New recipe, September 6, 2026

Mushroom and Lentil Ragu from Food and Wine. This has a nice blend of flavors. We give it a 4.

New recipe, September 5, 2026

Tahini Honey Cottage Cheese Bowl from NYT Cooking. The tahini, honey and salt make this kind of fun. We give this a 4.

New recipes, September 1, 2026

Greek Chicken with Cucumber Feta Salad, and Greek Lemon Potatoes, both from NYT Cooking. The marinated chicken was juicy and tender, but the feta and yogurt made the salad feel heavy. We give this a 3. The potatoes are crunchy and flavorful. They get a 4.

New recipe, August 31, 2026

Goi Ga, a Crunchy Vietnamese Chicken Salad from Food and Wine. This has all the flavor elements you expect from a dish like this. The flavors became even better overnight, so we give it a 4.

New recipe, August 30, 2026

Tangy Chicken Tomato and Couscous Salad from NYT Cooking. It is the secondary ingredients, the sun dried tomatoes and dried fruit, that bring this up a notch and make this really good. We give this a 4.

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New recipes, August 29, 2026

Shallot Tarte Tatin from Food and Wine, and Kimchi Pickled Zucchini and Tomatoes from NYT Cooking. The tart is a wonderful idea but a bit sweet for the onions. I would try it with less of the caramelized sugar-butter mix, perhaps 25% less. We give this a 4. The zucchini dish is dominated by the kimchi flavor. Kimchi is naturally a very strong flavor so getting it balanced with other ingredients is not easy. I would try this with half as much kimchi. We give the tart a 4, and the zucchini and tomatoes a 3.

New recipe, August 28, 2026

Prosciutto and Melon Salad from NYT Cooking. Who can argue with Rocky Ford cantaloupe? This captures the flavors of the classic prosciutto with melon. We give this a 5.