Christopher Kimball's Milk Street Magazine, Jan/Feb 2019

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  • Pressure-cooker refried beans

    • twoyolks on August 28, 2019

      These had some nice complementing flavors from the additional ingredients but they didn't have the extra savory aspect that I like in refried beans.

  • Polenta soup with crispy pancetta and kale

    • kayanelson on January 14, 2021

      I use the version from the Tribune. I put crispy prosciutto on top and don’t use peppers. Onion instead of leeks.

  • Potato and eggplant tortilla Española

    • Rinshin on January 19, 2019

      Not online but in magazine it was suggested to serve this with aioli and without that this tortilla is plain tasting. It is, however, quite tasty with aioli on the side and glass of chilled white wine. Served with Spanish olives and slices of American style country ham.

  • Austrian beef stew with paprika and caraway (Rindsgulasch)

    • katenolan on December 13, 2020

      Halved the recipe and should have either used a smaller pot or kept the sauce the same, because it did reduce too much. The "sauce" was very thick but delicious. For the hot paprika, I used 1 teaspoon smoked paprika plus 1/2 teaspoon cayenne; again, this is the halved amount. Adam said it was "sticky" and not in a bad way! They warn against cutting the beef too small, but that may help speed up cooking if you're looking to save some time.

    • anya_sf on February 18, 2019

      I used 3 lb meat but the full amount of sauce. I didn't have hot paprika, so I substituted smoked paprika, but only 1 tsp as I did not want the flavor to be too smoky or spicy. In hindsight, I could have used more or would seek out hot paprika next time for a little kick. Still, the overall flavor was really good. The sauce was very thick, and even though I trimmed the meat a lot, definitely unctuous. I did turn the oven down to 300 after a while because the meat was browning too much. I served the goulash with egg noodles but forgot the sour cream and we didn't miss it.

  • Persian jeweled rice (Javaher polow)

    • SenseiHeidi on January 06, 2021

      This rice had a beautiful color and we liked the different textures of the dish, especially the dried cranberries. However, as written, the rice was rather boring. I found the orange zest to be distracting. The dish needs a lot more salt and seasoning, perhaps double the listed amounts. This recipe produced enough rice for at least 6 people.

    • stigard on March 07, 2019

      This was easy and very good. Will make again.

  • Miso-gochujang pulled pork

    • puddlemere on January 20, 2019

      This is so good. The sandwiches kind of remind me of these Korean short rib sliders I used to get from a food truck. The pickled carrots and sour cream are great additions.

    • Apepin on June 02, 2020

      Delicious. This was a big hit at my house. I didn't make the carrot pickles and we don't like sour cream. I served it on homemade soft dinner rolls.

  • Slashed chicken

    • anya_sf on January 18, 2019

      I marinated the chicken for 8 hours. The chicken needed an extra 5-10 minutes in the oven to cook through. It was pretty flavorful, but I'm not convinced it would be as flavorful after only 20 minutes of marinating. It was a nice weeknight dinner with rice and sauteed greens. Would make again.

  • Gemelli with fresh tomato-almond pesto and croutons

    • lean1 on June 04, 2019

      One of my favorite pasta dishes. Lots of flavor!

  • Garlicky lentils with feta and parsley

    • stigard on March 07, 2019

      Great side dish even better the second day. Paired well with broiled salmon. I made the version from the print magazine that uses canned lentils which saved some time (the version on their website uses dried lentils). Good alternative to an orzo salad. Can be customized in endless ways.

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  • Published Jan 01 2019
  • 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.