Cooking Method: puréeing

Watermelon Gazpacho

We're in New York and were invited to my friend Barbara's for drinks. She served this amazing Watermelon Gazpacho. My husband LOVES Gazpacho and makes it every summer. Truth be told, I do not like Gazpacho, it's too acidic. Having said that, her Watermelon Gazpacho was absolutely delicious and by adding watermelon it totally tones down the acid.  It's the perfect balance of savory and sweet and it's so light and refreshing. I actually want more of it and will make as soon as I get home.

By admin

Rosemary White Bean Soup

This Rosemary White Bean Soup is a taste of Tuscany in a bowl. It's easy to prepare and you can either soak a pound of white beans overnight or use 3 cans of Cannellini beans.

By admin

Turkish Style Hummus

I make a lot of hummus for the kids at school. I don't think people realize how easy it is to make. I was talking with some friends (and you know who you are!) about Turkish Hummus which doesn't use tahini. This Turkish Style Hummus recipe uses Greek yogurt and plenty of fresh garlic and paprika for a tangy bite. The key to making great hummus is to peel the chickpeas. I have always known this, but never actually peeled the beans. I decided to make it properly and I have to say it does make a difference. If you want to come over, I will give you a glass of wine and you can peel my chickpeas, while I make dinner, of course!

By admin

Caesar Salad with Pancetta

This is Ina Garten's Caesar Salad with Pancetta. It has crispy cubes of pancetta, which is an Italian bacon made of pork belly meat that is salt cured. She also adds roasted cherry tomatoes that are bursting with natural flavor.

By Leslie Blythe

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

Baby Potatoes with Roasted Hatch Chile Vinaigrette

Yes, It's Hatch Chile season! I LOVE them. This year I did not opt to buy a 35-pound bag of roasted chiles, mainly because I have no room in my freezer which makes me very sad! I bought a small bag at Whole Foods and roasted them (or should I say, I asked my husband to roast them!) on the Big Green Egg. This recipe for Baby Potatoes with Roasted Hatch Chile Vinaigrette comes from Melissa's Produce. I simplified it a bit. I love using baby potatoes because they cook very quickly.

By Leslie Blythe

Green Tahini Sauce

This Green Tahini Sauce goes perfectly with the Za'atar Roast Chicken. It has an irresistible light, bright freshness and herbal flavor. It is perfect for topping chicken and fish, or you can serve it as a dip with crudité and pita chips.

By Leslie Blythe

Avocado Deviled Eggs

These Avocado Deviled Eggs are my absolute favorite deviled eggs. Adding avocado, lemon juice, and sour cream, make them super tangy and delicious.The creaminess and healthy fat from the avocado add extra richness.

By Leslie Blythe

Artichoke-Dill Dressing

Marinated artichokes kicks this dressing up a notch. This Artichoke-Dill Dressing has many uses - crostini, potato salad, dip, dressing, etc. The possibilities are endless.

By Leslie Blythe

DiNic’s Pulled Pork Italiano

DiNic's Pulled Pork Italiano is basically an Italian Hoagie with Pulled Pork and Broccoli Rabe. Dinic's is in The Reading Terminal in Philadelphia. It's served on an Italian roll, Italian spiced pork pulled is piled on top of sliced provolone, and then topped with broccoli rabe and roasted peppers.

By Leslie Blythe