Notes about Recipes in this book

• Spicy ground beef kebabs with tomato-sumac sauce

  • Zosia on August 15, 2022

    This had good flavour but meat was very dry. I'll roast the patties next time as I normally do. The tomato sauce was very sharp but complemented the meat and rice well.

  • et12 on August 05, 2021

    Loved the flavours and how easy it was to come together. The recipe suggests 80% beef mince. I used mince with only 5% fat and the kebabs were very dry. Will use fattier meat next time.

  • MariaSwe on July 12, 2022

    I used a mix of beef and pork mince and it was perfect. The kebabs did not brown fast enough under the broiler so they did dry out just a bit. For next time I won't be afraid of putting them closer to the broiler. The sauce was so simple and perfect. I will definitely use this method for a simple sauce in the future. Really nice meal with smashed potatoes.

  • JulieCruz on July 23, 2021

    Excellent. I made them as large oblong meatballs and not a kebab. I think I will double the sauce next time. It was really like a chutney rather than a sauce. Served with naan bread.

  • D.Barker on June 10, 2021

    This was good! Spicier than I expected, but quick and tasty.

• Lombardy-style rice with chicken

  • MariaSwe on July 12, 2022

    This was easy enough but not 45 minutes from start to finish. The flavour was nice and both kids took seconds, even the usually very picky one. I thought it could have used something more, but I don't know what. Maybe homemade chicken stock would have made the difference. I added a chopped celery stalk with the onion and carrots.

• Beef and rice meatballs with lemon-olive oil sauce

  • Apepin on January 01, 2022

    This was OK. The rice was a weird texture, probably because I didn't mash it enough. I didn't like it enough to try again.

  • Zosia on September 17, 2021

    I wasn't very successful at mashing the rice so the individual grains were quite obvious but that didn't seem to affect anything; the meatballs held together well and had great flavour. I wasn't quite so keen on the sauce which, while tasting good, was quite oily despite adding only 1 tbsp oil instead of 3.

• Harissa-spiced pasta and chicken with green beans

  • Zosia on August 07, 2021

    Tasty and very quick to make. I used farfalle which took 20 minutes to cook and needed a little extra liquid (about 60ml) towards the end.

  • jenburkholder on August 03, 2022

    Was this amazing? Nope. Was it a good enough easy weeknight dinner that I'd repeat? Yep. Changes were: subbed in one can chickpeas for the chicken to make it a veg meal. Used GF pasta, Jovial elbows, but only 7 oz. Added in water in a couple stages but ended up needing the entire 3 cups! Used the full amount of green beans and seasonings etc. Son added a blop of yogurt to his.

  • dc151 on July 24, 2021

    Great cupboard meal. Full of flavor from all that tomato paste. Felt hearty.

• Moroccan-inspired roasted spiced chicken

  • Zosia on May 12, 2021

    Delicious! And the technique that reduces the roasting time - slashing the meat - also ensures that the great flavour of the sauce reaches more of the meat. I used olive oil instead of butter and far less of it.

  • southerncooker on July 19, 2021

    Really good. I did slash the quarters but they were big and my cooking time was around 40 minutes. Turned out moist, tender and very good.

• Greek-style spinach rice with shrimp and dill

  • mrsmadam on April 27, 2021

    I liked this a lot, my husband not so much. Half the recipe was plenty for two. I did leave the shrimp to steam a couple of extra minutes to accommodate his tastes but won’t next time as I will only be making it for myself. The lemon and dill flavors were spot on and a small amount of feta was a nice finishing touch.

  • SACarlson on March 24, 2022

    We found this to be a bit bland. There was nothing objectionable about the flavours or textures but the finished dish was a bit "meh". Maybe adding a bit of feta would help? I also thought of cooking the rice in shellfish stock or chicken stock to add a bit more flavour.

• Chicken with artichokes and white wine

  • bob.mack on March 26, 2023

    I love artichokes and this recipe didn't disappoint. I will definitely make this again.

• Pasta with sausage and porcini mushroom ragù

  • Lottabooks on May 08, 2023

    Very good recipe. We used 1-1/4 lb. Italian chicken sausage because that was the size of the package. It was fine - a little meatier than usual. If sausage is mild, add a few red pepper flakes. Save pasta water for the leftovers. This makes quite a bit - I'd say 5-6 servings. We used Eduardo's pappardelle. Recipe took about 1 hour start to finish. Salt as specified in the recipe was PERFECT; no need to add more (especially with the salt in the parmesan and pasta water).

  • Zosia on May 13, 2021

    Great flavour and quick to make. I used only 1 tbsp oil for the sausage, none for the pasta. The cream helped the flavours meld without adding too much richness.

  • ShannonS on December 21, 2021

    This is one of our favorites

  • et12 on November 19, 2022

    Was searching for a comforting meal for a cozy night in and this was perfect. Really good flavours that didn’t take long to develop. We used Italian chicken sausages and the dish felt really light despite having so many seemingly heavy components.

