Christopher Kimball's Milk Street Magazine, Nov/Dec 2019

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  • Butter chicken

    • SACarlson on May 16, 2020

      I thought that this was missing something without the cream. I prefer the Cook's Illustrated recipe or the one that was reprinted in the New Yorker.

    • anya_sf on October 28, 2019

      Maybe my chicken thighs were smaller, but they only needed 5 minutes on each side under the broiler, then another 5 or so in the sauce to finish cooking. The sauce and chicken can be kept warm for a while before dinner is served. We like veggies, so I stirred in some green beans and peas as well - there was plenty of sauce for everything. The pureed cashews made the sauce amazingly thick and creamy. I did need to add a good bit of salt and pepper to the sauce. This was delicious, but I slightly prefer Cook's Illustrated's recipe.

  • German apple cake (Apfelkuchen)

    • Beetqueen on November 28, 2019

      Great recipe which turned out great. I baked it in a Demarle mold. The recipe lists baking powder in the ingredients but omits it in the body of the recipe, so don’t forget to add it to the flour.

    • anya_sf on November 12, 2019

      Although the introduction mentions Luisa Weiss's recipe in Classic German Baking, this recipe is not identical, and it didn't turn out as well for me. I used a dark pan, so I checked the cake early. After 40 min in the oven, the center was definitely still underdone. However, after 50 min, the edges were overdone, bordering on burnt. If you use a dark pan, I recommend lowering the oven temperature to 350. The apples also sank into the batter, so the cake didn't look pretty. It did taste quite good, even overbaked.

  • Smashed potatoes with chili-lemon vinaigrette

    • bwhip on March 28, 2020

      These are wonderful. I can't believe they really take a cup of salt, but they do - and they turned out just great. The lemon/garlic/jalapeno vinaigrette was the perfect accompaniment. For some reason the recipe says to preheat the oven to 555 degrees (?), but I used 450 and it seemed to work out fine.

  • White bean soup with sausage and kale

    • anya_sf on October 30, 2019

      I used andouille sausage since I had some on hand. Even though the soup is fairly quick to make, I prepared it a few hours ahead and chilled it, adding the kale upon reheating; the soup needed an extra cup or two of broth at that point. The flavor was delicious and quite zippy from the sausage, smoked paprika, and black pepper.

    • Wrluedke on January 01, 2020

      Used spicy chicken Italian sausage and a little extra kale. Was fantastic. Heated up well for leftover lunch a day later too.

  • Cranberry and candied ginger buckle

    • anya_sf on November 09, 2019

      I made 2/3 recipe in a 9"x9" pan; it baked in 40 min. Since we were having this as a breakfast cake, I used white whole wheat flour and substituted plain whole milk yogurt for the sour cream. The cake was easy to make and was pleasantly moist, even after a couple of days. It wasn't overly sweet. The cranberries and ginger went well together.

  • Molasses spice cookies with browned butter icing

    • JaniceKj on February 26, 2021

      Perfect recipe! Loved by all. I want to make them a bit smaller, next test.

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  • Published Nov 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.