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.

New recipe, April 6, 2026

With a few busy days, today’s new recipe is a cocktail, the Income Tax from Food and Wine (looks sweet, but there are orange bitters to remind one how much fun income tax day is). It is a flavorful, well designed cocktail. It gets a 4.

New recipe, April 4, 2026

The Alpine Bloom, from Chat GPT. This uses Spring 44 Gin with lemon juice, honey syrup and elderflower liqueur, and it is at least as good as it sounds, and nicely balanced for sweetness and acidity. We give this a 5.

New recipe, April 3, 2026

Whole Roasted Cauliflower with Pistachio Pesto from NYT Cooking. Isn’t this pretty? The sweetness of the onions and the unctuousness of the roasted cauliflower combine beautifully qu’est he pesto. This is a 5!!

New recipe, April 2, 2026

Pesto Pasta with White Beans and Halloumi from NYT Cooking. The pesto is fun, made from arugula and parsley. It works really well with the pasta and beans. The shredded halloumi is also a really nice way to use that cheese. We enjoyed this a lot, it gets a 5.

New recipe, April 1, 2026

Charros Corridos (Quick Spicy Bean Soup) from NYT Cooking. We expected a thicker soup. The flavors are nice. Overall, we found this pleasant, would consider making it again. It gets a 3.

New recipe, March 31, 2026

Sheet Pan Coconut Curry with Squash and Tofu from NYT Cooking. This is a sheet pan recipe, started with roasting the squash partway and then adding the remaining ingredients to finish it. The spicy chile paste in coconut milk offsets the sweetness of the squash very nicely. We give this a 5.

New recipe, March 30, 2026

Goat Cheese and Dill Dutch Baby from NYT Cooking. This has a wonderfully texture and delightful flavors. We used arugula because we find watercress difficult to get hold of. We love this, it gets a 5.

New recipe, March 29, 2026

Gochujang Tofu Squash and Brussels Sprouts Bowl from NYT Cooking. This is a sheet pan recipe, so pretty easy to make, and has exciting Korean flavors from the Gochujang paste. It is flavorful and fun. We give this a 4.

New recipe, March 28, 2026

Spicy Bloody Mary. No, we really haven’t done this before. The kit to make it was part of a fundraiser to support Grand Concerts, which delivers wonderful classical music by small ensembles. It is delicious, and we give it a 4.

New recipe, March 27, 2026

Sausage and Beans with Radicchio from Food and Wine. This is really good—the sausage gives a nice flavor to the beans, along with onion, garlic, fennel, red pepper, and wine, and the wilted and browned radicchio adds nice flavor and texture. We give this a 5!

New recipe, March 26, 2026

White Bean Shakshuka from NYT Cooking. The flavors of the shakshuka are very nice. We found that the directions led to the eggs being overcooked—would have preferred a runny yolk. We give this a 3.

New recipe, March 25, 2026

Asparagus and Tofu with Black Bean Sauce from NYT Cooking. (I bought a lot of asparagus this week!). This is a pleasant dish with just a hint of heat. We served it over quinoa rather than rice. We enjoyed it, would consider making it again. We give it a 3.

New recipe, March 24, 2026

Spanish Asparagus Revuelto from NYT Cooking. This is a pleasant way to connect asparagus and scrambled eggs, with chorizo onions and garlic to flavor it. We enjoyed it but did not feel it stood out. We give it a 3.

New recipe, March 23, 2026

Miso Parmesan Asparagus from NYT Cooking. The combination of miso, butter and parmesan really makes this sing—we liked it a lot. It gets a 5.