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.
80. Brothless ramen with a rich tahini based sauce. Sauce was the real star here. Top with whatever and use whatever noodles. The white chewy wheat noodles would probably be better. Maybe add some Szechuan peppercorns? Similar to a dish we made in Namibia 🇳🇦
79. Just ok, but probably because we used that mild kimchi.
78. A richer, more complex, version of red wine stew. Could use a splash of red wine vinegar at the end.
77. Comes together quickly. Use half the fish, cherry tomatoes would be better, cut the olives in half.
76. Sweet and salty wheat noodles that require no forethought. Has cabbage but a hearty green would work. Snap peas would be awesome. Maybe broccoli? Could be spicier.
