Milk Street: The New Rules: Recipes That Will Change the Way You Cook by Christopher Kimball

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Miso soup with shiitake mushrooms and poached eggs

    • ccav on May 30, 2020

      Recipe great as is. Poached egg is essential and adds nice richness

  • Dukkah-crusted chicken cutlets with carrot-cashew salad

    • ccav on May 24, 2020

      Carrot slaw is a must as the side. Maybe try with a lemon-garlic yogurt or tahini sauce on side, or toasted coconut as part of crust.

  • Beef, orange and olive stew (Boeuf à la gardiane)

    • ccav on May 24, 2020

      Try in slow cooker next time with 1lb of meat and half recipe worth of vegetables. We added mushrooms to vegetable mixture.

  • Spanish chorizo, ham and white bean stew

    • ccav on May 25, 2020

      Very nice flavors for minimal effort. Couldn’t get any saffron and still tasted good, look forward to trying again when I can find saffron!

    • clkandel on January 18, 2020

      Such a hearty, tasty stew. Quick and easy to make.

  • Peruvian-style tangy chicken with red onions and bell pepper

    • mcvl on February 24, 2020

      The amount of aji amarillo paste is ridiculously insufficient -- a cup is a better bet. Is this Chris Kimball doing his usual blandification? I've always loved Cook's Illustrated for everything but their sense of taste.

    • clkandel on March 28, 2020

      This recipe is delicious. Served with a side of roasted potatoes and green Peruvian dipping sauce with aji amarillo. Made it with boneless, skinless chicken breast, which browned nicely, then sliced and served on the onion/pepper mixture.

    • averythingcooks on July 23, 2020

      This book is why I went online to get the aji amarillo chili paste. For a 1/2 recipe, I used 5 boneless skinless chicken thighs (and basically chopped them up when they had rested) and simply adjusted some cooking times accordingly. I did add fresh corn cut off the cob, chopped roasted red peppers and some peas to the veg. I upped the chili paste a “tiny” bit (based on one review) and it is plenty hot for us. And then, as is my habit, added a spoonful of honey to the pan. I served it over some cooked noodles and we were really pleased with tonight’s dinner.

  • Soft-cooked eggs with coconut, tomatoes and spinach

    • mcvl on November 09, 2020

      The flavors here are very good, but the method is ridiculous. If the soft-cooked egg is to be cut up and mixed into the sauce, it is */much/* easier just to break it raw over the sauce and let it cook gently there.

    • Lepa on July 03, 2020

      This isn't attractive on the plate but it is very tasty. We ate it with warmed flatbreads and it was a light, easy, and healthy meal.

  • Stir-fried cauliflower with chilies and scallions

    • jenmacgregor18 on November 21, 2019

      I didn't have pancetta on hand, I used bacon grease in lieu of it and the veg oil, which worked. subbed jalapeno for serrano. The stir fry & steam technique worked well. My problem is that the aroma was more enticing than the flavor. It was ok. probably better w/ pancetta; but the aromatics/soy/sherry didn't deliver for me.

  • Coconut-ginger rice

    • chawkins on August 22, 2020

      Perfect liquid to rice ratio. I don’t have coconut oil, so just use olive oil. The lemongrass and ginger and even the coconut taste were all subtle.

  • Turkish poached eggs with garlicky yogurt (Çilbir)

    • cpasek on February 08, 2020

      Delicious! I was the only in the house who wanted some, so it was little fussy to make for myself, but I was so glad I did. The combination of flavors was exceptional.

  • Sweet potato rolls Portuguese-style

    • clkandel on April 04, 2020

      This recipe didn't work at all for me. The dough was extremely sticky. Very difficult to even get to the griddle after the second rise. Also, even though the internal temperature was 200, these were not done in the middle.

  • Peruvian chicken, rice and cilantro soup (Aguadito de pollo)

    • clkandel on March 31, 2020

      So tasty! Didn't have bell peppers, so added extra peas. Made the rice on the side so it didn't overcook since we wouldn't finish this at one time.

  • Lentils with Swiss chard and pomegranate molasses

    • clkandel on January 16, 2020

      This makes a lot of oil/lemon juice/pomegranate dressing. I made about double the lentils and swiss chard and thought there was plenty of the dressing.

  • Toasted noodles with shrimp (Rossejat de fideus)

    • clkandel on May 13, 2020

      Substituted scallops for shrimp. Didn't have tomatoes, so used 1 Tbsp. tomato paste.

  • Butternut squash and feta with toasted pearl couscous

    • clkandel on June 12, 2020

      Loved this dish! Didn't have couscous, so I used orzo. Also, I added the chickpeas while the pasta cooked so they were warm.

    • hbakke on November 07, 2019

      Delicious! Lemony, salty, herby, roasty. I would definitely make this again.

  • Brazilian fish stew

    • Lepa on January 05, 2020

      This was a great stew. The coconut milk, lime and tomato (with the clam juice) made a lovely broth. I used sole because the store didn't have cod. I also used a 1/4 jalapeno (instead of an entire serrano pepper) because we have kids who can't take much heat but my husband and I added sriracha to our bowls before eating and it was perfect. We served the stew with rice. This was a hit with the whole family.

  • Toasted pearl couscous with chicken and chickpeas

    • raybun on January 27, 2020

      I used regular couscous as that’s what I had on hand. I felt the spices should definitely be increased.

  • Spaghetti with cilantro yogurt

    • fractal on December 30, 2019

      Tasty recipe. Slightly spicy. Not sure frying part of the noodles is needed.

  • Indian-spiced potatoes and peas with chilies and ginger

    • lean1 on March 24, 2020

      This is an easy and flavorful dish. I omitted the serrano chili because I didn't want it spicy, and used canola oil instead of coconut oil. It came together very fast and was perfectly seasoned. I added some cooked chicken to make it a complete dish.

