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 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 recipes, April 4, 2016

We celebrated Mark's Mom's birthday with his parents with the Spring Vegetable and Sunflower Panzanella from the April 2016 Food and Wine, served with Mario Batali's Lamb Chops Scottadita from the Italian Grill. Dessert is Strawberries in Sambuca from Epicurious. We give the salad a 4, and the dessert gets a 5.

New recipe, March 13, 2016

Gruyere Asparagus and Pea Baked Pasta from the March/April 2016 Eating Well. This is pleasant, we give it a 3.

New recipes, December 14, 2015

Bistro Steak and Roasted Potatoes, and Garlicky Spinach, both from the December 2015 Cooking Light. Delicious, we give them all a 4.

New recipe, Decembeg 6, 2015

The new recipe is Braised Brussels Sprouts with Balsamic and Grapes, from the November 2015 Cooking Light, which is very nice and gets a 4.

Served with a reprise of the Shawarma Spiced Braised Leg of Lamb, and Herb Salad with Pickled Red Onion and Preserved Lemon from the December 2015 Bon Appetít, which still get 5s.

New recipes, December 5, 2015

Two from the December 2015 Bon Appetít: Shawarma Spiced Braised Leg of Lamb, and Herb Salad with Pickled Red Onion and Preserved Lemon. In the absence of preserved lemon, we used salted lemon rind. Both were amazing, and get 5s!

The lamb takes time to braise, but there is no work to do that--we went skiing. You should make these!

New recipe, December 4, 2015

We drove to the mountains, so the new recipe is the Ward 8 cocktail--there are many variations, we used one from Mayfair Liquors, which is the same as in Esquire. We give this a 3--for us, a lot of sours, which this fits, are unbalanced and need a touch more sweetness to be really enjoyable.

New recipes, December 2, 2015

Two from Epicurious: Persimmon Salsa (served here with sautéed pork tenderloin medallions), and Spicy Okra. Both are delicious and get 5s! Mark didn't grow up with okra, and learned a valuable lesson here--big okra may look nice, but it can be tough!

New recipes, December 1, 2015

December already! We had the Watercress Prosciutto and Goat Cheese Linguine and the Radicchio Frisée Apple and Manchego Salad from the November 2015 Cooking Light. Nice, they both get a 4.

New recipe, November 22, 2015

Wild Rice and Mushroom Soup, and Wild Rice and Baby Kale Salad with Persimmons, from the November/December 2015 Eating Well. Both are very nice-we give them 4s.

New recipes, November 21, 2015

Two from Ottolengi The Cookbook: Burnt Eggplant with Yellow Pepper and Red Onion (we used several colors of pepper), and Beef and Lamb Meatballs Baked in Tahini (all beef as we could not get ground lamb in Mexico). We loved the eggplant--it gets a 4. The meatballs were also nice, we give them a 3--if we'd had lamb, could easily have gotten a 4.

New recipe, November 14, 2015

Thai Chicken Curry from the January 2013 Bon Appetít. This is very tasty, pretty spicy as made. If you are sensitive to heat, use a lot less curry paste! We loved it, it gets a 4.

New recipes, November 13, 2015

Creamy Tuna Noodle Casserole with Peas and Breadcrumbs, and Orange and Almond Salad, from the November 2015 Cooking Light. These were tasty--they get 4s

New recipe, November 12, 2015

Chicory Apple Salad with Brown Butter Dressing from the October 2015 Bon Appetít. Excellent, it gets a 4.

Served with Dukkah Crusted Lamb Chops with Pomegranate Molasses from the December 2007 Bon Appetít, a repeat for us.

New recipes, November 11, 2015

Beer Braised Chicken Thighs with Cremini Mushrooms, and Parsley Fennel Salad with Mustard Vinaigrette, both from the November 2015 Cooking Light. The chicken is nice, gets a 3. The salad gets a 4.

New recipes, November 7, 2015

Braised Brussels Sprouts with Mustard and Thyme from the November 2015 Cooking Light, and Glazed Roasted Delicata Squash from the November/December 2015 Eating Well. Served with pan seared duck breast.

We would sautée the sprouts longer to get more caramelization. We give them a 3. The squash is excellent--it gets a 4

New recipes, October 26, 2015

Tahiree Vegetable and Rice Casserole, and Indian Chopped Salad, both from the October 2015 Cooking Light. These were both nice, with many layers of flavors. We give the casserole and the salad gets a 5.

New recipe, October 16, 2015

Breaded Pork Cutlets with Root Vegetable Mash and Sage Gravy, served with Sautéed Lemony Brussels Sprouts from the October 2015 Cooking Light. The pork gets a 4, the sprouts get a 3.

New recipes, October 15, 2015

Two spectacular recipes from Ottolenghi The Cookbook: Baked Okra with Tomato and Ginger, and Grilled Cauliflower with Tomato Dill and Capers. Both get a 5!