Christopher Kimball's Milk Street Magazine, Nov/Dec 2018

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  • Taiwanese beef noodle soup (Niu rou mian)

    • Rinshin on January 16, 2020

      Excellent taste and clear instructions. Halved the recipe and used 3 beef rib bones. Besides all the soup components, added half onion, and halved huajiao peppercorn and tobandjan to reduce the spiciness. Although, the recipe specifies 2 hours to braise the beef, I braised for about 4 hrs at low temperature. The soup was so deeply flavorful. As you can see from my photo, the broth was bit darker than Milk Street version. Once the beef was tender, removed from soup and hand shred the beef to be added right before serving. Added cabbage and bean sprouts to baby bok choy at the last moment to boiling water left from boiling udon noodle. Also made two additional toppings. Ramen eggs and quick pickled Japanese cabbage to mimic the pickled mustard leaves often added to this soup as topping. Used dried udon for the noodle. I am making this again. Photo added.

  • Pasta with potatoes, Gorgonzola and fried sage

    • puddlemere on November 11, 2018

      I liked the flavors of the sauce, but I'm not sure the potato really added anything to this dish. I felt like it needed something crunchier, like walnuts or pecans, and potentially a different vegetable.

  • Greek white bean soup (Fasolada)

    • fractal on December 30, 2019

      Was simple and tasty. Made mine with dried beans. Toppings were especially nice.

  • Braised red cabbage with apples and juniper

    • zacharyzachary on December 25, 2018

      This was great. The juniper flavor was a nice twist. All at the table said this was the best braised red cabbage they had ever eaten.

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  • Published Nov 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.