New recipe, December 30, 2015

Chickpea Quesadillas from the January 2016 Food and Wine. Simple and fabulous--it gets a 5. Served with blistered shishito peppers.

New recipe, December 39, 2015

Ginger Chicken Shiitake and Scallion Soup from the January/February 2015 Cooking Light. We used sliced tree ear mushrooms, it was still tasty. We give it a 4. Served with cucumbers with a chili garlic dressing.

New recipe, December 28, 2015

Spiced Marinated Lamb Chops with Garlicky Yogurt from the January 2016 Bon Appetít. Very nice, it gets s 4. Served with a green salad.

New recipe, December 27, 2015

Christmas Tonic from Epicurious. Delicious--we give this a 5

New recipes, December 26, 2015

For breakfast, Buttery Irish Scones from Epicurious. Very tasty! We give these a 4.

For dinner, Pork and Beef Bolognese from the December 2015 Cooking Light. Another 4

New recipe, December 25, 2015

Merry Christmas!

Fluffy Buttermilk Pancakes from the December 2015 Cooking Light. These are very fluffy, with a chewy, cakey texture. Nice--they get a 3.

New recipe, December 24, 2015

Savory Mushroom and Parmesan Palmiers from Epicurious--our contribution to the Clark Family Christmas Dinner. Very tasty--we give them a 4. Two notes: 1) the recipe lists 6 tbsp of butter, but doesn't say what to do with it. These tasted just fine without it. 2) you want to use a baking pan that diffuses the heat, or the bottoms tend to burn, even if you rotate the pans during baking.

New recipe, December 23, 2015

Oregano Eggs (Uova all'Origano) from Epicurious. This is about as simple as it gets, and absolutely delicious. An absolute 5!

New recipe, December 22, 2015

As we went to see "A Christmas Story," the new recipe is the Air Force One cocktail from the Hypnotiq website. Very nice--it gets a 4.

New recipe, December 20, 2015

Tofu and Edamame Noidle Bowl with Caramelized Coconut Broth from the December 2015 Cooking Light. Nice, we think the spices could be increased for more interest. Gets a 3

New recipe, December 29, 2015

Butternut Squash and Swiss Chard Tart with Olive Oil Crust from the December 2015 Cooking Light. The crust is great, the flavors simple--we feel it needs a little more interest, maybe some smoked paprika. Gets a 3.

New recipe, December 18, 2015

Backwoods Bourbon Punch from the October 2015 Bon Appetít. Excellent, this gets a 5!

New recipe, December 17, 2015

Pork Bean and Escarole Soup from Cooking Light Soups and Stews. Good, it gets a 3.

New recipe, December 16, 2015

Sent from my iPhone.

We have been cooking something new every day for more than 4 years! denverlifewithcarlandmark.blogspot.comCranberry Goat Cheese White Bean Kale Salad from the December 2015 Cooking Light. This is pleasant, we give it a 3

New recipe, December 15, 2015

We had a lovely dinner with some of Mark's colleagues at Fire, across from the Colorado History Museum. Excellent first impression! The Ned recipe therefore is the Tequila Highball, from the October 2015 Bon Appetít. This is a very nice drink, with a nice extra dimension from the elderflower liqueur. We give this a 4.

New recipes, December 14, 2015

Bistro Steak and Roasted Potatoes, and Garlicky Spinach, both from the December 2015 Cooking Light. Delicious, we give them all a 4.

New recipe, December 13, 2015

Dan Dan Noodles with Pork and Snow Peas from the September/October 2015 Eating Well. Very flavorful, we give this a 4

New recipe, December 12, 2015

Our contribution to the Noble's annual Posole party--Wild Mushroom Queso Fundido, from Rick Bayless' Fiesta at Rick's. This is very tasty, we give this a 4.

New recipe, December 11, 2015

The new recipe is the Spicy Quick Pickled Radishes from the November 2015 Food and Wine, which we enjoyed a lot and give a 4. Served on a green salad, with sautéed chicken thighs.

New recipe, December 10, 2015

It was a very long day, so the new recipe is the Vesper Cocktail from the October 2015 Bon Appetït. We ended up using vanilla vodka, so it was a Vanilla Vesper, but it is quite good--we give it a 4.

New recipe, December 9, 2015

Roasted Rainbow Carrots with Sage Brown Butter from the November/December 2015 Eating Well. Very tasty, we give this a 5! 

Served with leftover Shawarma Spiced Braised Leg of Lamb from the December 2015 Bon Appetít-still a 5!

New recipe, December 8, 2015

Frisée and Fingerling Potato Salad from the November/December 2015 Eating Well. Very tasty, we give this a 4. 

Served with leftover Shawarma Spiced Braised Leg of Lamb from the December 2015 Bon Appetít-still a 5!

New recipe, December 7, 2015

Veggie Cassoulet from the November 2015 Cooking Light. This is a delight--lacks the fattiness of a true cassoulet, but deeply satisfying. We think a bit of smoked paprika to imitate the smokiness of sausage would be a great addition. We give this a 4.

New recipe, Decembeg 6, 2015

The new recipe is Braised Brussels Sprouts with Balsamic and Grapes, from the November 2015 Cooking Light, which is very nice and gets a 4.

Served with a reprise of the Shawarma Spiced Braised Leg of Lamb, and Herb Salad with Pickled Red Onion and Preserved Lemon from the December 2015 Bon Appetít, which still get 5s.

New recipes, December 5, 2015

Two from the December 2015 Bon Appetít: Shawarma Spiced Braised Leg of Lamb, and Herb Salad with Pickled Red Onion and Preserved Lemon. In the absence of preserved lemon, we used salted lemon rind. Both were amazing, and get 5s!

The lamb takes time to braise, but there is no work to do that--we went skiing. You should make these!

New recipe, December 4, 2015

We drove to the mountains, so the new recipe is the Ward 8 cocktail--there are many variations, we used one from Mayfair Liquors, which is the same as in Esquire. We give this a 3--for us, a lot of sours, which this fits, are unbalanced and need a touch more sweetness to be really enjoyable.

New recipe, December 3, 2015

http://www.myrecipes.com/recipe/pork-sliders-smashed-avocado
Pork Sliders with Smashed Avocado from the November 2015 Cooking Light. Made a few adaptations based on available ingredients (used turkey instead of pork, goat cheddar instead of mozzarella), but still great--gets s 5!

New recipes, December 2, 2015

Two from Epicurious: Persimmon Salsa (served here with sautéed pork tenderloin medallions), and Spicy Okra. Both are delicious and get 5s! Mark didn't grow up with okra, and learned a valuable lesson here--big okra may look nice, but it can be tough!

New recipes, December 1, 2015

December already! We had the Watercress Prosciutto and Goat Cheese Linguine and the Radicchio Frisée Apple and Manchego Salad from the November 2015 Cooking Light. Nice, they both get a 4.