New recipe, February 24, 2026

One Pot White Wine Pasta from NYT Cooking. This is an interesting recipe. You melt some butter and anchovies, then add a bottle of white wine and 2 cups of water with a pinch of salt. Add 12 ounces of pasta, and cook until the liquid is absorbed into the pasta (with a little sauciness). We haven't cooked pasta this way before but it is very flavorful with brightness and lots of umami. It was very enjoyable (and Kiva, our pasta loving cockatoo, devoured it). We give this a 4.

New recipe, February 23, 2026

Roasted Tomato and Onion Frittata from NYT Cooking. The flavors are really enjoyable, as the roasting the vegetables increases their sweetness and umami. I think I didn't roast them long enough, as the texture of the frittata was a bit mushy. That said, the flavors are very nice, and it still gets a 4.

New recipe, February 22, 2026

Yogurty Butter Beans with Pistachio Dukkah from NYT Cooking. This is an enthusiastic 5! Not a surprise for a recipe by Ottolenghi. It is a delicious mix with layers of complementary flavors and contrasting textures. Just delicious!

New recipe, February 21, 2026

Fall Salad with Apples Cheddar and Crispy Sage From NYT Cooking. This is a really delicious salad—the oil in the dressing was infused with the sage, and the lemon juice defired the shallots. The cheddar and the apples played well with everything, and we loved this. It gets a 5.

New recipe, February 20, 2026

Fiery Vindaloo Chili from NYT Cooking. This is a hybrid between the complex spiciness of an Indian vindaloo and a Beef chili and wow! Stunning dish. We give it a 5!

New recipe, February 19, 2026

Herby Sweet Potato Soup with Peanuts from NYT Cooking. This is an Ottolenghi recipe, and has a fabulous date of flavors that come together to make a spectacular whole. We give this a 5!

New recipes, February 18, 2026

Pressure Cooker Curry Chicken from NYT Cooking, and Jeera Rice from Urban Farmer. Served with Maggie Jaffrey's Cucumber Raita (not in the picture) from Master Class. This was an excellent combination. They really all fit together, and get a 4 as a whole

New recipe, February 17, 2026

Cottage Cheese Egg Bites from NYT Cooking. These can be made ahead, and provided a nice eggy breakfast bite. We really enjoyed these and give them a 5.

New recipe, February 16, 2026

Everything Bagel Cottage Cheese Dip from NYT Cooking. We had this for breakfast on toast, which was delightful. Everything Bagel seasoning seems like it can dress anything up, and the arugula, capers and scallions added a nice touch. This gets a 4.

New recipe, February 15, 2026

Poulet Au Vinaigre (Chicken in Vinegar Sauce) from Food and Wine. The recipe is from Paul Bocuse. It is very simple, with a space of white vinegar, fresh tomatoes, parsley and butter, but that does not keep it from being elegant and delicious. We give this a 4.

New recipe, February 14, 2026

We celebrated Valentines Day after a dinner out with this Penny's Chocolate Mousse from NYT Cooking. The mousse is smooth, creamy and rich and is just delicious. There is a toasted hazelnut brittle on top that honestly just didn't do it for us. We preferred this without it. The mousse gets a 5, though!

New recipe, February 13, 2026

Strawberry Basil Cottage Cheese Bowls from NYT Cooking. The vinegar and basil are a nice accent to the strawberries, and the cottage cheese provides a creamy background for the berries. Easy and a bit elegant. This gets a 4.

New recipe, February 12, 2026

Chocolate Chia Pudding from NYT Cooking. This is very simple to put together and makes a really enjoyable breakfast. It gets a 5.

New recipe, February 11, 2026

Stracciatella alla Romana (Roman Egg Drop Soup) from Food and Wine. The broth has nice flavors from the addition of garlic and parmesan rinds, but overall we found this a bit on the bland side. We give it a 3.

New recipe, February 10, 2026

Satan's Whiskers from Food and Wine. The combination of gin and vermouth with three different flavors of orange is very nice. We give this a 4.

New recipe, February 9, 2026

Cucumber Mint Agua Fresca from Food and Wine. The mint simple syrup is quite good and combines well with the cucumber and lime. It is very refreshing and not too sweet. We give it a 4.

New recipe, February 8, 2026

Chickpea and Herb Fatteh from NYT Cooking. This dish has lots of components, so it has quite a few steps, so it takes a little time, but isn't difficult. The salad packs together chickpeas and tons of herbs. It is dressed with a tahini sauce and a chile oil, so each bite is different, and mixes all those flavors differently. A very pleasant dish—we give it a 4.

New recipe, February 7, 2026

Brothy Thai Curry with Silken Tofu and Herbs from NYT Cooking. This has wonderful Thai flavors, and gets a 5.

