New recipe, March 29, 2023

Morel and Asparagus Salad with Frisée and Butter Lettuce from Food and Wine. This is quite easy and just delicious! We give this a 5!

New recipe, March 38, 2023

Brown Butter Shrimp with Hazelnuts from NYT Cooking. This is pretty quick and tasty with a nice range of flavors. We give this a 4.

New recipe, March 37, 2023

Cabbage Rolls with Walnut and Sour Cream from NYT Cooking. These are very different from Polish cabbage rolls Mark grew up with, but besides being delicious they are also familiar and comforting. We give these a 5.

New recipe, March 26, 2023

Amethyst Sour from Epicurious. This was a nice cocktail with great flavors. We might try the blueberry simple syrup with half the volume of sugar. We prefer a balance between sweet and sour and this has it. We give this a 4.

New recipe, March 25, 2023

Bacon Egg and Cheese Fried Rice from NYT Cooking. This is a fun idea and is a pleasant dish It gets a 3.

New recipe, March 24, 2023

Ricotta Pasta alla Vodka from NYT Cooking. This is very rich and really good. It gets a 4

New recipe, March 23, 2023

Date and Pink Peppercorn Pasta from the April 2022 Bon Appetít. When you see the amount of pepper in this dish it looks a bit overwhelming but the flavors a well balanced with the dates, pecorino, and lemon. We really like this, it gets a 5.

New recipe, March 22, 2023

Chicken Manchurian from NYT Cooking. Great flavors with some heat. It does seem a tad sweet from the ketchup in the sauce. We give this a 4.

New recipe, March 31, 2023

Mattar Paneer from NYT Cooking. This is quick and delicious! Love the melange of spices in Indian food! This gets a 5.

New recipe, March 20, 2023

Today is the first day of spring, which also makes it Nowruz, the Persian New Year. The recipes are Sabzi Polo (Herbed Rice with Tahdig) from NYT Cooking, and Easy Persian Chicken Breast from sprinklesandsprouts.com. Both are very good—we give the rice a 4, and the very flavorful chicken gets a 5.

New recipe, March 19, 2023

Garganelli with Speck Peas and Scallion Cream from Food and Wine. Kind of springy! We found this pleasant, and give it a 3.

New recipes, March 18, 2023

Spring Salad with Lettuce and Roasted Asparagus from Food and Wine, and Ritzy Cheddar Chicken Breasts from NYT Cooking. The salad is nice with a Dijon lemon vinaigrette—it gets a 3. The chicken is delicious. It is baked instead of fried, and is crispy and very tasty—it gets a 5!

New recipe, March 17, 2023

Sweet and Salty Grilled Steak with Cucumber Salad from NYT Cooking. This uses Nuoc Cham two ways, as the marinade for the meat and the dressing for the salad. Very flavorful, it gets a 4.

New recipe, March 16, 2023

Spring Panzanella with Asparagus from Food and Wine. This works very well! We give this a 4. Happy Spring!

New recipe, March 15, 2023

The Little Italy from Epicurious. This is a nice variation of a Manhattan. We give this a 4.

New recipe, March 14, 2023

Another neglected photo! Slow Cooker Beans with Pecorino and Pancetta from NYT Cooking. I expected this to be a bit saucy, but when I opened the cooker, the beans had absorbed almost all the liquid. And then they absorbed the sautéed pancetta and its oil, the pecorino and lemon juice. It is extraordinary! We loved this, if gets a 5.

New recipe, March 13, 2023

The Whiskey Daisy from Epicurious. This is pleasant, but we often feel sours are not well balanced and that applies here too. We would add a bit more simple syrup. This gets a 3.

New recipe, March 12, 2023

I neglected the photo of Beer Braised Chicken Stew with Fava Beans and Peas from Food and Wine. This is a nice stew, but doesn't really stand out. We give it a 3.

New recipe, March 11, 2023

The new recipe is Roasted Asparagus and Mushrooms from Food and Wine. The veggies just didn't get as crisp as described with the requisite amount of time. I would divide them onto 2 cookie sheets to ensure a complete roast. Didn't quite live up to our expectations. We give this a 3, but think it could be a 4.

New recipe, March 10, 2023

Golden Beet Borscht from NYT Cooking. I confess i harbored a little anti-borscht sentiment, but this is truly delicious. We give this a 5.

New recipe, March 9, 2023

Pork Meatballs with Ginger and Fish Sauce from NYT Cooking. Great southeast Asian flavors. We give this a 4.

New recipe, March 8, 2023

Grapefruit Crudo from the January 2023 Bon Appetít. All the flavors of a Crudo applied to grapefruit instead of raw seafood. So good! We give this a 5!

New recipe, March 7, 2023

The Greenpoint Cocktail from Epicurious. Chartreuse can be overwhelming at times, but it blends quietly and nicely in this cocktail. We give it a 4.

New recipe, March 6, 2023

Citrus Braised pork with Crispy Shallots from the a January 2023 Bon Appetít. Wow! We loved the flavor! It gets a 5.

New recipe, March 5, 2023

Pearled Barley with Apples Pomegranate Seeds and Pine Nuts from Food and Wine. This is a pleasant salad. We give it a 3.

New recipe, March 4, 2023

One Pan Paprika Chicken with Lentils Squash and Daqa from NYT Cooking. Another really good recipe with layers of flavor. We give this a 4.

New recipe, March 3, 2023

Avocado and Onion Salad from NYT Cooking. Incredibly simple and yet really delicious. This gets a 4.

New recipe, March 2, 2023

Charred Cabbage and Lentil Soup from NYT Cooking. This is a very comforting bowl full of umami. The charred cabbage is a tasty and fun contrast to the rest of the soup. We give this a 4.

New recipe, March 1, 2023

Sesame Cucumber and Avocado Salad from NYT Cooking. Simple, fast and extraordinary! The dressing brings sweet, salty, tart and a little spice. The creaminess of the avocado highlights the cucumber and scallion. A complete delight, this gets a 5.