Christopher Kimball’s Milk Street Magazine, Jan/Feb 2018

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  • Harissa roasted potatoes

    • twoyolks on June 11, 2020

      I did not like the combination of roast potatoes and harissa.

    • sarahawker on October 10, 2018

      Very good. Not as spicy as it looked, family loved this served with roast chicken.

  • Salmon chraimeh

    • Rinshin on April 24, 2021

      Simple and quick. I used fresh grape tomatoes to make sauce so that was cooked longer. To keep it a more saucy consistency for later tossing with pasta, water was added 3 times. My filet was not thick so they cooked very quickly. It is a good taste and should satisfy most people for week night meals. The predominant taste was coriander and cumin. Photo added.

    • skjohns on October 13, 2020

      10/12/2020 - made just for me: This was really good, very simple and easy to make. Watch the cooked temp of the salmon carefully. It went from 110 to 130 in a little over a minute on medium low. I wanted 125. I cooked 3 6oz fillets and ate half each night (9oz) with just a salad. it was plenty. I thought about adding rice but it was not really necessary.

  • Orecchiette with Italian sausage and Swiss chard

    • Rinshin on September 27, 2018

      Ok taste but not something I would repeat again. Not much to the taste and I just felt like all the individual ingredients were wasted in cooking this mediocre pasta.

  • Pita bread

    • HalfSmoke on January 20, 2018

      One of the best pita recipes I’ve used. Excellent.

  • Ginger beef with rice noodles and herbs

    • JillT. on January 19, 2018

      Grilled skirt steak instead of sirloin tips, fabulous flavors!

  • Coconut-cashew cake (Sanwin makin)

    • TonyInSeattle on May 20, 2021

      This cake was fantastic. I made only one minor change, and that was to use almonds instead of cashews (because I didn't have any). The cake is moist, not too sweet, and the cardamom gives it a nice warmth. Best the first day, but we just enjoyed day-old pieces, and they were still very yummy. Perfect with afternoon lattes.

  • Turkish red lentil soup with Aleppo pepper oil

    • Apepin on November 07, 2021

      Great simple recipe. I sometimes use chicken stock in place of the water.

    • amgenove on July 29, 2020

      Very spicy! Might add spinach leaves to make it heartier.

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  • Published Jan 01 2018
  • 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.