Whole Roasted Cauliflower with Pistachio Pesto from NYT Cooking. Isn’t this pretty? The sweetness of the onions and the unctuousness of the roasted cauliflower combine beautifully qu’est he pesto. This is a 5!!
Sunday, April 12, 2026
New recipe, March 31, 2026
Sheet Pan Coconut Curry with Squash and Tofu from NYT Cooking. This is a sheet pan recipe, started with roasting the squash partway and then adding the remaining ingredients to finish it. The spicy chile paste in coconut milk offsets the sweetness of the squash very nicely. We give this a 5.
New recipe, March 30, 2026
Goat Cheese and Dill Dutch Baby from NYT Cooking. This has a wonderfully texture and delightful flavors. We used arugula because we find watercress difficult to get hold of. We love this, it gets a 5.
New recipe, March 27, 2026
Spicy Bloody Mary. No, we really haven’t done this before. The kit to make it was part of a fundraiser to support Grand Concerts, which delivers wonderful classical music by small ensembles. It is delicious, and we give it a 4.
New recipe, March 27, 2026
Sausage and Beans with Radicchio from Food and Wine. This is really good—the sausage gives a nice flavor to the beans, along with onion, garlic, fennel, red pepper, and wine, and the wilted and browned radicchio adds nice flavor and texture. We give this a 5!
New recipe, March 26, 2026
White Bean Shakshuka from NYT Cooking. The flavors of the shakshuka are very nice. We found that the directions led to the eggs being overcooked—would have preferred a runny yolk. We give this a 3.
New recipe, March 25, 2026
Asparagus and Tofu with Black Bean Sauce from NYT Cooking. (I bought a lot of asparagus this week!). This is a pleasant dish with just a hint of heat. We served it over quinoa rather than rice. We enjoyed it, would consider making it again. We give it a 3.
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