Christopher Kimball's Milk Street Magazine, Mar/Apr 2020

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  • Sardinian herb soup with fregola and white beans (S'erbuzzu)

    • hillsboroks on March 27, 2020

      This soup is amazing and absolutely lives up to the glowing notes on the Milkstreet website. The flavor is built layer after layer until you put it in the bowls. Yum! Per the notes on Milkstreet I used Israeli couscous for the fregola and Romano cheese for the ricotta salata. It says it serves 4 but you end up with more than enough soup to serve 6. We have 3 in our household so I divided the hot soup in half and added half the tarragon and arugula to the half we were going to eat. I will reheat the other half tomorrow for lunch and add fresh tarragon and arugula to that portion. As a bonus this recipe used up one of the cans of beans I stockpiled weeks ago in anticipation of the quarantine.

    • Rinshin on May 05, 2021

      This has some glowing reviews at Milk Street and I think it is a taste most people would like and somewhat familiar with. I followed the recipe with the exception of using my own Rancho Gordo beans that I cooked ahead instead of using canned as it is in this recipe and Pecorino Romano instead of Ricotta Salata. Although it is a good recipe, I was not enamored. Both arugula and tarragon just got somewhat lost in their taste and it may be due to dominant taste of Pecorino Romano that I subbed.

    • anya_sf on July 07, 2021

      I made several changes, so it may not be fair to rate this, but I did enjoy the soup a lot. Substituted bacon for pancetta, dill for tarragon, cannellini for butter beans. Used 8 cups arugula. Didn't have ricotta salata, so added a parmesan rind while the soup simmered and sprinkled feta on top.

  • Ginger-shiitake celery stir-fry

    • Rinshin on April 30, 2021

      First time using low sodium soy sauce and this recipe really worked well. The flavor was not muted and liked the toothy texture of thin diagonally sliced celery in this. I normally do not care for celery in most Chinese stir fries as I considered it fillers and overcooked. The addition of tobanjan gave this recipe more than just heat with its broad bean funkiness. I used third to half of tobanjan and it was plenty spicy for us. I briefly cooked celery slices to retain its color and some texture. Added small amount of dry shrimp to sauce as well as julienned kamaboko ie fish cake common in Japan and Hawaii to boost the overall umami. Photo added.

  • Dal tarka

    • sarahawker on September 08, 2020

      Very good as part of an Indian meal. Entire family enjoyed.

    • Skamper on March 03, 2020

      Good, but felt it was missing something. Used chana dal in my IP, 7 minutes at high pressure, NR.

  • Almond, caper and herb-crusted chicken cutlets

    • Apepin on January 05, 2021

      This was easy and delicious. I used dill in place of tarragon. Watch the heat because the almonds can burn quickly.

  • Seared pork tenderloin with smoked paprika and oregano

    • Apepin on April 22, 2021

      Tasty and quick, great weeknight meal

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  • Published Mar 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.