New recipe, March 31, 2016

It was another theater evening for us, so the new recipe is a cocktail, Rosemary's Baby, from the April 2016 Food and Wine. It is good, we give it a 4.

New recipe, March 30, 2016

Open Faced Steak Sandwich with Parmesan Dressing from the April 2016 Bon Appetít. Great flavor combination, we give this a 5.

New recipe, March 29, 2016

We saw Disney's Newsies (an energetic play with great voice and dancing, and curiously little story), so the new recipe is a St Germain and Chartreuse Martini, which is more or a suggestion than an actual recipe in Amy Stewart's The Drunken Botanist (we used 2 oz vodka against the combined 1 is of the other ingredients. It is good! We give it a 4.

New recipe, March 28, 2016

The Hugo cocktail from The Lee Brothers Charleston Kitchen by Matt Lee and Ted Lee. Very nice, we give it a 4.

New recipe, March 27, 2016

Mile High Strawberry Shortcake from Tastebook--our contribution to Easter Dinner. Tasty, and a lot of steps! We give it a 4.

New recipe, March 26, 2016

We started Carl's birthday with Yeasted Waffles from the March/April 2016 Eating Well. It is a thick almost bready batter. The yeast adds nice flavors, and it is a rib sticking waffle! We give it a 3.

New recipe, March 25, 2016

We had a reprise of the Mu Shu Pork Wraps for dinner, so the new recipe is the Au Currant cocktail from the March 2016 Hemispheres Magazine. This is a really interesting variation on the margarita. We give this a 5.

New recipe, March 24, 2016

Mu Shu Pork Wraps from the April 2016 Cooking Light. It used a wheat tortilla, but the flavors are on the nose. We give it a 4

New recipe, March 23, 2016

The Rattlesnake cocktail, from the March 2016 Bon Appetít. It is wonderful, and gets a 5

New recipe, March 22, 2016

Kale and Beet Salad with Salmon, and Herbed Goat Cheese Garlic Toasts, from the April 2016 Cooking Light. These get a 4.

New recipes, March 31, 2016

Simple Flaky Crab Cakes, and Spring Salad with Buttermilk Herb Dressing, both from the April 2016 Cooking Light. They get 5s!

New recipe, March 20, 2016

Orange Teriyaki Pork Tenderloin from the March 2016 Cooking Light. I overcooked the pork a bit, so we give it a 3. Served with a reprise of the Spring Vegetable and Quinoa Salad with Bacon, and Strawberry Gazpacho.

New recipe, March 19, 2016

Slow Cooker Chicken with Cloves of Garlic, from the April 2016 Cooking Light. This is simple and really tasty--how can you go wrong with 40 cloves of garlic? We give it a 4.

New recipes, March 18, 2016

Spring Vegetable and Quinoa Salad with Bacon, and Strawberry Gazpacho from the April 2016 Cooking Light. Both get 4s. The salad is delicious with a great combination of flavors. The gazpacho is really tasty even with winter tomatoes and strawberries that look more flavorful than they are. We can't wait to try it when both are at their peak!

New recipe, March 17, 2016

King Ranch Chicken and Quinoa Casserole from the April 2016 Cooking Light. This built off yesterday's dish, and it has a lot of steps. And it is worth everyone one. Lots of wonderful flavors that blend and are still distinct. We give this a 5

New recipe, March 16, 2016

Poached Chicken Thighs with Ginger Coconut Quinoa from the April 2016 Cooking Light. This is very tasty, w give it a 4.

New recipe, March 15, 2016

Shaved Asparagus and Fennel Salad with Meyer Lemon Dressing from the March 2016 Cooking Light. This is ok, we give it a 3. Served with a reprise of Roast Pork Asparagus and Cherry Tomato Bowl from the March/April 2016 Eating Well.

New recipe, March 14, 2016

Japanese Style Spinach (Gomae) from the March/April 2016 Eating Well. Very good, we give this a 4. Served with a reprise of the Gruyere Asparagus and Pea Baked Pasta.

New recipe, March 13, 2016

Gruyere Asparagus and Pea Baked Pasta from the March/April 2016 Eating Well. This is pleasant, we give it a 3.

New recipes, March 12, 2016

We had dinner with our friends Paulanne and Diane. They brought a wonderful triple cream cheese appetizer and a delicious winter salad with grapefruit and a champagne mustard vinaigrette. We made two recipes from Jerusalem by Yotam Ottolenghi and Sami Tamimi: Charred Okra with Tomato Garlic and Preserved Lemon, and Chicken with Caramelized Onion and Cardamom Rice. These are both 5s!

