Christopher Kimball’s Milk Street Magazine, May/Jun 2017

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  • Japanese potato salad

    • jenmacgregor18 on July 21, 2017

      I don't have much experience cooking Japanese food. However, I really enjoyed this and think it works with most standard American picnic fare/grilled foods. It's lighter than most potato salads; but has a lot of flavor. I'll be making this again.

    • Rinshin on June 23, 2017

      Perfection. I was skeptical with this recipe since I cook Japanese at least 30% each week and mostly cook from Japanese sources. But I was intrigued with how this recipe treated carrot without parboiling like all Japanese recipes do. Well, it was much easier and worked out great. The taste and texture was exactly right. Perfect and easy Japanese potato salad for sure!

  • Sous vide chili chicken

    • twoyolks on August 02, 2017

      This makes for a moist chicken but the recipe is not that much different than other sous vide recipes that are cook chicken and add a sauce. The sauce had a bit too much bitterness from the chiles with not enough to round out the flavor.

    • Paula_W on May 06, 2017

      First try of sous vide. The most delicious tender chicken breast. Not at all dry

  • Japanese fried chicken (Karaage)

    • twoyolks on November 12, 2018

      I found this simply okay. I'm not sure I cared for the flavor of the marinade on the chicken.

    • PatriciaW on January 13, 2020

      I used a homemade shichimi seasoning with the cornstarch. Very nice! What really got my attention was how good the leftovers were straight out of the fridge the next day. The coating flavours popped and the texture was divine.

  • Chiang mai chicken (Kai yang)

    • twoyolks on July 13, 2017

      The chicken had a lot of good flavor from the marinade and smoke from the grill. It didn't strike me as quite authentically Thai in flavors but it was still quite good. I used bone-in chicken thighs and cooked it on the grill over a medium direct heat but had to regularly move them to cooler parts of the grill so that they didn't burn.

    • chawkins on July 06, 2019

      Made this with chicken leg quarters, marinated for close to two hours and baked because of the torrential rain we were having. Chicken was moist and flavorful and the skin crisp, very nice. Will make again.

    • HalfSmoke on May 03, 2017

      Should be called "Oh MY!" chicken, because that's how good this is. This is that rare marinade that actually flavors the meat. Because of the high salt content, you are effectively brining the bird, so take care NOT to exceed the two hour marinade time. The one flaw in this recipe: it calls for baking in the oven. REALLY?? Look at that picture. Does that look like an oven to you? This dish should be grilled!! I rotisseried this chicken on my grill and the results were superb. This is a "Must Make", but modified to: "Must Make On GRILL".

  • Chili-lime dipping sauce

    • chawkins on July 06, 2019

      Too salty for me and my husband found it to be too spicy. I used Sriracha for the garlic chile sauce. The Chiang Mai chicken that this was made for was moist and flavorful and can do without the dipping sauce.

    • HalfSmoke on May 03, 2017

      This is a good accompaniment to Chiang Mai Chicken, but a little goes a long way. It's a powerful flavor that can easily overwhelm the meat. A dab will do ya.

  • Israeli hummus (Hummus masabacha)

    • hillsboroks on August 07, 2020

      I agree with the other cooks that this hummus is the lightest, most amazing hummus. I used dried chickpeas and the food processor to quickly finish this once the chickpeas are cooked. I ended up doubling the paprika and used hot Spanish paprika. I also added leftover grilled vegetables (onion, red and yellow peppers, zucchini and summer squash) and the result was wonderful. It does make a large amount of hummus so I ended up freezing the excess in small containers. Hopefully it will reheat and be wonderful later.

    • puddlemere on February 11, 2019

      Very good, smooth and light. I couldn't find dried chickpeas at the store, so I just used canned and heated them up a bit with their liquid and it was still good but I'll try with dried chickpeas next time. Made homemade pita and the kawarma from the same issue to go with it.

    • HalfSmoke on May 14, 2017

      Very, very easy recipe. If you can soak a chickpea and turn on a food processor, then you can make this. This hummus is served warm and is very light and fluffy, unlike any hummus I've ever had. Some notes: 1) a hummus this special deserves fresh, homemade pita. Skip the storebought stuff and make your own for an extra treat. 2) Three of us could eat only about 1/2 for lunch. 3) Do NOT, I repeat Do NOT try to make this in a Vitamix. Stick with a food processor. Found that out the hard way.

    • Paula_W on May 06, 2017

      This is well worth the extra effort. The techniques makes for the lightest and best hummus I've ever had

  • Cauliflower with tahini

    • Rinshin on June 23, 2017

      I like cauliflower and tahini but often find them a little stodgy when combined in some recipes. Not this recipe. It was easy to prepare and just requires tossing the florets with the sauce and baked. For more umami, I added dash of soy sauce to the sauce. Timing for baking was spot on and taste very good with minimal effort.

    • SenseiHeidi on January 06, 2021

      This is an addicting way to prepare cauliflower. I used 1/4 tsp cayenne and that was the perfect amount for our children. Next time I would turn the florets 3x during the baking process to get as much crisp as possible. I had some leftover broccoli stalks that I peeled, planked and tossed in with the cauliflower and they were also delicious. Note that this recipe is slightly different from the recipe aired on Milk Street TV Season 4 Episode 11.

    • TonyInSeattle on May 06, 2021

      We really enjoyed this recipe. I was only out of cashews so I subbed spiced pine nuts, which was also good. Will make this again!

  • Miso-shiitake soup with napa cabbage

    • tarae1204 on January 29, 2021

      I made this tonight with every ingredient except wakame and I found it lacked depth of flavor. Might have been better using stock to replace wakame.

  • Spiced beef topping (Kawarma)

    • puddlemere on February 11, 2019

      Made this to go with the hummus from the same issue, and it was very good. I also added some roasted cherry tomatoes.

    • Paula_W on May 06, 2017

      Delicious and very simple. Perfect with the hummus

  • Caramelized pork with orange and sage

    • Sandiegolemons on March 28, 2018

      Mixed views on this recipe. I would never do it again but my wife thought there was something there, so she wants to tweak it. She does think it is a marginal recipe the way it's published but thinks I left a bit of pith of the orange rind. I thought the amount of sugar was the culprit. Oh well. That’s cooking.

  • Thai beef salad

    • HalfSmoke on May 03, 2017

      Another winner from Milk Street. This is a very simple dish with big, bold flavors. Take care not to overcook the steak, but don't be afraid to put it right over the coals to get a nice char on the outside. That char is the secret ingredient. Also makes a great presentation with lots of color.

  • Rigatoni carbonara with ricotta

    • anya_sf on August 20, 2019

      I used 16 oz rigatoni and increased the water to 4 cups (I think you just need enough to barely cover the pasta). I wasn't sure if I was supposed to use kosher salt or table salt, as usually Milk Street calls for kosher salt, which I used. But I notice now that other recipes specify kosher, while this one doesn't, so maybe it was table salt. Anyway, the dish turned out slightly undersalted, but not way undersalted. I stirred the frozen peas into the pasta for the last minute of cooking. There was plenty of ricotta sauce for the full pound of pasta. I loved the ease and simplicity of this recipe and my family enjoyed it.

    • halfasleep on December 25, 2020

      Not a bad carbonara and came together pretty easily. Only small change would be that too much pasta water was called for. I used maybe half of what was listed. I also love peas and would definitely add a little more in next time.

  • Chinese chili and scallion noodles

    • Kinhawaii on January 01, 2021

      One of our favorite quick noodle dishes- love it!

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  • Published May 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.