Kaddu (Sweet and Sour Butternut Squash) from NYT Cooking, served with some pork tenderloin. The Kaddu is spectacular. Stunning flavor combination. We give this a 5.
Tuesday, September 22, 2026
New recipe, September 20, 2026
I got excited and forgot to snap a picture before I started to eat. Broiled Peaches with Feta and Pistachios from NYT Cooking. Some commenters on the NYT site thought the feta was a bit dominant. We thought this was perfectly balanced. Since I had perfectly ripe Palisade peaches, I only put a little brown sugar on top before broiling. With less sweet peaches a little more sugar and the honey might make sense. We give this a 5!
New recipe, September 19, 2026
One Pot Lamb Meatballs with Tomato Fennel and Orzo from NYT Cooking. This makes use of every part of the fennel! It is very flavorful. If you have very fatty lamb I might pour off a bit of the fat before cooking the fennel—it was delicious but seemed a bit heavy since I did not pour off any if the fat. We give this a 4.
New recipe, September 18, 2026
Black Rice Bowl with Bok Choy and Mushrooms from NYT Cooking. We felt like the flavors came together a bit better on the second day. It also needed a bit more salt. We give this a 3
Friday, September 18, 2026
New recipe, September 27, 2026
Cauliflower Chaat for One from NYT Cooking. This is a pleasant dish. We give it a 3
Wednesday, September 16, 2026
New recipe, September 16, 2026
The Scofflaw from Food and Wine. This was apparently created in Paris by American bartenders as an insult to Prohibition. They did a good job! This has a great balance of sweetness and acidity against the rye base. It gets a 5.
New recipe, September 15, 2026
Individual Beef Wellingtons from NYT Cooking. These have all the flavors of the original, and are delicious. It is a very rich dish! We give this a 4.
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