New recipe, August 16, 2026

Fennel and Lentil Salad with Caper Mustard Dressing from NYT Cooking. Simple but great flavors, we give this a 4.

New recipe, August 15, 2026

Amaro Spritz from NYT Cooking. This can be made with any amaro. So I used Amaro Sfumato Rabarbaro—smoked rhubarb amaro. Not really a good match for this—it gets a 2.

New recipe, August 14, 2026

Caramelized Peaches with Rum and Cream from NYT Cooking. The flavors are good, though the Jamaican rum we used may have been a little too dominating. We give this a 4.

New recipe, August 13, 2026

Peach Cucumber and Mozzarella Salad with Gochujang Vinaigrette from NYT Cooking. Palisade peaches and home grown cucumber, and such a tasty vinaigrette! We give this a 5.

New recipe, August 12, 2026

The Eastside from Food and Wine. Gin with lime, cucumber and mint. Nice cooling flavors. We give this a 4.

New recipe, August 11, 2026

Il Fiorito from Food and Wine, kind of a cross of an Hugo Spritz with an Aperol Spritz. Very nice! We give this a 5.

New recipe, August 10, 2026

Hugo Spritz from NYT Cooking. We’ve made an Hugo Spritz before, but it was too light on the St Germaine. This is much better! We give it a 4.

New recipe, August 9, 2026

The Frida Kahlo, from Free the Tipple by Jennifer Cri and Kelly Shami. Essentially a hibiscus margarita, and quite nice! This gets a 5.

New recipe, August 8, 2026

Roasted Tomato Tart with Ricotta and Pesto from NYT Cooking. Just delicious! This gets a 5.

New recipe, August 7, 2026

Cold Cucumber Soup with Yogurt and Dill from Food and Wine. This is nice on a hot day. Maybe a bit heavy on the dill. It gets a 4

New recipe, August 6, 2026

Stone Fruit Caprese from NYT Cooking. In place of tomatoes, I used plums and Palisade Peaches, and in place of vinegar this uses lemon juice. Don’t forget the olive oil—it takes the dish up a notch! We give this a 5.

New recipe, August 5, 2026

Crispy Gnocchi with Sausage and Broccoli from NYT Cooking. Very easy and has a great spectrum of flavors and textures. This gets a 4.

New recipe, August 4, 2026

Pork Tenderloin with Corn Peaches and Lime from NYT Cooking. Make it either Olathe Corn and Palisade Peaches and you’ve got a 5! Delicious!

New recipe, August 3, 3026

Dill Pickle Smashed Potato Salad from Food and Wine. The potatoes are microwave steamed, the smashed and roasted in an oven with olive oil til crispy. Then you add a mayonnaise ranch based dressing with pickles and onions. A delicious surprise! This gets a 5!

New recipe, August 2, 2026

We have a lot of cucumbers from our garden, so this is Spicy Cucumbers with Mint Scallions and Crushed Peanuts from NYT Cooking. This has a dressing that is nicely balanced in flavor and quantity with the cucumbers and herbs. Key step is letting it chill for 30 minutes—perfect in our heat! Simple and fabulous, this gets a 5.

New recipe, August 1, 2026

Summer Thai Inspired Noodle Salad from Food and Wine. Lovely Thai flavors without any peppers or heat. We enjoyed this, and would have enjoyed a little capsaicin. We give it a 4.

New te iOS, July 31, 2026

Mushroom Smash Burgers from NYT Cooking. These are really quite delicious! The mushrooms really do become flat and crispy. I would use a bit more onion powder and salt on the mushrooms, but these still get a 5.

New recipe, July 30, 2026

Halloumi Peach and Cucumber Spoon Salad from NYT Cooking. Can’t argue with Colorado Peaches! Very tasty, this gets a 4.

New recipe, July 29, 2026

Summery Eggplant Parmesan from Food and Wine. This has several steps, including roasting the vegetables that make the sauce (the roasting gives it great depth), and grilling the eggplant. So not a really quick recipe, but Carl thinks it is the best eggplant recipe he has had. We give this an enthusiastic 5!

New recipe, July 28, 2026

Limoncello Spritz from Food and Wine. This is very simple (limoncello and sparkling wine) but perfect for a 100+ degree day. We give it a 5.

New recipe, July 27, 2026

Now that we are back from hiking the Colorado Trail, we are back to cooking something new. This is the Tofu Scramble with Black Beans and Corn from NYT Cooking. Nice flavors and a quick preparation. We give it a 4.

New recipe, May 1, 2026

Spicy Skillet Ground Turkey and Snap Peas from NYT Cooking. Nice with some Asian flavors and herbs. We give this a 4. >

> >

Fwd: New recipe, April 30, 2026

Khoresh Rivas (Savory Rhubarb and Bean Stew) from NYT Cooking. The combination of flavors in Persian food is not quite like other cuisines we have cooked, and it uses large amounts of herbs. This is pleasant, with the flavors not so much layered as combining into a single flavor. We would have preferred a little more variation from bite to bite. We give this a 3. >

>

New recipe, April 28, 2026

Yum Goong (Thai Shrimp and Lychee Salad), from Food and Wine. Since we didn’t have fresh lychees in H-Mart, we used longans. The flavor are really good. We give this a 4.

New recipe, April 27, 2026

Snapper with Calamondins and Brown Butter from Suwanee Rose. Calamondins are a sweet and sour little citrus fruit, and they combine beautifully with the brine butter. This gets a 4.

