New recipe, October 18, 2023

Lentil and Orzo Stew with Roasted Eggplant from NYT Cooking. This is a pleasant vegetarian stew. The flavors are nice but don't stand out as unusual. We give this a 3

New recipe October 26, 2023

Sheetpan Gochujang Chicken and Roasted Vegetables from NYT Cooking. This is delicious! Lots of strong flavors that work together well. We give this a 5!

New recipe, October 15, 2023

Roasted Eggplant Salad from NYT Cooking. There is something so wonderful about the smokiness of an eggplant after it has been charred on the grill. This is a simple salad but really delicious. It gets a 5.

New recipe, October 14, 2023

Chili Mac from NYT Cooking. This has pasta and some cheese, but it is still basically a chili. Nice but doesn't stand out. It gets a 3.

New recipe, October 13, 2023

Solerno Chelsea Sidecar from Curiada.com. Solerno is quite sweet, so the lemon juice is a nice balance. This was pleasant. It gets a 3.

New recipe, October 12, 2023

The Salerno Martini from Curiada.com. They weren't specific with quantities, so I used 1.5 oz vodka, 1/2 oz of Salerno, and 2 dashes of orange bitters. It is a nice drink, with unmistakable orange flavor and some sweetness. It might have been even better with 1/4 oz Salerno.

New recipe, October 11, 2023

Coconut Saag from NYT Cooking. This is tasty and comforting. It has a lot of ingredients at the threshold level—not prominent but they change the dish. This is subtle that way, but still very nice. This gets a 4.

New recipe, October 10, 2023

Slow Cooker Asado de Puerco (Pork and Tomatillo Stew) from Food and Wine. This is a pleasant dish, featuring hominy in addition to the pork and tomatillos. We give this a 3.

New recipe, October 9, 2023

The Blinker from Epicurious. Grapefruit, grenadine and rye. Simple but works really well. This gets a 4.

New recipe, October 8, 2023

Once again forgot the photo. Sigh. Roasted Pork Tenderloin with Warm Plum Vinaigrette from Food and Wine. This has fun layers of flavor—a salad of fennel and cilantro, the pork, the vinaigrette, and a crisp of tortilla and chiles. Something different in every bite. We give this a 4.

New recipe, October 7, 2023

Mexican Hot Dogs from NYT Cooking. Kind of like a hot dog and fajitas had a baby! This is very tasty. The mustard, ketchup and Mayo kind of tie together expected flavors of a hotdog with the Mexican flavors. This gets a 4.

New recipe, October 6, 2023

Not sure how I missed taking a photo. The recipe is Oven Roasted Marinara Sauce from the September 6, 2023 Denver Post. This couldn't be easier—you roast tomatoes, onions, garlic and some spices til the flavors are concentrated. Then you blend, and add more herbs and spices, and simmer for 30 minutes. It is rich and full of umami. This gets a 4.

New recipe, October 5, 2023

Creamy Swiss Chard Pasta with Leeks Tarragon and Lemon Zest from NYT Cooking. This sounds humble but all the elements come together nicely—the zing of the lemon zest against the creamy sauce, the crunch of the toasted breadcrumbs against the pasta, the subtle sweetness of the cooked chard. Yum! This gets a 5!

New recipe, October 4, 2023

Chorizó and Kimchi Dogs from Food and Wine. These are fun, with a variety of flavors from different cuisines that come together well. We give this a 4.

New recipe, October 3, 2023

Chickpea Stew with Orzo and Mustard Greens from NYT Cooking. Humble ingredients that come together to make a rich and satisfying dish. We loved this, it gets a 5!

New recipe, October 2, 2023

Salt and Pepper Tofu from NYT Cooking. Coating the tofu in corn starch was messy, and I had my doubts about how it would crisp up when fried, but it worked very well. Simple, tasty. This gets a 4.

New recipe, October 1, 2023

Halloween season is upon us! Just about everything in this recipe came from our garden. Our tomatoes are still slow to ripen, but hopefully that means we can enjoy them well into the fall. Heirloom Tomato Concassé with Wilted Swiss Chard from NYT Cooking. We thoroughly enjoyed this. The concassé complements the bitterness of the chard beautifully. We give this a 5.

New recipe, September 30, 2023

Tomato Martini from the September 6, 2023 Denver Post. This seemed like a good idea—create a tomato water that captures all the goodness of garden fresh tomatoes, cucumber and Basil, and put it in a martini. The recipe does call for salt in the tomato water. Sadly, this was a total disappointment—too salty, and the tomato water was just unpleasant. We give this a 1, and would not recommend this recipe to anyone.

New recipe, September 29, 2023

Beet Aguachile from Food and Wine. The Aguachile liquid itself is delicious and richly flavored, and complements the beets and vegetables nicely. We give this a 4.

New recipe, September 28, 2023

Grilled Harissa Shrimp from NYT Cooking. This is a pleasant dish, easy to make. We give this a 3.