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

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  • Deviled cashews
    • Categories: Canapés / hors d'oeuvre; Sri Lankan; Vegetarian; Vegan
    • Ingredients: cilantro; coconut oil; mustard seeds; dry-roasted cashew nuts; dried red pepper flakes; ground cayenne pepper
    show
  • Miso-glazed salmon
    • Categories: Quick / easy; Main course
    • Ingredients: white miso; honey; soy sauce; mirin; toasted sesame oil; ground cayenne pepper; salmon fillets; sesame seeds; scallions
    show
  • Chorizo and potato hash
    • Categories: Quick / easy; Main course
    • Ingredients: potatoes; sweet paprika; ground cumin; dried oregano; chorizo sausages; jalapeño chiles; garlic; onions
    show
  • Polenta soup with crispy pancetta and kale
    • Categories: Quick / easy; Soups; Italian
    • Ingredients: pancetta; leeks; rosemary; chicken broth; lacinato kale; cornmeal; peppadew peppers; Parmesan cheese
    show
  • Stir-fried beef and ginger with garlic and scallions
    • Categories: Quick / easy; Stir-fries; Main course; Cambodian
    • Ingredients: beef sirloin steaks; fresh ginger; garlic; scallions; fish sauce
    show
  • Toasted couscous with chicken and chickpeas
    • Categories: Quick / easy; Main course
    • Ingredients: pearl couscous; yellow onions; tomato paste; sumac; cinnamon sticks; chicken thighs; carrots; canned chickpeas; lemons; mint
    show
  • Black-eyed pea and sweet potato stew (Ndambe)
    • Categories: Quick / easy; Stews & one-pot meals; Main course; Senegalese
    • Ingredients: coconut oil; yellow onions; garlic; Fresno chiles; canned black-eyed peas; bay leaves; sweet potatoes; tomatoes; parsley
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  • Indian lentils with spiced oil
    • Categories: Main course; Indian; Vegetarian; Vegan
    • Ingredients: scallions; coconut oil; garlic; fresh ginger; turmeric; ground cloves; red lentils; mustard seeds; cumin seeds; Fresno chiles
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  • Spanish lentil and chorizo soup
    • Categories: Soups; Spanish
    • Ingredients: garlic; carrots; yellow onions; tomato paste; smoked hot paprika; canned lentils; Spanish chorizo sausages; bay leaves; sherry vinegar; baby arugula
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  • Garlicky lentils with feta and parsley
    • Categories: Salads; Main course; Vegetarian
    • Ingredients: lemons; shallots; garlic; ground cumin; ground cloves; canned lentils; parsley; feta cheese
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  • Potato and eggplant tortilla Española
    • Categories: Egg dishes; Quick / easy; Main course; Spanish; Vegetarian
    • Ingredients: eggs; parsley; yellow onions; potatoes; eggplants
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  • Ropa vieja
    • Categories: Stews & one-pot meals; Main course; Cuban
    • Ingredients: beef flank steaks; cumin seeds; coriander seeds; white onions; red peppers; jalapeño chiles; garlic; canned tomatoes; beef broth; pimento-stuffed green olives; limes
    • Accompaniments: Red and white slaw
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  • Red and white slaw
    • Categories: Salads; Side dish; Vegetarian; Vegan
    • Ingredients: red cabbage; green cabbage; jalapeño chiles; limes; grapeseed oil; cilantro; scallions
    • Accompaniments: Ropa vieja
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  • Slashed chicken
    • Categories: Main course; Vietnamese
    • Ingredients: garlic; fish sauce; chicken leg quarters
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  • Gemelli with fresh tomato-almond pesto and croutons
    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian; Vegetarian; Vegan
    • Ingredients: slivered almonds; gemelli pasta; garlic; basil; cherry tomatoes; crusty bread
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  • Pasta with pistachios, tomatoes and mint
    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian; Vegetarian
    • Ingredients: long pasta of your choice; cherry tomatoes; pistachio nuts; lemons; mint; Parmesan cheese
    show
  • Spaghetti with anchovies, pine nuts and raisins
    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: spaghetti pasta; panko breadcrumbs; pine nuts; golden raisins; anchovies; garlic; parsley
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  • Persian jeweled rice (Javaher polow)
    • Categories: Rice dishes; Side dish; Vegetarian
    • Ingredients: saffron; yellow onions; basmati rice; ground cumin; ground cardamom; carrots; dried cranberries; oranges; pistachio nuts
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  • Georgian-style chicken under a brick (Tsitsila tabaka)
    • Categories: Main course; Georgian
    • Ingredients: ground coriander; granulated garlic; whole chicken; grapeseed oil; garlic; chicken broth; ground cayenne pepper; cilantro
    show
  • Apple-fennel salad with candied pecans
    • Categories: Salads; Candy / sweets; Side dish; Vegetarian
    • Ingredients: egg whites; pecans; Aleppo pepper; apple cider vinegar; honey; pink peppercorns; fennel; apples; scallions
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  • Oaxacan refried beans
    • Categories: Side dish; Mexican
    • Ingredients: lard; white onions; grape tomatoes; guajillo chiles; dried black beans; garlic; bay leaves; aniseed; ground cumin; ground coriander; ancho chile powder; dried oregano
    show
  • Pressure-cooker refried beans
    • Categories: Side dish; Mexican
    • Ingredients: lard; white onions; grape tomatoes; guajillo chiles; dried black beans; garlic; bay leaves; aniseed; ground cumin; ground coriander; ancho chile powder; dried oregano
    show
  • Black bean soup
    • Categories: Soups; Mexican
    • Ingredients: lard; white onions; grape tomatoes; guajillo chiles; dried black beans; garlic; bay leaves; aniseed; ground cumin; ground coriander; ancho chile powder; dried oregano; cilantro; limes
    show
  • Honduran baleadas
    • Categories: Main course; Honduran
    • Ingredients: lard; white onions; grape tomatoes; guajillo chiles; dried black beans; garlic; bay leaves; aniseed; ground cumin; ground coriander; ancho chile powder; dried oregano; cilantro; limes; flour tortillas; cheddar cheese; cotija cheese
    show
  • Pork and kimchi stew (Kimchi jigae)
    • Categories: Stews & one-pot meals; Main course; Korean
    • Ingredients: dried shiitake mushrooms; scallions; toasted sesame oil; soy sauce; napa cabbage; gochujang; baby back pork ribs; firm tofu
    show

