New recipe, November 10, 2025

Marinated Apple and Cheese Sandwich from the November 5 Denver Post. The marinated apples tie everything together—white cheddar, arugula, multigrain bread. This gets a 4.

New recipe, November 9, 2025

Mushroom and Lentil Ragu from Food and Wine. The flavors are sublime, rich in umami. But the recipe is seriously oversalted. It calls for 4 teaspoons—I would start with no more than 2. As such, this gets a 4. Would be a 5 either way more appropriate salting

New recipe, November 8, 2025

Apple Curry from the November 5 Denver Post. It also has butternut squash, and we wanted to use up more of the apples from our trees. The flavors are quite good! We give this a 4.

New recipe, November 7, 2025

Turkish Ground Lamb Pizza from Food and Wine. The lamb is nicely spiced in this recipe, and the eggs on top adds richness. We enjoyed these and give them a 4.

New recipe, November 6, 2025

Çilbir (Turkish Eggs) from Food and Wine. We have made Çilbir before, but this version has a delicious homemade chili crisp that raises it up. We give this a 4.

New recipe, November 5, 2025

Sheet Pan Feta with Corn and Shishito Peppers from NYT Cooking. This is quick and easy to put together, and has a great combination of flavors. We give it a 4.

New recipe, November 4, 2035

Missed the photo of the Orzo and Chickpeas with Turmeric Ginger Broth from Food and Wine. This was pleasant, but the broth seemed a bit bland to us—something some other users commented on. Overall we give this a 3.

New recipe, November 3, 2025

Pork Tenderloin with Chickpeas Tomatoes and Oregano from NYT Cooking. This is an easy sheet pan recipe, that goes over the top with the oregano red wine vinaigrette. Absolutely delicious. We give it a 5.

New recipe, November 2, 2025

Porcini and Chestnut Soup from Food and Wine. We had some roasted chestnuts, so why not? Not difficult to make, and absolutely delicious. A good reason to go find some roasted chestnuts! This gets a 5!

New recipe, November 1, 2025

Shrimp in Khadi (Shrimp in Yogurt Curry) from NYT Cooking. We liked the curry. We used gulf shrimp, which had a strong iodine flavor that we didn't like, so if gets a 3. Would be a 4 with a milder shrimp

New recipe, October 31, 2025

Halloween nutrition! Bigos, Slow Simmered Hunters Stew from Food and Wine. This is easy to have on the stove when you get a break from the trick or treaters. And the flavors are spectacular. We give this a 5!

New recipe, October 30, 2025

The Underdog from Drambuie.com. Thus is a very sophisticated and delicious drink. We give it a 5.

New recipe, October 29, 2025

Egg Muffins from NYT Cooking. These are loaded with tasty ingredients—cheese, bacon, peppers, scallions, spinach. They make a very tasty morning bite. We give these a 4.

New recipe, October 28, 2025

Eggplant Chickpea Salad with Olive Dressing from NYT Cooking. This has layers of flavor and texture, with silky eggplant, crunchy chickpeas, feta, and a delicious bright dressing. We love it. It gets a 5.

New recipe, October 27, 2025

Scallop Grenobloise from Food and Wine. It is hard to go wrong with scallops! This is a very enjoyable dish, and gets a 4.

New recipe, October 26, 2025

Smoky Bean and Sweet Potato Burritos from NYT Cooking. Sound improbable? The beans and vegetables are cooked in a smoky Chipotle tinga and the flavors are awesome. Definitely use a little Crema. Thus gets a 5.

New recipe, October 25, 2025

Delicata Squash Soup from Food and Wine. It is delicious. The recipe suggests shaving some black truffle over it. In the absence of whole truffles we used a touch of black truffle salt and it was an excellent addition. This gets a 5.

New recipe, October 24, 2025

Baked Chard Salad with Cranberries from NYT Cooking. This seemed like a bit of an odd concept, but it came together really nicely and is an excellent salad. The goat cheese is a delightful and critical element. It gets a 4.

New recipe, October 23, 2025

Olive Oil and Chile Fried Eggs from NYT Cooking. These are tasty fried eggs, enjoyable but not unique. We give them a 3.

New recipe, October 22, 2025

Everyday Dal from NYT Cooking. Very quick, very simple, and fantastic flavors. This gets a 5!

