Christopher Kimball's Milk Street Magazine, Sep/Oct 2019

Search this magazine for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Stir-fried garlic beef with scallions

    • Jane on December 14, 2019

      A fairly basic stir fry with only soy sauce and Worcestershire sauce in the sauce. The garlic (8 cloves!), scallions and red pepper add flavor but I’d like more complexity in the sauce. Though the plus is that it’s very quick.

  • Quinoa and avocado salad with almonds and mint

    • anya_sf on March 20, 2020

      I used 1 1/2 avocados, omitted the zucchini (didn't have), substituted regular balsamic vinegar for white, (less) chopped dill and parsley for the mint, and unsalted toasted almonds for salted roasted. So my review may not be entirely fair. There was too much dressing for my taste and the dressing was a little acidic; I would reduce both oil and vinegar to 3 Tbsp each. Overall, though, this salad had an interesting combination of flavors and textures. Definitely don't skip the almonds, as they add a welcome crunch. Mint would probably be more refreshing than the dill and parsley I used.

  • Mexican-style grilled pork cutlets

    • anya_sf on August 24, 2019

      I pounded the cutlets closer to 1/4" thick, not 1/8" - thought they'd fall apart if pounded further. They cooked in about the same time, 2 minutes per side. I sliced the pork into strips to use as a taco filling, with chopped onions, tomatoes, cilantro, and cotija cheese. At first I thought there was more sauce than needed, but we loved the flavor so much, we ended up using it all. Really tasty!

  • Summer squash salad with red onion and queso fresco

    • anya_sf on August 24, 2019

      I just used zucchini, so the salad wasn't quite as colorful, although it was still very pretty. We enjoyed the texture of the squash prepared this way. This light salad made a nice accompaniment to pork tacos.

  • Potato and green pea curry

    • anya_sf on May 18, 2021

      I used a mixture of ghee and vegetable oil instead of coconut oil, fresh tomatoes instead of canned, and kashmiri chile instead of paprika+cayenne. After uncovering the potatoes, the liquid took several minutes extra to reduce and cling to the potatoes, but the potatoes held their shape. This was quite delicious served with plain yogurt and flatbread.

    • amgenove on June 16, 2021

      This came out a little blander than I thought it would. Maybe increase all the spices a bit!

  • Pasta with shrimp and browned butter

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

Reviews about this book

This book does not currently have any reviews.

  • Published Sep 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.