Notes about Recipes in this book

• Kenyan coconut chicken (Kuku paka)

  • TonyInSeattle on April 22, 2020

    Nice recipe ... the coconut broth has a nice tanginess from the lime and a delicious flavor. Next time I’ll make it a little spicier — maybe add a little Serrano chili. We served this over farro, but would also be delicious and beautiful over black wild rice.

  • anya_sf on July 29, 2023

    This was good, but not that exciting, although my son thought it was great. It needed a lot of salt and pepper. Lite coconut milk worked well in place of coconut milk + water. I ended up adding a little more as the sauce reduced a lot (I made 1/2 recipe). I added some frozen peas at the end and served it over coconut rice, a nice accompaniment, made with the rest of the can of coconut milk.

• Lemony lentil-kale soup with sweet potatoes (Adas bil hamod)

  • kitchen_chick on January 04, 2020

    Easy, hearty soup. Perfect for winter days. I substituted some chopped collards for the kale, which worked great. It's a vegan recipe as written, but I also substituted some unsalted chicken stock for about half the water.

• Jamaican chicken fricassee

  • anya_sf on June 24, 2023

    Wow, way better than I'd imagined. I used Chrissy Teigen's jerk seasoning made with half the cayenne, and it was not spicy (the habanero is left whole and removed at the end). My family's only complaint was that they wanted more of the delicious sauce.

• Korean fire chicken

  • amgenove on November 28, 2020

    The edges of the thighs started charring after about 20 minutes, so make sure you keep an eye on this when you put it in oven. Very spicy, reminded me of Nashville Hot Chicken!

  • jenburkholder on January 27, 2022

    Agree with amgenove that it took less time - my chicken only took about 20 minutes in total, stirring after maybe 11-12 minutes to flip and char the other side. I added a little bit (1T) of brown sugar, and added a layer of mozzarella cheese on top. Not sure if the cheese was necessary but it was tasty! Scallions definitely necessary. Served with rice and sliced cucumbers. The "results to effort" ratio was excellent, will repeat. I thought it very tasty though my son apparently doesn't like gochujang because he was very meh on it.

• Shanghai-style scallion noodles with ground pork

  • Mtetpon on January 10, 2020

    This was very simple to make and great flavor. I used buckwheat noodles as that is what I had on hand.

  • Skamper on February 17, 2021

    Great flavor, but a bit oily. I'd cut the oil to about 2.5 T and would cut further next time. Or, after frying onions, discard some of the oil. Added 1/2 sliced jalapeno when I added the onions back, as I don't like them raw. Could have added a bit more.

• Rosemary and fennel pork ribs (Rosticciana)

  • Skamper on January 26, 2021

    These were delicious. Made only one rack and a half batch of the rub. Cooked for 2 hours.

• Baked salted salmon with dill

  • Kinhawaii on July 04, 2021

    Really delicious simple salmon with a lovely texture- will definitely be on repeat! Easy.

• Greek-style braised chickpeas with tomatoes and orange

  • jaelsne on February 03, 2020

    Delicious. I was afraid it would be sweet, but it was not. Made it as written but was out of bay leaves.

  • DeebogCooks on February 11, 2021

    Doesn't need quite so much fresh oregano, IMO! I'd half it at least and it'd be perfect. Really delicious regardless.

  • Shewi128 on November 29, 2022

    Wow, what a unique flavor profile. I didn't use fresh oregano, so I didn't have the problem of one of the other members. I used a little dried oregano in combination with oregano-infused olive oil drizzled on top. Definitely a winner recipe, as both of my kids finished their servings.

• Sichuan dry-fried cauliflower

  • sarahawker on September 08, 2020

    This was good, tasty, very spicy.

• Palestinian upside-down chicken and rice (Maqlubeh)

  • Shewi128 on May 20, 2024

    We should have loved this, but we didn't. The flavors were ok, but I didn't like this particular mix. The crispy rice at the bottom was good. The eggplant ended up being complete mush. I wouldn't make this again.

• Paprika-pork stuffed cabbage

  • Rinshin on January 04, 2020

    There are many cabbage rolls recipes and normally I make mine that is beef and tomato based. So this was blind faith in Milk Street coming up with good tasting cabbage rolls so different from what I usually love. Starts with making cabbage more pickled, pork based, no tomato, and liberal addition of dill weed. I did cook these longer but the end result was outstanding taste in its own right. Hard to come up with big cabbage used in the recipe. Mine was about 2.5 lbs instead of 4. Added baby Yukon potatoes together with the rolls and those had all the cabbage roll taste in them and perfect addition. Served with buttered egg pasta and cucumber relish. Photo added.

• Dried cherry-chocolate chunk cookies

  • breakthroughc on December 23, 2022

    These are rich decadent cookies. I subbed almonds as I already had a pecan cookie on my Christmas Cookie platter. The slivered almonds are lovely so I don’t think I would use pecans. A drizzle of white chocolate would take them over the top. I made 1 Tablespoon cookies and they took about 13 minutes.

  • Kinhawaii on September 28, 2025

    These are fudgey but not liked by everyone. I thought it was good at first but I thought it had an unusual aftertaste in the cherries- maybe it was my balsamic vinegar or brand of cherry. Someone else requested the recipe.