New recipe, October 24, 2026

Simple Lentil and Mushroom Soup from Food and Wine. Simple and quite tasty, with touches including anise, sage and butter. We give this a 4

New recipe, October 23, 2026

Fragrant Coconut Chicken and Sweet Potato from NYT Cooking. Sounds like it will be sweet but it is actually savory and a nice combination of flavors. We give this a 4.

New recipe, October 22, 2026

Extra Crispy Brussels Sprouts from NYT Cooking. Oil, salt and a hot oven. Very simple. They are quite tasty as well as crispy. We give them a 4.

New recipe, October 21, 2026

Araceli Ultimate Gin and Tonic from araceliliqueur.com. We got a bottle so we are trying some of their cocktails. The Araceli gives it a bit of sweetness, and softens the drink a little. We give this a 3.

New recipe, October 20, 2026

Butternut Squash Tortilla Soup from NYT Cooking. This is rather good, with a good selection of complementary flavors. We give it a 4.

New recipe, October 19, 2026

Araceli Strawberry Dream, from araceliliqueur.com. A fun cocktail using the marigold liqueur. We give it a 3–a touch sweet. We would use less simple syrup

New recipe, October 18, 2026

One Pan Dumplings with Greens from NYT Cooking. Easy and pretty tasty, especially with the optional scallions and chili crisp. We give this a 4.

New recipe, October 17, 2026

Ancho Problem from punch drink.com. A fun cocktail kind of a margarita with the addition of Ancho Reyes chile liqueur. We give this a 4.

New recipe, October 16, 2026

Stuffed and Seared Duck Breasts from NYT Cooking. Stuffed with fennel, rosemary and Parmesan. Just awesome! These get a 5!

New recipe, October 15, 2026

Lemony Shrimp and Bean Stew from NYT Cooking. This is a pleasant recipe, we give it a 3.

New recipe, October 14, 2026

Seared Chicken Thighs with Cherry Tomatoes and Olives from NYT Cooking. The olives work so well with the tomatoes, and the tarragon takes it all up a notch. We give this a 5.

New recipe, October 13, 2026

Warm Weisswurst and Farro Salad from Food and Wine. The sausage has a nice set of balancing flavors with apple, onion and squash. A pleasant dish. We give this a 3.

New recipe, October 12, 2026

The Godfather from Food and Wine. Just blended scotch whiskey with a little amaretto, but it is very nice. The amaretto is subtle and softens the scotch. This gets a 4.

New recipe, October 11, 2026

Tomato Salad with Dates, and Ottolenghi recipe from NYT Cooking. Cooked tomato in the dressing with fish sauce and lime, on top of ripe tomatoes and basil. Simple and stellar. This gets a 5.

New recipe, October 10, 2026

Grilled Broccoli and Lemon with Chile and Garlic. This is an Ottolenghi recipe from NYT Cooking and has a lovely mix of flavors and textures. We give this a 4.

New recipe, October 9, 2026

Slow Cooker Butternut Squash Soup from ZNYT Cooking. This is delicious, with sweetness and balancing spiciness and a hint of acid. We give this a 5!

New recipe, October 8, 2026

Seoulside from Food and Wine. Similar to a Southside, but uses Korean Sujo instead of gin. Pleasant and refreshing. This gets a 3.

New recipe, October 7, 2026

> > Quick Jambalaya from NYT Cooking. This is quick, and nice. It lacks the depth of a longer more complex cook, of course, but made a nice dinner. We give this a 3. >

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New recipe, October 6, 2026

Lemony Miso Cabbage from NYT Cooking. This called for green cabbage but we had red. The butter, lemon and miso give it a nice round flavor. Since red cabbage tends to be a little sharper than green, this would likely be better with green cabbage. As we made it, it gets a 3.

New recipe, October 5, 2026

> >>> Harissa Roasted Sweet Potatoes and Red Onion from NYT Cooking. Served with leftover lamb. The harissa adds a nice zippy note to the sweet vegetables. We give this a 4. >

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New recipe, October 4, 2026

Buttery Gochujang Tofu and Broccoli from NYT Cooking. Sauteeing the tofu after coating with corn starch creates a great texture, and the sauce is fabulous—I find Gochujang can be domineering but here it is tempered with butter, soy and maple syrup and it is magical. This gets a 5!

New recipe, October 3, 2026

Maple Dijon Roasted Vegetables from NYT Cooking. Just delicious. The maple and Dijon complement the vegetables perfectly. We give this a 5.

New recipes, October 2, 2026

Missed the photos. Two Ottolenghi recipes, Jerusalem Lamb Shawarma from NYT Cooking and Cauliflower Pomegranate and Pistachio Salad from Kitchn. The lamb is delicious but our oven cooked it faster than expected so it was overcooked. Thus made it a 3, but if cooked to med-rare to medium I am sure it would be at least a 4. The salad is great fun and gets a 4.

New recipe, October 1, 2026

Shrimp and Potatoes Pil Pil from NYT Cooking. Butter, garlic, Fresnos with shrimp and potatoes. Definitely greater than the sum of its parts. We give this a 4.

New recipe, September 30, 2026

Roasted Cauliflower, Chickpeas and Dates from NYT Cooking. Nice combo of flavors, including lemon, tahini, Aleppo pepper, and those dates. Yum! It gets a 4.

New recipe, September 29, 2026

Death in the Afternoon from Food and Wine. Champagne and absinthe, apparently from Ernest Hemingway. Simple and tasty. It gets a 4.

New recipe, September 28, 2026

Rome with A View from Food and Wine. Another spritzer with Campari, dry vermouth and lime. Pleasant, we give it a 3.