New recipe, January 25, 2021

Steak Diane for Two from NYT Cooking. There is a reason this is a classic dish! We give this a 5! Served with sautéed king trumpet mushrooms and tomatoes.

New recipe, January 24, 2021

Roasted Cauilflower Paneer and Lentil Salad from NYT Cooking. This is a really nice salad. We give this a 4.

New recipe, January 23, 2021

Thai Inspired Chicken Meatball Soup from NYT Cooking. This is delicious! Wonderful flavors! We give this a 5.

New recipe, January 22, 2021

Batched Vesper Martini from vinepair.com. Less dry than a lot of martinis but not sweet. We like it and we give it a 5.

New recipe, January 21, 2021

Flageolet Salad from NYT Cooking (on the right). This has only a few simple ingredients but they combine really well. We give this a 4.

New recipe, January 20, 2021

Inauguration Day! The new recipe is Caramelized Shallot Pasta from NYT Cooking. We felt the shallots were overwhelmed by the anchovies and tomato paste. Pleasant, but not what we hoped for. We give this a 3.

New recipe, January 19, 2021

Chicken and Rice Soup with Celery, Parsley and Lemon from NYT Cooking. The celery and lemon really add complexity to this dish. We think it is excellent. It gets a 5.

New recipe, January 18, 2021

Beluga Lentil and Root Vegetable Slaw from the December 2020 Bon Appetít. This is very tasty. We give this a 5.

New recipe, January 17, 2021

Super Smooth Warm Hummus from the January 8, 2021 Denver Post. This is different from a lot of hummus we see here in that the tahini is made from roasted, not raw sesame seeds. It is good, but not the flavor profile we expected. We give it a 3, but we want to try it with raw sesame tahini.

New recipe, January 16, 2021

Roasted Duck Fat Potatoes from NYT Cooking. This is a case where a few critical ingredients make all the difference. Roasting the potatoes in duck fat is extraordinary. We give this a 5!

New recipe, January 15, 2021

Carrot and Parsnip Osso Buco Provençal from the January 8, 2021 Denver Post. This has wonderful and complex flavors. We give this a 5!

New recipe, January 14, 2021

Citrus and Persimmon Salad from NYT Cooking. This really only has citrus, persimmon Android pomegranate seeds. But the flavors work together so well. We give this a 4.

New recipe, January 13, 2021

Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts from the March 2010 Food and Wine. This has rich flavors that blend together nicely. We give this a 4.

New recipe, January 12, 2021

Soft Herb Salad from NYT Cooking. Lots of herbs in here, but they don't overwhelm. We enjoyed this a lot and give it a 4.

New recipe, January 11, 2021

Mapo Tofu from NYT Cooking. We have read about this dish many times, but have never had it before. It is really good! We give this a 5.

New recipe, January 10, 2021

Roasted Butternut Squash Bread Salad from NYT Cooking. This is an unusual variation on Panzanella, but well worth it! We give this a 4.

New recipe, January 9, 2021

Aparagus Korean Pancakes from Ottolenghi's Flavor. These are fun! The pancake is a bit dense in texture. We give these a 4.

New recipe, January 8, 2021

Pressure Cooker Black Bean Soup from NYT Cooking. This is fast and has nice flavors. We give it a 4.

New recipe, January 7, 2021

Sicilian Style Citrus Salad from NYT Cooking. This has a nice melange of flavors. We give it a 4.

New recipe, January 6, 2021

Potato and White Bean Puttanesca Soup from NYT Cooking. Another wonderful dish. This gets a 5.

New recipe, January 5, 2021

Farro Mafaldine with Black Truffle Butter from foodandwine.com. Simple ingredients and delicious. We give this a 5.

New recipe, January 4, 2021

Mark's sister Barb shared this recipe with us.  It is the Red Cross-bill cocktail, and comes from https://www.audubon.org/news/birdy-cocktails-holiday-season.  It has very nice flavors, we give this a 4.

New recipe, January 3, 2021

Asparagus Salad with Tamarind and Lime from Ottolenghi Flavor. The book is Ottolenghi's latest, and like the others, it is a masterpiece. This dish is fantastic, we give it a 5. Served with a reprise of the Short Ribs with Piri Piri Marinade, as good as ever.

New recipe, January 3, 2021

Crisply Spiced Chickpeas with Peppers and Tomatoes from NYT Cooking. Roasting the vegetables brings out their sweetness, and the combination is wonderful. We give this a 5.

New recipe, January1, 2021

Short Ribs with Piri Piri Marinade from the December 2020 Bon Appetit. Wow! This is spectacular, and we give it a 5. We also added a little pire piri to the black eyed peas—it really brings out the flavor of the peas!