New recipe, March 12, 2025

Roasted Carrot and Fennel Soup with Miso Glazed Mushrooms and Cashew Cream from Epicurious. This vegan delight has a reason for each of the components, and the result is rich and full of delicious flavors and textures. We give this a 5!

New recipe, March 11, 2025

Lentil Soup with Wheat Berries and Kale from Epicurious. Wheat berries turn out to be very hard to come by, so we used brown short grain rice. This is a rich and very tasty soup. We give it a 4.

New recipe, March 10, 2025

Halloumi Stuffed Sweet Peppers from NYT Cooking. The roasted peppers and halloumi (with some garlic and oregano in the peppers) make a delightful bite. The recipe called for using basil pesto as well, but we found that it overwhelmed the more delicate flavors of the hallloumi and the peppers, and we would definitely not recommend using the pesto. We give this a 4 (without the pesto).

New recipe, March 9, 2025

Proper Pot of Greens from Food and Wine. Carl calls this the best collard greens he has ever had. They are delicious! Can't argue with bacon, garlic and onion. These go so nicely with bay leaves, Creole seasoning, cider vinegar and hot sauce, and of course the greens. We give this a 5!

New recipe, March 8, 2025

Sabich Sandwiches from Food and Wine. Our pita wouldn't open up, so we had the sandwiches open faced. A great mix of flavors, including a vegetable salad, hummus and tahini. We give this a 4.

New recipe, March 7, 2025

Creamy Steel Cut Oats with Dried Cherries and Almonds from Food and Wine. This is a pleasant dish, with lots of warming spices as well as the rehydrated sour cherries. We thought it could have used a bit more of the maple syrup. We give this a 3.

New recipe, March 6, 2025

Missed getting a photo. The Za'atar Chicken Bowl from Food and Wine. It has couscous, roasted broccoli, an herby salad, and chicken dressed up with lots of za'atar. Yum! This gets a 4.

New recipe, March 5, 2025

Midori Ginger Beer and Lemon from Midori World. Midori can be quite sweet with in combination with the ginger beer and lemon this is a refreshing and surprising drink. We give it a 5.

New recipe, March 4, 2025

Slow Cooker Dijon Chicken with Barley and Mushrooms from NYT Cooking. This is creamy and delicious, with the Dijon blending nicely with lemon juice, thyme and tarragon. And the slow cooker makes it easy. This gets a 4.

New recipe, March 3, 2025

Tofu Bhurji from Food and Wine. This is essentially a recipe that uses soft tofu instead of scrambled eggs with a delicious combination of Indian spices and flavors. We enjoyed this a lot. It gets a 4.

New recipe, March 2, 2025

Seared Shrimp with Chard Chiles and Ginger from NYT Cooking. This has a pretty simple list of ingredients, but they come together beautifully. We give this a 5.

New recipe, March 1, 2025

Gombaleves (Creamy Mushroom Soup) from NYT Cooking. This has a lot of ingredients that come together nicely. We give this a 4.

New recipe, February 28, 2025

The Rolls Royce from Cocktail Wave. The Benedictine wash gives a very nice profile to this martini variant. We give it a 5.

New recipe, February 27, 2025

Roasted Chickpeas from Taste of Home. We found that these got pretty mushy after 24 hours. They get a 3

New recipe, February 25, 2025

Spicy Almonds from Taste of Home. These have some sugar and egg white. I though these might be sweet, but they are not too sweet, and the spices are delicious. These also hold their crunch for several days. Excellent. We give these a 5

New recipe, February 24, 2025

Horchata Overnight Oats from Bon Appetít, with some fruit and yogurt on top. The flavor of the oats was pleasant, and preparation could not be simpler. We like the variety of the added fruit and yogurt. We give the recipe itself a 3.

New recipe, February 23, 2025

Chicken Hummus Bowl from Food and Wine. Lovely spiced chicken, spicy Zhoug, and a Mediterranean style salad with hummus. A wonderful combination flavors. We give this a 5.

New recipe, February 22, 2025

Banana Almond Smoothie from Food and Wine. I have not tended to try smoothies very much, but I have to say that this was pretty good. Freezing the sliced banana allows the smoothies to be cold without having the deal with ice. This gets a 4.

New recipe, February 20, 2025

Brie and Mango Chutney Grilled Cheese Sandwich from NYT Cooking. Simple but very tasty, especially the creaminess of the brie and the chutney. We give this a 4.