• Pan-roasted chicken and summer vegetables with herbes de Provence

  • Lottabooks on April 25, 2023

    Love this cookbook. Didn't love this dish. The chicken breasts I used were too large and took too long to cook (and didn't have much flavor), and the veggies although flavorful, were mushy. I noticed another EYB member had better luck with her seasoning method. Note, same/similar recipe Milk Street World in a Skillet p. 218.

  • Zosia on May 29, 2021

    Flavours were excellent but I used a different cooking method as I had a whole, butterflied chicken. I made a paste of the herbs and oil that I put under and on the chicken skin. I roasted for 30minutes before adding the vegetables to the pan then roasted an additional 30 minutes. Pan juices with capers formed the sauce for serving.

• Italian sweet-and-sour pork chops

  • foodgloriousfood on September 30, 2022

    We really enjoyed this. The pork needed some careful attending and temperature checking as it took a lot longer to cook through than the recipe stated. Recipe calls for 1" thick chops 3-4 mins each side over medium heat to 135F. Ha! Needed at least double that time! Once the pork was cooked through, the sauce was easy. I served it with some smashed garlic, lemon zest and parsley potatoes and some steamed vegetables. The sweet and sour sauce was great with the vegetables too. Next time I might make 50% more sauce.

• Pan-roasted pork tenderloins with apple, sherry and smoked paprika

  • averythingcooks on June 16, 2022

    I made this pretty much as written and the result was definitely one of the better pork tenderloin dishes I've made in recent months. The combo of paprika, onions, apple & sherry is delicious and the cook time / instructions for the meat were pretty much right on target. A repeat for sure.

  • dinnermints on May 26, 2022

    I made this for my husband's weeknight birthday dinner - delicious, easy, fancy-looking! I'd definitely make it for guests. I used 1 T oil to brown the pork and 1/2 T butter at the end in the sauce. The apple melts into the onion sherry sauce, and the smoky paprika takes everything up a notch. Next time I'd add a little salt to the sauce at the end. Another excellent recipe from this book.

  • eathealthy on April 09, 2023

    I used a tsp of dried thyme and a Tbsp of dried chives. I think the chives are not needed

• Greek chicken and potato traybake

  • Wende on March 30, 2023

    SO good. I made this when having friends over for dinner and everyone LOVED it. I loved it because it was so incredibly easy to make and is one of those dishes that just hits it out of the ball park. I came across the method of roasting the garlic in the center of the pan in a recipe in Milk Street Cookish and loved that recipe too, so I'll be looking for other recipes that utilize that - it makes for a very easy, tasty way to finish a dish. This is definitely a top drawer keeper

  • Zosia on June 15, 2021

    Delicious! I really liked the method of roasting the garlic cloves whole to prevent burning and mashing them into the roasting juices at the end.

  • julesamomof2 on September 15, 2021

    This was great- easy to make, easy clean up, yet special with the addition of the roasted garlic and dill. I think it helped that my garlic cloves were in the large side as they didn't burn. I would have liked it to be a little saucier, so maybe next time I'll add some chicken stock near the end. Pretty much a perfect weeknight dinner.

  • athayer on July 28, 2021

    Cool method with the garlic and seasonings. Great dish and very pretty.

  • Kristjudy on May 26, 2021

    This was a very well received recipe in our house. Wonderful flavours. The addition of mashed roasted garlic in the sauce complemented the capers and kalamata olives.

  • Nkrieda78 on March 04, 2022

    We loved this. I made the recipe verbatim except I added garlic powder to the seasoning. Made with roasted broccoli and orzo on the side.

  • mpo on December 10, 2021

    This was easier than I expected, but I agree with the other reviewer that there wasn’t that much sauce. I was surprised by that, but in the end, easy enough and good flavors.

• Chicken salmoriglio

  • Rinshin on May 03, 2023

    After Zoscia reviewed this, I remembered having something very similar in Tokyo recently with close hatched to the bone lemony ultra crisp skin chicken that impressed me and had been wanting to recreate. This is very close with the crackling skin and pleasantly sweet tart flavor. Very easy to make too and instead of 175F, I aimed for 190-195F after reading about the best temperature to prevent stringiness in legs and thighs. I used Meyer lemons and found no bitterness after baking. I might even want more lemon flavor. I did notice the mild sweetness from honey and although not off putting, I may reduce the honey a bit next time. I also plan to make cross hatch slicing for crisp surface. Photo added.

  • Zosia on May 01, 2023

    Great flavour and even better cooking method that was quick and resulted in juicy meat and crisp, slightly charred skin. The juice of the roasted lemon was quite bitter so I used fresh juice in the final sauce/dressing.

• Pasta with tomatoes, orange and olives

  • michalow on August 27, 2021

    This is really delicious. I added some sliced fennel and a bit of fresh mozzarella, and otherwise adhered closely to the recipe. Will make again for sure.

  • dinnermints on April 28, 2022

    Excellent flavor combination. I cut the olive oil to 2 T, which worked out fine. I love oil cured black olives, but with the orange zest, there was a little bit of a bitter note - might try with kalamata olives next time. And a little more veg would be good; maybe a couple of cans of chopped artichoke hearts. Served with grated ricotta salata the first night, pork sausage the second.

