Cooking Method: Simmering

Creamy Spinach and Broccoli Pasta with Chicken

This is my brilliant friend Sara Tane's high-protein, vibrant Creamy Spinach and Broccoli Pasta with Chicken. It's quick, easy, and so satisfyingly good. You get the rich, velvety indulgence of a creamy sauce paired with a massive hit of greens and lean protein. The secret ingredient is cottage cheese. Using cottage cheese is a total game-changer. Not only does it skyrocket the protein content, but it also creates a surprisingly thick, creamy texture without the need for heavy cream or butter.

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

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

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

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

Brussels Sprout and Bacon Risotto

Brussels Sprout and Bacon Risotto is a rich, beautifully marries the creamy texture of Italian risotto with the earthy, slightly bitter crunch of Brussels sprouts and the savory, salty notes of crispy bacon. It's a perfect meal for a cozy evening.

By Leslie Blythe

Salmon with Rosemary Sauce

This Salmon with Rosemary Sauce is an excellent and easy salmon recipe for all those times when you want a touch of luxury with minimal effort. The luscious, aromatic sauce is the perfect decadent partner for rich, flaky salmon. And the best part? It’s ready in 15 minutes.

By Leslie Blythe

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