Cooking Method: Baking

Sheet Pan Chicken Tacos with Chipotle Crema

These aren't your average tacos! Craving a flavorful and fast weeknight dinner? These Sheet Pan Chicken Tacos with Chipotle Crema deliver! Juicy, tender chicken thighs, boldly spiced and quickly cooked, mingle with melty cheese in warm tortillas. The real magic? A smoky chipotle crema drizzled on top. Ready in just 30 minutes. Perfect for busy weeknights.

By Leslie Blythe

Peanut Butter Miso Cookies

Krysten Chambrot’s (NYT Cooking) unexpectedly delicious cookies arose from a fortunate substitution. When she was low on peanut butter, she added creamy white miso, which proved a surprisingly excellent alternative. Adjustments to the remaining ingredients balances the savory notes, resulting in a salty-sweet, crunchy-chewy cookie. A chill in the refrigerator softens the miso's intensity, while a coating of Demerara sugar introduces a wonderful crunch.

By Leslie Blythe

South African Chutney Chicken

South African Chutney Chicken is a popular and easy-to-make dish that combines the savory flavor of chicken with the sweet and tangy taste of chutney. It's considered a classic South African comfort food. While various types of chutney can be used (mango, peach, hot, etc.), Mrs. Ball's Chutney is often cited as the most traditional and iconic choice in South Africa.

By Leslie Blythe

Giant Cabbage, Pea and Spring Onion Latka

This substantial, rösti-sized latke puts cabbage center stage and has the addition of peas and spring onions. It’s crisped up in a skillet and then baked in the oven. Serve it with sour cream and fresh dill or herb of your choice. This was a HUGE hit with my family.

By Leslie Blythe

Deviled Potatoes

With egg prices soaring, I decided to try these Deviled Potatoes. Instead of hard-boiled eggs, small potatoes were halved and baked until tender before being gently hollowed. The scooped-out potato flesh was then combined with mayonnaise, white wine vinegar, and a blend of seasonings to create a creamy filling. This mixture was carefully spooned back into the potato shells and topped with crispy chopped bacon and fresh parsley. My only regret? Not tripling the recipe. They were such a hit that they vanished in a flash.

By Leslie Blythe

Stuffed Cabbage

A healthier take on a classic! This stuffed cabbage recipe uses lean ground beef and less sugar, resulting in a dish that's both delicious and lighter. The sauce beautifully melds with the cabbage rolls during baking, creating a depth of flavor you'll love.

By Leslie Blythe

Charcuterie Chips

Forget ordinary nachos! Have you experienced the crispy, savory delight of charcuterie chips? Imagine thick-cut kettle chips transformed into a gourmet appetizer, topped with melted cheese and salty prosciutto. These customizable bites are incredibly simple to make, letting you experiment with endless flavor combinations. If you're a fan of both crunchy chips and sophisticated charcuterie, prepare to be amazed!

By Leslie Blythe

Shepherd’s Pie with Colcannon

I saw this recipe for Shepherd's Pie with Colcannon from Diane Morrisey. Adding Colcannon on top of shepherd's pie is rather brilliant in my opinion. Colcannon is a traditional Irish dish of creamy mashed potatoes mixed with cabbage, or kale and onions. This version adds leeks as well. It's just really good and takes shepherd's pie to a whole new level. And yes, I know it's usually lamb, but not on my watch! (I do not like lamb! Not sure how I survived living in the UK for years...)

By Leslie Blythe

French Onion Ground Beef and Rice Casserole

By Leslie Blythe

Cheese Sandwich Soufflé

Sara Moulton, a chef I deeply admire, shared her grandmother's Cheese Sandwich Soufflé recipe, and it's become a new favorite. Incredibly easy to make, it's also wonderfully satisfying. Pair it with a simple salad for a memorable lunch or dinner.

By Leslie Blythe