Christopher Kimball's Milk Street Magazine, May/Jun 2019

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  • Grilled chicken salmoriglio

    • hillsboroks on July 26, 2020

      This is the most delicious grilled chicken ever. The intense lemon and garlic flavor with oregano and Iralian parsley chiming in is incredible. The cooking method results in very moist chicken with a crispy skn outside. I used chicken thighs and they were done after 25 minutes. Then we turned them over to crisp the skin for a few minutes. I served the chicken with Sicilian Rainbow Chard with Pine Nuts and Brandy from 365 A Year of Everyday Cooking and Baking by Mieke Peters and they were perfect together.

  • Tlayudas

    • Rinshin on October 11, 2019

      Very good recipe - simple and quick to make if prepped ahead. I skipped on making chorizo and used one quarter pound leftover meatloaf from night before. Only takes 10 min baking time and flour tortillas were nicely crispy. Cut in half and it was easy enough to eat from hand. Definitely making this again using whatever protein I have on hand. Even easier, make the black bean puree ahead and freeze to be used for making these. Red onion pickle is a must.

  • Black bean puree

    • Rinshin on October 11, 2019

      This is a very good recipe for filling flour or corn tortillas. Great on its own too. I used it as a filling for Tlayudas from the same issue. Followed the recipe except reduced the chile to one and it was back-note spicy. If spiciness is ok, would recommend two.

    • lean1 on June 04, 2019

      I love this recipe. it's so easy. I made half, used 1 can of beans and it tasted like the beans I had during my trip to Oaxaca.

  • Two-cheese pasta with cauliflower

    • Rinshin on February 02, 2021

      The final recipe is not the golden colored pasta as shown on the magazine or here. It is lighter colored pasta having chopped lightly browned cauliflower added. Made a half recipe and ended up needing almost 2 C pasta water to get the saucy consistency. It is a good use of cauliflower needing to be used up. At first I thought quite bland, but as it sat and pasta took on the taste of Pecorino Romano and Provolone cheeses, it did improve in taste. Photo added.

  • Pita and chickpea salad with yogurt and mint (Fatteh)

    • anya_sf on September 24, 2019

      The flatbreads I used (leftover from another recipe) didn't split easily, so I toasted them whole, only brushing one side with butter. They still worked okay, although thinner pieces would have been better. I used the optional za'atar, which boosted the flavor, added a chopped Persian cucumber for a crunchy element,, and also topped the salad with the suggested seasoned ground beef to make a more substantial dinner. Three of us finished most of it. There are several components, but each is quick and easy to make. We quite enjoyed the combination of flavors and textures.

  • Charred broccoli with Japanese-style toasted sesame sauce

    • anya_sf on September 28, 2019

      I used about 3/4 lb broccoli, which filled my 12" skillet. Half the sauce was sufficient for it. I had trouble pulsing the sesame seeds evenly in my spice grinder; some seeds were barely ground and others turned into a fine powder. They still worked in the sauce, but I wonder if a mini food processor might work better. The broccoli got quite charred before it was cooked through. Surprisingly, the black bits did not taste too burnt. However, next time I'd probably use the method in Ottolenghi (for cauliflower) where the florets are blanched before being grilled. The sauce was really delicious with the broccoli.

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  • Published May 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.