New recipe, December 4, 2021

Spicy Tomato Coconut Bisque with Shrimp and Mushrooms from NYT Cooking. This is another very nice dish with layers of flavor and texture. We give this a 4.

New recipe, December 3, 2021

Kimchi Fried Rice from NYT Cooking. The amount of kimchi in this looks like a lot, but it mellows with the cooking. It is quite good—we give this a 4.

New recipe, December 2, 2021

It's on the lower left—Pickled Garlicky Spaghetti Squash from the November 2021 Food and Wine. We made it exactly as written, and it is seriously over salted. We like the idea of the mix of the other flavors, but it was ruined by the salt. We give this a 2.

Re-reading the recipe, it calls for 2 tablespoons of sugar and 2 tablespoons of salt. I am almost certain there is a typo, and it should be 2 TEASPOONS of salt. That is how I would make it again.

New recipe, December 1, 2021

Cyn-Cyn cocktail from NYT Cooking. A variant of the Negroni, with Cynar instead of Campari, and with a lemon twist. This was good. We give it a 4.

New recipe, November 30, 2021

Braised Chicken Thighs with Tomatillos from NYT Cooking. The tomatillos came from our garden. Spicy and full of flavor. We give this a 5.

New recipe, November 39, 2021

Turkey Tikka Masala from NYT Cooking. The last of our Turkey went into this delicious dish. This is another winner, we give it a 5.

New recipe, November 28, 2021

Leftover Stuffing Sopa de Pan y Ajo (Bread and Garlic Soup) from the November 24, 2021 Denver Post. More like a stew than a soup, but delicious in any case. A great way to breathe new life into Thanksgiving leftovers! We give this a 5.