Spicy Baby Corn Satay

I've always like canned baby corn, but I mainly use it in stir fries. This Spicy Baby Corn Satay is a new and different idea. This makes a great appetizer. Next time I will try it with a yogurt dipping sauce.

By Leslie Blythe

Indian Spiced Zucchini and Tomatoes

I made Indian-Spiced Salmon and served it with this Indian Spiced Zucchini and Tomatoes. Low in calories and high in flavor, this zucchini and tomatoes dish which uses turmeric, is a powerful antioxidant has anti-inflammatory properties.

By Leslie Blythe

Nonna’s Farfalle alla Frank Sinatra

In the March issue of LA CUCCINA ITALIANA there was a feature of recipes that were inspired by the grandmother's of the staff. This recipe for Farfalle alla Frank Sinatra belongs to the mother-in-law of one of the food stylists. There is no explanation about why Frank Sinatra is involved! Anyway, I was intrigued by the technique of stewing green onions, which is a revelation. I will definitely be doing that again.

By Leslie Blythe

Indian-Spiced Salmon

This Indian-Spiced Salmon roasts in the oven on a bed of onions. The aromatic spice mixture pairs perfectly with the richness of the salmon.

By Leslie Blythe

White Beans and Sausage with Sage

This recipe for White Beans and Sausage with Sage is adapted from The Silver Spoon, which is a cookbook that was first published in 1950 and revised over time, Italy's bestselling culinary "bible", and has been translated into English. The book has over 2,000 recipes and I consider it the "Joy of Cooking" for Italian cooking.

By Leslie Blythe

Crullers

A post from my daughter Zoe -

I work at a quaint bakery in coastal Maine. Some days, my alarm goes off at 3:50am for a 4:30am start and by 7:00am, I have typically fried and glazed three to four hundred crullers before our doors open.  You’d think after being elbow deep in glaze (not really!) that I would grow tired of pairing my cortado with a cruller bite still steaming from the fryer, but alas, I have not... Somewhere between a light-as-feather popover and a glossy glazed donut lives the oft overlooked cruller. Made from choux pastry, a cruller is basically a fried eclair or cream puff (minus the cream, of course). While this recipe is definitely an involved process, I promise you that there is nothing better than a cruller straight from the fryer (not to mention the satisfaction of saying you make your own)! A classic vanilla glaze pairs well with the eggy, airy dough and is an easy crowed pleaser, however I prefer taking it in a churro direction by rolling it in cinnamon sugar. The crunch alone is something to behold—but to each their own.  A word of advice before I sign off, if you are interested in trying this recipe out there are plenty of YouTube tutorials on what to look for when making choux because it relies heavily on feel and intuition. Happy frying!

By Leslie Blythe

Cheesy Ham & Potato Casserole

I have a terrible habit of putting food in my freezer and then not using it. They other day, we had "nothing" in the fridge to eat, so after rummaging through my freezer I found some ham and made this Cheesy Ham & Potato Casserole. You could make it your own by adding any vegetables you have on hand.

Note to self - I really need to have a running list of what's in my freezer with a use by date!

By Leslie Blythe

Bittersweet Chocolate Pound Cake

My friend Chris gave me an 11 pound slab of Callebaut Belgium dark chocolate. I decided to make this Bittersweet Chocolate Pound Cake for a friend. It's drizzled with a silky chocolate ganache. I also made a mini cake in a small ramekin so that I could taste it! Now to try to figure out what else to make...

By Leslie Blythe

Sheet Pan Chicken Thighs with Sweet Potato and Broccoli

I love sheet pan dinners - easy to prepare and minimal clean up. This Sheet Pan Chicken Thighs with Sweet Potato and Broccoli is a nice combination of flavors and can be scaled up or down to serve 2 or 8 people.

By Leslie Blythe

Korean Ground Beef Rice Bowls

I had some ground beef I needed to use and made these Korean Ground Beef Rice Bowls. I wasn't sure if I was going to like it, but it was seriously good. I happened to have all the ingredients and also made Bibimbap Sauce to drizzle over the top. You could add some cooked broccoli, snap peas, carrots, etc. It's quick to make. This recipe is the cheater version because it uses ground beef, unlike the more traditional Bulgogi.

By Leslie Blythe