New recipe, October 7, 2026

> > Quick Jambalaya from NYT Cooking. This is quick, and nice. It lacks the depth of a longer more complex cook, of course, but made a nice dinner. We give this a 3. >

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New recipe, October 6, 2026

Lemony Miso Cabbage from NYT Cooking. This called for green cabbage but we had red. The butter, lemon and miso give it a nice round flavor. Since red cabbage tends to be a little sharper than green, this would likely be better with green cabbage. As we made it, it gets a 3.

New recipe, October 5, 2026

> >>> Harissa Roasted Sweet Potatoes and Red Onion from NYT Cooking. Served with leftover lamb. The harissa adds a nice zippy note to the sweet vegetables. We give this a 4. >

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New recipe, October 4, 2026

Buttery Gochujang Tofu and Broccoli from NYT Cooking. Sauteeing the tofu after coating with corn starch creates a great texture, and the sauce is fabulous—I find Gochujang can be domineering but here it is tempered with butter, soy and maple syrup and it is magical. This gets a 5!

New recipe, October 3, 2026

Maple Dijon Roasted Vegetables from NYT Cooking. Just delicious. The maple and Dijon complement the vegetables perfectly. We give this a 5.

New recipes, October 2, 2026

Missed the photos. Two Ottolenghi recipes, Jerusalem Lamb Shawarma from NYT Cooking and Cauliflower Pomegranate and Pistachio Salad from Kitchn. The lamb is delicious but our oven cooked it faster than expected so it was overcooked. Thus made it a 3, but if cooked to med-rare to medium I am sure it would be at least a 4. The salad is great fun and gets a 4.

New recipe, October 1, 2026

Shrimp and Potatoes Pil Pil from NYT Cooking. Butter, garlic, Fresnos with shrimp and potatoes. Definitely greater than the sum of its parts. We give this a 4.