Christopher Kimball's Milk Street Magazine, Jul/Aug 2020

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  • Chutney-glazed spatchcocked chicken

    • jaelsne on June 27, 2020

      The chutney sauce was amazingly good. My chicken was pretty scorched. If I make this again I would keep a closer eye and tent when necessary. My chicken was Very rubbery. It was a free range, air chilled chicken. I looked it up and read that free range chickens can build up muscles and get tough... who knew? I might make it again, but not for company. I need to perfect my technique.

  • Mexican stewed beans

    • sarahawker on May 31, 2021

      Used pinto beans. Have made this twice now and they are making a bean lover of me. Fantastic recipe that takes quite a bit of prep but very worth it for a large pot of beans. So flavorful, the salsa fresca is a must-make addition.

  • Peanut butter-miso cookies

    • kitchen_chick on June 22, 2020

      The article claims that it's already a less sweet peanut butter cookie. I reduced the sugar even further, and the cookies were plenty sweet for us. I can't imagine using the full amounts specified. I used 175g sugar and 102g dark brown sugar (Billington's molasses sugar), and I left off the turbinado sugar coating. We really liked them with my adjustements! Love the addition of miso. These cookies spread a lot when baking, so don't flatten them too much.

  • Cambodian-style rice noodle salad with shrimp, cucumber and herbs

    • Kinhawaii on August 02, 2020

      We enjoyed this for a light dinner, great for hot weather- but we used left over roasted chicken & also added pickled carrots. Next time will add basil & mint in addition to the cilantro.

    • TonyInSeattle on February 16, 2021

      Tangy, sharp and delicious. I added basil, mint, and cilantro.

  • Moroccan-style braised chicken and chickpeas

    • TonyInSeattle on November 12, 2020

      Super bright and lemony. This is definitely worth making. Next time I’ll make an even bigger batch and freeze it in portions for quick weeknight meals over cooked farro or rice.

  • Sesame noodles with chicken and scallions

    • Skamper on December 04, 2020

      Quick, easy, and tasty. I made a half batch and added .5-1 T soy sauce to the dressing after my initial taste.

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  • Published Jul 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.