New recipe, April 26, 3021

Confit Leeks with Lentils Lemon and Cream from NYT Cooking. This is not a difficult recipe, but you do need a couple hours for the leeks to fully cook. And it is amazing! If you have the time, you should make it! This gets a 5!!

New recipe, April 25, 2021

Green s lentils with Italian Sausage and Rapini from the April 22, 2021 Denver Post. Nice flavors, we give this a 4.

New recipe, April 24, 2021

California Style Breakfast Sandwich from the May 2021 Eating Well. This is easy to make and really satisfying. We thoroughly enjoyed this and give it a 5.

New recipe, April 23, 2021

Salmon Ceviche with Vinegar Apple and Fennel from the April 2021 Eating Well. Nice flavors. We like a bit more spiciness in ceviche—perhaps some dried red peppers like Aleppo or Guajillo. Overall we give this a 4.

New recipe, April 22, 2021

Asparagus with Brown Butter from NYT Cooking. This is fast, elegant and delicious. We give it a 5!!
Served with lentils with a mustard vinaigrette

New recipe, April 22, 2021

Crispy Salt and Vinegar Potatoes from the April 2021 Eating Well. Great flavors we give this a 4.

New recipe, April 20, 2021

No, nothing to do with cannabis. This is the Amaro Sour from the April 14, 2021 Denver Post. Elegant and complex. We give this a 5.

New recipe, April 19, 2021

Bucatini with Mushroom Ragu Dandelion Greens and Tarragon from the April 2021 Food and Wine. This is not complicated, but it does take a couple hours, so you need to allow time. But it is worth it! Layers of flavor that are distinct yet blend into a cohesive dish. Wonderful! We give this a 5.

New recipe, April 18, 2021

Prakas Ribeye from the April 2021 Food and Wine. This has many layers of strong flavors, with a spicy Thai feeling overall. Quite good, we give this a 4.

New recipe, April 17, 2021

Poulet au Vinaigre (Chicken in Vinegar) from the April 2021 Eating Well. Wonderful! We give this a 5.

New recipe, April 16, 2021

Pork Schnitzel with Quick Pickle from NYT Cooking. We don't do schnitzel often, but it can be so satisfying. This recipe includes some great hints on how to get the outside really crisp, and the pickle is delicious. We give this a 5!

New recipe, April 15, 2021

Coopers Cocktail from foodandwine.com
Interesting, we didn't particularly care for the play between Fernet Branca and the other ingredients. We give this a 3.

New recipe, April 14, 2021

Pastrami Pad Kee Mao (Drunken Noodles from the April 2021 Food and Wine. Sound odd? Absolutely delicious! This gets a 5!

New recipe, April 13, 2021

Roasted Spring Carrots in Agrodulce from the April 2021 Eating Well. Served with a pan grilled ribeye. The carrots are quite good, a great balance of sweet, tart and umami from the roasting. This gets a 4.

New recipe, April 12, 2021

Mozzarella with Charred Radicchio and Salsa Verde from NYT Cooking. Sounds simple, but excellent. Charring the radicchio softens the bitterness and adds depth. We give this a 4.

New recipe, April 11, 2021

Herbed Spring Salad with Egg and Walnuts from NYT Cooking. Refreshing and filling, with layers of flavors. Very nice, we give this a 4.

New recipe, April 10, 2021

Roasted Chicken Thighs and Cauliflower with Herby Yogurt from NYT Cooking. A no fuss sheet pan recipe with very good flavors. We give this a 4.

New recipe, April 9, 2021

The Gold Rush from the April 7, 2021 Denver Post. The use of honey syrup instead of simple syrup imparts more complex flavors and depth. We thought it was excellent and give it a 5.

New recipe, April 8, 2021

Pressure Cooker Lentil Soup with Sausage from NYT Cooking. This is fast and quite tasty. We give it a 4.

New recipe, April 7, 2021

Spring Salad with Pickled Shallots and Avocado from the April 2021 Eating Well. The dressing uses the liquid in which the shallots were pickled, which gives it some interesting depth. A good salad, we give this a 4.

New recipe, April 6, 2021

Another Persian recipe from Epicurious- Gondi (Persian "Matzo Balls" with Chickpeas and Chicken. These get a 4. The spices used in Persian food are familiar but used in different ways that other cuisines. The cardamom in balls is unexpected (to me) and wonderful.

New recipe, April 5, 2021

Escarole Salad with Smoky Halloumi Croutons from NYT Cooking. This is a nice salad, and the "croutons" are a fun touch. We give this a 4.

New recipe, April 4, 2021

Sweet Potato Hash Egg Cups from the February 24, 2021 Denver Post. This is a pleasant thing for breakfast. We give this a 3.

New recipe, April 3, 2021

Eggplant and Mushroom Tahcheen, another Persian recipe from Epicurious. We may have overcooked this a bit—the outer parts were pretty chewy, but the center part had a nice crunch to the rice, and the eggplant and mushroom filling was creamy and delicious. We give it a 4.

New recipe, April 2, 2021

Another Persian dish to celebrate spring from Epicurious. This is Pistachio and Pomegranate Meatballs (Kufteh-Ye Pesteh-O Anar). So good! The meatballs are loaded with herbs and pistachios, as well as the meat. We give this a 5!

New recipe, April 1, 2021

Yogurt with Raisins Cucumber and Walnut from Epicurious. Another recipe in their Persian New Year collection. This is simple, and filled with wonderful flavors. We give this a 5.

New recipe, March 31, 2021

Another Persian dish to celebrate spring! Persian Style Carrots and Black Eyed Peas from Epicurious. The flavors are delicious, and unexpected to our palettes. We give this a 4.