New recipe, February 19, 2025

Tokyo Tea from A Couple Cooks. A variation on Long Island Iced Tea. Tasty, but a tad sweet. We would try it without simple syrup.

New recipe, February 18, 2025

Baked Cod from NYT Cooking. This is pleasant, with subtle flavors so as not to hide the fish. We give it a 3.

New recipe, February 17, 2025

French Lentil and Vegetable Soup from Food and Wine. This is brimming with good things, including the lentils, onion, leek, garlic, celery, carrot, tomato paste and thyme. It is pleasant, but seemed a little flat. It calls for a couple tbsp of red wine or red wine vinegar—we would use the vinegar next time to boost the acidity a bit. It might also benefit from from lemon juice, but we still felt it needed something else. We added a small amount of harissa, so as not to dominate the dish but give it a little spice, which worked well. We give the original recipe a 3. It moves up to a 4 with the harissa.

New recipe, February 16, 2025

Roasted Carrot Salad with Arugula and Pomegranate from NYT Cooking. I thought I had pomegranate molasses, but I was wrong, and the markets don't have pomegranates right now, so I used a Balsamic glaze instead of the pomegranate molasses. This is excellent with that, and we look forward to trying it as written. We give this a 4.

New recipe, February 15, 2025

Sheet Pan Coconut Curry with Squash and Tofu from NYT Cooking. The combination of Thai curry paste and coconut milk infuses the vegetables and tofu with delicious flavors. We liked this a lot—we give it a 4.

New recipes, Valentine’s Day, 2025

Our main course is Pollo a la Piña, and dessert is Chocolate Lava Cake for Two, both from NYT Cooking. The chicken makes great tacos, with mixed flavors of two kinds of chiles, orange juice, and the pineapple. Really tasty! And how can you go wrong with lava cake? It is rich chocolate, with just the right amount of sweetness. We give these both 5s!

New recipe, February 13, 2025

Zucchini Salad from NYT Cooking. We wanted something simple with leftovers, and this is quite good. The zucchini slices are just dressed in a simple vinaigrette, but the key is roasting the zucchini slices for 5-7 minutes in a 400 degree oven. The idea is to slightly soften them, which allows them to soak up the vinaigrette. That makes this recipe a 4!

New recipe, February 12, 2025

Creamy Cauliflower Soup with Harissa Tomatoes from NYT Cooking. There is no cream in here, the creaminess comes from pureeing the cauliflower and some olive oil. It takes awhile, but most of the time is roasting the ingredients, so it is still a pretty easy recipe. The soup is rich, and the tomatoes add a nice complementary zing. We give this a 4.

New recipe, February 11, 2025

Creamy Butternut Squash and Coconut Noodle Soup. This pulls together the squash with a number of southeast Asian ingredients and the result is really rewarding. This gets a 5.

New recipe, February 10, 2025

Roasted Broccoli and Whipped Tofu with Chile Crisp Crunch from NYT Cooking. The chile crisp crunch is made with panko, chile crisp and cashews (Yum!) and is delicious by itself, but don't skip the optional cashew cream! It ties the whole dish together beautifully. We give this a 5.

New recipe, February 9, 2025

Spicy Berbere Ratatouille with Coconut Sauce from Ottolenghi FLAVOR. Leave it to Ottolenghi to make something so recognizably ratatouille and yet so distinctive. We loved this. It gets an enthusiastic 5!

New recipe, February 8, 2025

Miznon's Whole Roasted Cauliflower from Food and Wine. This is very simple—the cauliflower is boiled in salted water til soft and then roasted until browned. It is very simple, and the flavor of caramelized cauliflower is also nice. We give this a 3.

New recipe, February 7, 2025

Dutch Baby with Oven Roasted Tomatoes from Ottolenghi COMFORT. There are a number of minor ingredients in the Dutch baby that give it a great flavor. The roasted tomatoes are delicious, but with balsamic vinegar, we thought that adding some brown sugar made it too sweet, and we'd leave the sugar out next time. We give this a 4.

New recipe, February 6, 2025

Chaaza Burmese Curry from Food and Wine. Yet another style of curry, and tasty! It uses toasted chickpea flour as a thickener, which also gives it a lovely nutty flavor. We give this a 4.

