagine thick-cut kettle chips transformed into a gourmet appetizer, topped with melted cheese and salty prosciutto. These customizable bites are incredibly simple to make, letting you experiment with endless flavor combinations. If you're a fan of both crunchy chips and sophisticated charcuterie, prepare to be amazed!

By Leslie Blythe

Sage Brown Butter Hasselback Potatoes with Boursin Chive Sour Cream

I made Sage Brown Butter Hasselback Potatoes with Boursin Chive Sour Cream for my husband’s birthday dinner. It’s a recipe that I have had booked marked forever. It’s from one of my favorite Los Angeles-based chefs, Sara Tane.  This recipe elevates the humble potato to a gourmet side dish. I have been a fan of hasselbacking for years. The name "Hasselback" comes from the restaurant Hasselbacken in Stockholm, Sweden, where the dish was first served. The technique creates crispy edges and a tender interior, while the sage brown butter adds a rich, nutty flavor. The creamy Boursin chive sour cream provides a tangy, herbaceous counterpoint. It’s just so good.

By Leslie Blythe

Shepherd’s Pie with Colcannon

I saw this recipe for Shepherd's Pie with Colcannon from Diane Morrisey. Adding Colcannon on top of shepherd's pie is rather brilliant in my opinion. Colcannon is a traditional Irish dish of creamy mashed potatoes mixed with cabbage, or kale and onions. This version adds leeks as well. It's just really good and takes shepherd's pie to a whole new level. And yes, I know it's usually lamb, but not on my watch! (I do not like lamb! Not sure how I survived living in the UK for years...)

By Leslie Blythe

Steak au Poivre Pasta

Craving something extraordinary? Steak au Poivre Pasta delivers. Tender steak, bold peppercorn, creamy cognac sauce, and perfectly cooked pasta – a luxurious indulgence in every bite.

By Leslie Blythe

French Onion Ground Beef and Rice Casserole

By Leslie Blythe

Bean Cassoulet – Slow-Cooker Meal Prep

Slow-cooker Meal Prep
Want to get ahead for the week without spending hours cooking? Prep all your meals with this simple freezer bag hack. Simply throw all your prepped ingredients into a freezer bag and freeze for up to 3 months. Then when you are exhausted and don’t feel like cooking, pour the prepped meal into a slow-cooker and relax!
This Bean Cassoulet is a classic, hearty French stew that's perfect for a comforting meal. Most cassoulet recipes have sausage and meat, but this is a satisfying vegetarian version.

By Leslie Blythe

Cheese Sandwich Soufflé

Sara Moulton, a chef I deeply admire, shared her grandmother's Cheese Sandwich Soufflé recipe, and it's become a new favorite. Incredibly easy to make, it's also wonderfully satisfying. Pair it with a simple salad for a memorable lunch or dinner.

By Leslie Blythe

Pasta Carbonara With Cabbage and Mushrooms

I made this Pasta Carbonara With Cabbage and Mushrooms out of ingredients I had on hand. The mushrooms brought a deep, savory umami that paired perfectly with the salty bacon, while the cabbage offered a delicate sweetness. It turned out surprisingly delicious.

By Leslie Blythe