Notes about Recipes in this book

• Pasta with shrimp and browned butter

  • KennethJames on July 13, 2020

    Or Pappardelle Pasta

• Quinoa and avocado salad with almonds and mint

  • anya_sf on March 20, 2020

    I used 1 1/2 avocados, omitted the zucchini (didn't have), substituted regular balsamic vinegar for white, (less) chopped dill and parsley for the mint, and unsalted toasted almonds for salted roasted. So my review may not be entirely fair. There was too much dressing for my taste and the dressing was a little acidic; I would reduce both oil and vinegar to 3 Tbsp each. Overall, though, this salad had an interesting combination of flavors and textures. Definitely don't skip the almonds, as they add a welcome crunch. Mint would probably be more refreshing than the dill and parsley I used.

• Stir-fried garlic beef with scallions

  • Jane on December 14, 2019

    A fairly basic stir fry with only soy sauce and Worcestershire sauce in the sauce. The garlic (8 cloves!), scallions and red pepper add flavor but I’d like more complexity in the sauce. Though the plus is that it’s very quick.

• Mexican-style grilled pork cutlets

  • anya_sf on August 24, 2019

    I pounded the cutlets closer to 1/4" thick, not 1/8" - thought they'd fall apart if pounded further. They cooked in about the same time, 2 minutes per side. I sliced the pork into strips to use as a taco filling, with chopped onions, tomatoes, cilantro, and cotija cheese. At first I thought there was more sauce than needed, but we loved the flavor so much, we ended up using it all. Really tasty!

  • psarrett on February 11, 2024

    Easy and tasty.

• Summer squash salad with red onion and queso fresco

  • anya_sf on August 24, 2019

    I just used zucchini, so the salad wasn't quite as colorful, although it was still very pretty. We enjoyed the texture of the squash prepared this way. This light salad made a nice accompaniment to pork tacos.

  • Skamper on August 03, 2022

    This was delicious. I made a half batch but used pickled red onions I had in the fridge, and added a scant tablespoon of cider vinegar (didn't have malt) to the squash. A wonderful accompaniment to the Milk Street turkey meatballs in chipotle sauce.

• Spice-rubbed roasted chicken with green-herb chutney

  • Running_with_Wools on December 18, 2023

    Absolutely delicious and we will definitely make again. The spices rubbed on the chicken were really good, and the fresh, peppery green sauce absolutely makes the dish. We served this with crispy roasted potatoes which also went well with the sauce.

• Roasted chicken with herbs and tomatoes

  • rgraham on March 23, 2023

    Wow this was great. Had frozen cherry tomatoes from garden. Used fresh rosemary but dried oregano so didn't add at the end. Just delicious.

• Mexican beef and tomatillo stew (Entomatado de res)

  • jenburkholder on August 26, 2024

    This was good! And almost no effort - it all just goes into the Dutch oven in two stages, no sauteeing or anything. Increased the tomatillos a bit as this was made to help use up some of the excess from the garden. Would repeat.

• Potato and green pea curry

  • anya_sf on May 18, 2021

    I used a mixture of ghee and vegetable oil instead of coconut oil, fresh tomatoes instead of canned, and kashmiri chile instead of paprika+cayenne. After uncovering the potatoes, the liquid took several minutes extra to reduce and cling to the potatoes, but the potatoes held their shape. This was quite delicious served with plain yogurt and flatbread.

  • amgenove on June 16, 2021

    This came out a little blander than I thought it would. Maybe increase all the spices a bit!