New recipe,. February 6, 2026

Slow Cooker Tajin Chicken and Peppers from NYT Cooking. I love the simplicity of a slow cooker dish. The combination of chiles, Tajin and bell pepper with a few spices really exceeded our expectations and we enjoyed this a great deal. We give it a 4.

New recipe, February 5, 2026

Creamy Miso Carbonara Beans from Food and Wine. This is exactly what it says, and is very tasty. The lemon is a key ingredient as it notes through the richness a bit. We give this a 4.

New recipe, February 4, 2026

Pomelo Salad from Ottolenghi's Plenty More. This guy is a genius with flavors, and this recipe ties a whole host of ingredients together around the pomelo, which is like a grapefruit but unique. We give this an enthusiastic 5?

New recipe, February 3, 2026

French Onion Mini Meatloaves from Food and Wine. This might sound a little gimmicky, but the caramelized onions and melted gruyere really take the humble meatloaf up a notch. We really looked forward to the leftovers. This gets a 5!

New recipe, February 2, 2026

I neglected to take a photo of the Cucumber Pomegranate Salad from NYT Cooking, which is unfortunate as it is a colorful dish. And really tasty. Pomegranate plays off the cucumber and onion, and the mint and lime juice tie it all together. We give this a 5.

New recipe, February 1, 2026

Spicy Paprika Chicken and Potato Stew from NYT Cooking. We enjoyed this dish, which has a nice amount of heat from the hot paprika. It seemed to have a pretty uniform flavor throughout, without much variation from bite to bite, so we give it a 3.

New recipe, January 31, 2026

Winter Galette from Food and Wine. We really liked the herbed ricotta with the shaved winter vegetables. It is a satisfying winter meal! We give this a 4.

New recipe, January 30, 2026

Missed taking a photo of Masala Chickpeas with Tofu and Blistered Tomatoes from NYT Cooking. We liked the rich India flavors in this dish, and thought it could use even more masala than it called for. We give this a 4.

New recipe, January 29, 2026

Quinoa Salad with Chicken, Almonds and Avocado from NYT Cooking. A nice healthy salad, with a pretty standard dressing. Enjoyable, nothing unusual. We give this a 3.

New recipe, January 28, 2026

The Dandy from doyoudubonnet.com. This is a really nice cocktail, we give it a 5.

New recipe, January 27, 2026

Roasted Kelewele (Spiced Plaintains) with Crispy Shallots and Herbs from NYT Cooking. This is a fascinating, delicious dish. Many different flavors combined in ways we have not had before. Makes us want to try other African dishes. We give this a 5.

New recipe, January 26, 2026

Paneer Fried Rice from NYT Cooking. We had paneer, so I found this to use it. It is a perfectly pleasant, serviceable fried rice recipe, pleasant but with building unusual to stand out. We give it a 3.

New recipe, January 25, 2026

Carrot Risotto with Chile Crisp from NYT Cooking. This came out with the perfect texture, and very nice flavors from the carrots (shredded and cooked in the risotto, and roasted and topping the risotto), and a nice buzz from the chile crisp. We give this a 4.

New recipe, January 24, 2026

Spiced Duck Breasts with Mandarin Oranges and Dates from Food and Wine. This is absolutely wonderful, the orangey couscous with dates and almonds compliments the duck breast with ras al hanout beautifully. This gets a 5!

New recipe, January 24, 2026

Paneer con Tomate from NYT Cooking. This is a fun variation on the classic Spanish Pan con Tomate. This was delicious, and it would only be more fabulous with a great summer tonato. We thought it was fabulous, it gets a 5.

New recipe, January 22, 2026

Roasted Cod and Potatoes from NYT Cooking. This is the simplest of recipes, with cod, potatoes, olive oil, salt and pepper. It is definitely beige, but the potatoes come out beautifully cooked with a little crunch and the fish is perfect. We enjoyed this. Carl thinks it would benefit from a touch of lemon juice on the fish to jazz it up a bit. As made, we give it a 4

New recipe, January 21, 2026

Red Curry Dumpling Soup from Food and Wine. This soup has umami from shiitakes, heat from ginger, garlic, chiles and curry paste, creaminess from coconut milk, among other delicious flavors, and stuffed wontons to boot. It has many flavors that complement each other, and that also stand out individually. We give this a 5.

New recipe, January 20, 2026

Paneer Ajwaini Tikka (Fresh Roasted Paneer with Carom). This recipe introduced to an herb I didn't know, ajwain, or carom. It is a seed but has a thyme-like flavor. The spice mixture (masala) gives this a great flavor with lots of components, and the paneer is great with a roll. We give this a 4.

New recipe, January 19, 2026

Sesame Soy Tofu Bowls from NYT Cooking. We really enjoyed the excellent sauce, the fresh cucumber and avocado, the soft tofu. It was a great flavor and texture combination. It gets a 4.