  • kari500 on April 06, 2022

    I liked this a lot. Love the idea of adding fennel, and will try that. Didn’t get much of the orange flavor. Could add capers too.

  • amandaeats on March 01, 2022

    I want to make this again and again. A lovely meat-free meal.

• Chicken alla diavola with broccoli

  • clkandel on January 07, 2022

    Love sheet pan meals and this one really delivers lots of flavor. Seemed a little salty. I'd skip the salt in the sauce since the chicken and broccoli are already salted.

• Tunisian-style frittata with potato, onion and chicken

  • Zosia on June 01, 2021

    I thought the ras el hanout overpowered all of the other ingredients in this dish - perhaps it's just the blend that I have.

• Greek meatballs in tomato sauce

  • et12 on April 10, 2022

    These were delicious and very easy to make. Definitely a do again!

• Rigatoni with artichokes, basil and pecorino

  • Zosia on June 22, 2021

    Nice bright flavour and easy to put together. I omitted the butter.

  • kari500 on December 13, 2021

    Tasty, easy, different.

• Quick hummus masabacha

  • Shewi128 on December 10, 2021

    I did not like this recipe, but I did finish eating it for lunches. I thought it was bland, and I didn't enjoy the texture. It's weird because I love hummus, chickpeas, and even chickpea salad. However, I wouldn't make this again.

• Flank steak with tomato-eggplant ragù

  • hbakke on April 15, 2021

    This was a fine dinner, not super exciting. I did like the feta cheese and mint topping. I served the leftovers on some crusty bread and I think I liked that better than with potatoes.

• Venetian-style shrimp in tomato-white wine sauce

  • mpo on May 02, 2022

    This is good but it’s all about the breadcrumbs. Without it, it’s really just another shrimp in tomato sauce.

• Carrot, sweet potato and spinach eggah

  • jenburkholder on August 20, 2021

    Delicious and very easy. The yogurt sauce is essential. Definite make-again.

  • Twysbeek on April 24, 2022

    My SO doesn't like cooked carrots and isn't a fan of sweet potatoes, but he told me this dish is a 5/5. I think my yogurt was a touch more punchy because I did not measure: juiced half a lemon, a lemon's worth of zest, salt and pepper until it looked right. The yogurt is absolutely essential to this dish.

  • et12 on May 03, 2022

    Easy to make and nice, earthy flavours. Agree with previous comment on need for the yogurt sauce to provide a sharpness to the dish.

• Pasta with sausage and broccoli rabe

  • Zosia on August 14, 2021

    A little one-note. Not my favourite version of this recipe.

• Red wine risotto with beans and capicola

  • et12 on September 13, 2021

    I wasn’t expecting this much flavour from such a simple dish. Recipe was easy to follow. I added a bit of lemon juice at the end to add a bit of brightness. Definitely a do again!

• Jerusalem-style mixed-grill chicken

  • et12 on June 06, 2021

    Very easy and quick to make. Served with pita bread and a fresh tomato cucumber salad.

  • Shewi128 on June 20, 2022

    This was very easy and flavorful. I would definitely make this again.

• Fettuccine with mushroom and tomato ragù

  • Zosia on June 01, 2021

    Lots of flavour in very little time because of cooking method.

  • chriscooks on May 05, 2021

    I made a half recipe of this ragu, and put in both thyme and rosemary. Using a large skillet to reduce the liquid worked really well. In a short time it became a thick, tasty stew/sauce.

  • southerncooker on May 04, 2021

    Since I had an eight ounce pack of pappardelleI used that to make a half recipe, instead of fettuccine. I also used basil instead of rosemary. Son hates rosemary. We drizzled with some good EVOO at the end as suggested. I added some extra fresh cracked black pepper to mine as well. It turned out really good.

• Sumac-spiced chicken cutlets with tomato-onion salad

  • mpo on March 31, 2023

    This was very good. I put this over a tabbouleh salad and also had to use Campari tomatoes but that was ok. I didn’t use as much pomegranate molasses and just a teaspoon two was enough. I may consider marinating the chicken in the spices next time.

  • et12 on September 27, 2021

    Served this over rice and loved the layering of fresh tomatoes, marinated onions and chicken. We felt there was too much pomegranate molasses and so made it again the second time with a sweetened balsamic vinegar instead and much preferred that one.

  • BrendaD1962 on February 16, 2022

    We really enjoyed this. We absolutely loved the tomato-onion salad. I made a couple of changes to the salad. I used a whole red onion instead of half, and instead of using a 1/2 cup of parsley, I used a 1/2 cup of cilantro. I also used 2 lbs. of cocktail tomatoes as they are the only tomatoes in Toronto in February that have any flavour. Changes I would do again. I served this with mashed potatoes because I love mashed potatoes, and it was delicious. Definitely a keeper and I’ll make again. We also loved the pomegranate molasses.

