Notes about Recipes in this book

• Brazilian shrimp and fish stew (Moqueca)

  • TaffyDeb on February 27, 2018

    Fresh, crisp, and delicious! One of the easiest and best fish stews I've made and tasted. BUT, if you are looking for a warm bowl to snuggle around, this isn't it. This is a stew for a warm Spring or Summer evening, the carry-over heat method of cooking, whilst easy and creating perfectly cooked shrimp and fish, produces a kitchen that isn't overheated and a warm bowl of stew not hot. (Of no real interest to anyone but us folks up here in Montana during February.) Will definitely be making this again when the weather is a bit warmer to fully appreciate!

  • bwhip on March 18, 2018

    Really delicious. Amazing depth of flavor for something that comes together quite quickly. My wife and I both loved this.

  • TonyInSeattle on May 13, 2018

    This is delicious, but especially good if you can make it with the homemade coconut milk recipe that is part of the Colombian Coconut-Braised Chicken and Coconut Rice recipe in Milk Street's May-June 2018 issue. It gives the dish a lighter, brighter flavor.

  • Rinshin on October 16, 2019

    Like most soup recipes I try, I tinkered a bit to suit my taste after tasting along the way. The soup was cooked longer on simmer before adding the fish. Although the recipe was halved, I felt it was a little too piquant for us and added a full can of coconut milk as well as a little sugar and round slices of boiled egg. I served this with toasted sourdough bread slices, but I think I may serve this with rice next time. Not a comforting type of soup, but delicious in the same vein as thicker tom yom with distinctive sour taste. Cod is perfect here and used all cod for great texture in soups. This soup is even better next day and the first day was already very good. Repeat. Photo added.

• Irish brown soda bread

  • KCKB on June 19, 2023

    I love this recipe: it does the best job I’ve found of replicating Irish brown bread in a US kitchen with readily available ingredients, rather than trying to import Irish wholemeal flour. I recommend lining the cake pan with parchment paper when baking this - does a better job than greasing. I keep a canister of powdered buttermilk on hand specifically so that I can make this bread any time the urge strikes.(See the side note on p. 13, “The Quickest Bread, Even Quicker”) It’s wonderful with a smear of butter, some jam and a lovely, malty cup of tea with a splash of milk.

• Moroccan lentil and chickpea soup (Harira)

  • LaurenB on May 02, 2018

    A lot of chopping and more time consuming than anticipated, but it made a nice soup. Loved the addition of the lemon before serving. Would up the spices just a bit next time (all but the cinnamon).

• Pan-steamed broccolini with ginger

  • anya_sf on September 20, 2018

    Easy method, worked well. I made a larger batch in a wide Dutch oven. Watch the water, as it all evaporated and the bottom started to brown (you don't want that). Fortunately, I caught it just in time. My broccolini may have been extra fresh and tender, as they ended up fairly soft after the second 3 minutes. The ginger lemon butter was delicious with the broccolini.

• Three-cup chicken

  • anya_sf on September 28, 2018

    I made the variation for 2 people. I only had chicken breast, so I sliced it thinner and simmered it for a shorter time so it wouldn't get too dry. 1/2 tsp red pepper flakes provided a nice amount of heat. Added blanched broccoli florets and sauteed red bell pepper at the end. My husband and I both enjoyed this dish.

• Best lemon bars

  • bwhip on February 21, 2018

    Great lemon bars! Super puckery lemon flavor, and a nice crispy crust, with the perfect ratio of topping to crust. Pretty easy to make, too.

  • hillsboroks on April 13, 2018

    The name of this recipe says it all. These are the best lemon bars ever! They are zingy, lemony until you want to pucker and just plain delicious. I accidentally left the crust to brown a bit more in the oven without resetting my timer while stirring my filling. When I finally pulled the pan out the crust looked like a big graham cracker. I used it anyway and I am glad I did. The super crunchy shortbread crust was perfect with the creamy lemon filling. I baked the filling 8 minutes and it was done perfectly.

  • puddlemere on January 21, 2019

    Agreed, these are great. Crispy crust and creamy, super lemony filling, and pretty straightforward.

  • dbuhler on August 19, 2023

    I love the filling for these bars, however, I am in the minority here because I found the crust to be too crisp for my taste...I prefer a more tender shortbread base. I had a problem with my filling as it was too runny when I spread it on the base (I did accidently add the butter at the wrong time so this may have been why) and had too cook them for 16 min. to get them to set. Next time I will do the steps in the right order, and I may cook the curd to about 170 F to ensure that it is thick enough.