New recipe, February 23, 2026

Roasted Tomato and Onion Frittata from NYT Cooking. The flavors are really enjoyable, as the roasting the vegetables increases their sweetness and umami. I think I didn't roast them long enough, as the texture of the frittata was a bit mushy. That said, the flavors are very nice, and it still gets a 4.

New recipe, February 22, 2026

Yogurty Butter Beans with Pistachio Dukkah from NYT Cooking. This is an enthusiastic 5! Not a surprise for a recipe by Ottolenghi. It is a delicious mix with layers of complementary flavors and contrasting textures. Just delicious!

New recipe, February 21, 2026

Fall Salad with Apples Cheddar and Crispy Sage From NYT Cooking. This is a really delicious salad—the oil in the dressing was infused with the sage, and the lemon juice defired the shallots. The cheddar and the apples played well with everything, and we loved this. It gets a 5.

New recipe, February 20, 2026

Fiery Vindaloo Chili from NYT Cooking. This is a hybrid between the complex spiciness of an Indian vindaloo and a Beef chili and wow! Stunning dish. We give it a 5!

New recipe, February 19, 2026

Herby Sweet Potato Soup with Peanuts from NYT Cooking. This is an Ottolenghi recipe, and has a fabulous date of flavors that come together to make a spectacular whole. We give this a 5!

New recipes, February 18, 2026

Pressure Cooker Curry Chicken from NYT Cooking, and Jeera Rice from Urban Farmer. Served with Maggie Jaffrey's Cucumber Raita (not in the picture) from Master Class. This was an excellent combination. They really all fit together, and get a 4 as a whole

New recipe, February 17, 2026

Cottage Cheese Egg Bites from NYT Cooking. These can be made ahead, and provided a nice eggy breakfast bite. We really enjoyed these and give them a 5.