• Seared pork chops with fennel and herb salad

  • foodgloriousfood on October 01, 2022

    Excellent rub!

  • darcie_b on April 15, 2021

    I liked the flavor combination, although I think the spice level could be upped a bit with more crushed red pepper. The salad is even better if you let it soak up some of the pan sauce on the plate.

  • Zosia on February 08, 2023

    Excellent rub! The pork was especially good with the tangy salad. I used pork tenderloin, roasted at 450.

• Shrimp with orzo, tomatoes and feta

  • chriscooks on September 03, 2021

    This is delicious. Also quite filling: I used a half-quantity of pasta and tomatoes and a bit more than half a pound of shrimp (but about 7 oz spinach), and I think it would be enough for 3 or 4 people. I looked at similarly-titled recipes in Ottolenghi's Simple, and Castle's The New Southern Garden Cookbook. Ottolenghi makes it a one-pot meal and adds fennel seeds & orange peel; the photo in the book shows it as a pretty wet dish. Castle finishes the shrimp by baking the dish, which seems like an unnecessary complication, but otherwise the method is pretty similar to Kimball's, preparing the orzo and shrimp separately and combining them near the end.

• Penne alla Silana

  • et12 on November 21, 2021

    Delicious! We used fresh strozapretti and the thick sauce was the perfect in highlighting the pasta. Easy and quick to put together too.

• Strip steaks with walnut, parsley and caper sauce

  • kari500 on December 14, 2021

    Wow this is good. So easy for so much pay-off. I used grilled flank steaks instead of strip, but the real recipe here is for the sauce (a bit more like a paste for me). Company worthy, special occasion worthy, delicious.

  • jimandtammyfaye on June 22, 2022

    Very simple prep. Made the pesto/sauce ahead of time. Will try using the sauce with vegetables, too.

• Green shakshuka

  • D.Barker on January 25, 2022

    I didn't love the texture of the peas in this. It was pretty good, but overall I think I prefer red shakshuka.

  • Jane on July 12, 2021

    Green shakshuka is replacing red (tomato) shakshuka in my affections. I'm getting a lot of greens in my CSA each week and this weekend brunch uses a lot. The recipe uses spinach but I'm using whatever I have. Massaging the greens with salt for a minute before cooking them definitely speeds up the cooking time, even for tougher greens like collards. The peas and feta add extra flavor pops. There isn't much heat in this version - I sometimes add a chopped jalapeno.

• Eggs in purgatory

  • et12 on October 02, 2022

    This is going into the regular rotation of weekend breakfast options. So tasty and not overly filling. Incredibly easy to throw together. I overcooked the eggs by accident but it was still delicious. Served with toasted slices of sourdough.

  • D.Barker on November 01, 2021

    Really good, and really simple! Even our toddler and 9-month old enjoyed them!

  • MEmilyGrey on April 14, 2022

    Made many times - family favorite. I also use this as a base tomato sauce for other recipes.

  • karya on June 01, 2022

    Wonderful. I had some leftovers and ate the next morning and it was even better than the same day, now making me wonder if I should be making double batches- one for brunch and one for the next day.

• Rigatoni with pistachio, ricotta and herb pesto

  • karya on June 01, 2022

    This was so wonderful and creamy. Used extra chives and some dried basil and it was a hit. So quick to make too.

  • Rachaelsb on August 01, 2021

    Nice change, but i missed the purity and freshness of basil pesto without the ricotta..

• Sautéed cod with zhoug

  • Zosia on May 12, 2021

    Zhoug was just what my previously frozen fillets needed. Delicious!

  • darcie_b on September 15, 2021

    I added some parsley to the zhoug and thought it was great with the mild fish. Easy weeknight dinner.

  • foodgloriousfood on September 30, 2022

    My Zhoug ended up sticking to my pan a bit and I had to scrape it up and put it back on the fish. Next time I would just brush a little zhoug on the fish as a marinade before cooking, and leave it in the fridge to absorb the flavor before cooking instead of coating it thickly.

  • mpo on July 21, 2021

    I merged this zhoug recipe with the one from Sababa. So, my sauce had some parsley in it and way more garlic. Really delicious.

• Spanish scrambled eggs with shrimp and asparagus

  • Zosia on September 15, 2021

    Quick and tasty and a good way to stretch a small package of shrimp to feed 4 people! I used broccoli instead of asparagus.

• Pasta with fresh tomatoes, capers and herbs

  • et12 on May 12, 2021

    Very tasty with a subtle hint of heat. A nice summer pasta dish. I used flat leaf parsley instead of basil but I think it would be even better with the sweetness of the basil to balance the saltiness of the capers.

• Scallops al ajillo

  • Maefleur on July 06, 2021

    I couldn't find the large scallops indicated and smaller ones worked fine.

• Spaghetti with lemon pesto

  • et12 on May 02, 2021

    Exactly what we wanted in an easy to make pasta dish that is comforting and full of flavour. Took no time to put together. Will definitely make again!

