Spicy Skillet Ground Turkey and Snap Peas from NYT Cooking. Nice with some Asian flavors and herbs. We give this a 4. >
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Sunday, May 17, 2026
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. >
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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. >
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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!
Thursday, May 14, 2026
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!
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