New recipe, September 27, 2026

Seared Chicken and Figs with Olives from NYT Cooking. This is quite easy, and the figs, olives and lemons over the marinated chicken elevate this recipe to great heights. We give this a 5.

New recipe, September 26, 2026

Seared Scallops with Jammy Cherry Tomatoes from NYG Cooking. They describe this as an easy but fancy seeming dish. That seems right in. Anything with scallops seems fancy to me, and the jammy tomato sauce is a lovely companion. We give this a 4.

New recipe , September 25, 2026

Caramelized Cabbage and Walnut Pasta from NYT Cooking. The sweet cabbage with the pecorino, lemon and walnut is an unexpected and tasty combination. We give this a 4.

New recipe, September 24, 2026

Cashew Butter Chicken Korma from NYT Cooking. This may look a bit plain, but it is packed with wonderful spicy and complementary flavors. We give this a 5! It is well worth making.

New recipe, September 23, 2026

Citrus Shrimp with Capers and Celery from NYT Cooking. We served it over fonio, an African grain. This had a variety of complementary flavors that work together really well. We give this a 4.

New recipe, September 22, 2026

Crustless Zucchini and Feta Quiche from NYT Cooking. This is a good quiche, but doesn’t really stand out. It gets a 3.

New recipe, September 21, 2026

Kaddu (Sweet and Sour Butternut Squash) from NYT Cooking, served with some pork tenderloin. The Kaddu is spectacular. Stunning flavor combination. We give this a 5.

New recipe, September 20, 2026

I got excited and forgot to snap a picture before I started to eat. Broiled Peaches with Feta and Pistachios from NYT Cooking. Some commenters on the NYT site thought the feta was a bit dominant. We thought this was perfectly balanced. Since I had perfectly ripe Palisade peaches, I only put a little brown sugar on top before broiling. With less sweet peaches a little more sugar and the honey might make sense. We give this a 5!

New recipe, September 19, 2026

One Pot Lamb Meatballs with Tomato Fennel and Orzo from NYT Cooking. This makes use of every part of the fennel! It is very flavorful. If you have very fatty lamb I might pour off a bit of the fat before cooking the fennel—it was delicious but seemed a bit heavy since I did not pour off any if the fat. We give this a 4.

New recipe, September 18, 2026

Black Rice Bowl with Bok Choy and Mushrooms from NYT Cooking. We felt like the flavors came together a bit better on the second day. It also needed a bit more salt. We give this a 3

New recipe, September 27, 2026

Cauliflower Chaat for One from NYT Cooking. This is a pleasant dish. We give it a 3

New recipe, September 16, 2026

The Scofflaw from Food and Wine. This was apparently created in Paris by American bartenders as an insult to Prohibition. They did a good job! This has a great balance of sweetness and acidity against the rye base. It gets a 5.

New recipe, September 15, 2026

Individual Beef Wellingtons from NYT Cooking. These have all the flavors of the original, and are delicious. It is a very rich dish! We give this a 4.

New recipe, September 14, 2026

One Pan Zucchini Pesto Orzo from NYT Cooking. I confess I wasn’t sure how well this would work, and I was very pleasantly surprised. There is a variety of flavors and textures that play together very nicely. We give this a 4.

New recipe, September 13, 2026

Butter Beans alla Vodka from Food and Wine. This is a classic sauce for a reason and it complements the butter beans beautifully. We give it a 4.

New recipe, September 12, 2026

Grilled Hoisin Pork Tenderloin from NYT Cooking. The flavors are good, with a strong presence of hoisin. We give this a 4.

New recipe, September 11, 2026

Crunchy Mango and Avocado Salad from Food and Wine. This got better overnight. It has a nice combination of textured and flavors that melded together especially with a little time. We give it a 4.

New recipe, September 10, 2026

Smoky Shrimp Saganaki from NYT Cooking. It is an Ottolenghi recipe, and is a fabulous combination of spicy and smoky flavors, melted feta, shrimp. A total 5!

New recipe, September 9, 2026

Enfrijoladas Pintos from NYT Cooking. Who would have believed you could get such a rich dish by dipping tortillas in blended pinto beans? The beans themselves (with some chipotle) are delicious, and the toppings including pickled red onion and avocado are incredible. This gets a 5!

New recipe, September 8, 2026

John’s Old Fashioned from Food and Wine. The Demerara syrup is a nice enhancement along with the white vermouth. This gets a 4.