Notes about Recipes in this book

• Avocado and arugula salad with smoked almonds

  • purrviciouz on February 02, 2020

    Luckily I had a couple of perfectly ripe avocados on hand! This was delicious and we loved the smokey paprika with the creamy avocado. I couldn't find smoked almonds so I toasted some sliced almonds in the oven. I also added rotisserie chicken to make it a dinner salad. Next time I'll try a sturdier green. The peppery arugula tasted good but wilted very quickly after the dressing was applied.

• Chopped kale salad with cilantro and walnuts

  • Lepa on March 31, 2021

    This was a lot of work and not very good. We threw most of it away.

• Cilantro, scallion and cucumber salad (Lao hu cai)

  • julesamomof2 on March 29, 2021

    This was surprisingly liked by all. I say surprising because I was a little nervous about the high quantity of cilantro and scallions relative to the cucumber so I played with the proportions and used a whole cucumber and about 2/3 the other ingredients. I also only used one jalapeno because 3 would have been a crazy amount of hot peppers. I was going to make up the difference with green pepper but I can out of times. Seems like as long as the ingredients are all super fresh you can use whatever quantity looks good. This salad was a bright flavorful side to miso glazed cod and steamed baby bok choy.

• Sicilian caponata

  • hbakke on August 12, 2020

    Loved this. I was worried about the amount of sugar because I really don't like adding sugar to savory dishes, but this was so delicious. The combination of the red wine vinegar, sugar, and tomato paste creates such a tasty sauce for the vegetables. We had the leftovers the next day on some toasted baguette slices topped with a sprinkling of Parmesan and basil. Delicious! I would make this again.

• Indian-spiced potatoes and peas with chilies and ginger

  • lean1 on March 24, 2020

    This is an easy and flavorful dish. I omitted the serrano chili because I didn't want it spicy, and used canola oil instead of coconut oil. It came together very fast and was perfectly seasoned. I added some cooked chicken to make it a complete dish.

  • averythingcooks on June 01, 2023

    We ate this beside grilled steak and both agree that it is a definite repeat recipe. I used canola oil, yellow mustard seeds and chopped yellow & red grape tomatoes. The only real change was parsley instead of cilantro (soap!) but Thai basil would have worked as well.

• Roasted cabbage with cilantro and sesame

  • Tealismyname on January 29, 2023

    We used chinese cabbage (napa) because it's what we had- This was absolutely delicious, easy, and we used extra sauce to marinate and bake tofu over rice.

  • hbakke on August 12, 2020

    Despite the recipe intro specifying not to use green cabbage, that was all I had. I think this turned out well. The sauce weirdly tasted reminiscent of a watery gochujang. I would make this again.

• Charred broccoli with Japanese-style toasted sesame sauce

  • Tealismyname on April 17, 2023

    Makes loads of dressing. We had it on purple sprouting broccoli and it was nice. I will use the extra dressing for bento boxes

• Stir-fried cauliflower with chilies and scallions

  • jenmacgregor18 on November 21, 2019

    I didn't have pancetta on hand, I used bacon grease in lieu of it and the veg oil, which worked. subbed jalapeno for serrano. The stir fry & steam technique worked well. My problem is that the aroma was more enticing than the flavor. It was ok. probably better w/ pancetta; but the aromatics/soy/sherry didn't deliver for me.

• Creamy polenta with savory sauces

  • Apepin on January 30, 2021

    Incredibly easy with hardly any stirring. We didn't miss the dairy!

• Vietnamese rice soup with chicken (Cháo gà)

  • et12 on March 14, 2021

    This was nice for a quick soup. I didn’t feel it had the depth of flavour one would expect from pho, but nice to throw together when short on time.

• Coconut-ginger rice

  • 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.

  • 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.

• Fried rice with edamame and ham

  • Skamper on December 28, 2021

    This was fairly bland. I added .5 tsp white pepper and another 1.5T of soy sauce before serving. I was intrigued by the method of mixing the oil with the rice while cold, though overall the finished dish was a bit oily so I'd reduce the 4T of oil somewhat. I used leftover ham rather than deli ham.

• Lentils with Swiss chard and pomegranate molasses

  • clkandel on January 16, 2020

    This makes a lot of oil/lemon juice/pomegranate dressing. I made about double the lentils and swiss chard and thought there was plenty of the dressing.

