Notes about Recipes in this book

• Miso-shiitake soup with napa cabbage

  • tarae1204 on January 29, 2021

    I made this tonight with every ingredient except wakame and I found it lacked depth of flavor. Might have been better using stock to replace wakame.

• Chickpea and harissa soup (Lablabi)

  • hbakke on May 13, 2021

    Great soup. The chickpeas really soaked up the cooking liquid. I loved all the toppings, especially the croutons. I would make this again.

• Greek white bean soup (Fasolada 1)

  • hbakke on May 13, 2021

    Nice bean soup. Nothing ground breaking, but the toppings make it more interesting. I would make this again.

• Mexican chicken soup with tomatillos and hominy

  • Running_with_Wools on November 16, 2020

    I bought this cookbook after watching the T.V. show where the Milk Street gang cooked it. And I've now made the soup five times (partner asks for it every time we make stock). It is really layered with deep flavor, and absolutely delicious.

• Black-eyed pea and sweet potato stew (Ndambe)

  • rhb on October 25, 2022

    We liked this a lot. I used what I had on hand so made some substitutions and it was still really good! I used refined coconut oil and did not have any parsley. I had dried black-eyed peas so I soaked them for 6 hours and added 10 to 15 minutes to step 2 and put in 2 t salt here instead of in step 3. I used 1 1/2 cups of dried black-eyed peas because that is all I had on hand (full substitution should be 2.25 cups...3/4 cup = 1 can).

• Austrian potato salad

  • hbakke on May 13, 2021

    I overcooked the potatoes so they fell apart more than I would have liked, but we both liked this potato salad recipe. I think I prefer this dressing to the more common mayonnaise dressing. I would make this again.

• Coconut-ginger rice

  • chawkins on August 22, 2020

    Perfect liquid to rice ratio. I don’t have coconut oil, so just use olive oil. The lemongrass and ginger and even the coconut taste were all subtle.

  • Shewi128 on July 25, 2022

    Cross-posted: I didn't have fresh ginger root or lemon grass stalks, so I substituted the mashed stuff you find in tubes. Much more convenient. The rice turns out fluffy with enough flavor to complement but not overwhelm the main dish. I will make this again. Also, I didn't add shallots because I was lazy and didn't want to do more chopping.

• Chinese chili-and-scallion noodles

  • Shewi128 on January 26, 2023

    I've been wanting to try this recipe for a long time, and finally made it last night. I did not use 12 scallions, more like 6. However, the flavor was remarkably complex for the simple flavors and prep. One note: make sure the sesame seeds don't burn. Other than that, wouldn't change a thing.

  • sarahawker on September 24, 2020

    This was a big hit. Followed a bloggers idea to add cabbage and carrots, shred cabbage (used bok choy) and place in bottom of colander. Drain hot pasta over top of vegetables and then mix with sauce per recipe. HUGE hit in my home. Did add fried egg and made this a full meal.

• Soba noodles with asparagus, miso butter and egg

  • Lsblackburn1 on August 11, 2020

    I was in the mood for soba and found this recipe. Not mind-blowing, but tasty enough. A nice simple summer dinner.

• Punjabi chickpeas with potato (Chole)

  • hbakke on May 12, 2021

    An interesting chickpea curry (could really taste the cardamom). We both liked this. I don't think I would make it again because I don't exactly love chickpeas, but it was a nice dinner.

• Spanish spice-crusted pork tenderloin bites (Pinchos Morunos)

  • Running_with_Wools on December 05, 2020

    I've made this two times now for my family, and it's very easy, and really delicious. Packed with flavor but not spicy -so my younger children can enjoy it too.

• Chicken teriyaki rice bowls (Teriyaki donburi)

  • hbakke on May 13, 2021

    Easy rice bowl. I liked the marinade and the addition of the cabbage. I would make this again.

  • Bluewhisper39 on January 17, 2022

    This is a very good dish. I often add vegetables to make more of meal.

• Salmon chraimeh

  • Rinshin on September 12, 2021

    Made again and this time I put a nice sear on both sides to improve the taste before adding to the sauce with cover on to finish cooking. The coriander seeds bothered my husband and next time instead of keeping them whole, I will grind it. A good squirt of citrus really perks up before serving.

• Singapore chicken satay

  • chawkins on August 22, 2020

    Very good. The cooking time was perfect. I subbed lemon juice for the rice vinegar. I used a ceramic ginger grater to grate both the ginger and the garlic, my sauce was smooth, not chunky as shown. Served with coconut-ginger rice

• Spiced beef topping (Kawarma)

  • ShannonS on December 21, 2021

    Made the spiced beef and picked up hummus and pide from a local spot for a super easy, fun and delicious dinner.

