“Hands down, my favorite fried chicken. Buffalo-esque, but so much more dynamic. If nothing else, have the sauce with fast food nuggets.”
Last week’s recipe reviews 2026-10-11
This is what I cooked last week. Take it as a humble brag or the start of your meal plan for this week.
“I cooked the lentils in chicken broth, boosted with salt, and ate it stuffed in a fluffy pita. Still kinda meh.”
Spicy Lamb and Lentils with Herbs
“These are great and pretty simple. I think the Dijon is what makes it, but I also enjoy it with Puerto Rican pique.”
Chicken and Gruyère Turnovers
“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
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“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
“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
Grilled Fish Tacos with Chile-Lime Slaw and Avocado-Tomatillo Salsa — no source image saved
“It’s good as-written, but a bit of work. I shortcut with a store-bought salsa verde on weekdays.”
Grilled Fish Tacos with Chile-Lime Slaw and Avocado-Tomatillo Salsa
“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
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