Notes about Recipes in this book

• Chili crisp peanut noodles with bok choy

  • Kinhawaii on March 22, 2025

    Good, we made it less spicy but as a result it was a little sweet. Made to be spicy or maybe add less brown sugar? Very quick & easy.

• Cantonese stir-fried black pepper beef and potatoes

  • Rinshin on February 08, 2025

    The recipe in the magazine is different from online recipe with similar title which is confusing. And this 1st photo showing to the right is also not the recipe photo in the magazine. No sweet potatoes and no cilantro. i added the photo from this issue recipe which is also found at Milk Street. Found the correct recipe at https://www.177milkstreet.com/recipes/cantonese-stir-fried-black-pepper-beef-potatoes

  • Rinshin on March 09, 2025

    This dish is sure to charm traditional meat and potato lovers. A great tip is to boil the cut potatoes with vinegar added to the water to help them hold their shape during cooking — this works really well. Since this was a one-bowl meal for us, I added other vegetables besides onions, such as asparagus, sweet peppers, and garlic. The sauce brings all the flavors together without being overpowering or heavy, with no hint of gloppiness. Next time, I would personally add a bit more sweetness to the sauce and also to cut both the potatoes and beef smaller than 1-inch cubes — perhaps around 1/2-inch cubes for the potatoes and thinner slices for the beef. This makes it easier to pick up a bit of rice with each bite when eating with chopsticks. I marinated the beef slices for about six hours, which really helped to tenderize and flavor the slightly tough flank steak. Interestingly, I wonder if the Peruvian dish lomo saltado might have been influenced by this Hong Kong-style stir-fry.

• Hungarian-style shepherd's stew with potatoes and sausage

  • Rinshin on February 11, 2025

    The deep flavor and aroma of paprika are predominant in this stew. I used fregola for the first time, and it retained its chewiness after cooking, holding its shape without becoming too soft. To reduce the spiciness, I opted for kielbasa as the sausage. Instead of sour cream as topping, I used whole milk yogurt. Whole milk yogurt added a tangy richness that complemented the stew well. Unlike most stews, this can be made under an hour. Photo added.

  • kari500 on June 02, 2026

    I used TJs garlic sausages; I think chicken thighs would work too. Loved the dill and sour cream on top. This was a big hit here.

• Romanian crème fraîiche cake (Lichiu)

  • Nancy402 on April 14, 2025

    This was a bit of a project, but well worth it. Very interesting use of semolina as a pudding layer, and the crème fraiche layer caramelized beautifully, almost like a basque cheesecake. I feel inspired to learn more about Transylvanian baking,