Christopher Kimball's Milk Street Magazine, May/Jun 2018

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  • Braised chickpeas & spinach with paprika breadcrumbs (Guisat de cigrons)

    • Emily Hope on September 06, 2018

      We liked this--chickpea and spinach stew is similar to others I've made but the breadcrumbs with smoked almond and paprika elevates it. Done in about half an hour, and vegan. I added some lemon juice to perk it up -- next time might also try adding some green olives towards the end. Made with home cooked chickpeas, and liquid from those, rather than canned, as I'm not a big fan of liquid from canned chickpeas (used as a component in the dish). Served with grilled bread w/tomatoes scraped on top.

    • anya_sf on June 01, 2018

      Easy to make and tasty. I used regular almonds instead of smoked almonds. We had it with bread and sliced chorizo.

  • Shrimp with feta cheese (Garides saganaki)

    • blintz on June 02, 2020

      This was easy and delicious. The ground fennel seeds add some crunch and lots of flavor. I added dried oregano and fresh mint before serving. I also put the pan under the broiler for a few minutes to melt the feta a bit. I’ll make it for company next time. Served with grilled baguette.

    • anya_sf on June 02, 2018

      Easy and flavorful. We enjoyed it over rice.

  • Vietnamese meatball lettuce wraps

    • twoyolks on June 04, 2020

      The meatballs ended up pretty salty. The flavor was good but just felt a bit off.

  • Vietnamese shaking beef (Bò lúc lac)

    • imaluckyducky on July 10, 2020

      4ish stars. So this dish has a great flavor payoff for minimal effort. The sauce is well-balanced, addictive, and I made a second batch of the sauce to throw over some leftover rice vermicelli noodles. Some of the timing is off in the recipe, but that's likely due to variations in kitchen/stovetop/cooks. Took far longer to reduce the sauce to "lightly stick" to the beef. The beef doesn't adequately brown after soaking in the soysauce, even when I dried it off before going to a blistering hot pan. I'm not sure I'm a fan of sirloin tip for this - far too much grissle to trim and it's a little hard to not overcook. I'll like use tenderloin (traditional) next time or will sear the trimmed sirloin top whole and not add until after the onions have cooked in the sauce.

    • anya_sf on June 07, 2018

      Delicious dish. I substituted arugula for the watercress. The meat was a little too wet from the soy sauce, which inhibited browning. Next time maybe use 1 Tbsp soy sauce for the meat, or dry the meat a bit before searing. I prefer the red onions cooked a bit more, so I'd add them in just before putting the beef back in the pan.

    • ldholakia on July 30, 2019

      Absolutely delicious. Have made this many times, a favorite of kids and adults alike. I usually use tenderloin instead of sirloin tips.

  • Gochujang-glazed potatoes (Gamja jorim)

    • Rinshin on March 07, 2019

      Very good gamja jorim recipe without using more common corn syrup. The potatoes came out perfectly cooked without the loss of shape. I reduced the amount of gochujang to third to accommodate our taste. Next time up the amount of sugar or mirin to sweeten it a little more. Photo added.

    • coryelizabeth on January 05, 2021

      Excellent recipe. I made it as directed, except I cut the salt in half, since it seemed like a lot in combination with the soy sauce (5 TB). This worked perfectly to our tastes.

  • Pasta with browned butter, yogurt and fresh herbs

    • TaffyDeb on June 04, 2018

      Tastes and smells like the Turkey we miss. Can be a little one-note in its flavor profile, but very easy and quick, and yummy.

  • Moroccan semolina flatbreads (Harcha)

    • anya_sf on March 03, 2019

      The dough wasn't smooth and was too soft to gather into a ball. I added a bit more semolina, but it didn't really change, so I just spooned the portions onto the sheet pan. I was able to flatten them into rounds using wet hands. I missed the step to chill them for 5 minutes before cooking, but was able to lift them onto the pan anyway. I did not have fresh thyme for the honey butter, so I used rosemary instead. The harcha were quite tasty and you can split them like English muffins if you want, so the honey butter seeps into the bread more. A nice breakfast that comes together fairly quickly.

  • Three-cup chicken

    • anya_sf on July 10, 2018

      I used about 1.25 lbs chicken and added vegetables (napa cabbage, red bell pepper, green beans) to make up the volume. I stir-fried the vegetables first, then removed them to a plate, before cooking the chicken, then added them back at the end. (The vegetables needed a bit of salt while cooking.) I used 2 Thai chilies instead of the serrano because I had them on hand. We really enjoyed this dish over rice. Next time I would use Thai basil, but regular basil worked too.

    • Lsblackburn1 on June 07, 2019

      Great week-night dinner! Easy and delicious.

  • Whole-roasted cauliflower

    • anya_sf on May 27, 2018

      We enjoyed this and found that the cauliflower was, in fact, perfectly salted from par-boiling. I didn't try the sauce, but probably would add a sauce next time to make it more interesting.

  • Spanish ratatouille (Pisto Manchego)

    • anya_sf on August 25, 2018

      My zucchinis were very thin and didn't really have a seedy core, so I did not remove the centers. I made the recipe a day ahead and reheated it. The vegetable cubes were distinct, yet meltingly tender. We enjoyed it very much with a fried egg on top.

    • Partyof7 on February 02, 2021

      Though fussy (cooking each ingredient separately), it’s easy and soo good. The Manchego is a fantastic addition. Leftovers would be delicious with an egg and crusty bread!!

  • Persian barley-vegetable soup with lemon and dill

    • anya_sf on August 26, 2018

      A nice, quick soup that isn't too heavy. The broth is fairly thin. Makes a nice lunch.

  • Pasta all'Amatriciana

    • Apepin on August 10, 2021

      Great quick weeknight pasta.

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  • Published May 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.