New recipe, January 18, 2026

Another missed photo. The recipe is Sheet Pan Chicken Meatballs and Charred Broccoli from Bon Appetít. This is easy to prepare and has a nice blend of flavors. We would reduce the amount of Worcestershire in the sauce—it seemed too dominant. We give this a 3.

New recipe, January 17, 2026

Missed getting a photo,. The recipe is Slow Cooker Gochujang Chicken and Tomato from NYT Cooking. This is the ultimate in simplicity—just toss a few ingredients in the slow cooker and come back later. It has Korean flavors, but has the satisfying nature of something like sloppy joes. We give it a 3.

New recipe, January 16, 2026

Creamy Cauliflower Cashew Soup from NYT Cooking. This is simple recipe, but the flavors blend together nicely into a very satisfying soup. We give this a 4.

New recipe, January 15, 2026

French Lentil Salad from NYT Cooking. This is a pleasant salad, with a good variety of flavors between the dressing and contrasting ingredients like the radicchio. We give this a 4.

New recipe, January 14, 2026

Grilled Halloumi Burgers with Citrus Tapenade from Food and Wine. This is very quick to make, and is a great and somewhat unexpected combination of flavors. We loved it. It gets a 5.

New recipe, January 13, 2026

West Indian Kedgeree (Coconut Curry Rice with Cod) from NYT Cooking. All of the components are obvious but subtle, and they go together to make a very soothing dish. We enjoyed it a great deal—it gets a 5!

New recipe, January 12, 2026

Seared Tofu with Kimchi from NYT Cooking. This is a pleasant dish, and a nice way to dress up tofu. We felt it is somewhat monochromatic, focused on the kimchi, so we give it a 3.

New recipe, January 11, 2026

Ginger Chicken and Rice Soup with Zucchini from NYT Cooking. We ended up using yellow squash because that is what the supermarket had. Don't skip the chile crisp, cilantro and lemon wedges, they actually make the dish. This is spectacular! We give this a 5!

New recipe, January 10, 2026

Parsnips with Miso and Parmesan from NYT Cooking. This has sweetness from the parsnips, saltiness and umami from miso and parmesan, bitterness from the arugula and a dash of acidity from the lemon juice. Seems simple but it has a wide variety of flavors. We give this a 4.

New recipe, January 9, 2026

Slow Cooker Spicy Black Bean and Sweet Potato Chili from NYT Cooking. This has a great combination of flavors, very satisfying, and vegan to boot. This gets a 4.

New recipe, January 8, 2026

Gyeranjjim (Korean Steamed Eggs) from Food and Wine. This is a very simple way to make fluffy eggs, and we really enjoyed it. Quick and easy! We give this a 4.

New recipe, January 7, 2026

Five Spice Chicken Banh Mi Sandwich from Food and Wine. This is very tasty, the marinade makes the chicken flavorful and moist. We love the toasted bun as well. This gets a 4.

New recipe, January 6, 2026

Winter Minestrone with Cabbage Pesto from NYT Cooking. This is another Yotam Ottolenghi recipe. The minestrone is nice, with slow cooked flavors, and it gets some added interest from the pesto made with raw cabbage and parsley. It is not quite as surprising and delightful as many of his other recipes. We give this a 3.

New recipe, January 6, 2026

Carl will tell you when I see something interesting to eat, I buy it and then figure out what to do with it. I bought cauliflower mushrooms because they looked interesting, and then found a recipe for Steamed Mushrooms with Ponzu Sauce from Forager/Chef (https://foragerchef.com/steamed-cauliflower-mushrooms-with-ponzu/). The mushroom flavor is delicate, so you don't want to use too much, but it is quite good. We give this a 4.

New recipe, January 4, 2026

Spiced Maqluba with Tomatoes and Tahini Sauce, a Yotam Ottolenghi recipe from NYT Cooking. Maqluba is a layered rice cake, cooked and then unmolded after cooking. My execution was not great, and the layering did not hold—I think I added too much water. But the flavors are very good—the rice is rather spicey, but the tahini sauce brings it into balance. We enjoyed this and give it a 4.

New recipe, January 3, 2026

Slow Coker Chicken and Creamed Corn from NYT Cooking. This calls for cooking the corn cob in the slower cooker with the chicken, and adding the kernels at the end. Since we didn't have cobs, I used some kernels in the cooker, and more at the finish. There are a lot of vegetables in this dish, enriched by butter and sour cream and a bit of cayenne. We enjoyed this a lot—it gets a 4.

New recipe, January 2, 2026

Sweet and Sour Tofu with Barberries. This is a Yotam Ottolenghi recipe from NYT Cooking. Many layers of flavor, with orange, saffron, onions, carrots, garlic, cumin, allspice, and of course, barberries (dried cranberries can work too). We were surprised how much we enjoyed this, and give it a 5.