Cooking Method: Frying

Artichoke Parmesan Fritters with Labneh

These Artichoke Parmesan Fritters with Labneh are delicious. They are almost like potato latkes, but with artichokes, lemon and Parmesan. Labneh is Greek yogurt that’s been strained. It’s strained to remove most of its whey, resulting in a thicker consistency. Once strained, you add lemon zest and juice and chopped fresh dill.

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Falafel

I love falafel. When I lived in New York there was this guy with a falafel cart on the corner of 5th Avenue and 20th Street near my office. His falafel was phenomenal. The only problem was everyone in the office had to get it together because it had SO much garlic. I recently went to a Persian restaurant near my husband's office and had this wonderful falafel lunch.

Falafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. It's usually served in a pita, or wrapped in a flatbread. It can also be served over a bed of salad or pickled vegetables and drizzled with hot sauce or a tahini sauce.

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Jacques Pépin’s Criques (Crispy Potato Pancakes)

I happen to LOVE potato latkes. I ate them right before I went into labor with my second daughter Grace. These are incredibly fast and easy to make.

Jacques Pépin is an internationally recognized French-born American chef. He was inspired by the various forms of potato pancakes called criques in the Lyon region of France where he grew up.

The beauty of this recipe is that all the raw ingredients are thrown into a food processor and turned into a pulp then fried in oil to get crispy. Who doesn't like crispy potatoes?!

If you don't have a food processor, Pépin says you could make the batter in a blender, starting with the liquid in the bottom and chopping the potatoes a little smaller.

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

Spinach Salad from The Plantation Cookbook

I recently made this Spinach Salad from The Plantation Cookbook. The salad dressing is absolutely spectacular. The key is to make the dressing at least 6 hours ahead or the day before.

By Leslie Blythe

Chicken with Tomato-Balsamic Pan Sauce

This Chicken with Tomato-Balsamic Pan Sauce is basically the exact same technique as the Chicken with Ginger-Pear-Cider Pan Sauce just a different set of ingredients. The fennel seeds give this tomato and balsamic sauce an added depth of flavor.

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

Cornflake-Crusted French Toast with Bananas

Let's take French toast to a whole new level. Cornflake-Crusted French Toast with Bananas is light and with a deliciously crunchy coating. I know it's a bit decadent, but every once and awhile... 

By Leslie Blythe

Fried Squash Blossoms Stuffed with Mozzarella & Basil

My daughter Grace made these Fried Squash Blossoms Stuffed with Mozzarella & Basil. They are the epitome of summer! Served with warm marinara sauce for dipping. YUM!

By Leslie Blythe

Chili Lime Chicken Burgers

These Chili Lime Chicken Burgers are a copy of the ones you can buy at Trader Joe's. Instead of guacamole, I just put slices of avocado on top. They are citrusy and spicy. What more could you ask for?!

By Leslie Blythe