Cooking Method: Sautéing

Tuscan Chickpea and Pasta Soup

This recipe for Tuscan Chickpea and Pasta Soup (Pasta e Ceci) is from Trattoria Bel Mi' in Colle di Val d'Elsa, Italy. It's absolutely delicious, though not so soupy. Serve it with a crisp green salad and crusty bread. By the way, I would have been fired from any food magazine for publishing a photo without cleaning the plate!

By Leslie Blythe

Beef and Tomato Pasta Soup

This deeply comforting and satisfying one-pot Beef and Tomato Pasta Soup is quick, easy, and packed with flavor. It’s simmered in beef broth, and a touch of cream cheese is added to create a luxurious, creamy texture that doesn't overpower the robust tomato and savory ground beef. Essentially, every spoonful combines the hearty meat, tangy tomato base, and tender short pasta (like elbow macaroni) for a full and utterly satisfying meal.

By Leslie Blythe

Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata

Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata is a comforting and flavorful one-pot meal. Thick, bone-in pork chops are seasoned and seared before being braised. The chops are simmered slowly in a sherry and chicken stock, along with onions, rosemary, and bay leaf. This long simmer ensures the pork is very tender, often described as "nearly falling off the bone," and creates a rich, savory broth. Canned butter beans are added toward the end of the cooking process to warm through and soak up the flavors of the sherry-infused broth, adding a creamy texture to the dish. It’s topped with this bright Gremolata, which is a mix of finely chopped almonds, parsley, lemon zest, and garlic. It adds a crunch and nutty flavor, cutting through the richness of the pork and broth.

By Leslie Blythe

Chicken, Leek and Stuffing Hot Pot

This Chicken, Leek and Stuffing Hot Pot is from Marks & Spencer. Chicken thighs, salty pancetta, leeks, onions, mushrooms with herby stuffing balls topped with sliced potatoes. It's a variation of a classic British hotpot or a deconstructed chicken pot pie, offering a hearty and comforting meal with a clever twist. While traditional hot pots often feature a sliced potato topping, this version incorporates delicious stuffing balls. It's so incredibly comforting.

By Leslie Blythe

One-Pan Lemon Sage Chicken and Cauliflower

This One-Pan Lemon Sage Chicken and Cauliflower is a low-carb masterpiece. It features the rich, aromatic flavor of sage, while the cauliflower acts as a versatile base that soaks up all the delicious seasonings. Naturally low in fat and sugar and packed with vitamin C, cauliflower truly is a superfood.

By Leslie Blythe

Parmesan Tomato Cannellini Bean Soup

I love this recipe for Parmesan Tomato Cannellini Bean Soup because it's so quick and easy. Cannellini beans, also known as white kidney beans, have a nutty, earthy flavor and a smooth, creamy texture.
My secret ingredients elevate this simple soup. I add a tablespoon of red wine vinegar to cut through the sweetness of the tomatoes and add a bright, acidic note. Another trick is to simmer the soup with a parmesan rind. It acts as a natural flavor bomb, giving the soup a deep, salty, and umami flavor. I always keep a bag of leftover rinds in my freezer to toss into soups and broths.

By Leslie Blythe

Stovetop Bacon Lasagna

This Stovetop Bacon Lasagna is a perfect weeknight meal. It's so good and really easy. It starts with a base of spicy, bacon-infused onions and then builds layers with broken lasagna noodles and basil-infused tomatoes. The finishing touch is generous dollops of ricotta and shredded cheese, creating a dish that's ready in under an hour. Oh, and its all done in one pan for easy cleanup!

By Leslie Blythe

Tomato and Date Chutney

Looking for a versatile and flavorful spread? This tomato and date chutney is the perfect blend of savory and sweet. It’s made with freshly roasted tomatoes, sweet dates, and a mix of delicious spices. Serve it with warm naan for an appetizer. Use it as an addition to grilled salmon or other meat entrees. Elevate your grilled cheese or other sandwiches with a spoonful of this delicious chutney. My husband and I were blown away at how good this is.

By Leslie Blythe

Amish Yummasetti

I have been cooking a lot for my elderly father and his wife. Many times he does not like what I make. This however, knocked it out of the ballpark. It's everything you want in a bowl. It's filling, comforting and really delicious. I think kids would like it too.

Amish Yummasetti is a classic Amish dish, that is usually made into a casserole this is the dump it together in a pot version. The name "Yummasetti" is thought to be a playful combination of "yummy" and "spaghetti," though spaghetti is not a part of this dish! Traditionally, the Amish would make handmade noodles and cream of mushroom soup, though many have relented to use ready made. Who has time for that?

By Leslie Blythe

Tomato & Goat Cheese Tart

When I lived in New York in the ‘80s, I spent many a summer on Fire Island with my friend Alan in a shared house on the bay side of the island. Fire Island is very unique and wonderful. We would take the subway to the train to the bus to the ferry. I schlepped my dog, Betty (the “Jane” Russell of the Jack variety), wine, food, etc. Fortunately, in the summer months, New Yorkers had the good sense to let you leave work at 1 pm, provided you came in an hour early every day.
We would go clamming and eat them with a shallot sauce at the end of the dock at sunset with a glass of wine. You could also find crabs, which came across my foot while clamming one day – ouch! After that, I always wore shoes!
Tomato & Goat Cheese Tart is one of the recipes we would have often, that my friend Max would bring. Everyone was given a grocery list of what they had to bring so that all the meals were coordinated. It was the best place to be if you had to be in New York in the summer.

By Leslie Blythe