Lemon-Dijon Green Beans with Caramelized Shallots

November 11, 2016

The deep, rich sweetness of caramelized onions are the perfect match for these roasted green beans tossed in a light sauce of olive oil, lemon juice and Dijon mustard. The beauty of this dish is it can be served hot or at room temperature, making it perfect for buffets, potlucks or picnics. Delicious with our… Read more »


Corn and Prosciutto Salad

August 16, 2016

One of my favorite foods in summer is fresh corn. Here in Colorado, we have wonderful corn from the town of Olathe — sweet, juicy and tender. This fast, delicious recipe from good friend Kathy Soter is my favorite way to fix fresh corn. Cut the corn off the cob and sauté it with onion and… Read more »

Tomatoes-Stuffed-with-Artichoke Hearts-Onion-Bacon-recipe

Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon

August 8, 2016

My mom often served stuffed tomatoes as part of a dinner party menu. When prepared properly, stuffed tomatoes are not only delicious they are also pretty on the plate, adding a pop of color to make the whole meal look even more appetizing. Toward the end of summer when her garden was overflowing with juicy,… Read more »


Leek Gratin

March 22, 2016

Last week I was being interviewed by my good friend Angie Austin for her national radio show, Daybreak USA, and we were chatting about what to do with all of those leftover dyed hard-boiled eggs after Easter. I always make egg salad (for Toasted Bagels with Egg Salad and Smoked Salmon), but I also like… Read more »

Mashed Potatoes with Parsley and Chives

February 9, 2015

Who doesn’t love mashed potatoes? Everyone has their favorite way to prepare them – cream or milk, how much butter, herbs or not, garlic?, etc. This recipe is my basic, go-to recipe when serving mashed potatoes with our Boeuf Bourguignon (recipe is in A Well-Seasoned Kitchen®) or other fairly rich or robust entrees. I have reduced… Read more »

Parmesan-Buttermilk Cornbread

December 29, 2014

My mom loved cornbread, especially this recipe, which came from her mom. The buttermilk and Parmesan cheese give this bread a nice tangy flavor. I like to serve it with Award-Winning Chili or Split Pea Soup with Country Ham in the winter, and with Jeanne’s Gazpacho in the summer (recipe for Jeanne’s soup is in… Read more »

Brandied Sweet Potato Soufflé

December 8, 2014

Get ready for another showstopper out of mom’s files. I serve this on Thanksgiving as a side dish, but it also makes a wonderful dessert too. There’s no sugar needed in this recipe. The flavor of the sweet potatoes is enhanced by roasting, then adding in brandy, milk, butter, nutmeg and a bit of lemon… Read more »

Prosciutto-Wrapped Asparagus

February 12, 2014

This morning The Denver Post featured a review of a cooking class I conducted last week at the Denver Botanic Gardens. The class, “Appetite for Seduction”, had a Valentine’s Day theme, and provided a turn key menu for a romantic dinner. You can read the article here, and all the recipes are shared there except… Read more »


Cheese Grits Soufflé

January 8, 2013

A Kentucky native, my mother Sally loved grits. What good Southerner doesn’t? My favorite grits recipes include some variety of cheese as a key ingredient. My cousin Beth Kidwell’s daughter Sarah created this delicious Cheese Grits Soufflé. Lighter than traditional cheese grits, it’s still full of flavor — and pretty enough to serve at a… Read more »


Sauteed Mushrooms and Roasted Asparagus

March 9, 2012

I love asparagus, and am always trying new ways to serve them. One summer I created this recipe that combines sautéed mushrooms together with the roasted asparagus recipe from our cookbook, A Well-Seasoned Kitchen. Now that asparagus is coming into season, I’m going to make this recipe again this week! Save Print Sautéed Mushrooms and… Read more »

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