New recipe, October 21, 3025

Missed the photo. We made (from ChatGPT). Pleasant, but a bit sweet. We give it a 3.

Desert Bloom

Style: Modern floral whiskey cocktail

Ingredients:

    •    2 oz bourbon

    •    ½ oz Araceli Marigold Liqueur

    •    ¼ oz apricot liqueur or peach liqueur (optional)

    •    2 dashes orange bitters

Instructions: Stir with ice, strain into a rocks glass over a large cube, and garnish with an orange peel.

New recipe, October 20, 2025

Silky Chestnut Soup from Food and Wine. We haven't had much experience with chestnuts, but this is an argument for using them a lot more! Delicious, this gets a 5.

New recipe, October 19, 2025

Beef Mafé (West African Peanut Stew) Food and Wine. Such a lovely mix of beef, onion, garlic, ginger and celery, then with peanut butter added to the broth and vegetables including yam, carrot and eggplant. The flavors are excellent. I would have liked the eggplant to take on more of the stew flavor, and for the beef to be more tender. In future, I would extend the simmer another 45-60 minutes, and would add the eggplant sooner. Still gets a 4.

New recipe, October 18, 2025

Sautéed Shrimp with Lemon Caper Dressing ftom NYT Cooking. Just fabulous! It has you sauté the shrimp over medium heat, which really let me hit it perfectly, not overdone. I will bring lower heat to sautéing shrimp in the future! This gets a 5.

New recipe, October 17, 2025

Carne en Su Jugo from The Bean Book by Steve Sando. this is very flavorful, and we enjoyed it. I think a longer slow simmer would allow the meat to become more tender. It gets a 4.

New recipe, October 16, 2025

The Gold Apple cocktail from ChatGPT. It describes it as being like spiced Apple pie. I think that is accurate but if is far too sweet for us. I give this a 2.

New recipe, October 15, 2025

Lablabi (Tunisian Chickpea Stew) from The Bean Book by Steve Sando. This is a very tasty stew. It is all about the spices and extras like chopped olives, and they complement the chickpeas nicely. This gets a 4.

New recipe, October 14, 2025

Roast Squash with Crispy Chickpeas and Feta from NYT Cooking. A lot of flavors to complement the squash, which is beautifully roasted. This gets a 4.

New recipe, October 13, 2025

Chicken and Egg Stir Fry from Food and Wine. This is a pleasant dish, with ginger and nutmeg in the sauce. It didn't strike us as extraordinary so we give it a 3.

New recipe, October 12, 2025

Curry Shrimp and Sweet Potato from NYT Cooking. This has great flavors, and the curry powder in particular seems to keep the sweet potato from being too dominating. Very nice, we give this a 5.

New recipe, October 11, 2025

The Pamplemousse Martini from ChatGPT.  We liked this a lot. We give it a 5. Chat GPT describes it very nicely!

Pamplemousse Martini

Bright and tart — like a grapefruit twist on a Cosmopolitan.

Ingredients:

    •    1½ oz vodka

    •    ¾ oz Giffard Pamplemousse

    •    ¾ oz fresh lemon or lime juice

    •    ¼ oz simple syrup (optional)

Instructions:

Shake with ice, strain into a chilled coupe, and garnish with a grapefruit peel.

New recipe, October 10, 2025

Japanese Garden from ChatGPT. We enjoyed this cocktail.  It gets a 4.

🍸 Japanese Garden

A refined, aromatic gin-based cocktail.

Ingredients:

    •    2 oz gin

    •    ½ oz Midori

    •    ½ oz lemon juice

    •    Dash of elderflower liqueur (optional but beautiful)

Instructions:

Shake with ice and strain into a chilled coupe.

Garnish: Cucumber slice or basil leaf.

🌿 Floral, crisp, and sophisticated.

New recipe, October 9, 2025

Thyme and Dijon Seared Pork Tenderloin with Cider Pan Sauce from Food and Wine. This is quite nice, especially with the butter finished sauce. A tad more salt than seemed ideal. We give this a 4.

New recipe, October 8, 2025

Creamy Butternut Squash and Coconut Noodle Soup from NYT Cooking. This has a curry paste base and coconut milk, squash , onion, cilantro. It is fabulous! This gets a 5!