New dishes April 26, 2026

Cooking with Petra and Brett. We have three recipes from Ottolenghi’s Simple, and one from his Sweet. Hot Charred Tomatoes with Cold Yogurt, Roasted Butternut Squash with Lentils and Gorgonzola, and Beef Sirloin and Basil Salad are from Simple. We give the tomatoes a 5, the salad and squash get a 4. The Rhubarb and Blueberry Galette is absolutely delicious, and gets a 5!

New recipe, April 25, 2026

Salad Macha Pork Noodles from NYT Cooking. The Salsa Macha has good flavors, with dried chiles, peanuts and pork. It is good but not extraordinary, so we give this a 3.

New recipe, April 24, 2026

Jammy Eggs with Asparagus and Chipotle from NYT Cooking. This may sound like an unlikely combination, but it is really nice. We give this a 5.

New recipe, April 23, 2026

> > Celery Mezcal Sour from Food and Wine. This calls for making a celery-yuzu kosho simple syrup, but the sugar never fully dissolved. It seems like there should have been some additional water in the syrup that was forgotten. The syrup had a nice flavor, and there is gin as well as mezcal, but the mezcal still dominates. We give this a 2. >

>

New recipe, April 21, 2026

Sheet Pan Chicken with Rhubarb and Red Onion from NYT Cooking. This is quite easy, and is delicious. The rhubarb and onion play together in a delightful way that surprised us. We give this a 5!

New recipe, April 21, 2026

Sherry Pam Chi

New recipe, April 22, 2026

Coronation Cauliflower and Chickpeas from NYT Cooking. The curry and other ingredients are a great combination with the roasted cauliflower. We give this a 4.

New recipe, April 20, 2026

Pili Pili Shrimp with Braised Cannellini Beans from NYT Cooking. This has a nice mix of peppers, cumin and tomato paste that play together very well. We give this a 4.

New recipes, August 19, 2026

Arayes, from Food and Wine, and Roasted Asparagus with Buttered Almonds Capers and Dill, from NYT Cooking. The arayes are kind of a turnover filled with lamb, vegetables and some spices. Offer are tasty but feel rather oily. The flavors of the asparagus blend together nicely. We give the arayes a 3, and the asparagus a 4.

New recipe, April 18, 2026

Buttered Cabbage and Eggs from NYT Cooking. This is quite simple, but the flavors, especially the butter with the caramelized cabbage, are quite nice. This gets a 4.

New recipe, April 17, 2026

I missed the photo. The recipe is Za’atar Roasted Tokyo with Chickpeas, Tomatoes, and Lemony Tahini from NYT Cooking. The za’atar and tahini give this nice flavors, we give it a 4.

New recipe, April 16, 2026

Pork Bulgogi with Spring Vegetables from NYT Cooking. The flavors definitely Korean, and are just wonderful and robust. We give this a 5.

New recipe, March 15, 2026

Chimayo Cocktail from Food and Wine. This has tequila, apple cider and crème de cassis. We found it pleasant, nothing that really stood out. We give this a 3.

New recipe, April 14, 2026

Sheet Pan Shrimp Tiukka from NYT Cooking. This is easy to put together and has wonderful Indian flavors. We give this a 5!

New recipe, April 10, 2026

The new recipe is the Du Barry cocktail from Epicurious. I neglected to take a photo. It is gin based with dry vermouth, Angostura and Pernod. We enjoyed it, and give it a 3.

New recipe, April 13, 2026

Tzatziki Chickpea Salad from NYT Cooking. This is more substantial than we might have guessed. It made a great meal, and the flavors are just delicious. It gets a 5.

New recipe, April 5, 2026

To celebrate Easter and the 94th birthday for Mark’s Mom Ann, we made Fresa con Crema (Strawberries and Cream) from NYT Cooking. Kind of like strawberry shortcake without the cake, and the crema is like melted ice cream. Decadent and fun. It gets a 5.

New recipe, April 12, 2026

The Robert Burns from NYT Cooking. Besides the scotch and sweet vermouth, this has both Benedictine and Pernod. It has a nice and complex mix of flavors. We give this a 4.

New recipe, April 10, 2026

The new recipe is the Du Barry cocktail from Epicurious. I neglected to take a photo. It is gin based with dry vermouth, Angostura and Pernod. We enjoyed it, and give it a 3.

New recipe, April 5, 2026

> > To celebrate Easter and the 94th birthday for Mark’s Mom Ann, we made Fresa con Crema (Strawberries and Cream) from NYT Cooking. Kind of like strawberry shortcake without the cake, and the crema is like melted ice cream. Decadent and fun. It gets a 5. >

>

New recipe, April 12, 2026

The Robert Burns from NYT Cooking. This cocktail takes the Benedictine and sweet vermouth from the Bobby Burns, and adds some Pernod. The combination makes a sophisticated cocktail. We give it a 4.

New recipe, April 11, 2026

The Bobby Burns from Epicurious. This friend has scotch, sweet vermouth and a little Benedictine and Bitter Truth Old Time Aromatic Bitters. The Benedictine in particular added a very nice but subtle flavor, and gets this drink a 4.

New recipe, April 9, 2026

The Rob Roy from Epicurious. The scotch we had had an unexpected smoky flavor that did not work very well. As made, we give it a 2. With a non-peated, non-smoky scotch, it should be quite a bit better.

New recipe, April 8, 2026

Aloo Anday (Potatoes and Scrambled Eggs) from NYT Cooking. This has layers of wonderful flavors, as is so typical of many Indian dishes. It has a wonderful complexity and delicious flavor. We give it a 5.

New recipe, April 7, 2026

The Salty Dog from Food and Wine. Vodka and grapefruit juice, with a salted rim. Simple but pleasant. It gets a 3.