I love the new Milk Street 365! It’s a huge book of International recipes. The beauty of Milk Street is that they deliver all the flavor, but in the easiest way possible. Delicious minimalism. Totally appropriate for everyone from the kitchen newbie to the well-seasoned foodie! Did you pick up a copy yet?

Milk Street 365 (Amazon affiliate link)

I will tell you all about the dishes we tried in a minute, but first I wanted to give you a recipe to try. Greek Egg-Lemon Soup.

I blogged about the book twice last week, too. Did you miss those? Here they are!
Vietnamese-Style Meatball Lettuce Wraps
Tacos al Pastor

A huge thanks to the folks at Milk Street and Voracious for letting me share this and two other recipes with you!

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EXCERPTED FROM MILK STREET 365 BY CHRISTOPHER KIMBALL. COPYRIGHT © 2024 BY CPK MEDIA, LLC. PHOTOGRAPHY BY CONNIE MILLER OF CB CREATIVE, USED WITH PERMISSION OF VORACIOUS, AN IMPRINT OF LITTLE, BROWN AND COMPANY. NEW YORK, NY. ALL RIGHTS RESERVED.

Greek Egg-Lemon Soup

Start to finish: 45 minutes (20 minutes active)
Servings: 4

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken, as we’ve done here. To boost the flavor of store-bought chicken broth, we poach bone-in chicken breasts in it, then shred the meat and add it to the soup just before serving. Grated carrots lend sweetness and color, while lemon zest deepens the citrus notes. To prevent the eggs from curdling, keep these tips in mind: Temper the eggs first by slowly adding a small amount of the hot broth to the bowl before whisking the mixture into the pan. And after adding the mixture, don’t let the soup reach a boil or even a simmer.

1 quart low-sodium chicken broth
12-ounce bone-in, skin-on chicken breast, halved crosswise
Three 2-inch strips lemon zest, plus 3 Tablespoons lemon juice
2 medium carrots, peeled and shredded on the large holes of a box grater
1 medium yellow onion, chopped
¾ cup long-grain white rice, rinsed and drained
Kosher salt and ground black pepper
3 large eggs

In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion. Bring to a simmer over medium-high, then reduce to low, cover and cook until the thickest part of the chicken reaches 160 degrees Fahrenheit, 15-18 minutes.

Using tongs, remove and discard the zest strips; transfer the chicken to a plate and set aside. Return the broth to a simmer over medium, then stir in the rice, ¾ teaspoon salt and ¼ teaspoon pepper. Reduce to low, cover and cook, stirring once halfway through, until the rice in tender, 12 to 15 minutes. Meanwhile, remove and discard the skin and bones from the chicken and shred the meat; set aside.

When the rice is done, remove the pan from the heat and uncover. In a medium bowl, whisk together the eggs and lemon juice. While whisking constantly, slowly ladle about 1 cup of the hot rice-broth mixture into the egg mixture, then slowly whisk this mixture into the pan. Stir in the shredded chicken.

Return the pan to low and cook, stirring constantly, until the soup is warm and lightly thickened, 2 to 4 minutes; do not allow the soup to simmer. Off heat, taste and season with salt and pepper.

Optional garnish: Chopped fresh dill or chives

Now let me tell you about the dishes we tried in that book….

Eggplant and Tahini Dip p. 596 with the Tomato, Cucumber and Green Chili Salad topping variation. Outstanding! We loved the fresh, spicy, crispy zing the salad provided, rounding out the smoky, nutty earthy flavors of the eggplant dip. I made this with the Greek Yogurt and Olive Oil Flatbreads p. 523, and the table was humming with everyone making yummy sounds. The texture of the flatbreads was amazing – fluffy with that perfect resistance in the tear. The brush of za’atar oil puts them over the top. Just an amazing dinner!

Avocado, Pineapple and Arugula Salad with Fresh Chili and Lime p. 19. Love this salad so much. Fresh, rich, spicy, and sweet with acidic pops. It is perfectly balanced. I’ve got the book it was inspired by. We were lucky enough to go to her restaurant in Hoboken, NJ before it closed. Absolute gem.

