Notes about Recipes in this book

• Chicken curry with tomatoes and bell peppers

  • Soulkitchenjen on December 01, 2022

    Very tasty and easy. 2 Tbs of Kashmiri chili is SPICY. Use the 1.5 Tbs. Needs a LOT of salt. Served with basmati rice, roti, and yogurt. The yogurt was critical.

• Green chutney braised chicken

  • Soulkitchenjen on February 13, 2023

    Very good. Chicken breasts are probably not the move here. They still taste like kinda dry chicken breasts. They also take way longer to cook than the recipe says. Usually Milk Street recipes take less time than the recipe says. Would have been better with thighs. Needs much more salt than the recipe calls for.

• Vietnamese caramel pork

  • Ishie1013 on August 03, 2022

    This recipe was wonderful and tasted decadent. It seemed almost too simple, but came together really well. I used Red Boat fish sauce, which I'd recommend. I did have to use regular water rather than coconut water, but the end product was still excellent. I'll make this again.

• Turmeric-braised chicken with onion and ginger

  • mpo on August 03, 2022

    This is delicious-I’ll definitely make this again. Although one skillet, many steps! I also add zucchini and squash to the pan for last ten minutes for extra vegetables.

• Persian eggs with spiced beef and tomatoes

  • Ishie1013 on January 04, 2023

    This came out really well, a good for dinner meat version of shakshuka that was well received. Due to the person I was cooking for's spice tolerance, I replaced the cayenne with aleppo pepper, since it's milder. Awesome dish.

  • Logan92995 on February 03, 2024

    Super easy to put together for a meal, and really tasty. Sadly overcooked the eggs, so they became hard boiled by the time I was done cooking, so would make sure to cook for less time next time.

  • southerncooker on August 26, 2022

    This was delicious. I think it would have been even better if I had some fire roasted tomatoes, but I was out. It had a tiny bit of heat from the cayenne. The coriander and tumeric were a nice addition. I ate it with sourdough toast, drizzled with a little EVOO and tiny sprinkle of Maldon Salt. Hot Tumeric tea sweetened with a touch of local honey was my beverage.

• Salt and pepper pork chops with spicy scallions

  • Maefleur on August 07, 2022

    We enjoyed the earthy, spicy mix on the chops, paired with the bright, fresh scallion, cilantro, ginger mixture. They cook very quickly.

  • averythingcooks on May 05, 2023

    My pork chops certainly didn't end up as browned & crispy looking as the book photo but they were okay...for us, I think a heavier hand with the spices was needed. However, the real take away for us is the scallion mixture. Admittedly, I replaced the soapy cilantro with a homemade Thai basil pesto and we loved the hum from the Fresno chilies, ginger & vinegar. This is a great little condiment that comes together quickly and that I will make again to use in lots of places.

  • Bessp on May 01, 2024

    Meh. Not my favorite recipe. The five spice didn't add much and I prefer more of a crust on my pork chops. Quick and easy, but I probably won't make it again.

• Venetian-style shrimp in tomato-white wine sauce

  • Foodycat on June 04, 2022

    I tossed some rigatoni through it. It was fine but nothing special. Needed quite a lot more salt than the recipe stated. The pangrattato topping was really good though, and I liked the tip about only cooking the shrimp on one side.

• Ground beef and chickpea curry (Keema chole)

  • jenmacgregor18 on March 21, 2023

    For our preference, I reduced cumin to 1 tsp and doubled the chickpeas. It seemed a little bland, so I added 1 tsp of garam masala and some cayenne. Outstanding. Rich and flavorful without being greasy. I would definitely repeat this one.

  • Chelsea_c88 on May 25, 2024

    I added a little garam masala and a bit of kashmiri chili, and it was pretty yummy! I think it would be a good choice for introducing younger kids to these sort of spices, it isn't too hot nor is there much unfamiliar there. For me, it was just a little bit dull - but good comfort food served with basmati rice.

  • Logan92995 on November 29, 2023

    Delicious and super easy to make! Served with naan.

  • Running_with_Wools on September 22, 2022

    This was a freezer and pantry recipe that turned out pretty good. I had some ground beef in the freezer, a can of chickpeas, a can of tomatoes. Idid not have cilantro, so I threw in a bag of frozen peas to give it some color. It turned out flavorful, but in a gentle way. Not too spicy. My kids ate it up, so I may repeat it. It was a nice, different way to enjoy ground beef. I served it with rice. Very comforting.

