90. Rich but a bit bland
89. This one used some dry mushrooms. Tasty but maybe a bit chewy.
88. Tasty and easy. Shown here as the main attraction, but would work well as a topping for any food bowl.
87. Has to have the shrimp. Kaddu is a squash, but use whatever squash. Probably only worth making if you have an unallocated gourd.
85. A surprisingly deep red lentil soup from NYTimes. Definitely a repeat. Doesn’t taste like much at first, but the flavor intensifies as it cooks. Immersion blender makes this much easier.
84. Delicious, but requires A LOT of shallots. The NYTimes recipe also makes a double batch, so the 2nd photo is roasted potatoes with the same “sauce”.
83. Maybe better with more appropriate bread, but even then actual French toast is the way to go.
82. Needs the fresh corn, and more peppers. I’d make this again if we just had an abundance of fresh corn, but otherwise there are probably better uses for fresh corn
81. Mushrooms from Vindiket. Rich and simple tasting. Probably wouldn’t make again with oyster mushrooms simply because it takes so many, but totally delicious.
