New recipe, February 18, 2016

As we saw the new play "Fade" at the Denver Center for the Performing Arts, tonight's new recipe is the Pom Clover Club cocktail from the March 2016 Cooking Light. We liked this and give it a 4.

New recipe, February 17, 2016

Caramelized Cabbage with Whole Wheat Penne and Provolone from the March 2016 Cooking Light. The caramelization really changes the cabbage, making this a really nice nutty melange of flavors. Another 4.

New recipes, February 16, 2016

Smoky Pork Tenderloin with Roasted Sweet Potatoes and Roasted Asparagus with Almonds, both from the March 2016 Cooking Light. Another set of nice flavors together. We give both a 4.

New recipes, February 15, 2016

Sheet Pan Chicken with Roasted X Baby Potatoes, and Chile Lime Roasted Carrots, both from the March 2016 Cooking Light. They both get 4s, nice flavors and fairly easy.

New recipes, February 14, 2016

Carl did Valentine's dinner from the New York Times! Winter Citrus Salad with Belgian Endive, Crisp Seared Sea Scallops with Ginger Lime Butter, and Chocolate Bourbon Truffles. These were all delicious! We give them all 5s.

New recipe, February 13, 2016

Green Grape Pisco Sour from the March 2016 Cooking Light. This was pleasant, yet it seemed a bit thin overall. We give this a 3.

New recipe, February 12, 2016

Charred Lenin Pappardelle with Mushrooms and Shrimp from the March 2016 Cooking Light. This has good flavors--we give it a 4. The instruction to cook the shrimp for 3 minutes then add wine and cook down for 2 minutes definitely over cooks them. We would cook the shrimp just long enough the get them pink and then add the wine.

New recipe, February 11, 2016

Skillet Chicken with Escarole and Pecorino from the January/February 2016 Cooking Light. An unexpected combination of flavors that works very nicely. We give it a 4

New recipe, February 10, 2016

Slow Cooker Chicken Tikka Masala from the January/February 2016 Cooking Light. Nice, we give this a 4

New recipes, February 9, 2016

Two from the January/February 2016 Cooking Light: Flattened Chicken with Almond and Paprika Vinaigrette, and Carrot "Tabbouleh." The chicken is quite nice and gets a 4, and the tabbouleh is a very pleasant surprise--we give it a 5.

New recipe, February 8, 2016

Chicken Sausage and Broccoli Rabe Penne from the January/February 2016 Cooking Light. This is pleasant, it gets a 3.

New recipe, February 7, 2016

We are celebrating the Super Bowl game with Grilled Mango Habanero Jerk Chicken, served with Quick Red Beans and Rice, both from the January/February 2016 Cooking Light. The rice and beans don't quite meld the flavors we expect--we give it a 3. The chicken and the mango habanero salsa are very flavorful--we give them a 5.

Yes, Broncos!

New recipe, February 6, 2016

Celery Fennel Soup from Food.com. This is a simple soup that really highlights the flavor of the fennel. We would like just a little more of something to give it a bit more interest. We give this a 3.

New recipe, February 5, 2016

Braised Duck Legs with Polenta and Wilted Chard. Warning, this came from the article "On the Seventh Day, We Cook" in the February 2016 Bon Appetít. We did this in bits over 3 days. Takes a lot of time, though much of it isn't active. Stunning dish--we give it a 5. Just allow the weekend!

New recipe, February 4, 2016

Shawarma Spiced Chicken Pita with Tahini Yogurt Sauce from Epicurious. It took almost twice as long to cook the chicken as they suggest, but it was worth the wait! Layer after layer of delicious flavors. We give this a 5!

New recipe, February 5, 2016

Harissa Spiced Cassoulet from the January 2016 Food and Wine. This takes a few hours, so best suited to a weekend or a vacation, but it is wonderful! We give it a 5.

New recipe, February 2, 2016

New York Steak with Roasted Chiles from the January 2016 Food and Wine. This has only 5 ingredients, but they are delicious together! We give this a 4.

New recipe, February 1, 2016

Cheesy Grits with Poached Eggs Greens and Bacon from the February 2016 Bon Appetít. The sherry vinegar ties this together beautifully! We give it a 5.

New recipe, January 31, 2016

Rigatoni with Brussels Sprouts Parmesan Lemon and Leeks from the February 2016 Bon Appetít. Simple ingredients, and really tasty! The lemon peel ties it all together beautifully! We give this a 4.

New recipe, January 30, 2016

Seared Duck Breasts with Blood Oranges from the February 2016 Bin Appetít. We liked the flavors a lot--it gets a 4. The technique is interesting--putting the duck breast skin side down in a cold pan, then heating on low til the fat is rendered and the skin is crispy. This took much longer than expected on low, and the skin never quite got crispy. We are thinking the heat needs to be closer to medium to pull the crisping off--we will have to try it again!

New recipe, January 29, 2016

Another cocktail (it has been a busy week). This is the Daiquiri from The Cuban Table by Ana Sofía Peláez and Ellen Silverman. The addition of Maraschino liqueur is something we haven't seen before. Also, it is better if you shake the ingredients first, then add the ice and shake again. We give it a 4.