• Spanish chorizo, ham and white bean stew

  • clkandel on January 18, 2020

    Such a hearty, tasty stew. Quick and easy to make.

  • ccav on May 25, 2020

    Very nice flavors for minimal effort. Couldn’t get any saffron and still tasted good, look forward to trying again when I can find saffron!

  • Apepin on December 04, 2020

    This was incredibly flavorful and a filling dinner with a loaf of bread. I used homemade stock. It came together incredibly quickly. Great weeknight meal.

• Lebanese lentils and rice with crisped onions (Mujaddara)

  • angrygreycat on January 07, 2020

    Nice depth of flavor with the lentils and rice. I cheated for the onions and used Canned crispy fried onions for the topping. Served with some sausage for super easy and quick week night meal.

  • et12 on October 13, 2020

    This was ok but not very memorable. I used red lentils because I couldn’t find brown ones and they just disintegrated. In the end it was mostly stodgy and I could have done with more salt. Onion topping is delicious though.

• Spaghetti with cilantro yogurt

  • fractal on December 30, 2019

    Tasty recipe. Slightly spicy. Not sure frying part of the noodles is needed.

• Bucatini pasta with cherry tomato sauce and fresh sage

  • MariaSwe on February 15, 2022

    This is basically fresh tomato sauce tossed with pasta. A key ingredient that is even in the title of the recipe is sage and unfortunately my local store didn't have it. I used a smaller amount of dried sage instead and added some fresh basil. The flavour of this dish was great. I had to simmer for 60 minutes instead of 45-55 to cook it down sufficiently. I like that they give visual directions for when the sauce is done. Will definitely repeat.

• Tomato conserva

  • lean1 on March 24, 2020

    Fantastic flavor. I used half the olive oi. And I could still eat the whole jar!

• Toasted noodles with shrimp (Rossejat de fideus)

  • clkandel on May 13, 2020

    Substituted scallops for shrimp. Didn't have tomatoes, so used 1 Tbsp. tomato paste.

• Toasted pearl couscous with chicken and chickpeas

  • raybun on January 27, 2020

    I used regular couscous as that’s what I had on hand. I felt the spices should definitely be increased.

  • sgmensing on November 05, 2021

    I shredded the chicken to make it better for a group. And though we loved it as is, I liked it better when I doubled the pomegranate molasses.

• Butternut squash and feta with toasted pearl couscous

  • hbakke on November 07, 2019

    Delicious! Lemony, salty, herby, roasty. I would definitely make this again.

  • clkandel on June 12, 2020

    Loved this dish! Didn't have couscous, so I used orzo. Also, I added the chickpeas while the pasta cooked so they were warm.

• Malaysian-style noodles with pork and mushrooms

  • Astrid5555 on December 23, 2020

    This is a perfect quick lunch for the whole family. Used oyster mushrooms instead of the cremini mushrooms and chile flakes for the jalapeño chiles. Will go into our regular work from home lunch rotation.

  • angrygreycat on July 15, 2022

    I and one daughter loved this. The other is picky about mushrooms and wasn't a fan. I did a mixture of mushrooms that I had picked up from my Korean grocer: Shitake, King Oyster mushrooms, and Enoki. Other than the mushrooms I did every thing exactly as the recipe instructed. Was a very quick meal to put together. Would make again when it is just my oldest daughter and myself at home.

• Cacio e pepe

  • et12 on November 22, 2020

    The first time I tried this, the cheese clumped together and wouldn’t form a sauce. Tried again with more finely grated cheese and it worked fine. The flavour was Ok but not the best, or in this case, the quickest pasta I ever made.

• Korean spicy chilled noodles (Bibim guksu)

  • hbakke on August 12, 2020

    I used 3 tablespoons of the gochujang and it was plenty spicy for us. I think the gochujang we have is on the spicier side. This dish was okay. For me, I think it could have used additional acid as the end result seemed a little flat. I'm not sure I would make this again, but it did come together quickly.

• Udon noodle soup with pork and spinach

  • imaluckyducky on January 19, 2022

    4.5 stars. Very quick to assemble with a good, flavorful result in only maybe 25 minutes of time. Found a lost teriyaki marinated pork tenderloin in the freezer which did nicely, as did leftover gai lan with oyster sauce I had lying around. Served with scallions, spinach, and jammy eggs. Will make again.

