101. This has already become a repeat. Kind of like an elote chicken salad. Really good with tostadas. https://cooking.nytimes.com/recipes/1023419-chicken-salad-with-corn-quinoa-and-yogurt-dressing?unlocked_article_code=1.Ok8.x-8A.ce-gcTqwwGzM&smid=ck-recipe-iOS-share
100. Served with seared shrimp. Rich, flavorful, comforting. Could use more zest and maybe some “zeal” https://cooking.nytimes.com/recipes/1025371-lemon-garlic-linguine?smid=ck-recipe-iOS-share
99. A definite repeat, but a few notes: - Add something spicy. Jalapeños or Thai chili - Possibly spice the yogurt with dill - Flat bread better than bread bread All completely optional. Good as is. https://cooking.nytimes.com/recipes/1026665-spiced-pea-stew-with-yogurt
98. Test run for the birthday request. https://cooking.nytimes.com/recipes/10862-key-lime-pie The meringue is an Italian meringue, so it doesn't need to be baked, and can be torched. But it also needs to be cooled quite a lot first or the contrast between the room temperature topping and the pie is a bit odd. Not so sure about meringue. The pie left 4 egg whites, so I figured, why not? I'd use this meringue for other stuff in the future, but whipped cream is the ticket for key lime pie. https://www.seriouseats.com/basic-italian-meringue-recipe Graham cracker crust: 170g graham cracker crumbs pulverized in a food processor (~11 crackers) 2 Tablespoons sugar 1 Tablespoons brown sugar packed 7 Tablespoons (100 g) butter melted Mix dry ingredients, add butter. Press firmly into pan
97. This is real similar to tuna mayo rice, but a bit more work. The rice is seasoned, the tuna is spicy. This calls for sliced cucumbers, but maybe slice those first and do a quick pickle. For this rendition I used some leftover Indonesian slaw from last night. https://cooking.nytimes.com/recipes/1024471-spicy-tuna-salad-with-crispy-rice
96. A definite repeat. This is basically a pantry meal and a solid alternative to shakshuka when I want eggs for dinner. It's also a one pot meal. https://cooking.nytimes.com/recipes/1026663-huevos-enfrijolados-eggs-in-spicy-black-beans
95. “I think so” to the question “Did we like it?” Made this in Girona over the winter.
94. Clearing the back log of food photos. I can’t really recall this one.
93. Easy, easy is important. Needs the hefty application of chili crisp.
92. Tasty, but a bit of a hassle. Used some old mushroom soaking liquid as the base, and it did a lot of the heavy lifting. Not sure how good this would be without it.