  • amandaeats on February 14, 2022

    Loved this!! Added a clove of garlic to the pesto but otherwise made as written. Perfect.

  • D.Barker on January 25, 2022

    This was exactly what I wanted in a lemon pasta! Not too puckery, it was a really subtle lemon flavor. We will definitely be making this again, and adding it to our favorite recipes.

• Andalusian-style tomato salad with olive oil tuna

  • Mlr5 on June 07, 2021

    This was ok. I’d suggest letting the tomatoes drain before combining them with the cucumbers. I didn’t and found the salad a bit more wet than I’d like.

  • southerncooker on April 08, 2021

    This was really good. I made a half recipe. I didn't have oil packed tuna so I drained it and added some EVOO from Israel to the tuna and let sit till time to make dressing. I then used the oil in the dressing. I used red wine vinerar instead of sherry vinegar.

• Bulgur salad with summer vegetables and pomegranate molasses

  • clkandel on January 11, 2022

    The method for cooking the bulgur added lots of flavor, but I thought the overall dish flavor was lacking. However, others at the meal really liked this dish and thought the flavor was great.

  • et12 on August 14, 2021

    Difficult to find fine bulgur wheat where I am. Had to cover the wheat for much longer then recommended. In the end it tasted ok but not my favourite.

  • scotchbonnetpepper on April 18, 2023

    Used lemon flavored olive oil and bumped up the salt. Already had precooked bulgar in the fridge and used cherry tomatoes. Next time leave out the red pepper flakes for serving to a toddler.

  • Churchim808 on March 04, 2023

    I made this for a dinner party but even five adults couldn’t make much of a dent. It was delicious but makes a lot!

• Melon salad with arugula, pistachios and goat cheese

  • jimandtammyfaye on June 22, 2022

    Interesting flavors and textures. I liked the prep of cucumbers and watermelon. Next time, I'll forgo the sumac dressing in favor or a simple lemon vinaigrette and substitute feta for goat cheese.

  • Maefleur on June 20, 2022

    Delicious and refreshing!

• Panzanella with fresh mozzarella

  • southerncooker on June 10, 2021

    Some of the tomatoes were from my Farm Share as was the baby mix salad greens, that I used instead of flat leaf parsley. Basil was from my window herb garden. This was really good.

• Fattoush with chicken and tahini-sumac dressing

  • hbakke on April 18, 2021

    Great salad. I liked that the honey offset the bitterness of the tahini to make a nice creamy dressing. I used cooked chicken that had been seasoned with za'atar and used a combination of mint and parsley for the herbs. I would make this again.

  • et12 on May 29, 2023

    We really like this one, was perfect meal for a hot summer’s day.

  • averythingcooks on May 31, 2023

    EYB in action...have a coffee, read the comments & immediately change your dinner plans to a great dinner salad:) I seasoned my chicken with za'atar (great tip from hbakke) and with no cucumber on hand, grated carrot & grape tomatoes were good add-ins. I am developing a love for lemon & tahini which were perfect here with the honey & sumac and I did sub parsley for mint as suggested. This will be made again.

• Turkish egg salad with arugula and herbs

  • Jviney on January 04, 2023

    I didn’t really execute this well, and still really enjoyed it. The grocery store had no fresh dill so I had to use dried, and I overcooked the eggs. It was still so satisfying; I added some flaky sea salt to the top for an extra pop.

  • southerncooker on May 06, 2021

    This was very good. I used chives and a little sweet onion instead of green onion since I was out of green onion. I used arugula from my farm share. The egg steaming worked perfect.

  • Jane on July 30, 2021

    I liked this a lot. The dressing added a lot of flavor to the salad and eggs - I didn't miss mayonnaise at all. I hadn't done the egg steaming method before - the eggs were perfectly cooked at 11 minutes steaming and they were so easy to peel.

• Rice salad with tomatoes, capers and olive oil tuna

  • southerncooker on May 01, 2021

    I used the yellow-fin tuna in EVOO. Hubby is not a big fan of basil, so I didn't use a lot, and he picked it out of his. We both enjoyed this one.

• Pita, chickpea and herb salad with tahini yogurt

  • Twysbeek on April 24, 2022

    This was delicious, very filling. Crispy pita is essential, I broke up the pita and added it while eating to not make it soggy.

• Tomato and cucumber salad with capers and feta

  • clkandel on April 26, 2023

    Simple, easy salad.

• Turkish-style tomato salad with walnuts and sumac

  • jenburkholder on August 16, 2021

    Very fresh and good. Sweet, tart, and aromatic, perfect for summer.

• Roasted butternut squash with chickpeas, herbs and tahini

  • Shewi128 on April 28, 2023

    I found this recipe after seeing another user review it. This was gourmet vegetarian food. My picky 6 year old daughter didn't love it, but my tween son finished his serving (they both don't love heavy-tahini flavor). I served it with couscous risotto (another Milk Street recipe), and it was just amazing. I wish I could eat/cook vegetarian meals like this all the time. One note: you have to start out with a whole fresh butternut squash to follow the recipe. Don't substitute pre-cut squash unless you change the roasting times.

