Enfrijoladas Pintos from NYT Cooking. Who would have believed you could get such a rich dish by dipping tortillas in blended pinto beans? The beans themselves (with some chipotle) are delicious, and the toppings including pickled red onion and avocado are incredible. This gets a 5!
John’s Old Fashioned from Food and Wine. The Demerara syrup is a nice enhancement along with the white vermouth. This gets a 4.
Chermoula Bean Salad from NYT Cooking. At first sitting this got a 3. The chermoula stood out but the beans seemed bland and the dates didn’t stand out. But the next day—wow! The chermoula flavor had gotten into the beans and the dates left little bits of sweetness throughout. That made it a 5!
Mushroom and Lentil Ragu from Food and Wine. This has a nice blend of flavors. We give it a 4.
Tahini Honey Cottage Cheese Bowl from NYT Cooking. The tahini, honey and salt make this kind of fun. We give this a 4.
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.
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