Christopher Kimball's Milk Street Magazine, Mar/Apr 2018

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  • White beans with sage, garlic and fennel (Fagioli all'uccelletto)

    • jaelsne on April 05, 2020

      Absolutely delicious. My family hasn’t stopped talking about this. I made extra sage oil to use later in bruschetta....

    • anightowl on February 04, 2020

      A delicious meat-free winter/spring meal. The crumbled fried sage leaves and infused olive oil really take this simple dish over the top, and made it a real treat. I added a few pine nuts as a garnish. I will most certainly be making this one again.

    • Apepin on November 14, 2020

      Delicious. We especially enjoyed the crisp sage leaves.

  • Kale salad with smoked almonds and picada crumbs

    • jayg312 on January 04, 2019

      An excellent salad. Great breadcrumbs and simple dressing. The salad seemed better towards the end of the meal, so next time I'm going to let it sit for 10 minutes or so after putting it all together. Halved the recipe, but otherwise made it as written.

    • Rinshin on February 25, 2018

      Now our favorite kale salad. Did not use all of the dressing like most salads I make from print recipes. Just enough dressing is all this needed. The addition of smoked almonds and browned bread crumbs were perfect with this recipe. Mint not in season so it was not used. My salad looked just like the photo. A repeat for sure.

  • Chicken en cocotte

    • twoyolks on February 01, 2019

      The chicken became significantly overcooked in the cooking time. The sauce was simply alright and the onions in it were just odd.

  • Coconut-ginger rice

    • chawkins on August 22, 2020

      Perfect liquid to rice ratio. I don’t have coconut oil, so just use olive oil. The lemongrass and ginger and even the coconut taste were all subtle.

  • Ginger-scallion steamed cod

    • Barb_N on July 26, 2018

      This is a flavorful, low calorie preparation. It took significantly longer than stated to prepare.

  • Lemon-saffron chicken (Tangia)

    • Barb_N on July 26, 2018

      The caption on the photo “Cumin, turmeric, saffron and ginger” hooked me. The flavor is great and execution simple. The recipe does not use preserved lemons, subbing zest and juice. I always have a jar of preserved lemons in the fridge, and there is a current shortage of (organic) lemons. I wish there were guidance about how much preserved lemon to use. Also the start to finish time is off- at least 20 minutes less than the minimum cooking time, let alone the peeling and chopping of a dozen cloves of garlic.

  • Salt-crusted potatoes (Papas arrugadas)

    • sarahawker on October 10, 2018

      Quite delicious. Kids loved, this is a LOT of salt, but somehow was perfectly fine.

  • Mojo picón

    • sarahawker on October 10, 2018

      This makes a lot. If you make both sauces you'll need to find creative ways to use it. I loved this and used it as a spread on sandwiches and a dollop in soup to add mild spice.

  • Mojo verde

    • sarahawker on October 10, 2018

      Made this along with the Rojo sauce. The kids and husband liked this better but we still had a lot leftover. Works well as a sauce on roasted chicken also.

  • Coconut-lemon grass shrimp with rice

    • Sandiegolemons on March 01, 2018

      This was a complete bomb. The funny thing was there was an odd smell that was familiar but we could not place it, then it hit. Trix cereal. We all laughed and wondered what exactly is in Trix. I wondered if our Spice Islands Turmeric was a bad batch, but seems fine. I really urge the magazine employees to try this recipe at home this weekend and come back with their report Monday morning.

  • Caramel-braised chicken with ginger and lime

    • HalfSmoke on January 06, 2019

      The caramel didn’t want to cooperate, but worked out after two botched attempts. Delicious recipe overall. A bit on the sweet side due to the caramel, of course.

    • anya_sf on May 24, 2018

      Watch the cooking time for the caramel - after about 3 minutes (while I sliced the ginger), mine burned, so I got to start over. The second time I didn't wait for mahogany color, just stopped at amber. I used chicken breast and cooked it for less time at lower heat. It turned out well, although of course it was a bit drier than thighs. The chicken was delicious, but the sauce is very salty. We had it with brown jasmine rice and sauteed greens.

  • Creamy fennel and white bean soup with bacon

    • anya_sf on May 26, 2018

      I used half the bacon, which was enough to provide good flavor, but needed to add a bit of olive oil to saute the vegetables. I used an immersion blender to puree the soup and skipped adding extra oil at the end. We really enjoyed the soup and it was fairly quick and easy to make. Would make again.

    • fractal on December 16, 2020

      I made this vegetarian by sautéing in olive oil and using veggie broth and using potato sticks as a garnish. Great!

  • Rigatoni with Roman broccoli sauce

    • anya_sf on May 31, 2018

      The recipe came together quickly and only dirtied one pot (yay!). The sauce was flavorful and coated the pasta nicely. We enjoyed this dish, although found ourselves adding a lot of extra pecorino. I think it would be good with some Italian sausage on the side, or sliced and stirred into the pasta.

  • Somali chicken soup

    • zacharyzachary on March 12, 2019

      Two notes: (1) This is one of the most delicious soups I’ve ever eaten. (2) The 50 minute cook time listed is preposterous. With ingredient prep, expect this to take close to 2 hours (still worth it).

    • ChandraNH on July 05, 2019

      This is probably the best chicken soup I’ve ever had. And it really only took me 50 minutes from start to finish. I did have some tomatillo salsa and some red chili salsa in the fridge so I used that instead of the hot sauce the recipe suggests you make.

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  • Published Mar 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.