• Flatbread (pizza) dough

  • hbakke on November 20, 2019

    This was a complete disaster. The dough was slime in the food processor. After adding a lot more flour, it kind of came together into a dough-like substance. After almost 2 hours of proofing, the dough barely rose at all and was VERY salty. I will not be using this recipe again.

• Pizzas with pancetta, fig jam and blue cheese

  • hbakke on November 20, 2019

    I substituted Sea Buckthorn jam for the fig jam and prosciutto for the pancetta. This turned out well. I thought the sage might be overwhelming, but the heat from the oven really tamed it. Tasty pizza. Do not make the pizza dough associated with this recipe. It is terrible.

• Peperoncini and cheese pizzas with garlic-herb oil

  • hbakke on November 20, 2019

    These were good pizza toppings. The directions tell you to add the mozzarella, but there isn't any in the ingredient list. I assume it is referring to the fontina cheese. The pizza dough recipe is a nightmare (avoid it).

• Sweet potato rolls Portuguese-style

  • clkandel on April 04, 2020

    This recipe didn't work at all for me. The dough was extremely sticky. Very difficult to even get to the griddle after the second rise. Also, even though the internal temperature was 200, these were not done in the middle.

• Turkish poached eggs with garlicky yogurt (Çilbir)

  • cpasek on February 08, 2020

    Delicious! I was the only in the house who wanted some, so it was little fussy to make for myself, but I was so glad I did. The combination of flavors was exceptional.

• Miso soup with shiitake mushrooms and poached eggs

  • ccav on May 30, 2020

    Recipe great as is. Poached egg is essential and adds nice richness

• Soft-cooked eggs with coconut, tomatoes and spinach

  • mcvl on November 09, 2020

    The flavors here are very good, but the method is ridiculous. If the soft-cooked egg is to be cut up and mixed into the sauce, it is */much/* easier just to break it raw over the sauce and let it cook gently there.

  • Lepa on July 03, 2020

    This isn't attractive on the plate but it is very tasty. We ate it with warmed flatbreads and it was a light, easy, and healthy meal.

• Herbed omelet with tomatoes and blue cheese

  • et12 on October 04, 2020

    This was a very good omelet. I made half using blue cheese and the other half using feta. Preferred the feta as I felt the blue was too salty. The omelette was very nice texture, almost cream-like.

• Zucchini and goat cheese omelet

  • Tealismyname on March 20, 2023

    I really liked how it was instructed to cook the omelet. We had this over 2 days by saving the filling and making smaller omelets as we went. Delicious. Served with potatos

• Baked Persian cauliflower omelet

  • Shewi128 on August 11, 2022

    There was something off about this recipe. The technique was good for a fluffy baked omelet. But the flavor was not good. I don't what was wrong, but it tasted fishy. My husband asked if I added fish sauce to the omelet. He could/would not finish his serving. I finished my serving, but I didn't want to. I definitely won't make this again. Note: I read Milk street reviews about how salty this recipe was, so I decreased the kosher salt to 1 tsp instead of 2.

• Brazilian fish stew

  • Acarroll on December 24, 2021

    So good! I used a whole Serrano and didn't take out the seeds. Way too spicy for the kids, but my husband and I thought it was perfect. Also used a little more coconut milk and tomatoes than were called for. Broth was perfect.

  • Acarroll on May 15, 2023

    Made this for probably the 10th time - still great, but I'm thinking about variations. Crab? Mussels? My 6-year-old asked me to make a vegan version that's not spicy so that's also something I'm thinking about.

  • Lepa on January 05, 2020

    This was a great stew. The coconut milk, lime and tomato (with the clam juice) made a lovely broth. I used sole because the store didn't have cod. I also used a 1/4 jalapeno (instead of an entire serrano pepper) because we have kids who can't take much heat but my husband and I added sriracha to our bowls before eating and it was perfect. We served the stew with rice. This was a hit with the whole family.

  • rstone128 on February 18, 2021

    Cooked this for the fourth time last night. Highly recommend!

• Chicken and cauliflower traybake with roasted garlic-yogurt sauce

  • jbny on March 01, 2021

    good! used spicy paprika, skinless boneless chicken cooked 25 minutes.

