Beet Salad with Coriander Yogurt Dressing from NYT Cooking. Yum! Beets can be a big domineering but this dressing mellowed them out nicely, so we give this a 4.
Tuesday, November 3, 2026
Sunday, November 1, 2026
New recipe, November 1, 2026
Charred Cabbage and Lentil soup from NYT Cooking. The soup has some red pepper spice and umami, and is served over cabbage that has been roasted til some of it is charred, creating some interesting textures. We enjoyed this, but it doesn’t make pine to have it again right away. Overall we give it a 3.
New recipes, October 31, 2026
Halloween was the usual haunt fest in our neck of the woods. We had an Araceli La Catrina from araceliliqueur.com (a definite 5!), slow Coojer Chicken Cacciatore with Mushrooms and Bacon from NYT Cooking, a very flavorful 4, and Eggplant Pear and Ginger Salad from Ottolenghi’s Simple Too. This is also really fun, and gets a 4.
Saturday, October 31, 2026
New recipe, October 30, 2026
Araceli Paloma from araceliliqueur.com. Nice, as seems to be the case with a lot of Araceli cocktails, a tad sweet. We give it a 3.
Friday, October 30, 2026
New recipe, October 29, 2026
Sheet Pan Chicken Caesar Salad from Ottolenghi’s new book, Simple Too. Boning the chicken thighs, since you are supposed to keep the skin, is a bit less than simple, but it is quite tasty and satisfying. We give this a 4.
New recipe, October 28, 2026
Gypsy Queen from Food and Wine. This has a great herbal flavor from the Benedictine. Quite tasty—we give it a 4.
New recipe, October 27, 2026
Slow Cooker Lentil Soup with Sausage and Greens from NYT Cooking. This is a rich, complex and delicious dish. We loved it — it gets a 5!
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