Christopher Kimball’s Milk Street Magazine, Mar/Apr 2017

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Notes about Recipes in this book

  • Spaghetti with lemon, anchovies and capers

    • jenmacgregor18 on March 31, 2017

      I agree with Bwolfe2. A perfect weeknight dish. I'm not a big fan of capers either; but all the flavors melded. I didn't get too strong a taste of garlic, anchovy or capers. And It seems very adaptable. I can see me making variations of this as well, different aromatics...sofrito, maybe.

    • Bwolfe2 on February 26, 2017

      Quick, easy and delicious. The anchovies were not overpowering.

    • bwhip on April 04, 2017

      This dish far exceeded my expectations. Simple list of ingredients, easy prep made me think it would be just okay. Little did I know what great umami this dish would provide. Perfect weeknight dish, very tasty.

  • Skirt steak salad with arugula and peppadews

    • jenmacgregor18 on April 06, 2017

      Couldn't find peppadews, so I used red cherry peppers. Mine weren't hot at all, so I added some red pepper flakes to the peppers and also an onion. And used sirloin instead of skirt steak. The ground fennel seeds are great with the steak. I waited 40 mins for dry rub to work on the steak (as per Serious Eats recommendation). And deglazing the pan with the dressing worked well too. Easy, adaptable... and a lot cheaper than buying a steak salad at the steakhouse. :)

    • wodtke on December 19, 2017

      Excellent, will make again. Easy and fast. Used one thick prime strip steak, sadly overcooked a bit. Peppadews made it work, slightly sweet, not much heat at all.

  • Shrimp in chipotle sauce (Camarones enchipotlados)

    • twoyolks on March 09, 2017

      I found that the flavor of the sauce completely overwhelmed the flavor of the shrimp. I also didn't really enjoy the warm shrimp with the cold avocado and sour cream.

    • raybun on June 09, 2017

      Oh my! My chipotles in adobo (La Costena) must have been very spicy cos these blew our minds and the tops of our heads off! The 9 yr old was chugging water between each mouthful. So next time I make these, because other than the heat, we loved them, I will use half the amount. I served the shrimp with chopped iceberg, avocado & sourcream on tortillas.

    • HalfSmoke on June 02, 2017

      My goodness what a fantastic recipe. We made this exactly as described in the article and in the recipe, and the result was a real head turner. Unexpected, rich flavors, as is often the case with Milk Street. The sauce was spicy, but flavorful and not too hot. In lieu of the recommended avocados, we served with the guacamole recipe from this issue. Simply superb.

    • bwhip on March 03, 2017

      This was pretty simple to prepare, and had great flavor! With the four chipotle peppers with sauce, we thought it was just a little too hot, and we like spicy food. I'll make it again, and maybe scale it back to 2-3 peppers instead.

    • jhallen on July 22, 2020

      Perfect as written - yum. Can’t wait to eat the leftovers tomorrow.

  • Thai fried rice

    • Rinshin on February 17, 2017

      Very good taste and first time using fish sauce in fried rice - very nice addition. The rice I used was refrigerated medium grain (Japanese/sushi style California) brown rice instead of Jasmine rice. I used thinly sliced pork belly slices instead of pancetta (Ricker used pork belly slices) which are easily found at Japanese and Korean markets and they look like bacon slices. Japanese markets sell Berkshire pork slices which are excellent. Added thin diagonally sliced 2 asparagus spears for more texture. The eggs soaked up all the oil and was afraid I needed to add 1 tsp more oil for frying rice, but pork belly slices gave just enough oil. I tasted the rice right before serving, and noticed it did need salt and pepper and added some and quickly stir fried. I'll be repeating this again.

    • lbr4 on March 02, 2017

      We loved fried rice at our house and was excited to try this Thai twist with the family. I followed the recipe exactly. Overall we thought this was good. We all agreed that for us, maybe between the fish sauce in the pickled jalapeños and in the rice, it may have been a little too much for us (and we are not strangers to fish sauce at our house). I think the jalapeños are a must in the rice (strangely addictive), where my husband and son did not care for them at all. I did add a little maldon salt and pepper at the end.

  • Cuban-style pork shoulder with mojo sauce (Pernil asado)

    • sarahawker on September 25, 2017

      Great method. Meat turned out exactly as described, tender. I may add another 1/2 hour of cooking.

    • kitchen_chick on November 20, 2021

      The method did not work for me. Not sure what I did differently, but I never attained the 190 internal temp. After four hours, the meat was drying out rather than becoming "falling off the bone", so I took it out. I shredded it by hand and removed connective tissues that didn't melt. The pork was still very good, and the sauce is delicious.

    • inflytur on July 11, 2018

      The most popular dish at the Cuban night of the town library’s cookbook club. Incredibly flavorful and succulent. Very easy but this is a two day recipe.

  • Soba with miso butter and asparagus

    • Bwolfe2 on March 11, 2017

      This blew my mind. I made it for dinner because had all the ingredients and have come to trust the magazine. It was quick, easy, beautiful and quite delicious. The egg makes it super creamy but it's not too rich.

  • Roasted cauliflower with curry and mint

    • Bwolfe2 on March 11, 2017

      This was delicious. I was alone for dinner so I thought I would make it, have a serving, and put the rest away. I couldn't stop!! Even after it was cold and ready to be refrigerated. Shamefaced, only one serving was put away.

    • HalfSmoke on May 05, 2017

      Fantastic. Even better with the sweet-and-sour mint dressing

  • Georgian chicken soup (Chikhirtma)

    • inflytur on February 03, 2019

      You won’t be sorry if you make Chikhirtma. Two things make it very special: the broth is incredibly flavorful and the addition of egg yolks just before serving. Make extra broth to use as your basic chicken broth. I used it to purée roasted parsnips and carrots into a soup and it was heavenly.

  • Central Mexican guacamole

    • HalfSmoke on June 02, 2017

      Simple, clean, delicious recipe. Perfect.

  • Sweet-and-sour mint dressing (Sekanjabin)

    • HalfSmoke on May 05, 2017

      Terrific dressing with roasted cauliflower with curry and mint

    • mjes on April 30, 2018

      I love this over steamed vegetables especially asparagus. It is worth playing with the type of honey and vinegar as different pairings work best with different vegetables.

  • Tahini swirl brownies

    • HalfSmoke on November 04, 2017

      Super easy recipe with super results. No need to adjust anything in this recipe. Perfect as is.

    • anya_sf on August 25, 2019

      The tahini flavor wasn't that strong, but that was on the day of baking (I couldn't wait). The brownie was wonderfully chocolatey and fudgy. I have no complaints.

    • joebeason on May 30, 2017

      Should be made a day ahead for stronger sesame flavor. Note to this effect is in article, but not in recipe.

  • Hot-smoked salmon salad with avocado

    • anya_sf on August 25, 2018

      More an idea than a recipe. I used 1 Tbsp mustard and 1 tsp honey, a 7-oz bag of arugula (instead of watercress), plus diced tomato, cucumber, and 1 cup corn kernels. There was plenty of dressing for everything. The salad was great, and very quick and easy to prepare.

  • Pisco sour

    • TonyInSeattle on March 30, 2019

      This recipe was too boozy and not limey enough. We ended up mixing a batch of equal parts lemon, lime, and simple syrup and used 2.5 oz for one recipe instead of 1.5 oz the recipe called for. It was perfect!

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  • Published Mar 01 2017
  • 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.