  • Shewi128 on March 24, 2023

    We made this recipe by accident as I originally planned to make a different Milk Street "traybake" recipe. My husband made this recipe, and it was super simple. The flavor was remarkably unique. Note: my husband decreased the salt by half because he thought it'd be too salty. We didn't miss any salt. We used bone-in, skin-on chicken thighs only. The recipe for the sauce made entirely too much. My husband and I really enjoyed this recipe, but our daughter didn't love it--but she did eat most of her chicken. My husband loved the fact that it looked and tasted so good even though he was the one making it. I will be making more of Milk Street's traybake recipes in the future.

• Vietnamese chicken salad with sweet lime-garlic dressing (Goi gà)

  • et12 on November 29, 2020

    Nice, well seasoned and fresh tasting salad. Takes much longer than the stated ten minutes, especially if not using precooked chicken.

  • purrviciouz on February 24, 2020

    I skipped the garlic in the dressing and added the jalapenos to pickle in the dressing. The result was very spice salad. I added half a sliced avocado to tame the spice. I enjoyed this a lot and it was very easy and healthy dinner with leftovers.

  • ldholakia on October 03, 2021

    This comes together very quickly (we used a rotisserie chicken), and I thought it was delicious while still being light. A great option for a quick, healthy lunch. Will make it again for sure.

• Dukkah-crusted chicken cutlets with carrot-cashew salad

  • ccav on May 24, 2020

    Carrot slaw is a must as the side. Maybe try with a lemon-garlic yogurt or tahini sauce on side, or toasted coconut as part of crust.

• Peruvian-style tangy chicken with red onions and bell pepper

  • mcvl on February 24, 2020

    The amount of aji amarillo paste is ridiculously insufficient -- a cup is a better bet. Is this Chris Kimball doing his usual blandification? I've always loved Cook's Illustrated for everything but their sense of taste.

  • clkandel on March 28, 2020

    This recipe is delicious. Served with a side of roasted potatoes and green Peruvian dipping sauce with aji amarillo. Made it with boneless, skinless chicken breast, which browned nicely, then sliced and served on the onion/pepper mixture.

  • averythingcooks on July 23, 2020

    This book is why I went online to get the aji amarillo chili paste. For a 1/2 recipe, I used 5 boneless skinless chicken thighs (and basically chopped them up when they had rested) and simply adjusted some cooking times accordingly. I did add fresh corn cut off the cob, chopped roasted red peppers and some peas to the veg. I upped the chili paste a “tiny” bit (based on one review) and it is plenty hot for us. And then, as is my habit, added a spoonful of honey to the pan. I served it over some cooked noodles and we were really pleased with tonight’s dinner.

• Peruvian chicken, rice and cilantro soup (Aguadito de pollo)

  • clkandel on March 31, 2020

    So tasty! Didn't have bell peppers, so added extra peas. Made the rice on the side so it didn't overcook since we wouldn't finish this at one time.

• Thai grilled pork skewers (Moo ping)

  • Maefleur on September 08, 2021

    Delicious! Freezing the pork, slicing thinly, putting tightly on the skewer, all worked for tender pork. I marinated overnite, and made the sauce a day ahead. Great flavors all around.

  • Apepin on May 18, 2020

    I didn't have cilantro so I left it out of the marinade and used other herbs in the sauce (mint and basil). I had a hard time slicing the meat thin enough, so I pounded the thicker pieces lightly. Really delicious. The coconut milk basting really added something.

• Japanese ginger pork (Shogayaki)

  • jbny on March 25, 2021

    Ok - other kimball pork recipes are better.

• Fennel-rosemary pan-roasted pork tenderloin

  • Skamper on December 10, 2022

    Very good. Made 1 tenderloin and a half batch of everything else, with perhaps a bit extra rosemary. Used 1 tsp ground fennel.

• Beef, orange and olive stew (Boeuf à la gardiane)

  • ccav on May 24, 2020

    Try in slow cooker next time with 1lb of meat and half recipe worth of vegetables. We added mushrooms to vegetable mixture.

• Miso vinaigrette

  • Acarroll on January 29, 2022

    Somehow tasted one-note even with all the ingredients. Almost like a watered-down miso.

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