Cooking Method: Baking

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

Toad in the Hole with Rosemary

When we were living in London in the '90s, we would go to our local Guy Fawkes bonfire in Highbury Fields in Islington. Friends who didn’t have access to a Georgian square complete with a burning man were invited (specimen invitation below) to join us.  We would start at our flat with drinks (and fill all flasks), bundle up and head to Highbury Fields with hot roasted chestnuts in paper bags (mainly to keep our hands warm), cider and lots of smoke. I have to say, the atmosphere was deeply weird and sort of a nod to a Stephen King novel with a bit of Harry Potter (though HP didn't exist then) thrown in.

Thoroughly chilled, we would return to our flat for English fare such as Toad in the Hole and more cider. November 6th is always a slow start in English workplaces. Some blame it on the cider; I blame it on the Guy.

Guy Fawkes night is a British celebration that commemorates the capture of Guy Fawkes, a man who was instrumental in trying to overthrow the king in the Gunpowder Plot of 1605. It falls on the 5th of November and is a night filled with bonfires and fireworks, and of course British food. The weather is often freezing, but can sometimes be wet and warm.

By Leslie Blythe

Apple Almond Tart

My daughter Grace made pot roast and I kind of invited us over for dinner... She then serves this incredibly delicious Apple Almond Tart with Amaretto Whipped Cream that she made up. Seriously good!

By Leslie Blythe

Chicken Bacon Ranch Casserole with Broccoli

This Chicken Bacon Ranch Casserole with Broccoli is a family-friendly meal. I have to say, it's my new favorite casserole. The combination of chicken, bacon, pasta ranch dressing and cheese is delicious.

By Leslie Blythe

Roasted Sweet Potatoes with Chipotle Orange Butter

Growing up in the '60s, my mother made canned yams that had 1 pound of butter and 1 pound of brown sugar!!!! Don't get me wrong, I loved it.

Now that I am a grownup, I prefer my sweet potatoes, less sweet and a bit spicy! This recipe for Roasted Sweet Potatoes with Chipotle Orange Butter is from Ina Garten's new cookbook called Modern Comfort Food. I love roasting sweet potatoes. There is a touch of maple syrup, orange juice and some chipotle chile in adobo sauce mixed into the butter. Orange juice brightens up the flavor. It's a winning combination. You can make the butter days ahead. 

By Leslie Blythe

Brussels Sprouts and Bacon Flatbread

I made this quick Brussels Sprouts and Bacon Flatbread last night. I used store-bought naan, but you can use any type of flatbread. You can use crumbled goat cheese, blue cheese or feta cheese and it can be made about 20 minutes ahead and then popped in the oven before serving.

By Leslie Blythe

Acorn Squash with Sausage, Peas & Onions

This Acorn Squash with Sausage, Peas & Onions is surprisingly simple, inexpensive, and delicious. It's also very versatile given that you can add anything that you have on hand, like mushrooms, broccoli. etc. This is one of our favorite dinners. My mother-in-law used to make this for us. It reminds me of her every time I make it.

By Leslie Blythe

Chicken & Stuffing Casserole

I made this Chicken & Stuffing Casserole for my Dad. It's a bit of a jump start on Thanksgiving. You can use chicken or turkey. I used chicken thighs. It's covered in stuffing and baked until it's golden brown and crunchy on top. There are no cans of condensed soup involved in this recipe. You can make it ahead and put it in the oven later in the day. Usually, you would make something like this to use up leftovers, but I threw caution to the wind and made it now. Oh, and I also made him a pumpkin pie. If only i could wear a sweater and go out for a walk through some piles of fallen leaves!  This is the one thing I truly hate about living in Los Angeles in the autumn, I feel like I've been robbed! That will change in February!

By Leslie Blythe

Baked Ziti

My daughter Grace made this classic Baked Ziti recipe. Unfortunately, I got the photo and recipe, but not the dinner invitation! Her version is vegetarian, but you could add ground beef or sausage if you want. It's kind of a freeform lasagna. It's inexpensive to make, family-friendly and doesn't require all the layering that lasagna does. I can also be made ahead to be ready to pop in the oven later in the day. It looks SO good, maybe she'll bring me some leftovers!

By Leslie Blythe