New recipe, April 30, 2016

Shrimp and Vegetable Red Rice Salad from the May/June 2016 Eating Well. Great flavors! We give this a 5

New recipes, April 29, 2016

Steak and Mushroom Pizza-dillas, and Blistered Asparagus, both from the May 2016 Cooking Light. Both are simple but pretty pleasant! We give them both a 3.
We had them with the Hibiscus Lemon Margarita, from the same issue. The recipe has you top off the drink with club soda. DON'T DO IT! We gave it a 3 with the club soda, but when we did it without the club soda, it became a 5. The soda diluted the flavor and substance I expect from a margarita.

New recipe, April 28, 2016

Hot Gin Toddy from Epicurious. Gets s 3.

New recipe, April 27, 2016

Seventh Heaven cocktail from Epicurious. Ok, it gets a 3.

New recipe, April 26, 2016

It is a busy week with travel and meetings! The new recipe is the Salty Dog cocktail from Epicurious. It is refreshing, and gets a 4!

New recipe, April 25, 2016

Asparagus with Morels and Tarragon Gourmet May 2007 by way of Epicurious. Very nice, it gets a 4.

New recipe, April 24, 2016

Chicken with Shallots and Morels from the May 2011 Bon Appetít. Delicious, a 5!

New recipe, April 23, 2016

Scallops with Charred Scallions and Marcona Romesco from the April 2016 Food and Wine. We used ramps in place of scallions--marvelous, It gets a 5. Served with the Spring Panzanella from the April 2012 Food and Wine--still a 5.

New recipe, April 22, 2016

Pasta Primavera with Morels and Garlic from Gourmet April 2003.
We did it with ramps instead of garlic, and whole wheat gnocchi, which came out a bit grainy. Nice flavors, but as made we give it a 3.

New recipe, April 21, 2016

The Colonial cocktail, from House and Garden. Ok, we give it a 3.

New recipe, April 20, 2016

Sage Brown Derby from the January 2014 Bon Appetít. Delicious and complex, it gets a 5

New recipe, April 18, 2016

We were lucky enough to get fresh ramps (a wild leek) and motels! Note the beautiful mis en place Carl did. So we had charred ramps, pan cooked top sirloin, and the new recipe, Morel Sauté with Oil and Garlic from mushroom-appreciation.com. Delicious, the morels get a 4! The rest was great too!

New recipe, April 19, 2016

Scrambled Eggs with Ramps Morels and Asparagus, from the April 2009 Bon Appetít. Very simple, it highlights the great spring ingredients. It gets a 5

New recipe, April 15, 2016

Strawberry Chicken Salad with Pecans from the May 2016 Cooking Light. Really nice flavor combination, and beautiful with ripe and flavorful strawberries. It gets a 4.

New recipe, April 14, 2016

Cajun Shrimp Linguine from the May 2016 Cooking Light. Very good, it gets a 4.

New recipe, April 13, 2016

Braised Chicken with Asparagus Peas and Melted Leeks from Epicurious. This was good, we give it a 3

New recipe, April 12, 2016

Blackened Carrots from the April 2016 Food and Wine. This has pretty good flavors, we give it a 3.

Served with a reprise of the Spiced and Grilled Steaks with Citrus Chutney from the April 2016 Bon Appetít.

New recipe, April 11, 2016

Blackened Leeks with Asparagus and Boiled Eggs from the April 2016 Bon Appetít. This is very good, we give it a 4.

New recipe, April 10, 2016

Spinach and Fennel Salad with Candied Bacon from the April 2016 Food and Wine. Nice, it gets a 4.

New recipe, April 9, 2016

Pasta with Marinated Grilled Eggplant Burrata and Chiles from the April 2016 Food and Wine. This is very tasty! We give it a 4

New recipe, April 8, 2016

Savory Chickpea Waffles, from the May 2016 Cooking Light. These are awesome--they get a 5.

New recipe, April 7, 2016

The Scottish Summer cocktail, from the Fox News Magazine site.
This is delicious, it gets a 5.

New recipe, April 6, 2016

Soba Salad from the April 2016 Food and Wine. Excellent, we give it a 5.

New recipes, April 4, 2016

We celebrated Mark's Mom's birthday with his parents with the Spring Vegetable and Sunflower Panzanella from the April 2016 Food and Wine, served with Mario Batali's Lamb Chops Scottadita from the Italian Grill. Dessert is Strawberries in Sambuca from Epicurious. We give the salad a 4, and the dessert gets a 5.

Ne recipe, April 3, 2016

Chopped Israeli Salad from the April 2016 Cooking Light. Fresh, bright and flavorful, we give it a 4. Served with a reprise of the Lentil Cassoulet.

New recipe, April 2, 2016

Lentil Cassoulet from the April 2016 Food and Wine. Very tasty, we give this a 4.

New recipe, April 1, 2016

Spiced and Grilled Steaks with Citrus Chutney from the April 2016 Bon Appetít. Very good, we give this a 4. Served with a cucumber salad.