Cooking Method: Simmering

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

North African Lamb with Chili, Ginger, Chickpeas and Couscous

Launching in his breakout 1999 debut The Naked Chef, this North African Lamb with Chili, Ginger, Chickpeas and Couscous remains one of Jamie Oliver's most iconic recipes. This dish simplifies traditional North African tagine flavors into an easy, one-pot comfort meal. I made this for a client. I really do not like lamb, so I gave the searing of the meat task to my husband. Next time, I will make it with beef. I did get rave reviews from my in-house tasters! I have no idea how I survived living in England for all those years, having to endure the dreaded Sunday lunch leg of lamb!

By Leslie Blythe

Japanese Potatoes with Soy Sauce

I made these Japanese Potatoes with Soy Sauce and my daughter raved about them. I was meant to buy regular mini potatoes, but I could only find fingerlings. The potatoes are simmered in soy sauce, sugar, salt and water. It's so simple and really delcious.

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

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