New recipe, February 28, 2018

Wild Mushroom Crepes with Sunny Eggs from the February 2018 Food and Wine. Delicious flavors, we give it a 5. Says to flip the crepe, then break the egg on top and cook til the egg white is done. Interesting idea, but the crepe was burnt by then, so I cooked the remaining eggs first and then put them on top.

New recipe, February 27, 2018

Pomegranate Rosemary Gin Cocktail from the Riegl Palate website. Interesting flavors we give this a 4.

New recipe, February 26, 2018

Beef Pho from the February 2018 Food and Wine. The flavors in the Pho broth are wonderful. We give this a 4.

New recipe, February 25, 2018

Spinach Salad with Ginger Soy Dressing from the February 2018 Food and Wine. The popcorn "croutons" are fun. We give this a 4.

New recipe, February 24, 2018

Garlic Soy Chicken Stir Fry from the March 2018 Cooking Light. We enjoyed this, we give it a 4.

New recipe, February 23, 2018

Perilla Slaw from the February 2018 Food and Wine. Perilla is also called Shiso—it gives this an interesting flavor. A bit sweet for our taste-we would use less sugar. We give this a 3.

New recipe, February 22, 2018

Blackhawk Cocktail from Mr Boston's Official Bartender's Guide. To some degree resembles a Manhattan. We give this a 3.

New recipe, February 21, 2018

The Alabama Slammer from the Mr Boston Official Bartender's Guide. A bit sweet for us, it gets a 3.

New recipe, February 20, 2018

Nice and Sloe from foodandwine.com. Nice flavors, gets a 4

New recipe, February 19, 2018

The Gin Genie from foodandwine.com. Pleasant and A bit exotic. It gets a 4.

New recipe, February 18, 2018

Pineapple Black Fried Rice from The February 2018 Food and Wine. It is a fun dish to look at, and has some unexpected flavors. We give this a 4.

New recipe, February 27, 2018

Roasted Pork with Apples and Potatoes from the March 2018 Cooking Light. Good flavors. This would be even better with the addition of onions to the vegetables. We like it as is, we give it a 4.

New recipe, February 16, 2018

Seared Scallops with Chile Garlic Spinach from the March 2018 Cooking Light. The Spinach is really good in this recipe, and you can never argue with perfectly seared scallops! This gets a 5.

New recipe, February 15, 2018

Curried Peas with Mint and Lime from the March 2018 Cooking Light. This is quick and has a nice mix of flavors. We give this a 4.
Served with pan seared sausage.

New recipes, February 14, 2018

Two from Epicurious: Endive Romaine and Orange Salad for Two, and Rob-Eye Steak and Crispy Mashed Potatoes for Two. Both have very good flavors, they get 4s. Served with a bottle of 2014 Opus One (thank you Nolbert and Judy!!)

New recipe, February 13, 2018

Oxtail and White Sweet Potato Stew from the February 2018 Food and Wine. We found oxtail at Har Mart. This has good flavors. We felt it needed some barley or other grain to add texture to it. It gets a 3.

New recipe, February 12, 2018

Zucchini Noodles with Spicy Peanut Sauce from the March 2018 Cooking Light. This is a great variation on traditional peanut noodles. We liked this—it gets a 4.

New recipe, February 11, 2018

Lamb and Beet Meatballs from the March 2018 Cooking Light. Nice flavors. They are pretty loose, hard to keep together in the pan. We used prepared beets as suggested, but I think with roasted beets, which have less liquid, these might have held together better. They still get a 4.

New recipe, February 10, 2018

Sherry Glazed Parsnips with Pomegranates from the January/February 2018 Cooking Light. Very nice, great flavors, simple and it gets a 5. Served with pan seared lamb.

New recipe, February 9, 2018

Gin Gin Mule from Saveur.com. Nice variation on the Mule. The mint is a nice addition. We give this a 4.

New recipe, February 8, 2018

Chartreuse Gin Daisy from foodandwine.com. A bit tart for us, we give it a 3.

New recipe, February 7, 2018

The Rosemary Salty Dog from foodandwine.com. This is good, we give it a 3.

New recipe, February 6, 2018

The Tally Man Cocktail from foodandwine.com. This is exotic and very tasty. It gets a 4.

New recipe, February 5, 2018

Job's Tears Salad with Bacon Dressing from the January/February 2018 Cooking Light. I had not heard of this ancient grain before. If you are in Denver, you can get it at Har Mart. This salad is really tasty-you had me at bacon. Love the Job's Tears! We give this a 4.

New recipe, February 4, 2018

Mixed Chicories with Burnt Honey Vinaigrette from the November/December 2017 Eating Well. Generally nice flavors, I think I had a heavy hand with the honey. So we give this a 3. I suspect as written, with the Honey, Dijon and vinegar i balance, this would be a 4. Served with a reprise of the Spicy Black Bean Stew with Lamb Sausage from the February 2018 Food and Wine.

New recipe, February 4, 2018

Crunchy Salty Lemony Salad from the January 2018 Bon Appetít. This has a great bright mix of flavors, and we give it a 4. Served with a reprise of the Braised Beef Pot Pie from the February 2018 Food and Wine.

New recipe, February 2, 2018

Buttery Cast-Iron Shrimp with Winter Salad from the February 2018 Food and Wine. The shrimp are wonderful sautéed in the chipotle honey compound butter. But the greens were a bit harsh even after wilting and seemed to fight the shrimp. They might have worked better with the addition of an acid, or perhaps more of the compound butter. As a whole, we give this a 3. But you should sauté shrimp in this butter!

New recipe, February 1, 2018

Coconut Chickpeas with Winter Squash from the February 2018 Food and Wine. This dish is vegetarian, with layers and layers of delicious flavors. A perfect Winter stew. We give this a 5.