Greek Egg-Lemon Soup p. 110. This is just the best egg-lemon soup. The flavors and textures are perfection. So much lemon flavor and the egg yolks make it wonderfully rich.

Vietnamese-Style Meatball Lettuce Wraps p. 466. Oh my yum!!! Outstanding. All of the flavor. All of it. They are even more delicious than they are cute. Love delicious, healthy, easy, pocket-friendly dinners and this ticks all of the boxes! The fish sauce really makes the drizzle sauce craveable.

Neapolitan Meatballs with Ragu p. 470. Loved these. I was surprised by how high the ratio of panko bread crumbs was to the meat, but they resulted in an ultra tender meatball. I love that they’re baked off in the oven and finished in the sauce so you don’t have to fuss over them at all.

Thai Cashew Chicken p. 266. Outstanding dinner. The Thai chili paste flavors the chicken beautifully, but also makes the dish quite a looker. It’s spicy, sweet, nutty, and just a flavor explosion. There are three chili elements and two different onions at play.

Mexican Shrimp in Garlic Sauce p. 382 with Black Bean-Bell Pepper Salad with Coconut and Lime p. 138. This was an amazing dinner. The shrimp were just delicious and so easy. It’s such a quick one that I think it would be great for entertaining. I think this one would grill really well on those days you don’t want to come in from the sunshine. The black bean salad is wonderful. I love that they have you heat the beans so that they just inhale all the lime zest and juice flavor. Fabulous tropical summer salad.

Chicken Tagine with Artichokes, Olives, and Lemon p. 339. This chicken stew is wonderfully briny, salty, with acidic pops and warm spices. It’s wonderful.

Crispy Dijon Cutlets with Cucumber Dill Salad p. 434. Really simple with balanced flavors. Mustard in the chicken against light, refreshing cucumbers, lemon, and dill.

Steak Salad with Walnuts, Pomegranate Molasses, and Blue Cheese p. 480. Great salad. The pomegranate molasses is lovely against the rich tangy blue cheese. Pretty too. I just finished the plate off with strawberries.

Garlic Rosemary Burgers with Taleggio Sauce p. 543. These burgers were fabulous with the gooey, funky Taleggio cheese sauce. Fresh garlic and piney rosemary complemented it perfectly.

Tacos al Pastor p. 570. These are fantastic! Tacos al Pastor in an hour with all the flavor! They really showcase Milk Street’s signature minimalist effort with big flavor.

No-Fry Neapolitan Eggplant Parmesan p. 56. Thank you! I never bread or fry eggplant either. The smoked provolone was an unexpected and fun variation on a classic. Much lighter, too! This is very little hands-on time for eggplant parmesan with all of the yum!

Brazilian-Style Pizza with Ricotta, Za’atar and Arugula p. 510. The dough takes only about 15 minutes to pull together, then after a 2 hour rise, it rests in the fridge for 24 – 72 hours, so it’s waiting when you’re ready. I went the 72 hour route to let all the flavor develop. Fabulous pizza!

Tomato-Olive focaccia p. 531. Total wow. The flavors are fantastic and the texture is wonderful. This is super fluffy focaccia that’s chewy with a sexy fried exterior.

Jerusalem-Style Mixed-Grill Chicken p. 418. Great! I love the multi-treatment of onions to layer on the flavors. The tahini dressing is so rich and nutty against the chicken and the quick-pickled onions. I just made peppers and zucchini to go with it. I want to make it again on skewers on the wood grill.

Spanish Tortilla with Roasted Red Peppers p. 217. Great tortilla. Loved the additions of roasted peppers and paprika.

Hungarian Goulash p. 357. Yum! Great goulash that gets some time-saving help from the pantry. Really rich paprika based flavor like usual, but with some unexpected vegetables that add wonderful nuances to the flavor, so sweet and earthy.

There are over 600 recipes in the book. I added so many little flags to try that it actually distorted its shape. 🙂 Yeah. I think everyone needs this one.

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