New recipe, December 31, 2017

Lots of events today so we made a Toast with Pear and Bee Pollen from the January 2018 Bon Appetít. Simple, but nice flavors. We give this a 4.

New recipe, December 29, 2017

Kimchi Udon with Scallions from the January 2018 Bon Appetít. We enjoyed this, it gets a 3.

New recipes, December 28, 2017

Pan Seared Shrimp with Walnut and Herb Gremolata. Served with Parslied Brown Rice Pilaf (we used wild rice!), both from the January/February 2018 Cooking Light. Delightful, these get a 5.

New recipe, December 27, 2017

Chile-Marinated Pork with Vietnamese Brussels Sprouts from Epicurious.com. There are good flavors here, but as made it was really very salty. Because of that we give this a 2.

New recipe, December 26, 2017

Linguine with Green Olive Sauce and Zesty Breadcrumbs from the January 2018 Bon Appetít. Great flavors and gets a 4.

New recipe, December 25, 2017

Cranberry Margarita from gimmesomeoven.com. Good flavors, but very tart. Needs some simple syrup or other sweetener to bring it into balance. We give this a 2.

New recipe, December 24, 2017

Egg Salad Tartines with Mixed Herbs from the January 2018 Bon Appetít. Very good flavors! We give this a 5

New recipe, December 23, 2017

Warm Sausage and Lentil Salad from the January 2018 Food and Wine. This was really tasty! We give this a 4

New recipe, December 22, 2017

Muesli Toast with Labneh Hazelnuts and Honey from the January 2018 Bon Appetít. This is nice, very simple. We give it a 3.

New recipe, December 21, 2017

The Ginger Margarita from the Domaine de Canton website. Very nice, and we do recommend the optional muddling with a bit of serrano. This gets a 4.

New recipe, December 20, 2017

The Negroni from the Domaine de Canton website. The ginger in the Domaine de Canton works nicely in a Negroni. We would reduce the proportion of Domaine de Canton a little, as this seemed a tad sweet. We give it a 4.

New recipe, December 19, 2017

Roasted Mushroom and Vermouth Risotto from the January 2018 Food and Wine. Yum! Delicious, we give this a 5!

New recipe, December 18, 2017

Quinoa Bowl with Lentils and Mustard Vinaigrette from the December 2017/January 2018 Bon Appetít. This is delicious—key elements include the quinoa and lentils being warm, the generous use of mint, and the Gouda. It all combines to make this a 5!

New recipe, December 17, 2017

Cauliflower Soup with Hazelnuts and Bacon from the December 2017/January 2018 Bon Appetít. Very nice flavors, we give this a 4.

New recipe, December 16, 2017

Embutido from the December 2017/January 2018 Bon Appetít. The flavors are interesting, but the recipe is quite salty. We would cut it back by 1/3 to 1/2. As is, we give it a 2.

New recipe, December 15, 2017

The White Negroni from the December 2017-January 2018 Bon Appetít. This is a nice variation on the theme, we give it a 4.

New recipe, December 14, 2017

Turkey Shawarma with Cabbage Salad from the November 2017 Food and Wine. This is delightful! We give it a 4.

New recipe, December 13, 2017

Tuscan White Bean Salad with Shrimp from the October 2017 Cooking Light. Quite good, this gets a 4.

New recipe, December 12, 2017

Blood Orange and Bourbon Cocktail from loveandlemons.com. This was ok, it gets a 3.

New recipe.,December 11, 2017

Blood Orange Cocktail from geniuskitchen.com. Very good, it gets a 5!

New recipe, December 10, 2017

Hacienda Maize Curried Chicken Salad from haciendamaize.com. This is very good! It gets a 4.

New recipe, December 9, 2017

Soba Noodles with Kabocha Squash in a Mellow Japanese Curry, from Vibrant Food by Kimberley Hasselbrink. This is wonderful, we give it a 5.

New recipe, December 7, 2017

Slow Cooker Thai Beef Curry from the October 2017 Cooking Light. Robust flavors, we give this a 3.

New recipe, December 6, 2017

Chicken Thighs with Harissa Vegetables from the October 2017 Cooking Light. This was quite good. It gets a 4.

New recipe, December 5, 2017

Curried Lentil Tomato and Coconut Soup from the December 2017 Bon Appetít. Excellent, this is a 5!

New recipe, December 4, 2017

Farro Mushroom and Walnut Pilaf from the October 2017 Cooking Light. Nice, this gets a 3.

New recipe, December 3, 2017

Celery Apple and Almond Salad from the October 2017 Cooking Light. Very good, it gets a 4.

New recipe, December 2, 2017

Easy Pork Posole from the November 2017 Cooking Light. Delicious, this gets a 5

New recipe, December 1, 2017

December already!! Steak and Brassicas with Ref Wine Sauce from the October 2017 Food and Wine. Very tasty (we used Brussels sprouts for our brassicas), it gets a 4.

New recipe, November 30, 2017

The Abbey Cocktail from The Joy of Mixology by Gary Regan. We give this a 3.