• Thick-cut pork chops with Cuban-style mojo

  • averythingcooks on July 01, 2024

    We really enjoyed this citrusy,garlicky pork but I did alter the cooking a bit. We like to sous vide boneless, thick cut pork chops to just under temp, then finish them on the BBQ and it worked great here (it just meant no pan juices for the sauce). I used chopped fresh oregano (so no sprig removal) and finished with fresh parsley in place of cilantro (soap). The sauce is bright & flavourful and we agree that this is worth repeating.

• Jamaican-style fish stew

  • mpo on December 10, 2023

    I used cod and a few shrimp which worked fine, I used a jalapeño and it was still very hot, I couldn’t imagine habanero heat.

• Turkish beef with peppers and tomatoes

  • foodgloriousfood on March 06, 2023

    Good. Kinda like a saucy fajita recipe. Can’t say the recipe itself tasted particularly middle eastern but it was good scooped up with pita bread. I served it with hummus and a salad with yogurt herb sauce on the side (green herb borani from Moro East) and lemon rice.

• Ethiopian-style sautéed beef and onion with berbere

  • jenburkholder on May 15, 2024

    Very tasty and great results-to-effort ratio. Used up sirloin from the freezer and I threw in some bell pepper to make it a whole meal over rice. No jalapenos in the fridge so subbed an Indian chile, and also sliced and added a couple aging cherry tomatoes to use them up. I had a little bacon fat on the counter so used that instead of ghee. So, maybe a slightly different dish but this one feels endlessly riffable with what's at hand.

  • Soulkitchenjen on February 15, 2023

    Very good! I didn’t use flank steak, because sirloin was much cheaper and less difficult to work with. The jalapeños were spicy! Very flavorful and took maybe 5 minutes of actual cooking time.

  • averythingcooks on September 10, 2023

    I made a berbere spice mix from MS: New Rules and added some sliced sweet peppers with the onions. I used 1 smaller fresh jalapeno and added my mixed sweet/hot pickled peppers to the plates. We really enjoyed this with buttered, toasted ciabatta (naan would also be good) and a dollop of yogurt. This is worth repeating.

  • jenmacgregor18 on May 05, 2024

    Although I'm sure the steak would be better, it was very good with little effort, even with my substitution of 85/15 ground beef. I added chopped pickled jalapenos to mine with a little pickle juice. Great with rice or garlic naan.

• Pork tenderloin in tomato-chipotle sauce

  • bwhip on August 31, 2022

    Delicious, and easy to put together. Nicely spicy. We made into soft tacos with some sliced radish and cotija cheese.

• Japanese-style chicken cutlets with cabbage slaw and tonkatsu sauce

  • southerncooker on July 15, 2022

    We ate with rice. I used avocado oil to fry the chicken. Cabbage was from my farm share.

• Spicy Korean-style braised cod

  • Lsblackburn1 on January 10, 2023

    Nothing mind-blowing, but easy to make and very tasty. I omitted the chili because I figured the gochujang would be spicy enough for me.

  • foodgloriousfood on April 04, 2023

    Didn’t use Daikon. Added a heap of bok choy instead. Served with noodles. We enjoyed it and would make again.

• Miso-gochujang umami sauce

  • Maefleur on July 27, 2022

    Umami Sauce suits this perfectly. We enjoyed this with grilled steaks and have plans to pair it with chicken, seafood and eggs.

• Moroccan-spiced fish with chickpeas

  • Acarroll on October 05, 2023

    So good and so easy to prepare! I made this on my lunch break. I used halibut and reduced the iil by 1/3. The recipe didn't say to season the fish separately, but I did, and it could have used a bit more salt. The chickpeas were DELICIOUS. They would be great on their own served over some couscous or mashed potatoes.

• Sautéed corn with miso, butter and scallions

  • dc151 on May 25, 2022

    Made this with frozen corn, it never really browned up, got a bit too soft while cooking, but that's my bad. Lovely flavor and not difficult at all. Made with some baby back ribs and a red cabbage slaw.

  • Maefleur on August 16, 2022

    Quick and delicious!

  • chawkins on August 29, 2024

    Made a quarter of the recipe with frozen corn. Used red miso because I could not find the white, used mirin instead of sake, added a jalapeno and forgot the ginger, but it turned out delicious.

