Notes about Recipes in this book

• Miso-glazed salmon

  • Shewi128 on September 06, 2022

    If you want your salmon not to taste like salmon, this is the recipe for you. I love miso glazes and I don't love salmon, and this fit the bill. I did make some suggestions that were made on the Milk Street website: cut back on mirin by 1 tsp and substitute rice vinegar instead. It wasn't too sweet or salty, and it was nice and glazed on the outside. We did put salmon on the grill instead of under the broiler, which turned out great.

  • hillsboroks on April 08, 2023

    We loved this miso glaze on our salmon but we did deviate from the recipe’s cooking technique. Rather than broiling it I used the Slow-roasted Miso Salmon recipe from The Kitchn and roasted our filet at 250F for 20 minutes and then broiled it for 2 minutes. We served it with the rest of the glaze and it was delicious.

• Polenta soup with crispy pancetta and kale

  • kayanelson on January 14, 2021

    I use the version from the Tribune. I put crispy prosciutto on top and don’t use peppers. Onion instead of leeks.

• Garlicky lentils with feta and parsley

  • stigard on March 07, 2019

    Great side dish even better the second day. Paired well with broiled salmon. I made the version from the print magazine that uses canned lentils which saved some time (the version on their website uses dried lentils). Good alternative to an orzo salad. Can be customized in endless ways.

• Potato and eggplant tortilla Española

  • Rinshin on January 19, 2019

    Not online but in magazine it was suggested to serve this with aioli and without that this tortilla is plain tasting. It is, however, quite tasty with aioli on the side and glass of chilled white wine. Served with Spanish olives and slices of American style country ham.

• Slashed chicken

  • anya_sf on January 18, 2019

    I marinated the chicken for 8 hours. The chicken needed an extra 5-10 minutes in the oven to cook through. It was pretty flavorful, but I'm not convinced it would be as flavorful after only 20 minutes of marinating. It was a nice weeknight dinner with rice and sauteed greens. Would make again.

• Gemelli with fresh tomato-almond pesto and croutons

  • lean1 on June 04, 2019

    One of my favorite pasta dishes. Lots of flavor!

• Spaghetti with anchovies, pine nuts and raisins

  • Kinhawaii on May 29, 2023

    We enjoyed this but did substitutions of walnuts for pine nuts, more raisins, etc.

• Persian jeweled rice (Javaher polow)

  • stigard on March 07, 2019

    This was easy and very good. Will make again.

  • SenseiHeidi on January 06, 2021

    This rice had a beautiful color and we liked the different textures of the dish, especially the dried cranberries. However, as written, the rice was rather boring. I found the orange zest to be distracting. The dish needs a lot more salt and seasoning, perhaps double the listed amounts. This recipe produced enough rice for at least 6 people.

• Pressure-cooker refried beans

  • twoyolks on August 28, 2019

    These had some nice complementing flavors from the additional ingredients but they didn't have the extra savory aspect that I like in refried beans.

• Miso-gochujang pulled pork

  • puddlemere on January 20, 2019

    This is so good. The sandwiches kind of remind me of these Korean short rib sliders I used to get from a food truck. The pickled carrots and sour cream are great additions.

  • Apepin on June 02, 2020

    Delicious. This was a big hit at my house. I didn't make the carrot pickles and we don't like sour cream. I served it on homemade soft dinner rolls.

  • Shewi128 on March 29, 2022

    I made this and loved it, but made a few changes. According to some reviews on Milk Street's website, people found it to be too salty with the miso. Some brands of miso have more sodium than others, which mine was, so I halved the miso. I also didn't add the extra gochujang at the end as my kids probably wouldn't appreciate the extra spice. One note: the pork was a little dry at the end of the 3 hours, so I would probably increase the water by 1/2 cup.

• Gingery pickled carrots

  • Shewi128 on March 29, 2022

    Note: use a julienne device or mandoline for the carrots. The shredder made the carrots a little soft, and I would have wanted more texture. The flavor was good, though.

• Austrian beef stew with paprika and caraway (Rindsgulasch)

  • anya_sf on February 18, 2019

    I used 3 lb meat but the full amount of sauce. I didn't have hot paprika, so I substituted smoked paprika, but only 1 tsp as I did not want the flavor to be too smoky or spicy. In hindsight, I could have used more or would seek out hot paprika next time for a little kick. Still, the overall flavor was really good. The sauce was very thick, and even though I trimmed the meat a lot, definitely unctuous. I did turn the oven down to 300 after a while because the meat was browning too much. I served the goulash with egg noodles but forgot the sour cream and we didn't miss it.

  • katenolan on December 13, 2020

    Halved the recipe and should have either used a smaller pot or kept the sauce the same, because it did reduce too much. The "sauce" was very thick but delicious. For the hot paprika, I used 1 teaspoon smoked paprika plus 1/2 teaspoon cayenne; again, this is the halved amount. Adam said it was "sticky" and not in a bad way! They warn against cutting the beef too small, but that may help speed up cooking if you're looking to save some time.

• White miso broth

  • Shewi128 on March 14, 2022

    We used this as a base for homemade ramen. We thought it was delicious and super easy. I will definitely make it again.