New recipe, May 15, 2016

Pan Seared Tuna Tacos with Avocado and Mango Salsa from the June 2016 Cooking Light. Very tasty--it gets a 4.

New recipe, May 14, 2016

Hot Yogurt and Barley Soup from Jerusalem by Yotam Ottolenghi and Sami Tamimi. This is very tasty, we give it a 4.

New recipe, May 11, 2016

Pasta Salad with Chicken Green Olives and Ramp Vinaigrette from the May 11, 2016 Denver Post. This is spectacular--ramps are an amazing ingredient! It gets a 5.

New recipes, May 10, 2016

Orange Balsamic Lamb Chops, and Sauteed Sugar Snap Peas with Chile Lemon and Mint, both from the May 2016 Cooking Light. The lamb is good, and gets a 3, the peas get a 4.

New recipe, May 9, 2016

BBQ Pork Tenderloin with Bell Pepper Relish from the June 2016 Cooking Light. Very nice, we give it a 4. Served with blistered asparagus.

New recipe, May 8, 2016

Black Barley with Mushroom Broth from the January 2016 Bon Appetít. Beautiful to look at, a little less interesting flavors, we give it a 3.

New recipe, May 7, 2016

Chicken Thighs with Ginger Sesame Glaze from the June 2016 Cooking Light. Familiar flavors, and very good so we give it a 4. Served with a red pepper and snow pea stir fry.

New recipe, May 6, 2016

Tangerine Bok Choy and Beef Stir Fry from the May/June 2016 Eating Well. We like it, it gets a 4.

New recipe, May 5, 2016

Orange Infused Black Beans from the June 2016 Cooking Light, served with couscous and an impromptu corn salad. We would add more orange zest and maybe a little spice to the beans. We give it a 3.

We enjoyed this with a blue margarita with pineapple and jalapeño infused tequila, in observance of Cinco de Mayo.

New recipe, May 4, 2016

Spicy Thai Red Curry Beef from the June 2016 Cooking Light. Very tasty. We give this a 4

New recipe, May 3, 2016

Caramelized Brussels Sprouts with Green Onions and Cilantro from the May 2016 Cooking Light. Delicious, we give this a 4.

New recipe, May 2, 2016

Chicken Tinga Tacos from the May 2016 Food and Wine. This is pleasant, we give it a 3.

New recipe, May 1, 2016

Spaghetti Aglio e Olio from the May 2016 Cooking Light. This uses fish sauce for an extra dimension, and it is great! We give it a 5. Be careful with the peppers, depending on your heat tolerance. Served with a spinach salad with balsamic dressing

New recipe, April 30, 2016

Shrimp and Vegetable Red Rice Salad from the May/June 2016 Eating Well. Great flavors! We give this a 5

New recipes, April 29, 2016

Steak and Mushroom Pizza-dillas, and Blistered Asparagus, both from the May 2016 Cooking Light. Both are simple but pretty pleasant! We give them both a 3.
We had them with the Hibiscus Lemon Margarita, from the same issue. The recipe has you top off the drink with club soda. DON'T DO IT! We gave it a 3 with the club soda, but when we did it without the club soda, it became a 5. The soda diluted the flavor and substance I expect from a margarita.

New recipe, April 12, 2016

Blackened Carrots from the April 2016 Food and Wine. This has pretty good flavors, we give it a 3.

Served with a reprise of the Spiced and Grilled Steaks with Citrus Chutney from the April 2016 Bon Appetít.

New recipe, April 11, 2016

Blackened Leeks with Asparagus and Boiled Eggs from the April 2016 Bon Appetít. This is very good, we give it a 4.

New recipe, April 10, 2016

Spinach and Fennel Salad with Candied Bacon from the April 2016 Food and Wine. Nice, it gets a 4.

New recipe, April 9, 2016

Pasta with Marinated Grilled Eggplant Burrata and Chiles from the April 2016 Food and Wine. This is very tasty! We give it a 4

New recipe, April 8, 2016

Savory Chickpea Waffles, from the May 2016 Cooking Light. These are awesome--they get a 5.