Christopher Kimball's Milk Street Magazine, Sep/Oct 2018

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Notes about Recipes in this book

  • Parmesan-herb turkey burgers with mayonnaise

    • lorloff on June 24, 2020

      The sauce from this recipe was absolutely wonderful. I made the turkey burgers from Ottolenghi’s Jerusalem but I needed a sauce that was dairy free. I made the mayo her sauce from this recipe and it was fantastic. Highly recommended will make agains and again and so should you.

  • Libyan beef & chickpea soup (Sharba Libiya)

    • jayg312 on April 10, 2020

      This is a go-to soup recipe for me now. The meatballs are so tender after cooking shortly in the soup. Be aware of the heat level in your harissa. The first try I used a hot harissa and the finished soup was blazing hot. The next time I used the mild and it was great. Might use a mix of the two next time.

  • Shaved pear and endive salad with blue cheese and pecans

    • jayg312 on January 31, 2019

      Great flavor combination. Definitely take their advice about using a less- than-ripe pear, otherwise it'll just disintegrate in the mandoline.

  • Soupy rice with chicken, bok choy and mushrooms (Pao fan)

    • twoyolks on October 25, 2018

      Decent soup but a little bland. I added some soy sauce and sriracha which helped.

  • Easy vegetable broth

    • Rinshin on August 28, 2018

      Very simple and goes really well used in risotto.

  • Saffron risotto (Risotto alla Milanese)

    • Rinshin on August 28, 2018

      Amazing taste and recipe. Blows away all I have made and eaten. Done in less than 20 min and loved the creaminess and toothiness of rice. I plan to use this method with other favorite risotto recipes. I did have to use a little more stock to get the loose and somewhat soupy texture mentioned. Also used sherry vinegar referenced in the article instead of balsamic vinegar used in the recipe. The sherry vinegar lifts the taste big time.

    • Rinshin on November 17, 2019

      Made a variation of this risotto and its technique again since it was so simple and delicious last time. I made a sauté of chopped onion and yu choy green to be added right before finishing the last addition of stock. Also added rough cut bay scallops. For the stock, used crab shell stock. This came out soo good and perfect. I love this risotto. Photo added.

  • Pasta with sweet corn, tomatoes and basil

    • ksg518 on August 12, 2020

      The recipe is here:

    • mzgourmand on August 11, 2020

      This is NOT an online recipe - fair that Kimball wants to monetize his recipes (and everything else apparently) but don't do this false honeytrap thing. Not cool.

  • Za-atar-roasted chicken

    • sarahawker on October 10, 2018

      Terrific. Family loved this. The spice mix was enough for two recipes which we will gladly make again. I did add potatoes and carrots tossed with olive oil to the other side of the pan, did not affect the pan sauce. which was fantastic.

  • Tuscan beef and black pepper stew (Peposo alla fornacina)

    • puddlemere on October 28, 2018

      I also halved this recipe, although I forgot to halve the salt so it ended up a bit too salty at the end. Other than that, it turned out really well, had a lot of flavor, and was pretty straightforward. I did add a bit of extra water during the uncovered cooking portion because it started evaporating too much. Served with mashed potatoes and roasted broccoli.

    • anya_sf on September 19, 2018

      I made 1/2 recipe (actually my chuck roast was just under 3 lbs, but didn't require that much trimming). I was skeptical about not adding liquid, but after cooking for 2 hrs covered, some liquid was definitely produced. However, after cooking for 1 hr uncovered, all the liquid had evaporated and the meat started to burn. I removed the meat and added and reduced the wine, then added the meat back and chilled overnight. Reheated the next day, but added maybe a cup of water to help deglaze the pan further. The flavor was very concentrated and quite tasty. Bland polenta helped temper the bite of the black pepper, but it was too strong for my son. I added some frozen peas at the end. Carrots would go well with this. Not sure if I'd make it again - maybe with less pepper and more liquid so I could put some vegetables in there.

  • Pork and chorizo stew with roasted red peppers (Carcamusa)

    • anya_sf on September 25, 2018

      I served this as a main course over couscous and added peas. I diced the pork tenderloin a bit larger, so the stew needed a few extra minutes to simmer. Made 2 days ahead and reheated. It was delicious and my family loved it.

  • Indian-spiced spinach with tomatoes and dill

    • anya_sf on September 24, 2018

      I omitted the tomatoes and used baby spinach (albeit with rather large leaves), which worked fine - just didn't need as long to cook. This was a tasty side dish.

  • Spanish almond cake (Tarta de Santiago)

    • Kinhawaii on April 09, 2020

      Nice moist cake, not too sweet, nice crunchy top- even after stored in the refrigerator, keeps well. More good than great - better with fruit & toppings. Very easy to make.

  • Cod & harissa tagine with olives & almonds

    • Lsblackburn1 on March 31, 2019

      Really delicious served over couscous! This had a lot more fennel than the picture shows... maybe could use only one bulb.

  • Spicy tomato sauce with garlic and anchovies (Bagna d'inferno)

    • ChezFlexwood on June 11, 2020

      Simple, quick, delicious topping for polenta, pasta, eggs, etc

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  • Published Sep 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.