“Delicious, easy, and makes you look fancy. Scale it 1.5x in a larger skillet if it’s the only thing you’re feeding adults.”
Last week’s recipe reviews 2026-10-18
This is what I cooked last week. Take it as a humble brag or the start of your meal plan for this week.
“Not for a weeknight unless you make most of it ahead, but oh boy is it worth it. Serves eight, or four with anxiously awaited leftovers.”
Albóndigas in Red Chile Sauce
“Quick and delicious. The tangy shallots really perk it up. I load mine with Texas Pete hot sauce.”
Broccoli Melts
“A little dry unless you really sauce them up, and hard to eat without falling apart, but they’re tasty and worth the trouble.”
Viral TikTok Baked Salmon Sushi Cups
“Zoodling is a chore, but the noodles are nice. However, this recipe feels like a lot of prep for what amounts to just an ok result.”
Basil Chicken Curry Zucchini Noodle Bowls
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All reviews
“These were quick to throw together as a last minute side dish and worked well with udon that I had on hand.”
Garlic Noodles
“The sun dried tomatoes are a bit muted, but the bread crumbs and lemony arugula are a pleasant balance to the creamy beans.”
Creamy, Spicy Tomato Beans and Greens
“What it lacks in class, it makes up for in Gatorade. Made by my daughter, with Fruit Punch. A bit sweet, needs salt, but tbh, decent bread.”
Gatorade Bread
“The extra step of sweating the produce is a little annoying, but yields a better texture. I found the ketchup base pleasant.”
Lexington-Style Red Coleslaw
“I enjoyed this, but it felt overdressed and too tangy. I recommend adding half the dressing first and adjust to taste.”
Mustard Slaw
“‘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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