Christopher Kimball's Milk Street Magazine, May/Jun 2020

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  • Garlicky spiced chicken and potato traybake with pomegranate molasses

    • jaelsne on May 25, 2020

      Delicious. My traybake did not come out browned like the picture shows. Next time I might run it under the broiler after cooking. In any case, we enjoyed the dish.

    • dc151 on February 11, 2021

      Delicious! Mild but flavorful, easy to put together. My chicken actually did brown up nicely, but the potatoes didn't. I didn't add water to the pan since I made more chicken and there were a lot of juices.

  • Savory kale and two-cheese scones

    • jaelsne on May 24, 2020

      I made these exactly as written, using weight measurements. They were delicious, the recipe said that the dough will be dry and crumbly. Mine was wet and sticky. They came out great. Very different from sweet scones.

  • Greek braised chicken with tomatoes and cinnamon

    • twoyolks on September 27, 2020

      Nice if a bit basic braised chicken recipe.

  • Deep-dish quiche with mushrooms, bacon and Gruyère

    • bwhip on February 13, 2021

      Fantastic quiche recipe - one of the best we’ve ever had. As they said - super creamy yet light at the same time. Only issue I had was that the weight and volume of flour they called for were so different. I leaned toward the volume measurement, otherwise it seemed like there would be way too much butter to flour ratio. Crust turned out great. Filling was so good, loved the mushroom/onion/bacon/gruyere combo, with just enough tarragon to give it that lovely flavor without being overpowering.

  • Chicken vindaloo

    • TonyInSeattle on December 09, 2020

      This dish was relatively easy to make and very tasty. It does carry some heat, though, so be prepared for that. I had Kashmiri chili powder on hand (ordered from Amazon), so I used that instead of paprika and cayenne, as instructed in the note preceding the recipe. It was perfect served over wild rice. The sauce can burn a bit (it contains sugar) so keep an eye on it. Will definitely make again!

  • Spanish shrimp and chickpea stew

    • TonyInSeattle on December 14, 2020

      Very good, but perhaps a little “one note”... it could have used maybe one more flavor or texture addition. But, still, the combo of shrimp, butter and paprika was delicious. Serve it with a baguette for dipping.

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  • Published May 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.