Cooking Method: Sautéing

New Orleans Gumbo

Gumbo and Jambalaya always remind me of my aunt Marjorie. She was a fabulous cook
and really inspired me on my cooking journey. She taught me many things, mostly about cooking. She taught me everything she knew about Indian food. She and my uncle lived in India for a year in the early sixties. They lived in New Orleans for well over 30 years and taught me how to make Jambalaya, gumbo, shrimp creole, and the list goes on.... This New Orleans Gumbo is a classic Creole recipe. It’s chicken, andouille sausage, shrimp, and fresh okra simmered with a dark roux and served over rice.

By Leslie Blythe

Tuscan Baked Spaghetti

Tuscan Baked Spaghetti with sun-dried tomatoes and sausage is a rustic, crowd-pleasing casserole that leans heavily into the bold, earthy flavors of Central Italy.
The brilliance of this specific combination lies in its texture. You have the silky pasta, the crumbly sausage, and the slightly leathery, intense bite of the sun-dried tomatoes. Topped with a generous dusting of freshly grated Parmesan, it hits every sensory note. Buon appetito!

By Leslie Blythe

Steak Diane Pie

This Steak Diane Pie captures the elegance of the original flambéed classic—infused with brandy, Dijon mustard, and Worcestershire sauce—and reimagines it as a rich, savory filling tucked beneath a lid of shattered-gold puff pastry. It’s creamy, boozy, and absolutely delicious. My husband always puts our guests’ initials on each pie.

The "Diane" in the name refers to Diana, the Roman goddess of the hunt. Originally, Sauce à la Diane wasn't for beef at all—it was a peppery, cream-based sauce designed to complement venison (wild game).

By Leslie Blythe

Nikujaga (Japanese-Style Meat and Potatoes)

I made this Nikujaga (Japanese-Style Meat and Potatoes), and my Japanese stepmother said it’s the epitome of Japanese comfort food.
Nikujaga literally translates to "meat" (niku) and "potatoes" (jagaimo), this dish is the quintessential "mother's cooking" (ofukuro no aji) in Japan. It’s a savory, slightly sweet, and deeply soul-warming stew that relies on a few ingredients and a simple simmering technique.
Legend has it that Nikujaga was born in the late 19th century thanks to Togo Heihachiro, a Japanese naval commander. Having studied in England, he supposedly fell in love with British beef stew.
Upon his return, he ordered his naval chefs to recreate it. Lacking demi-glace and red wine, the chefs used what they had: soy sauce, sugar, and sake. The result wasn't a British stew, but it was so delicious that it became a staple of the Japanese Navy to combat vitamin deficiencies.

By Leslie Blythe

Miso Mac and Cheese

Elevate your Mac and Cheese with this Creamy Miso Mac. This dish balances the sharp Cheddar with the subtle sweetness of white miso, creating a deep, umami-rich flavor. Finished with a crunch of toasted panko, sesame seeds, and a drizzle of chili oil. The result is delicious!

By Leslie Blythe

Chicken Fajita Rice Bake

This Chicken Fajita Rice Bake is a make-ahead, low-effort, high-reward dinner for busy nights. Juicy chicken thighs, beans, tomatoes, chilies, peppers, onions, and brown rice with melty Monterey Jack cheese is the answer to your what to have for dinner dilemma. It’s hearty, healthy-ish, and guaranteed to have everyone asking for seconds.

By Leslie Blythe

Kielbasa Cabbage Stew

This Kielbasa Cabbage Stew is simple, savory, and satisfying. It’s the perfect easy-to-make meal to take the chill off a cold day. Since it comes together in just one pot, you’ll spend less time cleaning up and more time enjoying a bowl of pure comfort. Serve it with a thick slice of crusty bread.

By Leslie Blythe

Cheesy French Onion Baked Potatoes

For me, almost every satisfying, savory creation that leaves my kitchen is founded on a great onion. If I’m ever unsure of what to prepare for dinner, I always reach for an onion first.
The good news is that turning an onion into a wonderfully comforting and delicious dinner is straightforward. All it takes is a little butter, a fluffy baked potato, and some time (both the clock time and the herby kind—thyme!).
This recipe perfectly illustrates that point. The French Onion Baked Potato takes the most beloved elements of the classic French onion soup—namely, the sweet caramelized onions and the rich, melted Gruyère cheese—and places them right onto a warm, tender baked potato.

By Leslie Blythe

Marry Me Soup with Italian Sausage

I know there are lots of “Marry Me” recipes out there, but the base of these recipes happens to be really good. I need to use up some Italian sausage, so I made this Marry Me Soup with Italian Sausage. It carries the signature creamy, flavor-packed base of the original, but the hearty sausage and comforting broth make it a complete, cold-weather meal.

By Leslie Blythe

Japanese Curry Chicken Pot Pie

My daughter Grace made this delicious Japanese Curry Chicken Pot Pie. It’s a harmonious marriage of two beloved comfort food icons. The filling takes the soul-warming essence of a traditional pot pie—juicy shredded rotisserie chicken, potatoes, and carrots—and smothers it in a velvety, rich Japanese curry sauce. Using a store-bought Japanese curry mix, which gives a gravy-like thickness, deepened by warm spices and a bright hint of fresh ginger. The entire concoction is then sealed under a buttery, store-bought puff pastry crust, which bakes to a beautiful golden crispness, ready to soak up every drop of that savory, spicy-sweet sauce.

By Leslie Blythe