Notes about this book

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Notes about Recipes in this book

  • Miso-glazed salmon

    • hillsboroks on April 08, 2023

      We loved this miso glaze on our salmon but we did deviate from the recipe’s cooking technique. Rather than broiling it I used the Slow-roasted Miso Salmon recipe from The Kitchn and roasted our filet at 250F for 20 minutes and then broiled it for 2 minutes. We served it with the rest of the glaze and it was delicious.

    • Shewi128 on September 06, 2022

      If you want your salmon not to taste like salmon, this is the recipe for you. I love miso glazes and I don't love salmon, and this fit the bill. I did make some suggestions that were made on the Milk Street website: cut back on mirin by 1 tsp and substitute rice vinegar instead. It wasn't too sweet or salty, and it was nice and glazed on the outside. We did put salmon on the grill instead of under the broiler, which turned out great.

  • 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.

  • 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.

  • 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.

  • 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!

  • Spaghetti with anchovies, pine nuts and raisins

    • Kinhawaii on May 29, 2023

      We enjoyed this but did substitutions of walnuts for pine nuts, more raisins, etc.

  • 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.

  • 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.

  • Miso-gochujang pulled pork

    • 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.

    • Shewi128 on March 29, 2022

      I made this and loved it, but made a few changes. According to some reviews on Milk Street's website, people found it to be too salty with the miso. Some brands of miso have more sodium than others, which mine was, so I halved the miso. I also didn't add the extra gochujang at the end as my kids probably wouldn't appreciate the extra spice. One note: the pork was a little dry at the end of the 3 hours, so I would probably increase the water by 1/2 cup.

    • 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.

  • Gingery pickled carrots

    • Shewi128 on March 29, 2022

      Note: use a julienne device or mandoline for the carrots. The shredder made the carrots a little soft, and I would have wanted more texture. The flavor was good, though.

  • Austrian beef stew with paprika and caraway (Rindsgulasch)

    • 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.

    • 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.

  • White miso broth

    • Shewi128 on March 14, 2022

      We used this as a base for homemade ramen. We thought it was delicious and super easy. I will definitely make it again.

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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.