  • averythingcooks on June 25, 2024

    I made this with corn I had just blanched, cut off the cob & froze 2 days ago and we loved it. The combo of miso, butter, ginger & Shaoxing wine (replacing the sake) was delicious. I also added some diced fresnos for another pop of colour + a little heat. It comes together quickly and is a definite repeat.

• Lebanese-style spicy potatoes with lemon and cilantro

  • michalow on November 03, 2022

    These tasted good, especially topped with a lemony tahini sauce, as I thought on their own they were a bit dry. However, I've had better luck getting the potatoes crisp and brown with a similar recipe that uses the oven instead of a skillet.

  • psarrett on February 11, 2024

    We liked these more the second time I made them, where I overboiled them for a few extra minutes. They didn't crisp up when I put them back in the pan, but became creamy and unctuous. The aleppo and paprika gave a perfect level of spice.

  • foodgloriousfood on September 30, 2022

    I do not recommend adding the lemon juice at the end, as it makes them soft and you lose all the crunchy bits. I would recommend using lemon zest instead either with the garlic or the aleppo pepper towards the end.

• Farfalle with tomatoes, peas and pecorino

  • BrendaD1962 on August 01, 2022

    We thought this was just ok. It tasted fresh and light but nothing spectacular. I wouldn’t bother making it again.

• Syrian-style pasta and lentils with pomegranate molasses

  • michalow on October 18, 2022

    This is an easy and inexpensive meal that tastes good. I stirred in some steamed cauliflower, which lightened things up and was a nice complement. Topped with mint and celery leaves since I had no cilantro. Not sure how I feel about the fried pasta bits--I like the textural contrast, but I think I could do with a bit less.

• Spicy glass noodles with ground pork

  • bwhip on July 10, 2022

    This was really tasty, with just the right amount of heat. I couldn't find the Toban Djan, so used the recommended substitution of red miso with chile sauce, and it turned out just fine. Recipe said it serves four, but for us it was more like two and a half.

  • rhb on November 16, 2023

    Excellent! Used 1 pound ground pork and 1/2 pound ground chicken and doubled everything else. Not too spicy!

  • Soulkitchenjen on March 18, 2024

    It’s good but not great. 15 minutes is way too long to soak the noodles.

• Toasted pearl couscous with zucchini and herbs

  • southerncooker on July 15, 2022

    I made a half recipe. I didn't deseed the zucchini since the one from my farm share had very tiny seeds.

• Pasta with pancetta, Swiss chard and white beans

  • Lsblackburn1 on November 14, 2023

    Easy and delicious variation of pasta e fagioli. I used roasted garden tomatoes from the summer and chicken stock instead of water.

• Quinotto with green chili, corn and goat cheese

  • southerncooker on September 05, 2022

    Very good I used fresh corn and poblano from my farm share. For the broth option I used vegetable broth. I know it would have been delicious with cilantro, but I was out so used Italian parsley. The lime juice squeeze on add end added a nice bright flavor.

• Goan chili-fry with beef and tomatoes

  • jenburkholder on June 15, 2024

    This was good, and I'd repeat with a couple changes from the first time. I used 2 serranos and didn't seed them, which ended up pretty zippy. I cut the meat (top sirloin) slightly smaller than the 1" called for, which was an error - it got a bit overdone. Also used only 1.2# meat and added a bell pepper. Served over roasted potatoes, this was tasty!

• Sweet-and-sour stir-fried pork with pineapple

  • averythingcooks on April 14, 2023

    I cut this roughly in 1/2 with around 8 oz of pork tenderloin and added extra veg (red onions, yellow pepper & broccoli). They clearly say to not use canned pineapple...but I had some crushed pineapple in the freezer to use up and we were still pretty happy with the results. I stirred in some Asian noodles to serve, we liked the heat from the serranos and I will make this again.

• Spicy Korean-style shrimp with zucchini and scallions

  • Lsblackburn1 on August 05, 2022

    I made this with one pound of shrimp and it was a good amount for two of us. This was very delicious and a easy weeknight meal. Served over rice.

  • julesamomof2 on August 09, 2022

    This was good but it was too sweet for us. I wonder if the 2 tablespoons of white sugar called for is a typo. 2 teaspoons would have been better. Otherwise it was decent enough for a quick weeknight stir fry.

• Stir-fried eggplant and sweet pepper with miso

  • Maefleur on July 27, 2022

    I used white miso as that's what I had. Delicious dish!

• Skillet-baked eggplant with tomatoes and mozzarella

  • Maefleur on July 19, 2022

    Very tasty! Delicious at room temp.