New recipe, March 11, 2016

Crispy Chicken Thighs with White Beans from the March 2016 Cooking Light. This is surprising in its simplicity and tastiness. We give it a 5. Served with a green salad.

New recipe, March 10, 2016

Pork picadillo, served with a reprise of the Pineapple and Avocado Salad, both from the March/April 2016 Eating Well. The picadillo is good, still felt like it needs a bit more seasoning. We give it a 3.

New recipe, March 9, 2016

Roasted Asparagus with Parmesan Breadcrumbs from the March/April 2016 Eating Well. We love what toasted breadcrumbs and Parmesan can do for a dish. This gets a 4. Served with a reprise of the Slow Cooker Barbacoa Brisket from the March 2016 Cooking Light.

New recipe, March 8, 2016

Pineapple and Avocado Salad from the March/April 2016 Eating Well. Simple, a nice blend of flavors. We give this a 4. Might be fun with a sprinkling of chile powder.

New recipe, March 7, 2016

Tamal en Cazuela from the March/April 2016 Eating Well. A pleasant dish in the Cuban tradition. Like the name implies, it is like a tamal cooked in a pot, though it had a lot less fat than traditional tamales. We give it a 3. Served with a green salad.

New recipe, March 6, 2016

Tangerine and Roasted Beet Salad with Feta and Pistachios from the March/April 2016 Eating Well. Nice flavors, this gets a 4. Served with sliced bratwurst.

New recipe, March 3, 2016

Roasted Halibut with Tangerine and Olive Tapenade from the March/April 2016 Eating Well. We used tilapia and orange, since we had them in the house. Very tasty, we give this a 4.

New recipe, March 2, 2016

Garlic Sausage and Kale Naan Pizzas from the March/April 2016 Eating Well. These were ok, they get a 3.

New recipe, March 1, 2016

Shaved Radish and Pine Nut Salad from the March 2016 Cooking Light. This was really good, refreshing, it gets a 4. Served with a reprise of the Coriander and Almond Crusted Chicken Legs from the March 2016 Food and Wine.

New recipe, February 29, 2016

Roast Pork Asparagus and Cherry Tomato Bowl from the March/April 2016 Eating Well. Very simple and delicious--it gets a 4.

New recipe, February 28, 2016

Coriander and Almond Crusted Chicken Legs from the March 2016 Food and Wine. Good and interesting flavors--these get a 4.

New recipes, February 27, 2016

Two more from Jerusalem, by Yotam Ottolenghi and Sami Tamimi. Roasted Butternut Squash and Red Onion with Tahini and Za'atar was excellent and gets a 5. Spicy Freekeh Soup with Meatballs is also quite good--we give this a 4.

New recipe, February 26, 2016

Tangerine Bourbon Sidecar from the March/April 2016 Eating Well. This has nice flavors, we give it a 4.

New recipe, February 23, 2016

Brussels Sprouts Salad with Toasted Sesame Vinaigrette from the March 2016 Food and Wine. Very tasty, we give this a 4. Served with pan fried pork chops.

New recipe, February 24, 2016

An impromptu omelette with prosciutto and Harissa (from Jerusalem by Yotam Ottolenghi and Sami Tamimi). Nice flavors, have to watch the amount of prosciutto to avoid getting too salty. We give this a 3, easily a 4 with a touch less prosciutto.

New recipe, February 22, 2016

Zucchini Noodles with Chicken and Ginger Dressing from the March 2016 Food and Wine. Nice flavors, and a fun play in noodles. We give this a 4.

New recipe February 21, 2016

Tempeh with Charred Peppers and Kale from the March 2016 Cooking Light. This is ok, didn't really capture us--we give it a 3.

New recipes, February 20, 2016

Two fives from the wonderful Jerusalem, by Yotam Ottolenghi and Sami Tamimi. Amazing combinations of flavors!

New recipe, February 19, 2016

Ramos Gin Fizz from the March 2016 Cooking Light. This is very tasty, we give it a 4.

New recipe, March 4, 2016

Curried Shrimp Lettuce Wraps from the March/April 2016 Eating Well. Very nutritious, and nice blend of flavors. We give this a 4.

New recipe, March 5, 2016

Quick "Corned" Beef and Cabbage from the March/April 2016 Eating Well. This is very well thought out--it has the familiar flavors of the classic, but is reimagined in a way that elevates it to a new level. We give it a 5.