  • Wende on March 30, 2023

    We loved this. It's a delicious vegetarian dish that is very filling and the tahini drizzle really enhances the vegetables in a very tasty way. This is another of the many dishes I've tried from this book that will have a permanent bookmark on its page

• Barley "risotto" with mushrooms, kale and Gorgonzola

  • et12 on March 09, 2022

    Loved the idea of a barley ‘risotto’. I couldn’t find any quick cooking barley, so I pre cooked some pearl barley and added it to the dish at the end. The result was a slightly underdeveloped taste adjusted through added seasoning and lemon juice. Overall a decent meal.

• Greek-style braised chickpeas with tomatoes and orange

  • et12 on April 23, 2022

    We really liked this. Very comforting food with good flavours and easy to throw together. I doubled the amount of chickpeas and served with rice.

  • jenburkholder on March 10, 2022

    Enjoyable, but not my favorite quick chickpea dish. The tomato was overpowering and I felt that all the other flavors kind of faded away in comparison.

  • dinnermints on April 10, 2022

    To me, the three things about this dish that make it stand out are the caramelized tomato paste, large number of bay leaves + rosemary, and orange flavor. My husband, from the living room: "That smells really good. I mean a sort of next level good." While it calls for canned chickpeas, I cooked up a pound of them and found I could make exactly 1.5 recipe with that amount. I liked that the chickpeas and tomatoes cook together first, giving me time to prep onion and garlic. Served w/whole wheat couscous. Fabulous.

  • kari500 on October 06, 2022

    We liked this a lot, but I’m wondering how it would be with lemon (which we prefer) in place of the orange. I don’t much like honey, but that drizzle of honey at the end really put this over the top for me.

  • MEmilyGrey on May 22, 2021

    Amazing dish. The resin-y flavor of the rosemary plays beautifully with the touch of orange. Different & intriguing.

  • D.Barker on June 10, 2021

    This was easy and delicious! I don't know what the serving recommendation is, but we stirred in some sour cream, and served with pita breads that were lightly toasted with butter. Well worth doing again!

  • karya on May 25, 2022

    Loved this recipe. I just took the juice of one medium orange and it had a beautiful orange flavor. Tastes amazing on some crusty bread or really any bread, as stated in the notes

• Roasted vegetables with cilantro yogurt

  • athayer on July 28, 2021

    Delicious...very flexible regarding which vegetables could be used. Cilantro yogurt sauce paired very nicely.

  • hbakke on February 08, 2022

    This made a nice vegetarian dinner. I liked the spice from the poblano combined with the cilantro yogurt. I had to cook it an additional 15 minutes, but I may have used too small of a pan.

• Tunisian chickpeas with Swiss chard

  • et12 on October 09, 2022

    We really like this. Used rainbow chard and it looked and tasted lovely with some toasted sourdough. It was a bit watery in the plate but full of flavour and the bread was good to soak it up.

  • Emily Hope on May 03, 2021

    This one was kind of "meh" for us -- fine, but no one was clamoring for more, and leftovers didn't get finished. Served with couscous w/apricots and almonds on the side. There are similar recipes out there we like better, including a Milk Street version with spinach that uses smoked almonds on top. Not a repeat.

  • southerncooker on May 19, 2021

    I thought this was good. I made a half recipe. Used rainbow Swiss chard from my Tumbling Shoals farm share.

• Spicy white beans with tahini, lemon and parsley

  • clkandel on May 29, 2023

    Made this using Rancho Gordo mantiquilla beans, but I think it would work with many other varieties. Will definitely make this again with a few modifications. The shallot flavor was very strong, so I'll cut back on that (not sure what size a medium shallot is so mine might have been larger than intended). The sauce seemed a little thin, so I'll cut back on the amount of water too. Didn't have Fresno or jalapeno pepper on hand so used lemon pepper. Topped it with chopped oregano in place of parsley.

  • averythingcooks on February 03, 2022

    I made this with great northern beans cooked in the instant pot. We both liked the spicy tahini based dressing and I did add a few extras (spinach and roasted peppers) to the final mix. Partly because my instant pot beans always seem to come out pretty soft, the finished dish certainly wasn't as pretty as the photo in the book but we both enjoyed it and I would do it again for sure.

  • MEmilyGrey on May 22, 2021

    Not a winner. Possibly I made a mistake in the preparation, but I found it unpleasantly bitter.

• Spicy Egyptian eggplant with chickpeas and herbs

  • jacquegodoy on August 14, 2021

    I used an airfryer to make the egglplant and chickpeas so I didn't have to turn on the oven in summer. Turned out great! Lots of flavor.

  • jenburkholder on August 18, 2021

    Tasty, even to people who are mostly skeptical of eggplant. Lots of flavor with minimal effort. Served on a bed of arugula.

  • kari500 on April 04, 2023

    Our broiler doesn't work, so I roasted the eggplant (and then chickpeas). This is good ... not totally my favorite flavor profile but I enjoyed it; not sure I'd make it again. It's got a very sweet and sour thing going on, with the vinegar, honey, and harissa. Served with pita and a dollop of yogurt.

