Christopher Kimball’s Milk Street Magazine, Jul/Aug 2018

Search this magazine for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Rigatoni with ricotta-sage pesto and walnuts

    • Jane on July 05, 2019

      This was just ok. My parsley and sage plants are very healthy so I decided to make this recipe even though it didn’t jump out at me. It was easy to make and edible, just not very interesting.

    • Sandiegolemons on September 25, 2018

      I received an email blast that this was the recipe of the day from Milk Street Magazine and I had a copy handy so I prepared it for tonight's quick dinner. My sage plant is looking very healthy and I decided to go pot to table. Unfortunately this is just Ok. No one really went bonkers over it and no one wants me to cook it again. This magazine is starting to bum me out. Actually most of the mags are lately. I think I’m sticking to the books.

  • Fish poached in spicy tomato-garlic broth (Pesce all'acqua pazza)

    • lorloff on June 10, 2020

      This was absolutely delicious. We made it with fresh Alaskan Cod. I used anchovy paste instead of opening a whole can of anchovies and it worked very well. It came together fairly quickly for a weeknight dinner but would be stunning for guests as well. I thought that the size of the pan called for 12 inch was too small but it worked perfectly. Will make again.

  • Spicy Portuguese shrimp with garlic (Shrimp Mozambique)

    • jayg312 on November 12, 2018

      A pretty basic preparation - a decent twist on a simple shrimp saute, but nothing mind-blowing.

  • Greek cabbage salad (Politiki salata)

    • jenmacgregor18 on August 09, 2020

      I subbed black olives, omitted red peppers, as I didn't have on hand. This was refreshing and good. I would say the feta is a must here. And the marinade time does soften up the cabbage & carrots so they lose their completely raw texture, while staying crisp. D liked.

  • Chicken teriyaki rice bowls (Teriyaki donburi)

    • twoyolks on August 15, 2018

      The chicken teriyaki was nice and not nearly as sweet as most recipes. The cabbage was fine but not particularly special.

    • HalfSmoke on January 06, 2019

      Superb, very straightforward dish. Becoming a favorite.

    • anya_sf on August 16, 2018

      I appreciated the less-sweet version of teriyaki, but wasn't fond of the cabbage - thought it was too acidic - would go better with sweeter chicken. I accidentally used 2 tsp cornstarch in the chicken instead of 2 Tbsp, but it seemed like plenty. However, the chicken stuck to the skillet, so I couldn't flip it. I just added the sauce at that point, which loosened the chicken, and let it simmer.

    • Kinhawaii on April 18, 2020

      Enjoyed this & will make it again. Liked the ginger, thought the teriyaki was on the sweet side for us. Easy to make & like one bowl meals.

    • mgmcewen on January 21, 2021

      Not my favorite teriyaki recipe. Too sweet.

    • Apepin on August 18, 2020

      Made the magazine version with the cabbage slaw, kids loved it, good weeknight dinner

  • Singapore chicken satay

    • chawkins on August 22, 2020

      Very good. The cooking time was perfect. I subbed lemon juice for the rice vinegar. I used a ceramic ginger grater to grate both the ginger and the garlic, my sauce was smooth, not chunky as shown. Served with coconut-ginger rice.

    • Lsblackburn1 on July 13, 2019

      We cooked this slowly on the grill outside. Delicious!

  • Tomato-herb salad with sumac

    • HalfSmoke on August 04, 2018

      Light, refreshing, and citrusy thanks to the sumac. Fresh, locally grown and ripened tomatoes are a must. A great accompaniment to any middle eastern or Mediterranean meal.

  • Armenian grilled pork with pepper sauce

    • HalfSmoke on July 21, 2018

      Straightforward and delicious. The recipe says the veg will break down coinciding with the end of cooking the pork. I found it took another 10 minutes and the garlic never fully broke down. Would probably be better to char the garlic with the tomatoes and peppers on a grill pan as the first step. Otherwise, the garlic has insufficient time to cook and soften.

  • Orange-guajillo chili pulled chicken

    • Dhasenkampf on September 20, 2020

      Only used 3 guajillos and one pasilla because I was worried about the spice level. Ended up tasting like parmesan chicken. Family liked it w/ mozzarella melted on top. Not what I was going for, but still good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Jul 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.