Not so recent at this point, but oh well.
Olivelle Pasta Rocks – I admit to some extreme skepticism when I got these, as I am in the “why bother?” camp when it comes to salting pasta water. But I made some pasta primavera and put them to use, and was pleasantly surprised by how tasty it was. The first batch was a little too salty, but the second one was pretty much perfect. I don’t know that I would buy these when they run out (they’d be great for a gift basket though), but I will certainly be salting my pasta water more often!
Glossop’s No. 4 Hibiscus Ginger Syrup – We made the recommended recipe, an Outpost Drive. It was tasty, but frankly I really couldn’t pick up on the flavors of the syrup – the lime and tequila were too dominant. We still have some of this left, which might be an excuse to buy some prosecco or cava.
Not Ketchup Cherry Chipotle Dipping Sauce – Following the lead of the suggested recipe, I used this as the marinade for a skirt steak. The steak came out pretty well, but the sugars in the marinade burned pretty quickly in the pan – in retrospect, I should have either wiped out the skillet more frequently, or maybe done two batches in two pans.