  • Rachaelsb on April 21, 2022

    Great flavor to this dish-and so easy to make. Definitely has a kick but mellowed by chickpeas and eggplant.

• Black-eyed peas with fennel, tomatoes and spinach

  • jenburkholder on July 29, 2021

    Eh. This was bland, and the mint wilted unappetizingly.

• Greek baked vegetables (Briam)

  • dc151 on September 09, 2021

    Quick work to prep if you have a mandolin. Lovely dish, everyone enjoyed it. I should've microwaved the potatoes a touch longer than stated. It's like a ratatouille, but more flavorful and not watery at all.

  • et12 on July 02, 2022

    Super easy and a nice comforting meal. Worth getting some ripe and flavourful tomatoes.

  • mjes on July 31, 2021

    I've been looking for a great briam recipe ... or one of it's kissing cousins from neighboring countries. This looked promising, has great flavor, but still isn't quite right ... I'm looking for a bit more variety in my vegetables

• Tomato-braised cauliflower with feta and mint

  • hbakke on February 15, 2022

    Tasty dinner. We liked the salty and sweet flavor from the feta and raisins. I would make this again.

  • jenburkholder on July 29, 2021

    Quite tasty, easy. Will repeat.

• Butter beans in tomato sauce with dill and feta

  • MEmilyGrey on April 14, 2022

    Loved this. Substituted pinto beans for the butter beans.

• Pearl couscous "risotto" with broccoli rabe

  • et12 on March 16, 2022

    Loved this! Nice, clean and bright flavours of broccoli and a rich and creamy texture.

• Zucchini and saffron risotto

  • et12 on October 14, 2021

    We loved this one. So tasty and easy to put together. It took a little longer then the suggested 35 minutes to reduce the water to the correct amount and the risotto was a bit soft as a result, but we loved it nonetheless.

• Tuscan-style spring vegetable soup

  • et12 on July 05, 2021

    Very easy to make and the vegetables are cooked perfectly if you stick to the suggested timings. I felt the principal flavour was of the beef stock and so I would use fewer stock cubes but the same amount of liquid next time. A dash of lemon juice also helped with the seasoning.

• Spanish shrimp and chickpea stew

  • mpo on April 23, 2021

    This was good, but I think the recipe is more complicated than it needs to be. I think the effort to keep shrimp tails on, and then take off and cut shrimp in half mid-cooking didn’t make that much of a difference to just add the shrimp, with or without tails when ready to cook through.

  • Maefleur on January 15, 2023

    I removed the tails at the start as I thought removing them mid cook was too fussy for a weeknight. While the garlicky, buttery, paprika shrimp and chickpeas were quite delicious, I think a splash of vinegar or lemon juice would be a nice option when serving.

• Turkish-style chicken soup with yogurt, chickpeas and bulgur

  • Zosia on March 12, 2022

    Really enjoyed this flavourful soup. I omitted the aleppo butter and added aleppo pepper directly to the soup with the garlic. I served the yogurt on the side with lemon wedges as an alternative.

  • clkandel on December 26, 2021

    This soup is quick and easy with lots of flavor. I think it would be more than serving for 4 though.

  • et12 on August 05, 2021

    Very easy to make and good flavour for something that comes together so quickly. A good chicken soup.

• Italian bean soup with fresh pasta

  • Apepin on November 16, 2021

    I use sage instead of rosemary. Filling and tasty. I used cut up lasagna sheets.

• Lebanese-style eggplant and chickpea stew

  • hbakke on December 03, 2021

    Chunky, flavorful stew. Next time I'll cook the eggplant longer and maybe add a little more honey to offset bitterness from the eggplant.

• Creamy zucchini and pumpkin seed soup

  • scotchbonnetpepper on April 08, 2023

    We liked this one. J. Added chicken meatballs. Used sour cream instead of creme fraiche

  • rrackles on April 27, 2021

    Found this quite bitter. Maybe my batch of zucchini?

• Spanish chorizo, ham and white bean stew

  • averythingcooks on December 06, 2022

    This was the inspiration for a lovely one bowl dinner. I cut back on the beans a bit (navy this time) and added some sweet peppers to the aromatics, cabbage and some confit grape tomatoes (from the freezer) during the simmer and finished with basil & a good swirl of heavy cream. I will admit that some of the additions are because I couldn't quite wrap my head around a "stew" with a clear broth (as pictured in the book). Regardless, the result was delicious served with the rest of the previous night's za'atar focaccia for dunking. A great choice to repeat with some room for improvising based on what you have on hand.

• Soupe au pistou

  • et12 on October 07, 2021

    Easy to make and fairly tasty once you add the pesto.

  • Zosia on July 25, 2021

    The quick cook time doesn't really allow the flavours of the ingredients to develop; well-flavoured stock and good pesto are essential.

• Spanish-style lentil, chard and butternut stew

  • MarciK on December 28, 2022

    This was good, full of flavor, hearty.

