New recipe, April 21, 2026

Sherry Pam Chi

New recipe, April 22, 2026

Coronation Cauliflower and Chickpeas from NYT Cooking. The curry and other ingredients are a great combination with the roasted cauliflower. We give this a 4.

New recipe, April 20, 2026

Pili Pili Shrimp with Braised Cannellini Beans from NYT Cooking. This has a nice mix of peppers, cumin and tomato paste that play together very well. We give this a 4.

New recipes, August 19, 2026

Arayes, from Food and Wine, and Roasted Asparagus with Buttered Almonds Capers and Dill, from NYT Cooking. The arayes are kind of a turnover filled with lamb, vegetables and some spices. Offer are tasty but feel rather oily. The flavors of the asparagus blend together nicely. We give the arayes a 3, and the asparagus a 4.

New recipe, April 18, 2026

Buttered Cabbage and Eggs from NYT Cooking. This is quite simple, but the flavors, especially the butter with the caramelized cabbage, are quite nice. This gets a 4.

New recipe, April 17, 2026

I missed the photo. The recipe is Za’atar Roasted Tokyo with Chickpeas, Tomatoes, and Lemony Tahini from NYT Cooking. The za’atar and tahini give this nice flavors, we give it a 4.

New recipe, April 16, 2026

Pork Bulgogi with Spring Vegetables from NYT Cooking. The flavors definitely Korean, and are just wonderful and robust. We give this a 5.

New recipe, March 15, 2026

Chimayo Cocktail from Food and Wine. This has tequila, apple cider and crème de cassis. We found it pleasant, nothing that really stood out. We give this a 3.

New recipe, April 14, 2026

Sheet Pan Shrimp Tiukka from NYT Cooking. This is easy to put together and has wonderful Indian flavors. We give this a 5!