Cooking Method: Simmering

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

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

Chicken Piccata Meatballs

Enjoy a classic with a twist! These one-pan Chicken Piccata Meatballs simmer in a zesty lemon, caper, white wine, and butter sauce. They're perfect for serving over a bed of pasta, fluffy rice, or creamy mashed potatoes.

By Leslie Blythe

Chef Boyardee’s Spaghetti Sauce

One of my favorite meals as a child was Chef Boyardee’s canned Beef Ravioli. I remember I bought a can when I was in college as a treat. I then quickly discovered my culinary tastes had become a tad more sophisticated. It was rather sweet tasting! Anyway, since I was born in Cleveland, I thought I would make Chef Boyardee's recipe from scratch. I have to say, this is a very labor intensive sauce. I made the sauce as written (except I used half the amount of olive oil!). You have to put the tomatoes through a food mill, then through a sieve. I have a feeling that you could not buy tomato purée in the 1920s! The result - it’s really good...

Chef Boyardee was not born in Cleveland (sorry 30 Rock), but in Borganovo, just outside of Piacenza in Italy. And his name was not Hector Boyardee, but Ettore Boiardi (boy-AR-dee). He opened an Italian restaurant in Cleveland in 1924, where the food was so popular that he frequently sent patrons home with bottles of his spaghetti sauce.
We can’t know exactly what that original sauce was, but this is from a family recipe and is probably pretty close. And it’s phenomenal. It’s fairly simple, but so good. You get a lot of the fresh basil, and the creaminess from mixing the butter and parmesan directly with the pasta is delicious.

By Leslie Blythe

Beef & Barley Soup

When you're craving a truly comforting meal, this Beef & Barley Soup is the perfect answer.  It’s brimming with a deeply rich beef broth, tender chunks of seared chuck roast, vegetables, and barley. Serve it with crusty bread for a simple yet classic family dinner everyone will love.

By Leslie Blythe