Cloud Eggs

My brother David made these Cloud Eggs, which my mother used to make. Because he lives over 2,400 miles away, I didn't have these lovely eggs. Though, I do not happen to like runny yolk eggs. I remember as a kid being horrified and deeply disappointed that the egg whites didn't taste like whipped cream!

Cloud eggs got their start in 17th century France. The recipe for oeufs a la Neige, translated to “eggs in the snow,” was published in Le Cuisinier Francois in 1651.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Hot Brown Turkey Casserole

My Dad grew up in Pittsburgh and one of his favorite things a called The Turkey Devonshire Sandwich, which is a hot open-faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and a cheese sauce. This sandwich was first served at The Stratford Club in Pittsburgh's Shadyside neighborhood in 1930.
I decided to make him (actually, I had my husband make it!) a Hot Brown Turkey Casserole. This also originated as a sandwich called the Hot Brown and was invented in 1926 at the Brown Hotel in Louisville, Kentucky to absorb the bourbon that guests had the night before. The 2 sandwiches are very similar, though I think the chef in Pittsburgh obviously copied it and changed the name!. Anyway, this is the casserole version, which is much easier to make and feeds a hungry or hungover crowd!

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 8 - 10 Servings

Marinated Chickpea and Feta Salad with Spring Vegetables

This Marinated Chickpea and Feta Salad with Spring Vegetables makes a great lunch. It also has farro, which is a food composed of the grains of certain wheat species. Because it contains more fiber than other popular grains like rice or even quinoa, farro might have even more positive benefits when it comes to digestion and cardiovascular health. It's also exceptionally high in protein for a grain and supplies more than 10 different vitamins and minerals. Trader Joe's sells 10 Minute Farros, which is fast and easy to make.

By Leslie Blythe

  • Prep: 35 mins
  • Cook: 35 mins
  • Yields: 4 Servings

Za’atar Chicken Cutlets with Cabbage Salad

I happened to have all the ingredients to make this Za’atar Chicken Cutlets with Cabbage Salad. The Za'atar coating on the chicken is excellent. The leftovers, if there are any, would be great to serve in pita bread with the cabbage salad.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 20 mins

Chicken Stroganoff

I had a hankering for beef stroganoff but only had chicken. This Chicken Stroganoff is equally as delicious over a bed of noodles. 

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Bourbon Orange Ham Glaze

This Bourbon Orange Ham Glaze has orange marmalade, maple syrup, Dijon, Lemon Juice, and of course, Bourbon.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 2 hrs 30 mins
  • Yields: Makes 1¾ cups

Orange Ginger Rice

Living in Southern California, we are lucky to have a plethora of citrus trees. I am always trying to figure out how to use the oranges on our tree. This Orange Ginger Rice is so good. It's cooked with shallots, orange juice & zest, ginger, golden raisins and has loads of flavor.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Momofuku’s Soy Sauce Eggs

My daughter Grace made Chef, Christina Tosi's, Momofuku's Soy Sauce Eggs inspired by David Chang. You can vary the marinade by adding sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar, and can be served as an appetizer, on toast, in ramen, or just eat it plain as a snack.

By Leslie Blythe

  • Prep: 6 hrs 30 mins
  • Cook: 25 mins
  • Yields: Makes 6 eggs

Lamb Chops with Mint Sauce

I made Lamb Chops with Mint Sauce for my husband's birthday last week. This is the definition of a labor of love. I happen to detest lamb! Having lived in the UK for years, I had to endure many Sunday lunches, flipping the lamb onto my husband's plate when the host left the room! I suppose they wondered why he had all the bones! Anyway, I was told it was a real treat.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Ravioli Casserole

This Ravioli Casserole is my "lazy" lasagna. It's a combination of ground beef, cheese, pasta sauce and cheese ravioli. I have also made Spinach Artichoke Ravioli Casserole, which is also quick and easy to make. This is perfect for a family weeknight meal.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 6 Servings