Notes about Recipes in this book

• Almond, caper and herb-crusted chicken cutlets

  • Apepin on January 05, 2021

    This was easy and delicious. I used dill in place of tarragon. Watch the heat because the almonds can burn quickly.

• Seared pork tenderloin with smoked paprika and oregano

  • Apepin on April 22, 2021

    Tasty and quick, great weeknight meal

  • Skamper on December 18, 2021

    We both liked this. I made a half batch using 1 tenderloin and a combination of smoked, hot and sweet paprika. Served with parmesan smashed sweet potatoes. Leftovers were good with Joe Yonans veggie cassoulet.

  • jenburkholder on July 11, 2022

    Eh, this was fine. Not very interesting, I think I must prefer pork tenderloin with something saucy. Certainly easy but probably won't repeat. The side dish carried the meal tonight.

• Dal tarka

  • Skamper on March 03, 2020

    Good, but felt it was missing something. Used chana dal in my IP, 7 minutes at high pressure, NR.

  • sarahawker on September 08, 2020

    Very good as part of an Indian meal. Entire family enjoyed.

• Ginger-shiitake celery stir-fry

  • Rinshin on April 30, 2021

    First time using low sodium soy sauce and this recipe really worked well. The flavor was not muted and liked the toothy texture of thin diagonally sliced celery in this. I normally do not care for celery in most Chinese stir fries as I considered it fillers and overcooked. The addition of tobanjan gave this recipe more than just heat with its broad bean funkiness. I used third to half of tobanjan and it was plenty spicy for us. I briefly cooked celery slices to retain its color and some texture. Added small amount of dry shrimp to sauce as well as julienned kamaboko ie fish cake common in Japan and Hawaii to boost the overall umami. Photo added.

• 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.

• Sardinian herb soup with fregola and white beans (S'erbuzzu)

  • hillsboroks on March 27, 2020

    This soup is amazing and absolutely lives up to the glowing notes on the Milkstreet website. The flavor is built layer after layer until you put it in the bowls. Yum! Per the notes on Milkstreet I used Israeli couscous for the fregola and Romano cheese for the ricotta salata. It says it serves 4 but you end up with more than enough soup to serve 6. We have 3 in our household so I divided the hot soup in half and added half the tarragon and arugula to the half we were going to eat. I will reheat the other half tomorrow for lunch and add fresh tarragon and arugula to that portion. As a bonus this recipe used up one of the cans of beans I stockpiled weeks ago in anticipation of the quarantine.

  • Rinshin on May 05, 2021

    This has some glowing reviews at Milk Street and I think it is a taste most people would like and somewhat familiar with. I followed the recipe with the exception of using my own Rancho Gordo beans that I cooked ahead instead of using canned as it is in this recipe and Pecorino Romano instead of Ricotta Salata. Although it is a good recipe, I was not enamored. Both arugula and tarragon just got somewhat lost in their taste and it may be due to dominant taste of Pecorino Romano that I subbed.

  • anya_sf on July 07, 2021

    I made several changes, so it may not be fair to rate this, but I did enjoy the soup a lot. Substituted bacon for pancetta, dill for tarragon, cannellini for butter beans. Used 8 cups arugula. Didn't have ricotta salata, so added a parmesan rind while the soup simmered and sprinkled feta on top.