• Mussels with chorizo and slow-roasted tomatoes

  • mpo on August 01, 2021

    I substituted canned fire roasted tomatoes for the oven roasted,

• Piri piri chicken

  • Maefleur on September 03, 2022

    Great layers of flavor with the spice rub under the skin and the marinade/sauce. I used red jalapeños from our garden and the sauce had a nice kick without overwhelming. The addition of cilantro to the sauce at the end adds such a nice bright fresh flavor.

• Salmon packets with chermoula

  • Maefleur on May 13, 2021

    This foil packet steaming in a searing hot skillet technique was new to me and it worked perfectly. The fish was tender and flavorful, and the chermoula is bright and citrusy. This will be a go to.

• Caramelized pork with orange and sage

  • bwhip on October 29, 2020

    Delicious dish, with a great mix of sweet and spicy, and a lovely crunch from the topping. Instructions were very clear, and prep was simple. We’ll have this one again.

• Chicken tagine with apricots, butternut squash and spinach

  • Jane on June 08, 2020

    I loved this and will definitely be making again. I usually have all these ingredients on hand though in these days of quarantine cooking I had to sub preserved lemon for the olives and I didn't have cilantro for on top. Still very good!

• Brown butter-cardamom banana bread

  • Running_with_Wools on November 15, 2020

    Absolutely delicious recipe. You make brown butter, and mix the cardamom into it along with all the liquids, then fold into the dry ingredients. It took 5 minutes to make. I made it gluten-free, and it turned out beautiful. I made a couple of high-altitude adjustments, and it did not cave in. The house smells amazing and everyone loved it. I used Shauna Server's little sugar trick on top to create the crispy sugar tiles.

• Chocolate-orange tart

  • MissKoo on July 01, 2020

    Another winner. The crust is great, and what the recipe says is true. This truly is a crust that does not shrink when blind-baked. Almond flour adds nice flavor, easy to make in food processor, and can be made and frozen up to two weeks in advance. Chocolate-orange combo in filling is classic; just a hint of cinnamon and ricotta is not too heavy. Still, a rich dessert, so good one for sharing with several people. Would definitely make again.

• Whipped feta (Htipiti)

  • rhb on October 25, 2022

    It was okay, not great.

• Lasagna Bolognese

  • Shewi128 on June 20, 2022

    I used the bolognese and bechamel sauces from Milk Street, but I used fresh lasagna noodles and technique from an ATK book. This meant I had more fresh noodle layers. I added the rest of the bechamel and parmesan on top of the last noodle, and I broiled it at the end to get it nice and browned. The multi-layered homemade noodles were fantastic, but I would also try this recipe again with the no-boil noodles.

• Parmesan Besciamella

  • Shewi128 on June 20, 2022

    I did not use half and half, but I used 1 cup of cream and 3 cups of whole milk. It still turned out great. I loved the subtle flavor of the basil in the sauce. I used it in lasagna bolognese.

• Ragù Bolognese

  • lou_weez on July 20, 2021

    I love this ragu and have made it a few times now. I always double the recipe (you will need a huge pot) and freeze it in portions. I reduce the beef broth to 3 cups and don't bother adding the gelatine at the end.

  • Shewi128 on May 31, 2022

    Wow, this was very easy and was well-worth the time spent simmering the sauce.

• Pearl couscous with chicken and chickpeas

  • aileent1 on November 11, 2022

    My family loves this dish. It's easy and the flavors are unusual.

• Seared pork tenderloin with smoked paprika and oregano

  • LizCo on May 07, 2023

    Really tasty.

• Mexican stewed beans with salsa fresca

  • dc151 on May 31, 2021

    This was heavenly!! I used Rancho Gordo scarlet runner beans for this, which took slightly longer to cook through. I made with the related pork dish, using the pork broth to cook the beans. The salsa Fresca was a nice addition to top it off. It took a long time, but so worth it! It makes a ton of food, too. This will be my next dinner party dish as we come out of pandemic-hibernation.

• Shredded pork and pork broth for stewed beans

  • dc151 on May 31, 2021

    Made with the bean stew- fabulous!

• German apple cake (Apfelkuchen)

  • mpo on January 02, 2022

    I’ve wanted to make this cake since I saw the episode on Milk Street when it was made. Not as sweet as I expected which was good. Not that as easy to fan the apples but were at least placed on top!

• Glazed maple-whole wheat muffins [Briana Holt, Tandem Bakery + Coffee]

  • Shewi128 on February 20, 2023

    This recipe turned out really well. The added lemon zest made it kind of interesting. I did use monkfruit instead of sugar, and they still turned out well. Just a warning to others that the batter requires resting, so it's not a quick breakfast recipe.