Ham Shepherd’s Pie

I made this Ham Shepherd’s Pie because I had some random ingredients in my fridge. If you don't have a leek, use an onion. The recipe can be adapted to what you have on hand. The best part is the cheesy mashed potato topping. What's not to love?

By Leslie Blythe

Sweet Miso Steak with Ramen

This Sweet Miso Steak with Ramen is broth-less. It's a simple stir-fry recipe that is easy to make and satisfying. I have modified it and I think it needs a touch of chili to add a bit of spiciness.

By Leslie Blythe

Lemon Chicken

My brother-in-law Russell was visiting his friend Julia in Ann Arbor Michigan and she made Ina Garten's Lemon Chicken. Ina's recipe uses chicken breasts, but thighs work equally as well. Julia says that the important details of the recipe are the bed of aromatics on which chicken roasts, the herb and salt infused oil, and the high heat. I just wish I was there to partake!

By Leslie Blythe

Fideos with Chorizo and Arugula

I found this recipe for Fideos with Chorizo and Arugula on the Milk Street website. It has so few ingredients and is so simple to make and full of flavor. You should use Spanish chorizo. Fideo noodles or vermicelli are short, thin and used in Mexican soups and paella-like Spanish dishes.

By Leslie Blythe

Mushroom Risotto with Peas & Spinach

I often make Mushroom Risotto, but this time, I added peas and spinach at the very end. I actually made it in the Instant Pot, which is super easy and doesn't involve all the stirring. I included both instructions if you want to make it on the stovetop.

By Leslie Blythe

Sausage and Apple Stuffed Acorn Squash

Acorn Squash with Sausage, Peas & Onions is one of our favorite family recipes. This is a slight variation. Since Autumn has arrived, I made this Sausage and Apple Stuffed Acorn Squash. It's a nod to Fall, which is rather illusive in Los Angeles.

By Leslie Blythe

Salmon with Lemon Vinaigrette and Crispy Capers

I made this Salmon with Lemon Vinaigrette and Crispy Capers mainly to try out the crispy capers recipe. I actually do not like capers, except these are rather good. You cover them in olive oil and cook them in the microwave. Then they are drained and become very crispy. I made a simple lemon vinaigrette for the roasted salmon which paired very well with the capers.

By Leslie Blythe

Red Bean Mooncake

I think you can learn so much about other cultures through food. My husband and I were invited to learn how to make Chinese Mooncakes, to celebrate the Mid-Autumn Festival. The moon’s roundness symbolizes harmony and prosperity, and the festival celebrates the harvest, often bringing together family members from near and far.

Our Chinese hosts prepared the dough and the filling for the Red Bean Mooncakes in advance and helped us roll out the dough, wrap it around the filling and press it into special molds before brushing with beaten egg and baking. We also made SuZhou-Style (salty, pork filled) Mooncakes.

At first, making these pastries seemed daunting but by the end we actually got the hang of it and our hosts called us experts, which was very generous of them!

By Leslie Blythe

Swiss Steak

I made this Swiss Steak in an Instant Pot, but I have also included the stovetop/oven method. Swissing is a British expression used to describe how fabric is stretched between rollers or flattened. The meat in Swiss steak, typically round steak, is pounded flat for tenderizing before being browned and braised. It turns out incredibly tender and delicious. I served it over a bed of mashed potatoes.

By Leslie Blythe

Lemon Dainty

Lemon Dainty is a cross between pudding and cake. They are light and refreshingly tangy. My husband thought it was total nirvana. I think I might be able to use this at some point to my advantage! I served it warm out of the oven, though I think it's better refrigerated. If you don’t have ramekins, you can bake it in an 8-inch or 2-quart baking dish for 45 to 50 minutes.

By Leslie Blythe