Grilled Broccoli and Lemon with Chile and Garlic. This is an Ottolenghi recipe from NYT Cooking and has a lovely mix of flavors and textures. We give this a 4.
Sunday, October 11, 2026
New recipe, October 9, 2026
Slow Cooker Butternut Squash Soup from ZNYT Cooking. This is delicious, with sweetness and balancing spiciness and a hint of acid. We give this a 5!
New recipe, October 8, 2026
Seoulside from Food and Wine. Similar to a Southside, but uses Korean Sujo instead of gin. Pleasant and refreshing. This gets a 3.
Thursday, October 8, 2026
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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Wednesday, October 7, 2026
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!
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