Greek Chicken with Cucumber Feta Salad, and Greek Lemon Potatoes, both from NYT Cooking. The marinated chicken was juicy and tender, but the feta and yogurt made the salad feel heavy. We give this a 3. The potatoes are crunchy and flavorful. They get a 4.
Goi Ga, a Crunchy Vietnamese Chicken Salad from Food and Wine. This has all the flavor elements you expect from a dish like this. The flavors became even better overnight, so we give it a 4.
Tangy Chicken Tomato and Couscous Salad from NYT Cooking. It is the secondary ingredients, the sun dried tomatoes and dried fruit, that bring this up a notch and make this really good. We give this a 4.
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Shallot Tarte Tatin from Food and Wine, and Kimchi Pickled Zucchini and Tomatoes from NYT Cooking. The tart is a wonderful idea but a bit sweet for the onions. I would try it with less of the caramelized sugar-butter mix, perhaps 25% less. We give this a 4. The zucchini dish is dominated by the kimchi flavor. Kimchi is naturally a very strong flavor so getting it balanced with other ingredients is not easy. I would try this with half as much kimchi. We give the tart a 4, and the zucchini and tomatoes a 3.
Prosciutto and Melon Salad from NYT Cooking. Who can argue with Rocky Ford cantaloupe? This captures the flavors of the classic prosciutto with melon. We give this a 5.
Everything Bagel Cottage Cheese Dip from NYT Cooking. This was pleasant, didn’t really stand out. We give it a 3.
Strawberry Basil Cottage Cheese Bowl from NYT Cooking. The juice from the berries, basil, honey, vinegar, salt and pepper is really nice against the creamy cottage cheese. We give this a 4. It would have been even better had I not forgotten to top it with salted Pistachios .
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