New recipe, October 7, 2025

Smashed Chicken Meatballs with Suya and Charred Corn. Suya is a new spice mix for us, and we liked it. The flavors of this dish are really nice, great combination. We give it a 4

New recipe, October 6, 2025

Butter Cauliflower and Chickpeas from NYT Cooking. The delicious flavors you would get in butter chicken, and vegan. This is a 5!

New recipe, October 5, 2025

Italian Mushroom and Celery Salad from NYT Cooking. Made with pink celery, since we grew some. It has a somewhat more astringent flavor than standard celery and was excellent. This salad was better the second day, after the dressing penetrated the mushrooms. We give it a 4.

New recipe, September 11, 2025

Chili Egg Salad Sandwiches with Yogurt from NYT Cooking. The flavors have a Turkish flare, and it is very enjoyable. We give this a 4.

New recipe, September 10, 2025

We went out for sushi (JO Nori Sushi II in Denver is excellent). So the new recipe is the Bijou from Food and Wine. Gin with sweet vermouth and Chartreuse. Well balanced! We give it a 4.

New recipe, September 9, 2025

Turmeric Butter Pasta with Tomatoes from NYT Cooking. The turmeric makes this bright and a little spicy. It is good, not extraordinary. We give it a 3.

New recipe, September 8, 2025

Orecchiette with White Bolognese from Food and Wine. This is a comfort food, and oh so tasty, with aromatized vegetables, herbs and spices. We give this a 4.

New recipe, September 6, 2025

Fattoush from Food and Wine. This is a lovely salad with a variety of vegetables. The stars are the lemon, pomegranate molasses and sumac dressing, and the pita croutons. This gets a 4.

New recipe, September 6, 2025

Ham Steaks in Madeira Sauce from Food and Wine. This was a Julia Child dish. We used ham steaks that had been hickory smoked. The sauce was nice, but the smoke was a bit overwhelming. As made, we give this a 3, but we might try it again with an unsmoked country ham.

New recipe, September 5, 2025

Patates Panaderas from Food and Wine. A remarkably simple dish, just potatoes, onions and parsley roasted in olive oil and garlic, but once the potatoes are cooked through, you add white wine and let them caramelize. This step is kind of magical and it makes a delicious dish. This gets a 4.

New recipe, September 4, 2025

Coconut Red Curry with Tofu from NYT Cooking. So many wonderful flavors blending together. This is simple to make, and a memorable dish. We give this a 5.

New recipe, September 3, 2025

Cold Noodle Salad with Spicy Peanut Sauce from NYT Cooking. There are many variations on this dish but there is a reason it is a classic! The peanut sauce is a melange of wonderful flavors and we really enjoyed it. It gets a 4.

New recipe, September 2, 2025

Beet and Lentil Salad with Cheddar from NYT Cooking. We had beets in the garden, so we had to use them! Like any good salad, this has a very nice vinaigrette, but what really makes it good is the complementary flavors that makes the beets shine, including arugula, sharp cheddar and toasted hazelnut. Yum! This gets a 4.

New recipe, September 1, 2025

Tomato Salad with Smoky Eggplant Flatbread from NYT Cooking. Roasting and charring the eggplant to get the smoky, creamy flavor is key. The additions to the eggplant, as well as the ingredients that jazz up the tomatoes make an extraordinary dish that we can't wait to eat again. It is a symphony in your mouth! This gets a 5!!

New recipe, August 31, 2025

Grilled Chicken Thighs and Corn with Lime Basil Butter from NYT Cooking. The butter and lime juice on top elevate this dish. We enjoyed it and give it a 4.

New recipe, August 30, 2025

Fennel and Lentil Salad with Caper Mustard Dressing from NYT Cooking. The capers in the dressing stand out in this dish, and makes it a 4.

New recipe, August 29, 2025

We have happy memories of eating Tinga de Pollo (Chicken with Chipotle and Onions) in Mexico, and this recipe from NYT Cooking brings it back! We give this a 4.

New recipes, August 28, 2025

 Pepperoni Pasta Salad and Blueberry Ginger Clafoutis, both from NYT Cooking. We enjoyed the pasta salad though it did not stand out as unusual, and the clafoutis was delicious! We give the salad a 3 and the clafoutis gets a 5!
mi