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.