Cooking Method: Baking

Quick Apple Tart

This Quick Apple Tart Recipe makes a rustic dessert recipe that everyone loves! Instead of using apricot jam, I found Apple Cider Jam from Trader Joe's, though apricot works too. You can serve it with ice cream, whipped cream, powdered sugar….

By Leslie Blythe

Almond Pear Tart

I have made many Almond Pear Tarts. This one is a simple yet elegant tart featuring delicious fresh pears. The almond flavor marries perfectly with the sweetness of the pears, a match made in heaven. 

By Leslie Blythe

Chocolate Caramel Tart

I made this Chocolate Caramel Tart and to say it's decadent is an understatement! No one could eat more than a sliver. The gooey caramel center really takes it over the top. If you happen to have a sweet tooth, you should try it. I also thought it would be good to chop it up and put it in ice cream, just to add to your caloric intake!

By Leslie Blythe

Corn Pizza with Smoked Mozzarella and Roasted Balsamic Onions on a Cornmeal Crust

This Corn Pizza with Smoked Mozzarella and Roasted Balsamic Onions on a Cornmeal Crust is the most popular pizza at a local pizzeria. It's absolutely delicious and very filling! Here is a recipe to create it at home.

By Leslie Blythe

Rosemary Apple Cake

I woke up one morning and decided I needed to make an Apple Rosemary Cake. This is peak apple season. I love getting different varieties of apples. The combination of rosemary and apple really works in this very simple cake. It gets topped off with a rosemary syrup.

By Leslie Blythe

French Onion Gnocchi Casserole

I came across this French Onion Gnocchi Casserole and was intrigued. It was really delicious, though it would have helped if it were really cold outside (not a remote possibility in Los Angeles at the moment!) and you were REALLY hungry. It's not exactly a "light" meal, but if you're looking for comfort food, this is it!

By Leslie Blythe

Hasselback Yams with Butter and Sage

I am a big fan of Hasselback potatoes, mainly because it cuts the cooking time. People will try to Hasselback just about anything, your best bet is russets or yams. Here's a tip: set the potato between two wooden chopsticks or wooden spoons before you start slicing. The sticks will stop the knife from cutting all the way through. These Hasselback Yams with Butter and Sage are a wonderful combination of flavors.

By Leslie Blythe

Mixed Berry Tart with Vanilla Cream

This Mixed Berry Tart with Vanilla Cream is an easy and beautiful dessert for your next dinner party. You can do it two ways - 1 - 9" tart or 6 small individual tarts.

By Leslie Blythe

Hasselback Russet Potato Gratin

Hasselback potatoes are a recipe developed at one of Stockholm's popular old Restaurant Hasselbacken. You normally make thin slices in the potatoes but not all the way through. This recipe for Hasselback Russet Potato Gratin uses potatoes that you slice all the way through. They're made with whole grain mustard, heavy cream, dill seed, cheddar cheese and topped with fresh dill. YUM!

You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in the same crunchy, cheesy top.

By Leslie Blythe

Risotto Cakes

I have never been a fan of leftovers, they end up as a "science experiment" in the back of the fridge. However, I do like to turn leftovers into a completely new dish. These Risotto Cakes are a perfect example. Served over a bed of dressed greens and topped with gorgonzola, they make a great lunch or starter.

You can also make Arancini, which are the epitome of southern Italian street food, they are stuffed with mozzarella, dredged in breadcrumbs, and deep-fried. They are great as an hors d'oeuvres dipped in marinara sauce.

By Leslie Blythe