New recipe, May 12, 2016

Bordeaux Style Strawberries from the June 2016 Cooking Light. This was ok--it gets a 3.

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 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 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 2, 2016

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

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 28, 2016

Hot Gin Toddy from Epicurious. Gets s 3.

New recipe, April 27, 2016

Seventh Heaven cocktail from Epicurious. Ok, it gets a 3.

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, 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 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 recipe, November 30, 2015

Ricotta Spinach Dumplings from the October 2015 Cooking Light. This was the kids' recipe I this issue--the dumplings were harder to keep together than I expected. The flavors are nice--this gets a 3.

New recipe, November 26, 2015

The new Thanksgiving recipe is Cracked Black Pepper Pull Apart Biscuits from Epicurious. At least in the mountains, these needed 10-15 minutes more cooking time than the recipe called for--overall they get a 3.

We did a reprise of the Spatchcocked Turkey with Anise and Orange the from November 2014 Bon Appetít--still wonderful, it still gets a 5.

New recipe, November 25, 2015

Spiced Rum Punch with Citrus and Luxardo, from the December 2015 Bon Appetít. Nice--we give this a 3.

New recipe, November 24, 2015

Apple Salad with Toasted Mustard Seeds and Herbs from the December 2015 Bon Appetít. This is good--we give it a 3. Served with a pan fried lamb chop.

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 18, 2015

Pork and Shrimp Mince (Neua Tang), from Jennifer Brennan's The Original Thai Cookbook. We had trouble getting ground pork, so it is all shrimp. Very tasty, a bit salty as made--we'd cut back on the salt. We give this a 3

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 recipe, November 10, 2015

Butternut Strata with Gruyere from the November 2015 Cooking Light. Pleasant, we give this a 3.

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