• Skillet-roasted Peruvian-style chicken

  • Ishie1013 on December 10, 2023

    Another amazing entry. The dish comes together wonderfully with the potatoes roasting in the juices from the chicken. I could only fit two of the leg quarters in my cast iron. I did hunt down the ají paste online and I really feel like it’s worth using rather than the paprika sub.

• Salmon with Spanish ham and hard cider

  • Lsblackburn1 on August 18, 2022

    I thought this was just okay - with those yummy (and expensive) ingredients, I expected it to be more delicious.

• Skillet-roasted chicken and bread salad

  • Maefleur on August 14, 2022

    Very tasty. The one thing I question is tucking the thyme sprigs under the skin to roast, then saying to remove and discard them when done, which I didn't. Next time I would just use thyme leaves or a soft herb like basil or sage that could stay in place.

• Spanish baked rice with chickpeas, potatoes and chorizo

  • michalow on October 17, 2022

    I found this to be a very pleasing combination of textures. The flavor was good, not great, but adding some lemon juice and chopped green olives perked it up quite a bit. I added some carrots and celery, and next time I might swap some of the potatoes for another veg -- cauliflower would be nice.

• Indian-spiced pork burgers

  • BrendaD1962 on August 09, 2023

    I thought these sounded better than they tasted. Not worth repeating for us.

• Green chili and corn quesadillas

  • Soulkitchenjen on February 17, 2023

    So good. I used the pepper Jack cheese. It could have used a little more. Served with avocado and crema on top. Very delicious and satisfying dinner. Use lard if you have it.

  • BrendaD1962 on May 04, 2022

    We absolutely loved these!!! Served them with salsa and sour cream. I followed the recipe exactly except for adding a few extra jalapeños. Delicious!

  • southerncooker on August 15, 2022

    This was so good. Loved the bit of heat from the poblano. I'd definitely make these again. I used whole wheat tortillas and for the cheese choice Pepper Jack. Corn and poblano from my farm share.

  • dinnermints on September 01, 2022

    As everyone has said, these were indeed fabulous. I accidentally bought 8” instead of 10” tortillas, and so made 6 quesadillas. Love the pickled jalapeños, but had to add them after plating so it wouldn’t be too spicy for my toddler. I also just sprayed the pan instead of using a tablespoon of oil for each batch of tortillas, and that worked fine. Next time maybe I’d try grilling at least some of the veggies to get that smoky flavor…I know the point was to use just one pan, but I think the veggies would’ve browned better in a cast iron skillet.

  • averythingcooks on April 09, 2023

    Another upvote for these guys. I used jarred roasted poblano strips topped up with roasted peppers from my freezer (Anaheims & jalapenos) and pepper jack. I used red onion, skipped the "soapy" cilantro, added ancho chili powder and was a bit heavier handed with the pickled jalapenos. A 1/2 recipe was the perfect amount for the 2 of us with a salsa/sour cream dip and a simple green salad on the side.

  • bwhip on August 18, 2022

    These were great. Lots of delicious vegetables, and not overly cheesy. I modified a bit - I grilled the corn and roasted the peppers on the grill, so I could remove the charred skins. Our store didn’t have poblanos, but it’s hatch chile season, so I used those. Results were excellent, we’ll sure make these again.

• Fried halloumi sandwiches with pickled onion, pomegranate molasses and mint

  • Lottabooks on July 16, 2023

    We really enjoyed these (cut in 1/2 for two people). Cut the halloumi cheese crosswise (not longwise) to make shorter pieces (easier to stuff in the pita). After stuffing, if there is any lemon juice remaining in bowl, drizzle it in the pitas. Use whole wheat pitas (as per headnote). Might try a drizzle of yogurt next time - I felt that they were just a bit dry (hence, the drizzling of lemon juice comment above).

• Fried halloumi sandwiches with peaches, arugula and honey

  • Lottabooks on July 23, 2023

    A great, interesting sandwich. I'd like to think of other uses for the Peppadew pepper sauce. We cut the recipe in half and used a peach from the farmers' market. Didn't have arugula - used salad greens.

• Eggplant and halloumi gozleme

  • southerncooker on August 15, 2022

    No picture since my phone camera was acting up. I made these for mine and daughter's lunch one day. We thought delicious. I subbed banana peppers for the Peppadew and omitted the mint. Italian Eggplant from my farm share. I'll try this one again with the mint.