New recipe, October 7, 2020

Freekeh with Chicken Almonds and Yogurt from NYT Cooking. This is simple but so delicious. We give this a 5.

New recipe, October 6, 2020

Marinated Summer Squash with Hazelnuts and Ricotta from Epicurious. This is delicious and layered with flavors. We give this a 5

New recipe, October 5, 2020

Low Country Okra Soup from NYT Cooking. Wonderful flavors, this gets a 5.

New recipe, October 4, 2020

Watermelon Cucumber Cooler from the September 2020 Food and Wine. It feels like the mezcal could use a more balanced foil—the watermelon juice alone is a bit simple. We give this a 3.

New recipe, October 3, 2020

Spicy and Tanfgy Broth with Crispy Rice from the September 2020 Bon Appetit. Nice Indian flavors. We give this a 4.

New recipe, October 2, 2020

Rishia Zimmern's Chicken with Shallots from NYT Cooking. Another wonderful combination of flavors, anchored by mustard and tarragon. We give this a 5.

New recipe, October 1, 2020

Khoresh Karafs (Persian Celery Stew with Lamb) from NYT Cooking. We used goat, because, well, we had it in the freezer. A somewhat unfamiliar combination of flavors, and very tasty. We give this a 4.

New recipe, September 30, 2020

Heirloom Tomato Tart from NYT Cooking. Another simple and extraordinary recipe. We give this a 5.

New recipe, September 29, 2020

I failed to get a photo.

We made Sizzling Pork Tacos from NYT Cooking. The spices in the pork are excellent, we give this a 4.

New recipe, September 28, 2020

Tomato Risotto from NYT Cooking. Tomatoes from the garden of course. This is simple and delicious. We give this a 5.

New recipe, September 27, 2020

King Oyster Mushroom Steaks with Pesto and Almond Aillade from the September 2020 Food and Wine. Excellent flavors—gotta watch the sodium in your pesto—this came out a bit salty for us. We give this a 4.

New recipes, September 26, 2020

A belated birthday dinner for Mark's Dad:
Whole Baked Pumpkin Soup from the September 2020 Food and Wine; Rosemary and Garlic Basted Sirloin Steak from the September 2020 Eating Well; and Panna Cott with Fig Compote from the September 23, 2020 Denver Post. These are all wonderful, and they all get a 5.

New recipe, September 25, 2020

Mezcal Margarita from the September 2020 Food and Wine. We felt this could be a little better balanced—as is, it is very tart. We give this a 3.

New recipe, September 24, 2020

Smoked Pork Ragu from Project Angel Heart. Very nice flavors, we give this a 4.
Https://www.project angel heart.org/smoked-pork-ragu-with-pasta/

New recipe, September 23, 2020

Roasted Butternut Squash with Chorizo Spiced Kale from the September 2020 Food and Wine. This really does have the flavor of chorizo, and it is great. We give this a 5.

New recipe, September 22, 2020

Dijon and Cognac Beef Stew from NYT Cooking. Don't let the amount of mustard put you off—this is fantastic. We give this a 5.

New recipe, September 21, 2020

Fennel Panzanella from the September 2020 Eat Well. This has a fun combination of flavors, with the shredded cheese, pomegranates and fennel. We give this a 4.

New recipe, September 20, 2020

Picadillo from the September 2020 Picadillo. Very nice blend of flavors, we give this a 4.

New recipe, September 19, 2020

Spicy Sausage Pasta with Tomatoes and Squash from the September 2020 Food and Wine. Great flavors, with tomatoes and squash from the garden. We give this a 4.

New recipe, September 18, 2020

Caramelized Plantain Parfait from the September 2020 Bon Appétit. Surprising and very good. We give this a 4.

New recipe, September 17, 2020

Crisp Gnocchi with Brussels Sprouts and Brown Butter from NYT Cooking. This is delicious (how can you go wrong with brown butter?). We give this a 5.