Cooking Method: Simmering

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

Camarones a la Diabla (Mexican Deviled Shrimp)

My friend John, visiting from Australia, recently stayed with us for a few days. Whenever he's in Los Angeles, his top craving is Camarones a la Diabla (Mexican Deviled Shrimp). He used to get his fix at our favorite local Mexican spot, but it unfortunately closed down and even burned! We haven't found a replacement that quite measures up.
Given John's jet lag — or as my late mother-in-law used to call it, "jet jolt" — I decided to make the dish at home instead of going out. The recipe involves creating a rich paste from various dried chilies, tomatoes, and white onions, then simmering the shrimp just until they're perfectly cooked. I was a bit nervous about the chilies, but it turned out beautifully, with a subtly spicy kick. My favorite part of this recipe is that you can prepare the sauce ahead of time and simply heat it up with the shrimp when you're ready to serve.

By Leslie Blythe

Mississippi Salisbury Steak

Mississippi Salisbury Steaks aren't your grandma's Salisbury steaks; they're an exciting upgrade.
These beef steaks are incredibly tender and flavorful, thanks to the addition of a ranch seasoning packet. This simple ingredient infuses the meat with a savory depth. The accompanying au jus is rich with umami, perfectly complementing the hearty steaks.
But the real game-changer here is the pepperoncini. Borrowing a page from the beloved Mississippi pot roast, the tangy peppers are incorporated to add a bright acidity and a mild kick that the traditional dish lacks. They cut through the richness of the meat and gravy, creating a beautifully balanced and incredibly addictive flavor profile.
This dish is also quick and easy, making it an ideal choice for a weeknight dinner. Serve it with classic sides like mashed potatoes, egg noodles, or rice to complete your meal.

By Leslie Blythe

Back-Pocket Caper-Butter Chicken

Your jar of capers is the secret weapon in this super quick and easy recipe. A vibrant marinade made from caper brine, red wine vinegar, and grated garlic first infuses chicken breasts, keeping them tender as they sizzle in a hot pan. Then, that same flavorful marinade, with a touch of water and honey, becomes a bright, tangy pan sauce, finished with butter for a velvety texture and whole capers for bursts of briny goodness.

By Leslie Blythe

Marry Me Butter Beans

Ever heard of Marry Me Chicken? It's an incredible Tuscan-inspired dish, bursting with the flavors of sun-dried tomatoes, cream, and basil. Here is a delicious vegetarian recipe for Marry Me Butter Beans. You'll be amazed at the depth of flavor this recipe delivers in just 15 minutes! Featuring butter beans enveloped in a creamy Tuscan-style sauce, these Marry Me Butter Beans are the ultimate quick comfort food. It comes together in one skillet. It's so delicious, it's rumored to make anyone who tastes it want to marry the chef!

By Leslie Blythe

Gin Pickled Onions

My husband makes fantastic pickled red onions, and this gin-infused version is a real standout! These Gin Pickled Onions add gin and vinegar. The flavor is further enhanced with dry spices often found in gin, such as coriander and juniper, along with bay leaves for a truly superior pickled red onion. They brighten up sandwiches, tacos, cheese boards, and burgers, they're an absolute game-changer.

By Leslie Blythe

One-Pan Ditalini and Peas

When I made this my husband said it was a 10 out of a 10 (greater than the sum of its parts). This One-Pan Ditalini and Peas will become your savior on busy weeknights. Ditalini, meaning "little thimbles" in Italian, is a small, tube-shaped pasta. The key to this dish is that the pasta cooks directly in the broth, absorbing all the flavors as it simmers. This delicious, quick meal comes together in one pot, meaning minimal cleanup. Yet, it tastes surprisingly complex and elegant. Sweet, perfectly cooked peas are the ideal complement to the ditalini, and the sauce is wonderfully silky without being heavy. It’s topped off with crispy salami, lemon zest, fresh herbs and Parmesan cheese.

By Leslie Blythe

Pork à l’Orange

This Pork à l'Orange is a classic and elegant dish that uses small pork tenderloins. Thanks to its petite size, pork tenderloin is easy to flavor and cook.  The vibrant, citrusy orange sauce is a balance of savory and sweet, with a hint of tanginess from the orange. The sauce is simmered into a thick luscious sauce that gets drizzle onto the roasted pork. This recipe is pretty flexible and you can use 1-2 very small pork tenderloins, or one medium-large pork tenderloin. Pork can be slightly pink, though it should reach 145° F. Don't overcook the pork! It should reach an internal temperature of 145°F and can have a slight pinkness in the center to remain tender.

By Leslie Blythe

Ragu Bianco (White Bolognese Sauce)

Unlike the classic red Bolognese, Ragu Bianco, or white Bolognese sauce, is a rich and flavorful Italian creation distinguished by the absence of tomatoes. Originating most likely in northern Italy, its three-hour simmer on the stovetop allows the subtle and nuanced flavors of the meat and other ingredients to truly meld and shine.

By Leslie Blythe