New recipe, March 23, 2024

It is hard to go wrong with scallops! This is Scallops with Fennel Grenobloise from Food and Wine. It includes butter, lemon and capers, which makes it both rich and lively. We give this a 4.

New recipe, March 22, 2024

West Indian Pepper Pot Soup from NYT Cooking. This is another recipe that uses leftover corned beef, and it is a winner! The broth is infused with habanero, allspice, bay and thyme, and could can taste them all. This is fabulous. It gets a 5!

New recipe, March 21, 2024

Teriyaki Shrimp and Bok Choy Stir Fry. Like any stir fry it is quick, and has nicely balanced flavors. It gets a 4.

New recipe, March 20, 2024

Lemony Asparagus Salad with Shaved Cheese and Nuts from NYT Cooking. This is really delicious, a great combination of flavors. We give it a 4.

New recipe, March 19, 2024

Forgot the photo. The first of several recipes to use leftover corned beef. Roasted Brussels Sprouts with Corned Beef from Food Network. It is simple but quite good. The addition of coriander is a nice touch. This gets a 4.

New recipe, March 18, 2023

Manhattan with Amaro and Cocoa from NYT Cooking. This is delightful. It has some sweetness from the creme de cacao, but excellent balancing bitterness. We give this a 5.

New recipe, March 17, 2024

Slow Cooker Corned Beef and Cabbage from NYT Cooking. Very nice flavors. We used Napa cabbage instead of savoy. Even with rinsing, the corned beef is pretty salty. I think I would try to prep my own corned beef to reduce the sodium. Even so, we found this delicious and give it a 4.

New recipe, March 16, 2024

Miso Glazed Maitake Mushroom Burgers from Epicurious, and Extra Crispy Parmesan Crusted Roasted Potatoes from NYT Cooking. Both get a 3. The burgers have good flavor, but most hamburgers shine because of what is added on top. These have onion and plain arugula, leaving a kind of monochromatic feel. We are think dressing the arugula, perhaps with a Dijon vinaigrette would add interest without hiding the mushrooms. And the potatoes have good flavor but seem dry. That could be because our pieces were 1 inch at most, not 1-2 inches, and we used Yukon gold instead of russets. We will try this again with russets and bigger pieces.

New recipe, March 15, 2024

It's the Ides of March! Today's recipe is the Black Rock Chiller from NYT Cooking. It is a pleasant cocktail designed not to need ice. We give it a 4.

New recipe, March 14, 2024

Happy Pi Day. Not quite a pie, this French Onion Tart from Bon Appetít is wonderful. It captures many of the flavors in French onion soup, and the Dijon takes it up a notch. This gets a 5!

New recipe, March 13, 2024

Lemon Pepper Chicken Salad from Bon Appetít. Delicious! There are 2 dressings, and together they make this really tasty! This gets a 5.

New recipe, March 12, 2024

Miso Leeks with White Beans from NYT Cooking. The mustard miso dressing and the leeks make a wonderful combination on the white beans. This is delicious! It gets a 5

New recipe, March 11, 2024

Adas Polo Ba Khorma (Persian Lentil Rice with Dates) from NYT Cooking. A recipe in honor of Nowruz. It is quite tasty—dates and caramelized onions are an unexpected combination that is great. We give this a 4.

New recipe, March 10, 2024

Dirty Martini Pork Chops with Olive Brine and Gin Pan Sauce from Food and Wine. This is fun and really quite nice. We give this a 5.

New recipe, March 9, 2024

Cauliflower Pea Cashew and Coconut Curry from NYT Cooking. This has good flavors, but we would prefer they be more robust. We would double the curry elements—the ginger garlic and green pepper, as well as the spices. As made we give it a 3.

New recipe, March 8, 2024

The New Career from NYT Cooking. Very tasty. The rosemary is a nice counterpoint to the chartreuse and absinthe. We like this, it gets a 4.

New recipe, March 7, 2024

Çilbir (Turkish Eggs with Yogurt) from NYT Cooking. This is simple, elegant, with delicious sophisticated flavors. Yum! We give this a 5.

New recipe, March 6, 2024

Bacon Egg and Brussels Sprouts Salad from NYT Cooking. A fun variation on the warm bacon salad. This gets a 4.

New recipe, March 5, 2024

Miso Mushroom Barley Soup from NYT Cooking. This is a soup, nice and thick. Lots of delicious umami with brightness from the lime. We give this a 4.

New recipe, March 4, 2024

Caldo Verde (Potato and Greens Soup with Sausage) from NYT Cooking. This is a comforting soup. We give this a 3.

New recipe, March 3, 2024

Creamy One Pot Pasta with Chicken and Mushrooms from NYT Cooking. This is interesting—the pasta is cooked like a risotto. Very enjoyable, we give this a 4.

New recipe, March 2, 2024

Tofu and Mushroom Jorim (Soy Braised Tofu) from NYT Cooking. This is simple, vegetarian, and very tasty. We give this a 5. Yum!

New recipe, March 1, 2024

Crop Top Cocktail from The Cocktail Codex. Very tasty, we give this a 5.

New recipe, February 29, 2024

I keep forgetting the photo. Today's dish is Chicken Saltimbocca from NYT Cooking. We skipped the fontina cheese—just didn't seem necessary. We enjoyed the flavors and give this a 4.

New recipe, February 28, 2024

Pasta alla Norma from NYT Cooking. This has good flavors but it takes a huge amount of olive oil that just made it seem very heavy. It gets a 3.

New recipe, February 27, 2024

The Margarita from the Aviary Cocktail Book. It is an excellent Margarita to begin with, but the magic is the Fresno ice cube, made from juiced Fresno peppers and water. Fantastic! This gets a 5!

New recipe, February 26, 2024

Soy Mustard Pork Tenderloin from NYT Cooking. Forgot the photo but it was excellent. It needed a bit of salt on the plate but that is easy to add. It gets a 5!

New recipe, February 25, 2024

Peacock Alley Martinez from NYT Cooking. This is another interesting mix of flavors. This gets a 4.

New recipe, February 24, 2024

Tabard Cocktail from NYT Cooking. We liked this, it combines flavors you might not think of together, including sherry, Drambuie and thyme! It gets a 5