Cheesy Pan Pizza

This Cheesy Pan Pizza recipe was developed at King Arthur Flour. It uses a number of simple techniques to achieve maximum texture and flavor. The dough is folded a few times and then refrigerated. This helps create the airy crust. The pizza is then cooked in a cast-iron skillet, which makes the edges brown and crispy, and layering the cheese and sauce creates an extra cheesy top with no soggy layer. You can add your own favorite toppings.

By Leslie Blythe

Polish Sausage, Sauerkraut and Pasta Bake

This Polish Sausage, Sauerkraut and Pasta Bake had my husband's name all over it. Oddly enough, I had all the ingredients. It's actually quite delicious and I think the next time I make it, I will use diced par-boiled potatoes instead of pasta, but it was good, it's up to you.

By Leslie Blythe

Italian Style Soffritto Garlic Spread

I happen to love crushed red pepper flakes, so much so, that I have many packets in my purse at all times. I literally can't eat pizza without it. I recently bought Trader Joe’s Italian Style Soffritto Seasoning Blend* and love it. My husband Eric made this Italian Style Soffritto Garlic Spread on some leftover dinner rolls the other night. It was SO good, actually a little too good!

*If you do not have access to a Trader Joe's you could make your own Soffritto. The mixture consists of dried minced onion, tomato flakes, sea salt, dried minced garlic, crushed chili peppers, parsley flakes, crushed red pepper, dried sage leaves.

By Leslie Blythe

Cappuccino Pavlova

A Pavlova is a meringue-based dessert and is the perfect vehicle for many fruits; cherries, lemons, and strawberries to name a few. The dessert was named after the prima ballerina Anna Pavlova, who was a principal artist of the Imperial Russian Ballet and famous for her creation of the role of The Dying Swan.

I have several different versions of pavlova, but this Cappuccino Pavlova version which, is from Nigella Lawson, is exquisite. It's baked and then left in the oven to cool completely before topping it with whipped cream.

By Leslie Blythe

Cheesy Brussels Sprout and Bacon Bake

I saw this Cheesy Brussels Sprout and Bacon Bake on Diane Morrisey's Instagram account and she dared anyone to make it and not take a bite right out of the pan. Well, she was right, I did do just that. This is just a great combination all done in one pan. I dare you to make it!

By Leslie Blythe

Seared Salmon with Spicy Red Pepper Aioli

This Seared Salmon with Spicy Red Pepper Aioli is from Ina Garten's new cookbook Modern Comfort Food. It is absolutely delicious. The salmon is crusty on the outside, moist on the inside and the red pepper aioli adds a subtle spicy note.

By Leslie Blythe

David Lebovitz’s “Ménage à Quatre” Cocktail

I found this recipe for Pandemic Punch in the October issue of Savuer magazine and told my husband to make me one. It's a blend of gin, citrus, and Lillet. I prefer vodka, which works just as well.

By Leslie Blythe

Basil, Lemon, Garlic Pork Chops

These Basil, Lemon, Garlic Pork Chops are very flavorful. The basil, lemon garlic combo really takes these chops to a whole new level.

By Leslie Blythe

Creamed Corn

I grew up in Indiana and the only Creamed Corn I had came out of a can. I suppose it is because it was the '60s when eating out of a can was the thing to do. Anyway, I decided to make my own version of Creamed Corn and it's super easy and WAY better!

By Leslie Blythe

Welsh Rarebit

My husband, Eric, made lunch. Instead of making grilled cheese, he made Welsh Rarebit. A dish from Wales made with old cheese melted on toasted bread. Often called Welsh rabbit because it is thought the people of Wales were too poor to eat meat. The following recipe is from the legendary late Cock n' Bull restaurant on Sunset Boulevard in Hollywood. I miss going there! By the way, The Cock n' Bull invented the Moscow Mule Cocktail. Another great place to have Welsh Rarebit is at Fortnum & Mason in London, though Eric’s is just perfect!

By Leslie Blythe