  • Tomato conserva

    • lean1 on March 24, 2020

      Fantastic flavor. I used half the olive oi. And I could still eat the whole jar!

  • Cacio e pepe

    • et12 on November 22, 2020

      The first time I tried this, the cheese clumped together and wouldn’t form a sauce. Tried again with more finely grated cheese and it worked fine. The flavour was Ok but not the best, or in this case, the quickest pasta I ever made.

  • Vietnamese chicken salad with sweet lime-garlic dressing (Goi gà)

    • et12 on November 29, 2020

      Nice, well seasoned and fresh tasting salad. Takes much longer than the stated ten minutes, especially if not using precooked chicken.

    • purrviciouz on February 24, 2020

      I skipped the garlic in the dressing and added the jalapenos to pickle in the dressing. The result was very spice salad. I added half a sliced avocado to tame the spice. I enjoyed this a lot and it was very easy and healthy dinner with leftovers.

  • Lebanese lentils and rice with crisped onions (Mujaddara)

    • et12 on October 13, 2020

      This was ok but not very memorable. I used red lentils because I couldn’t find brown ones and they just disintegrated. In the end it was mostly stodgy and I could have done with more salt. Onion topping is delicious though.

    • angrygreycat on January 07, 2020

      Nice depth of flavor with the lentils and rice. I cheated for the onions and used Canned crispy fried onions for the topping. Served with some sausage for super easy and quick week night meal.

  • Herbed omelet with tomatoes and blue cheese

    • et12 on October 04, 2020

      This was a very good omelet. I made half using blue cheese and the other half using feta. Preferred the feta as I felt the blue was too salty. The omelette was very nice texture, almost cream-like.

  • Avocado and arugula salad with smoked almonds

    • purrviciouz on February 02, 2020

      Luckily I had a couple of perfectly ripe avocados on hand! This was delicious and we loved the smokey paprika with the creamy avocado. I couldn't find smoked almonds so I toasted some sliced almonds in the oven. I also added rotisserie chicken to make it a dinner salad. Next time I'll try a sturdier green. The peppery arugula tasted good but wilted very quickly after the dressing was applied.

  • Roasted cabbage with cilantro and sesame

    • hbakke on August 12, 2020

      Despite the recipe intro specifying not to use green cabbage, that was all I had. I think this turned out well. The sauce weirdly tasted reminiscent of a watery gochujang. I would make this again.

  • Sicilian caponata

    • hbakke on August 12, 2020

      Loved this. I was worried about the amount of sugar because I really don't like adding sugar to savory dishes, but this was so delicious. The combination of the red wine vinegar, sugar, and tomato paste creates such a tasty sauce for the vegetables. We had the leftovers the next day on some toasted baguette slices topped with a sprinkling of Parmesan and basil. Delicious! I would make this again.

  • Korean spicy chilled noodles (Bibim guksu)

    • hbakke on August 12, 2020

      I used 3 tablespoons of the gochujang and it was plenty spicy for us. I think the gochujang we have is on the spicier side. This dish was okay. For me, I think it could have used additional acid as the end result seemed a little flat. I'm not sure I would make this again, but it did come together quickly.

  • Flatbread (pizza) dough

    • hbakke on November 20, 2019

      This was a complete disaster. The dough was slime in the food processor. After adding a lot more flour, it kind of came together into a dough-like substance. After almost 2 hours of proofing, the dough barely rose at all and was VERY salty. I will not be using this recipe again.

  • Pizzas with pancetta, fig jam and blue cheese

    • hbakke on November 20, 2019

      I substituted Sea Buckthorn jam for the fig jam and prosciutto for the pancetta. This turned out well. I thought the sage might be overwhelming, but the heat from the oven really tamed it. Tasty pizza. Do not make the pizza dough associated with this recipe. It is terrible.

  • Peperoncini and cheese pizzas with garlic-herb oil

    • hbakke on November 20, 2019

      These were good pizza toppings. The directions tell you to add the mozzarella, but there isn't any in the ingredient list. I assume it is referring to the fontina cheese. The pizza dough recipe is a nightmare (avoid it).

  • Thai grilled pork skewers (Moo ping)

    • Apepin on May 18, 2020

      I didn't have cilantro so I left it out of the marinade and used other herbs in the sauce (mint and basil). I had a hard time slicing the meat thin enough, so I pounded the thicker pieces lightly. Really delicious. The coconut milk basting really added something.

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

Reviews about this book

  • Kitchn

    Christopher Kimball’s latest tome outlines 75 “new rules of cooking” and gives you more than 200 recipes to practice.

    Full review
  • ISBN 10 031642305X
  • ISBN 13 9780316423052
  • Published Oct 15 2019
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Little, Brown and Company

Publishers Text

Fans of Milk Street say that Christopher Kimball has made cooking fun again--with recipes that simplify your time in the kitchen and dramatically improve the results.

In Milk Street: The New Rules, Chris and his team of cooks and editors deliver a book full of game-changing recipes that each contain a simple technique, tip, or trick that will transform your cooking life.

You'll trade time-consuming marinades for brighter finishing sauces that take a minute to produce. You'll learn that surface area is the key to crispy skin and evenly cooked chicken. And other ideas include:
* A simple trick, like shredding chicken breast to coat it more evenly in a flavorful sauce, produces delicious recipes like Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing.
* A tip for building all-day flavor with a weeknight pasta sauce is used in Malaysian-Style Noodles with Pork and Mushrooms.
* And show off a set of transformational principles for quicker, more flavorful stews with Spanish Chorizo, Ham, and White Bean Stew.

Each of these modern classic dishes features a full-page photograph alongside step-by-step photography and clear instructions to make it perfect every time.


Other cookbooks by this author