Cooking Method: Sautéing

Ragu Bianco (White Bolognese Sauce)

Unlike the classic red Bolognese, Ragu Bianco, or white Bolognese sauce, is a rich and flavorful Italian creation distinguished by the absence of tomatoes. Originating most likely in northern Italy, its three-hour simmer on the stovetop allows the subtle and nuanced flavors of the meat and other ingredients to truly meld and shine.

By Leslie Blythe

Sheet Pan Chicken Tacos with Chipotle Crema

These aren't your average tacos! Craving a flavorful and fast weeknight dinner? These Sheet Pan Chicken Tacos with Chipotle Crema deliver! Juicy, tender chicken thighs, boldly spiced and quickly cooked, mingle with melty cheese in warm tortillas. The real magic? A smoky chipotle crema drizzled on top. Ready in just 30 minutes. Perfect for busy weeknights.

By Leslie Blythe

Skillet Gnocchi With Miso Butter and Asparagus

This vibrant Skillet Gnocchi with Miso Butter and Asparagus delivers a burst of spring flavor in just 10 minutes. Sweet asparagus and fresh baby greens mingle with seared gnocchi, all coated in a rich and silky miso-butter-vinegar sauce. I added a can of butter beans to add more protein.

By Leslie Blythe

Polish Hunter’s Stew (Bigos)

Bigos is a traditional Polish hunter's stew, known for its hearty combination of wild mushrooms and tomato-sauerkraut base. This stew is originally made with game meats like venison or wild boar, but this version uses kielbasa, which is a bit easier to obtain!

By Leslie Blythe

Giant Cabbage, Pea and Spring Onion Latka

This substantial, rösti-sized latke puts cabbage center stage and has the addition of peas and spring onions. It’s crisped up in a skillet and then baked in the oven. Serve it with sour cream and fresh dill or herb of your choice. This was a HUGE hit with my family.

By Leslie Blythe

Lemon Artichoke Capellini with Toasted Breadcrumbs

This Lemon Artichoke Capellini with Toasted Breadcrumbs is flavor-packed. It features the perfect blend of tender pasta, artichokes, and the satisfying crunch of toasted panko. The bright lemon notes elevate every bite. It's absolutely delicious!

By Leslie Blythe

Shepherd’s Pie with Colcannon

I saw this recipe for Shepherd's Pie with Colcannon from Diane Morrisey. Adding Colcannon on top of shepherd's pie is rather brilliant in my opinion. Colcannon is a traditional Irish dish of creamy mashed potatoes mixed with cabbage, or kale and onions. This version adds leeks as well. It's just really good and takes shepherd's pie to a whole new level. And yes, I know it's usually lamb, but not on my watch! (I do not like lamb! Not sure how I survived living in the UK for years...)

By Leslie Blythe

Steak au Poivre Pasta

Craving something extraordinary? Steak au Poivre Pasta delivers. Tender steak, bold peppercorn, creamy cognac sauce, and perfectly cooked pasta – a luxurious indulgence in every bite.

By Leslie Blythe

French Onion Ground Beef and Rice Casserole

By Leslie Blythe

Pasta Carbonara With Cabbage and Mushrooms

I made this Pasta Carbonara With Cabbage and Mushrooms out of ingredients I had on hand. The mushrooms brought a deep, savory umami that paired perfectly with the salty bacon, while the cabbage offered a delicate sweetness. It turned out surprisingly delicious.

By Leslie Blythe