Cooking Method: Sautéing

Dublin Lawyer

Dublin Lawyer is one of Ireland's most decadent traditional seafood dishes, consisting of lobster meat pan-fried in butter, flamed with Irish whiskey, and finished with a rich reduction of heavy cream. I have to say, it was absolutely delicious and so easy. I think next time I will make it with shrimp to make it even simpler.
The name is entirely satirical. In 18th and 19th-century Dublin, lawyers were notoriously viewed by the public as wealthy, excessively self-indulgent, and frequently "soaked in whiskey."
When this hyper-rich dish emerged—combining premium, expensive lobster with a lavish amount of heavy cream and top-shelf Irish whiskey—locals joked that it was either a meal only a wealthy lawyer could afford, or a culinary caricature of a Dublin lawyer themselves: rich, stuffed with luxury, and swimming in booze.
Over the years, a playful spin-off dish called "The Disbarred Lawyer" emerged on some Irish tavern menus. It swaps out the expensive lobster for more economical Dublin Bay Prawns (langoustines) or monkfish.

By Leslie Blythe

Japanese Curry Meatballs

I love Japanese Curry. To me, it's like Japanese comfort food. There's something so deeply satisfying and soul-warming about it. Instead of using cubes of beef, this recipe uses meatballs. Japanese curry sauce mix, often called "curry roux," typically comes in solid blocks or powder form. It's a blend of curry powder, flour, oil, sugar, salt, and various seasonings and spices. Vermont Curry and S&B Golden Curry are ready-made and the two most popular brands. These mixes usually have MSG. I prefer to make my curry from scratch. Though making the roux does take about 20 minutes to reach "color of a fox," as they say in Japan, a deep tan color. It’s well worth the wait! If you would like to make it from scratch, you can refer to my Japanese Beef Curry recipe.

By Leslie Blythe

Chicken Piccata Pasta

This Chicken Piccata Pasta features tender, succulent chicken thighs tossed in a vibrant sauce of bright lemon, salty capers, and crisp white wine, all finished with a velvety butter sauce. Serve with a crisp green salad and crusty bread. It’s the pasta night you’ve been waiting for.

By Leslie Blythe

Tuscan Melting Cabbage

If you’ve ever doubted that a head of cabbage could be the star of the show, Tuscan Melting Cabbage is here to change your mind. You start by searing thick cabbage wedges until they’re deeply caramelized, then nestle them into a rich, savory cream sauce spiked with sun-dried tomatoes and salty Parmesan. A final slow-roast in the oven transforms the cabbage until it's "meltingly" tender and golden. It’s an easy, budget-friendly side dish that tastes absolutely incredible.

By Leslie Blythe

Italian Sausage Potato Soup

My daughter Zoe made this Sausage and Potato Soup the other night, and I had to try it. It’s your new weeknight secret weapon. The bold, spicy Italian sausage, tender waxy potatoes, and vibrant spinach deliver deep, slow-simmered flavor in under an hour. It’s a complete meal in a single pot. Serve it with crusty bread for the win.

By Leslie Blythe

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