• Inverted pizza

  • kari500 on December 13, 2021

    This was fun to make, and using a refrigerated and prerolled dough made it easy (I’m horrible at rolling out pizza dough). I wasn’t sure how the ricotta would go over with the family but we all liked it a lot. My (dried) thyme was sort of unpleasant, so I’d cut way back on that next time. Served with a simple salad.

  • D.Barker on June 10, 2021

    I loved how easy this was, but the potatoes just kind of made it crazy dry.

• Chickpea and feta keftedes

  • rrackles on April 27, 2021

    Quite dry. Won’t be making again

• Pan-fried beef-filled pita

  • jimandtammyfaye on September 08, 2021

    These were very good, but Simply Julia's Arayes with yogurt sauce accomplishes a similar meal without nearly as much fuss.

  • dinnermints on May 26, 2022

    These didn't cook all the way through before the pita breads started to get too dark, so I had to finish them in the oven. I wouldn't mind that if the beef filling tasted better - I found it rather mealy and bland (my toddler loved it). Even if I upped the spices, the texture wouldn't work for me. Of the four recipes I've tried so far from this book, this is the only one I wouldn't make again.

  • Jenny on April 17, 2021

    This meal will be in the rotation frequently. The combo of spices, ingredients and the crispy pita...delicious. The yogurt sauce is the frosting on the cake. Should have doubled the recipe it was that good.

• Turkish spiced-beef pide

  • Zosia on April 12, 2023

    The meat filling was delicious. I replaced the raw onion with cucumber and green onions for the salad topping which was a great accompaniment. I used King Arthur flour's pide dough recipe (x 1.5) and baked according to their directions as it wasn't a standard pizza dough.

  • Apepin on January 05, 2022

    Used the dough from Boven's Home Baked to make four pides, used this meat recipe for two of them and made a kale and cheese mixture for the others. Meat was terrific, moist and flavorful.

• Chicken souvlaki with tzatziki

  • et12 on May 23, 2021

    Very easy to make without taking too much of your time. I cut the chicken into smaller than recommended pieces but it actually took longer under the broiler than book says. The tzatziki sauce was excellent!

  • Rinshin on April 10, 2023

    I also skewered them with green and red peppers and used outdoor gas grill. The chicken was good but without this tzatziki which I really liked along with homemade pitas, the chicken taste by itself was rather uninteresting.

  • Maefleur on June 19, 2022

    These were quite easy and quick to pull together. I used the grill and decided to skewer them. Only took a couple minutes longer. Very flavorful, tender and juicy and the tzatziki is delicious!

  • Emily Hope on April 22, 2021

    This was a fine weeknight supper -- though I feel like there are some similar Diana Henry marinated/grilled chicken thigh recipes I like better. Used the grill instead of the broiler, since it was nice out, and made a tomato/sweet onion salad rather than grilling the onions. Added mint to the tzatziki, which we liked. Recommend harissa or another hot sauce for drizzling on top.

  • southerncooker on May 29, 2021

    This was delicious. I used oregano from my window herb garden. The tomato cut in wedges was from my Tumbling Shoals farm share. Made half recipe for son and I, hubby doesn't eat chicken.

  • amandaeats on March 01, 2022

    I will be making again; I doubled the onions because I love them, otherwise made as-is. Served with rice and beans.

• Charred eggplant pita sandwiches with spicy tahini

  • dc151 on September 17, 2021

    Make sure you check the spiciness of your harissa before adding the recommended amount- mine was pretty spicy!I liked it, not necessarily my favorite, but a simple meal to pull together, so easy enough to give it another try

• Turkish-style stuffed flatbreads with butternut squash and cheese

  • Shewi128 on July 22, 2022

    We made the version with ground pork and olives. I would also adjust the temperature to medium heat to avoid burning the flatbreads. Everybody liked them.

  • Apepin on May 12, 2022

    Watch the flatbreads carefully, I burned a few. This was satisfying served with a Turkish salad. Both children enjoyed it.

  • et12 on June 25, 2022

    This was delicious! Very easy to put together and very tasty.

• Niçoise-style tuna sandwiches

  • southerncooker on April 24, 2021

    I bought yellow skip jack EVOO tuna for this recipe. I'm not a big oil tuna fan. I usually get the kind in water. I went with the recipe note though to use EVOO tuna and it was delicious.

• Bocadillos with steak, mushrooms and shallots

  • southerncooker on May 19, 2021

    Very good, but when I tasted the mushrooms they were very lemony, so I didn't add lemon juice to the meat. The sandwich tasted like it needed something. Son put cheddar and hot sauce on his. After eating half he said it still needed something, so he added a little mayonnaise and mustard, and said it was delicious.

• Chicken shawarma

  • Kristjudy on May 30, 2021

    This was a very flavourful dish. I served with the recommendation of a rice pilaf.

  • et12 on August 14, 2021

    Very tasty and quick and easy to make.

• Eat Your Books

  Another home run from the Milk Street team.

  Full review