Cooking Method: Assembling

The Original Hollywood Brown Derby Cobb Salad

From Hollywood’s Brown Derby restaurant and named for its owner, Robert Howard Cobb, the Cobb Salad is the original chopped salad. 

There’s some dispute about the recipe’s genesis. Was the first Cobb salad made by Cobb and theater mogul, Sid Grauman, while rummaging through the restaurant’s cooler for a late-night snack in 1939, or, by the restaurant’s executive chef Robert Kreis, who created it for the restaurant’s 1929 launch? Either way, the Cobb is one of America’s longest-standing salad favorites, inspiring dozens of different renditions. The original recipe consisted of a head of lettuce, watercress, avocado, tomatoes, cold breast of chicken, hard boiled eggs, cheese, crumbled bacon and some old-fashioned French dressing.

By Leslie Blythe

Albondigas Soup

Family Traditions
Every Christmas eve, my wonderful mother-in-law made the most amazing Albondigas soup. I still carry on the tradition. She also serves tamales, which she used to buy every year from a secret source in East Los Angeles. I now make my own tamales!

By Leslie Blythe

Cheese Ball

The Cheese Ball is the centerpiece of any Midwest cocktail party. There are many variations of this recipe. Last year I made this Sun-Dried Tomato & Basil Cheese Ball. I am not a big fan of serving a boring cheese platter at a party. It usually doesn't get eaten. I guarantee this cheese ball will be the hit of your next party. Cheese balls were all the rage in the 1970s. So easy to make and the best part is that it has to be made ahead, so you can enjoy your party.

By Leslie Blythe

Steak Salad with Shallot Vinaigrette

So last night, I'm home alone eating a frozen chicken pot pie. I've been sick and have to eat soft food. I had absolutely no idea what I'm going to blog about. I then check my Instagram and see that my daughter Zoe made this for dinner! Excuse me Zoe, but that looks delicious! Both my girls are starting to cook at the advanced level. My daughter Grace made a cheese soufflé the night before. Again, I only know this by checking Instagram. I may be able to retire early!

By Leslie Blythe

J. Kenji López-Alt’s Ten-Minute Lime Cracker Pie

This Ten-Minute Lime Cracker Pie from J. Kenji López-Alt, Serious Eats’ Food Lab columnist, has the spirit of a Key lime pie and can be layered up in 10 minutes, then it's refrigerated to meld into a tart-sweet-salty-creamy icebox cake. The weird thing about it is that it's made using Ritz crackers and it totally works.

By Leslie Blythe

Lynda’s 7 Layer Dip

We just got back from a wonderful trip to Maine and our friend Lynda made this incredible 7 Layer Dip. It's one of those dips you can't stop eating! Here is Lynda's recipe.

By Leslie Blythe

Lime Pie Cups

We had some friends for dinner last night and I came up with these (no bake) Lime Pie Cups. It's way too hot to be baking! I don't usually create desserts, but I have to say it turned out very well. The sweet graham-cracker crust makes this semi-tart pie a winner.

By Leslie Blythe

Watermelon Shrimp Salad

Watermelon means summer. This Watermelon Shrimp Salad is marinated in a lime dressing before getting topped with shrimp, avocados, tomatoes, spicy jalapeños, and tart crumbles of queso fresco or feta. Perfect on a hot summer's day.

By Leslie Blythe

Avocado Toast

Avocado Toast seems to have come from Queensland, Australia in the mid-1970s. In 1962, a New York Times article showcased an "unusual" way to serve avocado as the filling of a toasted sandwich. If you love avocados, this is one of the best ways to eat them.

By Leslie Blythe

Poke Bowls

Poke is a raw fish salad served as an appetizer or main course in Hawaiian cuisine. Be sure to use fresh, sushi-grade tuna for the very best flavor. The topping options are endless. I made it with avocado and baby cucumbers.

By Leslie Blythe