Cooking Method: Boiling

Potato, Ham & Leek Gratin

We love leeks and I always say, they are under-utilized in the US. This Potato, Ham & Leek Gratin is a classic combination. You can leave out the ham to make it vegetarian. It gets topped with Gruyère cheese. What's not to love? 

By Leslie Blythe

Roasted Tomato Risotto with Basil and Parmesan

As most of you know, I love risotto. I made this Roasted Tomato Risotto with Basil and Parmesan, which is delicious. Roasting the cherry tomatoes adds a depth of flavor. You could also use these tomatoes for pasta. Make sure you boil the water in advance. You may not have to use all of the boiling water; the last ½ cup is for adjusting the consistency of the risotto at the end, if needed.It's also important to stir the risotto vigorously, which coaxes starch from the rice for a creamier consistency.

By Leslie Blythe

Pork Chop Shop with Sweet Potato Mash and Spinach

When I was recently at my daughter Grace's house I was in her kitchen watching her cook us dinner (one of my favorite pass times!), I saw Snoop Dogg's From Crook to Cook cookbook on her shelves. It's actually her roommate's book. I leafed through it and made his Pork Chop Shop with Sweet Potato Mash and Spinach. The recipe looks like a long process, but it's not. The lemony spinach works really well with the sweet potato mash and the barbecue sauce is divine.

I love his long friendship with Martha Stewart and their show Martha & Snoop's Potluck Dinner Party. Gee, I wonder what they have in common?!

By Leslie Blythe

Pasta with Sausage, Basil and Mustard

My husband made Nigel Slater's Pasta with Sausage, Basil and Mustard for dinner. It was absolutely delicious. The spicy Italian sausage goes really well with the creamy mustard sauce and basil. It's perfect for a cool fall or winter evening.

By Leslie Blythe

Linguine with Lemon, Garlic and Thyme Mushrooms

My friend Barbee from San Fransisco sent me this recipe for Linguine with Lemon, Garlic and Thyme Mushrooms by Nigella Lawson last night.

Nigella created this recipe in which the mushrooms are not cooked, but steeped in oil, garlic, lemon and as she says “gorgeously scented thyme leaves”. You then toss them into the hot cooked pasta. What could be easier? I will be trying this soon because I have to have lots of fresh thyme in my herb garden. Thank you Barbee for sending me this inspiring recipe!

By Leslie Blythe

Pasta with Pancetta, Sage, and Mushrooms

I always like trying new pasta recipes. This Pasta with Pancetta, Sage, and Mushrooms has a wine and beef broth reduction, which infuses a lot of flavor into the mushrooms. You could use bacon instead of pancetta, but make sure you drain most of the fat before proceeding. 

By Leslie Blythe

Ham Shepherd’s Pie

I made this Ham Shepherd’s Pie because I had some random ingredients in my fridge. If you don't have a leek, use an onion. The recipe can be adapted to what you have on hand. The best part is the cheesy mashed potato topping. What's not to love?

By Leslie Blythe

Sweet Miso Steak with Ramen

This Sweet Miso Steak with Ramen is broth-less. It's a simple stir-fry recipe that is easy to make and satisfying. I have modified it and I think it needs a touch of chili to add a bit of spiciness.

By Leslie Blythe

Fideos with Chorizo and Arugula

I found this recipe for Fideos with Chorizo and Arugula on the Milk Street website. It has so few ingredients and is so simple to make and full of flavor. You should use Spanish chorizo. Fideo noodles or vermicelli are short, thin and used in Mexican soups and paella-like Spanish dishes.

By Leslie Blythe

Tagliatelle with Corn, Tomatoes, Onion & Basil

This Tagliatelle with Corn, Tomatoes, Onion & Basil is the perfect end of summer meal. It's the perfect use for the tail-end of your homegrown tomatoes and fresh corn. The red onion slightly caramelizes in the butter and transforms the dish.

By Leslie Blythe