New recipe, March 22, 2026

Chicken Schnitzel with Cucumber Salad from NYT Cooking. This is a nice springy dish that doesn't include asparagus. There is something comforting about a crispy schnitzel! We give this a 4.

New recipe, March 21, 2026

Pork Asparagus and Snap Pea Stir Fry from NYT Cooking. This is a nice Chinese style dish—it has a little chili garlic sauce but is not hot. We enjoyed it, and give it a 3.

New recipe, March 20, 2026

Papadzules (Eggs and Asparagus in Tortillas with Pepita Sauce) from NYT Cooking. This is essentially, an enchilada, enrobed in a sauce made with raw pumpkin seeds, cilantro and jalapeños, filled with jammy eggs and asparagus. It is very pleasant and not something you encounter every day. We give it a 4.

New recipe, March 19, 2026

White Bean Caprese Salad from NYT Cooking. A nice variation on the classic, which is a classic for a reason. We give this a 4.

New recipe, March 18, 2026

The Prince of Wales from Food and Wine. This drink is a pleasant surprise.Rye, maraschino liqueur, sparkling wine, a (modest) cube of pineapple. It is subtle, with layers of flavor and is really quite nice and kind of unexpected. We give this a 4.

New recipes, March 17 (St Patrick’s Day!) 2026

Traditional Irish Soda Bread from NYT Cooking, and Guinness Irish Meatball Stew from Food and Wine. The bread is very simple--flour, salt, baking soda and buttermilk—and is delicious as they suggested, slathered in salted butter. The stew has rich flavors from the vegetables, Guinness, Worcestershire sauce and a roux, as well as lamb meatballs. We liked them both and they both get a 4.

New recipe, March 16, 2026

Vegetable Tofu Curry from NYT Cooking. This is a pleasant dish, but it is rather simple and would have benefitted from more curry and more allium. It gets a 3.