New recipe, April 20, 2023

Pimm's Italiano from Epicurious. It is a lighter cocktail, such add for a garden party. We found it a bit flat, especially the tonic in place of lemon-lime soda in a traditional Pimm's. We give this a 3.

New recipe, April 22, 2023

The Tipperary from Epicurious. Chartreuse can be dominating, but in this drink it blends well to create a delicious cocktail. We give this a 5.

New recipe, April 21, 2023

Kerala Style Vegetable Korma from NYT Cooking. This is fast and simple, and richly spiced. This gets a 5!

New recipe, April 19, 2023

Slow Cooker Lasagna from NYT Cooking. Who knew you could do that? This is a very good recipe for lasagna, in addition to the novelty and convenience of using a slow cooker. We give this a 4.

New recipe, April 18, 2023

Aparagus Salad Japanese Style from NYT Cooking. The amount of dressing is very small, we think it would have benefitted from having a little more. We give this a 3.

New recipe, April 17, 2023

Spicy Chicken Thighs with Rhubarb Cucumber Salsa from Epicurious. The rhubarb is the first produce from our garden! The marinade for the chicken is delicious and spicy and the salsa is a cooling counter to it. Very good, we give this a 4.

New recipe, April 15, 2023

Romesco Egg Salad from NYT Cooking. A really fun variation on egg salad! We give this a 5.

New recipe, April 16, 2023

Sopa de Ajo (Basque Garlic Soup) from Food and Wine. Made with humble ingredients but has very nice flavors. Smoked paprika and sherry vinegar add nice depth and interest. This gets a 4.

New recipe, April 14, 2023

Scallion Eggs Wraps from NYT Cooking. These are fast and easy, and have a delicious unfamiliar set of flavors. We give these a 5!

New recipe, April 13, 2023

Herbed Spring Salad with Eggs and Walnuts from NYT Cooking. Lots of great flavors, we give this a 4

New recipe, April 12, 2023

Parmesan Crusted Smashed Potatoes from Food and Wine. We followed the instructions but it came out a bit over cooked and bordered on burnt. We would shorten the cooking time. As made we give this a 3.

New recipe, April 11, 2023

Bhaghali Ghatogh (Fava Bean Stew) from NYT Cooking. This was fun to try, not as outstanding as we hoped. It is pleasant, we give this a 3.

New recipe, April 10, 2023

Sugar Snap Salad from NYT Cooking. This was delicious and simple. This gets a 5.

New recipes, April 9, 2023

Inside Out Lamb Persillade and Kumquat Panna Cotta, both from NYT Cooking. The lamb took much longer to cook than the recipe suggested but was flavorful. It gets a 4. The Panna Cotta is delicious and gets a 5!

New recipe, April 8, 2023

Sheet Pan Gnocchi with Asparagus Leeks and Peas from NYT Cooking. This is simple, and really delicious. The gnocchi gets crunchy on the outside while remaining pillowy on the inside, so it is also entertaining to eat! This gets a 5!

New recipe, April 7, 2023

Chipotle Shrimp Tostadas from Food and Wine. Every element in this dish contributes to a fabulous taste experience. This gets a 5!

New recipe, April 6, 2023

Huevos Rotos from NYT Cooking. This is the most humble of recipes, and has great flavors. We give this a 5!

New recipe, April 5, 2023

For Mark's Mom's birthday, we reprised the Bacon and Onion Pasta from NYT Cooking, which still gets a 5. The new recipe is the Pyrat Old Fashioned, from www.pura trim.con/cocktails. There is no sweetener added to this cocktail, which really meant it wasn't an old fashioned. We were disappointed, this gets a 2. A bit of simple syrup would likely elevate this a lot.

New recipe, April 4, 2023

Sheet Pan Fajitas from NYT Cooking. This is a very easy way to make fajitas, and they are quite tasty—would be even better if if remembered the chopped chipotles in adobo. And still gets a 4.

New recipe, April 3, 2023

Cannellini Bean Salad with Shaved Spring Vegetables from NYT Cooking. This is made by the freshly made beans and the delicious dressing. We give this a 5.

New recipe, April 2, 2023

Stir Fried Lamb with Eggplant and Chiles from NYT Cooking. We usually will start with the recipe as written, and we did here. And we agree with the other readers who think the garlic, ginger and peppers need to be doubled or tripled. Fairly bland as made. We give this a 3.

New recipe, April 1, 2023

Pork Chops in Cherry Pepper Sauce from NYT Cooking. The flavors are nice, but using a cup of bribe from the peppers makes it unnecessarily salty. We would use water or broth. As made, this gets a 3.

New recipe, March 31, 2023

Gyudon from NYT Cooking. This doesn't look too exciting, but the flavors are fabulous for what is apparently a Japanese street food. We give this a 5, and it also has the advantage of being quick and easy!

New recipe, March 30, 2023

Bizzy Izzy Highball from Epicurious. A fun, old fashioned cocktail. We give this a 4.