Grilled Fish Tacos with Chile-Lime Slaw and Avocado-Tomatillo Salsa — no source image saved
NEW“It’s good as-written, but a bit of work. I shortcut with a store-bought salsa verde on weekdays.”
Last week’s recipe reviews 2026-10-04
This is what I cooked last week. Take it as a humble brag or the start of your meal plan for this week.
“The recipe doesn’t specify a variety so I used red lentils based on the image. I was surprised they were still firm after slow cooking.”
Curried Lentil-Tomato Soup
“This is one of my favorite salads, and it’s a good one to make for guests. Make sure to really char the peppers.”
Grilled Chicken Salad with Romesco Sauce
“‘Oh hell yes’ — My wife’s review after one bite. The recipe makes 4 tostadas. I would at least double it if you are serving 4 people.”
Chickpea and Chorizo Tostadas
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“Ensure the gnocchi is tender inside, otherwise it tends to split and fall into the grill. Either way, crispy gnocchi is delicious.”
Crispy Gnocchi on a Skewer with Charred Bell Peppers & Basil Pesto
“If you love cheeseburgers but wish they were easier to eat with a fork, have I got a recipe for you!”
Cheeseburger Fried Rice
“This is a good one to make for guests. It’s tasty, though the pickled carrots feel a bit mellow after only 45 minutes.”
Carrot and Smoked Salmon Salad
“This feels like take-out caliber satisfying Indian food. If you don’t have good enough flatbread to go with it, it’s a naan issue.”
Chicken Korma
“I think the small diced beef is what makes this stew compelling to me. They’re a good texture and loaded with pepper.”
Beef and Barley Stew
“I’m not sure charring the scallions did a whole lot, but it was a good salad.”
Rotisserie Chicken Salad with Charred Scallion Dressing
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