Christopher Kimball’s Milk Street Magazine, Fall 2016: Charter Issue

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Notes about this book

  • Paula_W on April 16, 2017

    Why is the pinchos morunos not listed?

Notes about Recipes in this book

  • No-sear beef and chickpea stew

    • wester on March 07, 2018

      Tasty and easy. It made a lot. I disagree with wodtke - I used the full amount of lemon juice and thought it could have used some more.

    • Rinshin on December 20, 2017

      In the TV show, they were serving this with both harissa and yogurt on the side instead of just yogurt. Also, carrots seemed uniformly smaller cubes. Season 1, Episode 10.

    • wodtke on December 31, 2016

      Made with lamb, as the on-line recipe (not linked in EYB) calls it "No-sear lamb or beef and chickpea stew," and calls for lamb shoulder. Not hard and very good. I prefer having potatoes in my stews, but that would, I think, change the nature of this one. I also cut back on the lemon juice (to 2 tablespoons) and still thought it had too much acid.

  • Foolproof single-crust pie dough

    • twoyolks on March 16, 2017

      As a pie crust, the crust didn't collapse as much as other pie or tart crusts tend to. It did, however, sag more than I would like. I also found the flavor of the crust to be different than other crusts.

    • chawkins on July 21, 2020

      Not too happy with the result of this pie crust. It tasted fine, very buttery and flaky but it slumped and puffed up slightly after the pie weights were removed. It did not help that I made this on the hottest day of the year.

    • kdante on March 07, 2017

      It really does work!

  • Thai-style coleslaw with mint and cilantro

    • twoyolks on July 13, 2017

      The dressing for the coleslaw was a bit bland to me. I would've preferred some brighter flavors.

    • gquillen on June 30, 2017

      I didn't have snap peas so I omitted them, but I did add Thai Basil which was growing in my garden. This was absolutely delicious.

    • HalfSmoke on May 03, 2017

      This slaw is very lightly dressed and makes a great accompaniment to Thai dishes like Chiang Mai Chicken (May/June 2017 issue).

  • Charred Brussels sprouts

    • Rinshin on September 14, 2018

      Super tasty with the added anchovy melted sauce. Normally my husband picks off anchovies in pizzas or anywhere he can see them, but when anchovies are used like this he has no idea and cannot stop eating. Such a clever use of quick skillet cooking.

  • Fluffy olive oil scrambled eggs

    • Rinshin on November 08, 2016

      I've always suspected it was very high heat and short cooking that produced the best tasting scrambled eggs and this method shows that. However, I never thought much about what fat to use whether butter or olive oil. I've used both in the past. I normally only scramble between 2 (for one person) to 4 (for two people) eggs and using this method for 2 eggs, you really need to shorten the time to almost not being able to count the seconds ie 15 seconds - like move the eggs toward the middle twice very quickly in 10 in pan, and it's done. For 4 eggs, it's about 30-45 seconds only. For 2 or 4 eggs, I use 1 T olive oil until smoking and this produces one of the best scrambled eggs - very fluffy and not greasy at all that sometimes butter causes. Also, very important to move eggs from the pan to plate quickly instead of letting the eggs sit in the pan too long. I will be using this method unless I'm making the slow, stir constantly at very, very low heat French style scrambled eggs.

  • Skillet packet salmon

    • Rinshin on November 08, 2016

      I like the concept of cooking fish in a foil since I do this a lot using Japanese method which means first the fish is placed on bottom, then sliced green onions or other veggies with sliced Asian style mushrooms and some kind of sauce, sometimes with miso added. They always come out perfectly no matter how thick the fish is. But, the method I've used are baked and not cooked in foil and placed in a frying pan over the stove top. I tried this method and for me, it did not quite work well. I suspect my fish was too thin and it was already marinated 2 days saikyo style with koji which caused excessive browning on the bottom while the top was dry and pale. Because I could not check how the fish was doing, mine came out too done and dry in such a high heat and direct heat method. I don't think I will be using this method - I don't see what good it does. I also did not like how the fish was presented in the magazine with pale side up with the sauce. Not appetizing to me.

    • Bwolfe2 on April 15, 2017

      I prepared the recipe exactly as described. The fish came out perfectly. We found it to be an optimal method of cooking as it is quick, no mess, and extremely moist.

    • anya_sf on August 06, 2017

      This method worked perfectly for me and I made it several times right after the recipe was published (I was skeptical at first - had to see if it would work).

    • mdrapes on July 30, 2017

      This has become known in my household as the "jiffy fish" method as it has all the satisfaction of making Jiffy Pop popcorn when the foil packet puffs up and the pepper pings against the foil! Comes out perfectly every single time no matter the thickness of fish, the amount of fish, or whether wild-caught or farmed. I was so skeptical, but if you follow the instructions as EXACTLY written, you cannot go wrong. Moist, perfectly done, bottom char. Amazing. (It was even great the time I accidentally put the fish in skin-side up. Haha.)

  • Chinese white-cooked chicken with ginger-soy dressing

    • inflytur on December 15, 2018

      The broth that is the result of poaching the whole chicken is celestial. It is silky, rich and luscious while still being light. I make sure that I always have at least a quart of it in the freezer. The poached chicken is perfect for any recipe that wants already cooked chicken.

    • HalfSmoke on October 14, 2017

      Simple, straightforward recipe that results in outstandingly moist, tender, and flavorful chicken. I give it 5 stars. My daughter, who has been to China, spotted three flaws: no rice, flavors not as vibrant as dishes in China, and lack of multiple other dishes on a large lazy Susan. Millennials!!

  • French carrot salad

    • inflytur on August 19, 2018

      The tarragon makes the salad! Any wine vinegar will do. I mixed some champagne and sherry vinegars to approximate the white balsamic.

  • Chocolate, prune and rum cake

    • HalfSmoke on February 18, 2017

      Unfortunately, this was *too* good. We had a different dessert for the chillens and made this one for the adults, calling it "Prune Cake" to keep the little vermin at bay. Didn't work. They descended like locusts. We'll definitely make it again, but need to find another, more disgusting name to ward off the little pests.

    • kdante on March 07, 2017

      This was amazing - rich, decadent, the perfect holiday dessert!

  • Caramel oranges

    • HalfSmoke on March 26, 2017

      Simple and delicious. Recommend serving with pound cake.

  • Spanish spice-crusted pork tenderloin bites (Pinchos Morunos)

    • HalfSmoke on April 27, 2017

      A simple cook with huge flavors. I did this on the grill to get a little char on.

    • Paula_W on May 21, 2017

      Truly excellent. So much flavor especially for such a simple recipe.

    • apowelka on March 10, 2019

      Good, simple recipe.

  • No-sear lamb and chickpea stew

    • leilx on April 27, 2017

      I wasn't that excited about how this turned out. I used beef, as the other people I cook for don't like lamb. But overall it seemed more like a soup than a stew and I wasn't that excited about the flavors.

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  • Published Sep 01 2016
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States

Publishers Text

Introducing Christopher Kimball's Milk Street Magazine--the new home cooking. Each issue includes: recipes full of culinary secrets; principles of cooking so you can improvise at the stove; a new repertoire of techniques to transform your cooking and the best ways to use cookware, tools, and gadgets. Published 6 times per year.