New recipe, February 5, 2025

Rasta Pasta from Food and Wine. The name reminded us of the now defunct but excellent restaurant called Rasta Pasta in Breckenridge. We don't recall a dish exactly like this, but this brings together roasted pepper and onion with jerk seasoning and coconut milk and shrimp to make a tasty, very quick dish. We give this a 4.

New recipe, February 4, 2025

Match Mango Chia Pudding from Bon Appétit. This looks fun, and I love a breakfast you can prepare ahead of time. We thought the matcha was a bit overpowering, and would have liked a little more sweetness to balance it. This gets a 3.

New recipe, February 3, 2025

Singaporean Chicken Curry from NYT Cooking. This is recognizably a curry and yet has some unique flavors, including pandan and a whole riot of spices. Yes, you can order pandan leaves (and plants) on Amazon. We found this to be delicious and unique in our experience. This gets a 5.

New recipe, February 2, 2025

Roasted Eggplant with Crispy Chickpeas and Cashew Sauce from NYT Cooking. This is delicious, with creamy eggplant, and a cashew tahini sauce jazzed up with garlic, red pepper, and orange juice and zest. We give this a 5.

New recipe, February 1, 2025

Niki Jyaga (Japanese Beef and Potato Stew) from NYT Cooking. This is a simple dish, but with a mild comforting sweetness. We give this a 4.

New recipe, January 31, 2025

Chicken Adobo with Coconut Milk from NYT Cooking. What this doesn't tell you is that there is a huge amount of rice vinegar in it, and it all comes together beautifully with a lovely caramel, peanutty flavor (and no, there are no peanuts). We enjoyed this a lot—it gets a 4.

New recipe, January 30, 2025

Warm Broccoli Salad with Bacon Dressing from Food and Wine. I never argue with bacon, and this dish has that with a bunch of other complementary flavors. We give this a 5!

New recipe, January 29, 2025

A nod to Lunar New Year, this is Tiger Prawns in Ginger Garlic Soy Sauce from aheadofthyme.com. This is fast, easy, and absolutely delicious. We give this a 5!

New recipe, January 28, 2025

Asparagus and Gochujang Pancakes from Ottolenghi FLAVOR. These came out a bit doughy. We give them a 3. But, there are a couple things I would do differently. The British version measures the flours in grams, and I think that precision would help more. Also, the recipe specifies how long to wait before flipping them, but i would go longer, looking for the setting bubbles as I do in other pancakes.

New recipe, January 27, 2025

Herby Polenta with Corn Eggs and Feta from Ottolenghi FLAVOR. Lots of character here—fresh corn and cornmeal, a blend of fresh herbs and scallions, milk, feta and parmesan. It is very tasty. We give this a 4.

New recipe, January 26, 2025

Kerala Style Vegetable Coconut Curry from Food and Wine. This is a delicious, nuanced vegetarian curry. So many flavors from the spices, that are both distinct and blend together beautifully. It gets a 5!

New recipe, January 25, 2025

I neglected to take a picture of the Hoisin Peanut Shrimp and Slaw from NYT Cooking. It is an easy dish with lots of great flavors. We give it a 4.

New recipe, January 24, 3025

Blood Orange Fizz from Chilled Magazine. It is a bit early to find blood oranges, so we had to settle for regular oranges, hence the not red color. But the flavor is very nice and this gets a 4.

New recipe,January 23, 2025

Pork and Tomatillo Udon from Bon Appetit. We found this pleasant, but it didn't wow us as we hoped. We give it a 3.

New recipe, January 22, 2025

Melon and Buffalo Mozzarella Salad Kasha and Curry Leaves from Ottolenghi FLAVOR. Just a stunning dish. We give this a 5.

New recipe, January 21, 2025

Rich and Creamy White Bolognese from Food and Wine. It is indeed rich and creamy, with lots of tasty flavors. This gets a 4.

New recipe, January 20, 2025

Green Smoothie Bowl from Food and Wine. I've never been much of a smoothie fan, but this bowl is really good. We give this a 5.

New recipe, January 20, 2025

Green Smoothie Bowl from Food and Wine. We have never had much interest in smoothies, but this looked intriguing, and it is in fact very tasty. We give this a 5.

New recipe, January 19, 2025

Roasted Carrots with Curry Leaf Dukkah from Ottolenghi's COMFORT. Where do you get curry leaves? Amazon made it easy. Ottolenghi and his colleagues are geniuses when they create these recipes, and this is no exception. The flavors are fabulous, and it really is a comforting dish. This gets a 5.