Cooking Method: Marinating

Spatchcock Chicken with Miso and Sesame Seeds

Spatchcock Chicken with Miso and Sesame Seeds is butterflied and roasted, so it cooks evenly. The miso glaze adds a rich, buttery flavor and it's finished with sesame seeds, which adds a nutty crunch. You could also just cut up the chicken instead of spatchcocking it to make it easier.

By Leslie Blythe

Spiedie Marinade for Chicken

I've always been keenly interested in regional food in the US, especially when it really doesn't leave a region. This Spiedie Marinade for Chicken is a perfect example. I was recently on the east coast and happened to find this marinade at Wegman's (the best damn supermarket in the whole country!).

Spiedie Pronounced "spee-dee," is a type of grilled chicken dish that originated in Upstate New York. They are typically made with boneless, skinless chicken breasts or thighs that are marinated in a mixture of olive oil, vinegar, lemon juice, garlic, herbs, and spices. The chicken is then grilled over high heat until cooked through.

The key to a good spiedie marinade is to use a variety of flavors that complement each other. The olive oil helps to tenderize the chicken, while the vinegar and lemon juice add acidity and brightness. The garlic, herbs, and spices add depth and complexity of flavor.

It’s typically served in a small sub roll...the Spiedie Sandwich! You can also use this marinade on steaks, pork chops, lamb, fish, and even mushrooms.

You can read about the complicated and controversial history of the Spiedie here.

By Leslie Blythe

Rosemary Salmon with Mustard-Maple Glaze

This easy Rosemary Salmon with Mustard-Maple Glaze has six ingredients and is great for a busy weeknight. It has loads of flavor. Salmon is rich in omega-3 fatty acids and a great source of protein.

By Leslie Blythe

Chili Lime Shrimp with Avocado Crema

I made this Chili Lime Shrimp with Avocado Crema for dinner with some shrimp I had in the freezer. I also happened to have an avocado that was on the verge of going bad and the perfect candidate to make avocado crema. This is quick and easy to throw together. You can serve it over rice on in corn tortillas.

By Leslie Blythe

Braised Chicken & Peaches

I happened to have had all the ingredients (except for prosciutto, so I used bacon) to make this Braised Chicken & Peaches. I love braising chicken thighs and the fresh summer peaches really work well together. There are also leeks, garlic, capers and fresh tarragon. It's the taste of summer.

By Leslie Blythe

Spicy Baby Corn Satay

I've always like canned baby corn, but I mainly use it in stir fries. This Spicy Baby Corn Satay is a new and different idea. This makes a great appetizer. Next time I will try it with a yogurt dipping sauce.

By Leslie Blythe

Marinated Chickpea and Feta Salad with Spring Vegetables

This Marinated Chickpea and Feta Salad with Spring Vegetables makes a great lunch. It also has farro, which is a food composed of the grains of certain wheat species. Because it contains more fiber than other popular grains like rice or even quinoa, farro might have even more positive benefits when it comes to digestion and cardiovascular health. It's also exceptionally high in protein for a grain and supplies more than 10 different vitamins and minerals. Trader Joe's sells 10 Minute Farros, which is fast and easy to make.

By Leslie Blythe

Momofuku’s Soy Sauce Eggs

My daughter Grace made Chef, Christina Tosi's, Momofuku's Soy Sauce Eggs inspired by David Chang. You can vary the marinade by adding sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar, and can be served as an appetizer, on toast, in ramen, or just eat it plain as a snack.

By Leslie Blythe

Pickled Beets and Eggs

I grew up eating Pickled Beets and Eggs. I LOVE them and even eat them for breakfast. It is a traditional Pennsylvania Dutch dish. I know you either love them or hate them!

By Leslie Blythe

Buttermilk Ranch Rosemary Chicken

Given that the entire west coast is on fire, I made this Buttermilk Ranch Rosemary Chicken in my kitchen on a cast-iron skillet instead of grilling it outside. Marinating chicken in buttermilk, which is slightly acidic, tenderizes the meat. The enzymes in buttermilk help to break down the protein in the meat, resulting in tender, juicier chicken. One thing that drives me crazy about buying buttermilk is that it only comes in quart containers! Years ago, they sold it in pints. You can freeze buttermilk. If only I had room in my freezer!

By Leslie Blythe