New recipe, May 30, 2025

Cherry Gazpacho from The Dalí Museum Cafe Gala Cookbook. We love gazpacho, and the addition of the cherry adds a lovely dimension. We give this a 5.

New recipe, May 29, 2025

Chicken Pesto Pasta from the Mediterranean Dish. This is a pretty quick dish to cook, and is really flavorful. We give this a 5.

New recipe, May 28, 2025

Today's recipe is Cherries Jubilee with the recipe delivered by ChatGPT. Missed the photo. It is a pleasant dish, and gets a 3.

New recipe, May 27, 2025

Ullr Old Fashioned, created by ChatGPT. Ullr is a cinnamon flavored peppermint schnapps. Even in this old fashioned it is a pretty dominant flavor. We give this a 3.

New recipe, May 26, 2025

Macadamia Mai Tai created by ChatGPT. This was fine but didn't really stand out to us. We give it a 3.

New recipe, May 24, 2025

Lamb and Pistachio Patties with Suman Yogurt from Ottolenghi SIMPLE. These patties are delicious, and the yogurt is a delightful accompaniment. We give this a 5.

New recipe, May 23, 2025

Roasted Cauliflower Caesar from NYT Cooking. The cauliflower is roasted with capers, the served with a Dijon Caesar dressing. It is delicious! We give this a 5.

New recipe, May 22, 2025

Marigold Bee's Knee, created by ChatGPT. Adds a little marigold flavor to the classic Bee's Knees. This was pleasant, nothing that stood out to us. We give it a 3.

New recipe,May 21, 2025

Carbonara Quiche from Food and Wine. This is a quiche that contains pasta as well as the other usual components of carbonara. It has all the flavors, but the pasta gets chewy as it bakes. It definitely has the flavors of carbonara, which Carl loved, but I felt the texture was a bit off with the chewy and in places crunchy pasta. Overall, this gets a 3.

New recipe,May 20, 2025

Superiority Burger's Crispy Fried Tofu Sandwich. I kept resisting this because it is fussy. You have to fry the tofu, then marinate it, then dip in Dijon and spiced flour a couple times, and then fry it again. It is served on a bun with dill pickled and shredded cabbage. Definitely fussy, and totally worth it. We give this a 5.

New recipe, May 19, 2025

Easy Chicken Tacos from NYT Cooking. Skinless thighs marinated in garlic, lime juice, hot sauce, onion powder and oil with salt and pepper, then seared, cut into smaller pieces, and added back to the pan with some water to create a sauce. Then served with toppings. Easy, and very flavorful. We give this a 4.

New recipe, May 18, 2025

Asparagus Gomaae with Chilled Tofu from NYT Cooking. Chilled silken tofu served with seared asparagus and a goma sauce of soy sauce, sesame seeds, rice vinegar, sugar and vegetable oil. An incredibly simple dish, and very satisfying. We give this a 5.

New recipe, May 17, 2025

Sheet Pan Shrimp with Tomatoes Feta and Oregano from NYT Cooking. Very quick, very simple. Each ingredient brings a key component, and the fresh oregano was particularly nice. Can't argue with the ease of a sheet pan meal. This gets a 5.

New recipe, May 16, 2025

Peach and Fennel Slaw from Food and Wine. The fennel is wilted briefly with salt and white balsamic, the served with fresh peaches, lemon zest, parsley and fresh tarragon. Each component brings a key flavor, and the dish is spectacular. We give this a 5.

New recipe, May 15, 2025

Miso Honey Chicken and Asparagus from NYT Cooking. The marinade gives the chicken a lot of great flavors, which blend nicely with the roasted asparagus. Very nice. We give this a 4.

New recipe, May 14, 2025

Count of Żubrówka from Liquor.com. This uses a Polish vodka infused with bison grass moved with Amaro Montenegro, lemon juice and hard apple cider. It was pleasant but did not really stand out to us. We give it a 3.

New recipe, May 13, 2025

Pork Bulgogi with Spring Vegetables from NYT Cooking. We loved the rich Korean flavors in this dish. We give it a 5.

New recipe, May 12, 2025

Crispy Halloumi with Tomatoes and White Beans from NYT Cooking. The flavors of this dish are really good, but we would have liked more of it! The four servings barely made the two of us happy. We give it a 5.

New recipe, May 11 2025

Our contribution to Mother's Day Brunch, this is a Tropical Fruit Salad inspired by Dinner at the Zoo. It calls for papaya, mango and pineapple, and raspberry, but we skipped kiwi and added blueberry. It gets a lime honey dressing and was very tasty. We give it a 5.

New recipe, May 10, 2025

Chickpea Picadillo from NYT Cooking. This uses mushrooms, chickpeas and shredded tofu in place of ground meat. The mushrooms do give it a lot of umami, but somehow this didn't feel quite like a picadillo to us. We give it a 3.

New recipe, May 9, 2025

Grilled Asparagus with Burrata and Furikake from NYT Cooking, here served with some elk bratwurst. The asparagus was grilled with scallions and then served with the burrata, some olive oil and furikake. It is very simple, but was very good. We give it a 4.

New recipe, May 8, 2025

Ribollita from Food and Wine. This is a vegetable stew. On the first day we found it somewhat monochromatic, and the kale was tough in spite of having been cooked for over 20 minutes, and we give it a 3. On the second day, as is often the case with stews, the flavors were more interesting, and the kale was much more tender.

New recipe, May 7, 2025

Bang Mi Smash Burger from Food and Wine. Pork is seasoned with ginger and cilantro, then cooked smash-burger style and topped with a mayo chile garlic sauce and pickled vegetables. Very tasty! We give this a 5!

New recipe, May 6, 2025

Tofu Rendang from NYT Cooking. Tofu is caressed in this Indonesian style curry with a ginger lemongrass spice paste and a curry sauce with coconut milk, tamarind and makrut lime leaves. This was really good, and we give it a 5.

New recipe, May 5, 2025

Pan Seared Asparagus with Cashews from NYT Cooking. The asparagus is jazzed up with cashews, coconut, sunflower seed, sesame oil, garlic, and soy sauce with lime juice. It wasn't clear what all of these were meant to add to the dish. We thought it was ok, and it gets a 3.

New recipe,May 4, 2024

Hangover Kimchi Soup from NYT Cooking. We really wanted to love this, but the kimchi and gochugaru and doenjang kind of usurp all the other flavors. It feels very monotonal to us. We give it a 2.

New “recipe” May 3,m 2025

As we are preparing to hike the Colorado Trail, we are testing out some freeze-dried meals, and today it was this Strawberry Granola. It was fine, and we give it a 3.

New recipe, May 2, 2025

Sheet Pan Chicken with Potatoes Arugula and Garlic Yogurt from NYT Cooking. Chicken and Potatoes, with added interest from harissa, cumin, leeks and the yogurt. The arugula seemed completely unrelated to the rest of the dish, and we think the dish would be better without it (it was, when we had leftovers and skipped the arugula). As written, we give this a 3, but it jumps to a 4 without the arugula.

New recipe, May 1, 2025

Steak with Ginger Butter Sauce from NYT Cooking. This has only 4 ingredients, but the ginger, butter and soy sauce combine to form a delicious sauce. We give this a 4.