Christopher Kimball's Milk Street Magazine, Jan/Feb 2020

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  • Greek-style braised chickpeas with tomatoes and orange

    • jaelsne on February 03, 2020

      Delicious. I was afraid it would be sweet, but it was not. Made it as written but was out of bay leaves.

    • DeebogCooks on February 11, 2021

      Doesn't need quite so much fresh oregano, IMO! I'd half it at least and it'd be perfect. Really delicious regardless.

  • Paprika-pork stuffed cabbage

    • Rinshin on January 04, 2020

      There are many cabbage rolls recipes and normally I make mine that is beef and tomato based. So this was blind faith in Milk Street coming up with good tasting cabbage rolls so different from what I usually love. Starts with making cabbage more pickled, pork based, no tomato, and liberal addition of dill weed. I did cook these longer but the end result was outstanding taste in its own right. Hard to come up with big cabbage used in the recipe. Mine was about 2.5 lbs instead of 4. Added baby Yukon potatoes together with the rolls and those had all the cabbage roll taste in them and perfect addition. Served with buttered egg pasta and cucumber relish. Photo added.

  • Sichuan dry-fried cauliflower

    • sarahawker on September 08, 2020

      This was good, tasty, very spicy.

  • Lemony lentil-kale soup with sweet potatoes (Adas bil hamod)

    • kitchen_chick on January 04, 2020

      Easy, hearty soup. Perfect for winter days. I substituted some chopped collards for the kale, which worked great. It's a vegan recipe as written, but I also substituted some unsalted chicken stock for about half the water.

  • Baked salted salmon with dill

    • Kinhawaii on July 04, 2021

      Really delicious simple salmon with a lovely texture- will definitely be on repeat! Easy.

  • Kenyan coconut chicken (Kuku paka)

    • TonyInSeattle on April 22, 2020

      Nice recipe ... the coconut broth has a nice tanginess from the lime and a delicious flavor. Next time I’ll make it a little spicier — maybe add a little Serrano chili. We served this over farro, but would also be delicious and beautiful over black wild rice.

  • Shanghai-style scallion noodles with ground pork

    • Mtetpon on January 10, 2020

      This was very simple to make and great flavor. I used buckwheat noodles as that is what I had on hand.

    • Skamper on February 17, 2021

      Great flavor, but a bit oily. I'd cut the oil to about 2.5 T and would cut further next time. Or, after frying onions, discard some of the oil. Added 1/2 sliced jalapeno when I added the onions back, as I don't like them raw. Could have added a bit more.

  • Rosemary and fennel pork ribs (Rosticciana)

    • Skamper on January 26, 2021

      These were delicious. Made only one rack and a half batch of the rub. Cooked for 2 hours.

  • Korean fire chicken

    • amgenove on November 28, 2020

      The edges of the thighs started charring after about 20 minutes, so make sure you keep an eye on this when you put it in oven. Very spicy, reminded me of Nashville Hot Chicken!

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  • Published Jan 01 2020
  • 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.