Cooking Method: Searing

Salmon With Anchovy-Garlic Butter

Our friend Jeanne invited us to dinner and made this Salmon with Anchovy-Garlic Butter. It's a simple yet incredibly flavorful dish that highlights the delicate taste of salmon. The anchovies add a rich, umami flavor without being overpowering. If you're new to anchovies, start with a smaller amount and adjust to your taste.

By Leslie Blythe

Seared Salmon with Blackberry-Wine Sauce

I love testing salmon recipes. Seared Salmon with Blackberry-Wine Sauce is really delicious and rather an unexpected combination. It marries the delicate flavors of salmon with the sweet-tart tang of blackberries and the richness of wine.

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Hard Cider Pot Roast with Mushrooms, Carrots, and Onions

Hard Cider Pot Roast with Mushrooms, Carrots, and Onions is a classic comfort food dish that is perfect for autumn. The beef chuck roast is braised in flavorful hard cider and beef broth with mushrooms, carrots, and onions until it is fall-apart tender. The resulting gravy is rich and savory, and the vegetables are perfectly cooked. You can serve over/alongside creamy mashed potatoes or herbed wide noodles.

By Leslie Blythe

Pork Tenderloin Medallions in Lemon-Mustard Sauce

Pork Tenderloin Medallions in Lemon-Mustard Sauce is delicious and easy to make and is a perfect for a weeknight meal. The pork is tender and juicy, and the sauce is light and flavorful. It’s also relatively healthy, as it is low in fat and calories. The sauce would work on chicken as well.

By Leslie Blythe

Firecracker Salmon

This sweet and spicy Firecracker salmon is delicious. The salmon fillets are marinated in soy sauce, hot sauce, brown sugar, garlic, and ginger. You can tone down the hot sauce if you don’t want it too spicy. The salmon is then seared in a pan on both sides until cooked through and crispy. Serve with rice and stir-fried vegetables for an easy weeknight meal.

By Leslie Blythe

Filet Mignon with Mustard Cream Sauce

We have recently discovered a fabulous gourmet store/warehouse, which we have been to twice in two weeks! Anyway, I bought this "fancy" mustard and my husband made this Filet Mignon with Mustard Cream Sauce. The mustard that we used is Edmond Fallot Blackcurrant Dijon Mustard. They have many other flavors, which I will be experimenting with soon. Also, you should be using your good dishes and not wait for some special occasion or holiday. Why have nice dishes and cutlery if you are not going to use them! I think a filet mignon merits some fine china. I once cooked for a very hoity-toity lady. After the butler (wearing a tux, I kid you not!) let me in the back door, she asked me if I knew my way around fine china. Needless to say, I did not work for her for long.

By Leslie Blythe

Thomas Keller’s Oven-Roasted Zucchini

Thomas Keller's (The French Laundry) Oven-Roasted Zucchini recipe seems to have gone viral. It looked so good that I had to try it. He scores the cut zucchini and fries them in a very hot pan, then roasts them in the oven to create this amazing crispy and soft zucchini.  Then it's topped with a mixture of tomatoes, shallots, and fresh herbs. I will be making this quite a bit next summer when the zucchini is fresh from the garden. I've also seen this topped with a Greek yogurt and pistachios.

By Leslie Blythe

Salmon Glazed with Orange, Rosemary & White Wine

This Salmon Glazed with Orange, Rosemary & White Wine is pan-fried until crispy and topped with this citrusy rosemary sauce. It's ready from start to finish in less than 20 minutes, which makes it perfect for a busy work night dinner.

By Leslie Blythe

Melting Cabbage

Melting Cabbage literally melts in your mouth. It's nestled in a bed of caramelized fennel and braised in tomato and wine and finished in the oven. You add parmesan rind, which is an Italian trick that adds depth of flavor. I keep parmesan rinds in a bag in the freezer and use them in soups and stews.

By Leslie Blythe

Pork Chop Shop with Sweet Potato Mash and Spinach

When I was recently at my daughter Grace's house I was in her kitchen watching her cook us dinner (one of my favorite pass times!), I saw Snoop Dogg's From Crook to Cook cookbook on her shelves. It's actually her roommate's book. I leafed through it and made his Pork Chop Shop with Sweet Potato Mash and Spinach. The recipe looks like a long process, but it's not. The lemony spinach works really well with the sweet potato mash and the barbecue sauce is divine.

I love his long friendship with Martha Stewart and their show Martha & Snoop's Potluck Dinner Party. Gee, I wonder what they have in common?!

By Leslie Blythe