Christopher Kimball's Milk Street Magazine, Sep/Oct 2020

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  • Vietnamese chicken curry

    • jaelsne on August 20, 2020

      I rarely give a rating of five for a recipe, but this one deserves a five or more. I made it exactly as written and my family devoured it silently. They wanted to savor every bite. Not at all hard to make. I’d advise making sure your spices are fresh because that’s what really makes this meal.

    • anya_sf on August 26, 2020

      Very tasty. The coriander seeds did not get completely ground, which bothered me a little and I might use ground next time, but no one else seemed to notice. I forgot to get carrots, so I added green beans instead. Next time I will use both, as some green veg is nice here.

  • Semolina-sesame cake (Hareesah)

    • jaelsne on August 21, 2020

      We loved this cake. It was a little involved for me due to the fact that there was mixing followed by waiting. It tasted very good, my texture was a little off--but that was probably due to my technique rather than the recipe. I made it for a friend who is going back to Saudi Arabia from Los Angeles. I don't know how this is supposed to take, but it is delicious!

  • Indian spiced beef and peas (Keema matar)

    • apattin on September 17, 2020

      It's tasty, but not a real keema, as I've assumed keema requires using whole spices. I used 2 TB of garam masala: one went in the mix and the other at the end after it's all cooked. Also used chopped fresh tomatoes. But it's certainly easy for a weekday meal.

    • Rinshin on November 01, 2020

      We really liked this. Very simple to make for weeknight meal. Used 2 T garam masala instead of 3 (spouse spicy heat adverse) and added 1 tsp of high quality curry powder with saffron. Also added cubed Japanese sweet potato and apple along with a smidgeon of sugar. I cooked this on simmer for at least an hour with cover on. Served with rice. Photo added.

    • anya_sf on August 30, 2020

      i used ground turkey and added 1/2 large eggplant, cubed, with the onion, which went well with everything. The dish needed a few extra minutes of simmering uncovered to cook through. Additional sprinklings of garam masala and salt at the end helped perk up the flavor. Yogurt added a welcome tang - some lemon or lime juice wouldn't be bad here. Family really enjoyed this over basmati rice.

  • Creamy zucchini and pumpkin seed soup

    • CynthiasCooking on September 09, 2020

      I loved this. Originally made it only because the zucchini were starting to pour in from the garden. Have made it three times now. The color is just as beautiful as the photo, if you don't overcook it. I would say to cook it just until it starts to almost become translucent - not until it is translucent. Also I have always made it only with water, not chicken broth, because I rarely have chicken broth on hand and I'm often cooking for vegetarians. It's also great wtih chevre or yogurt swirled in, instead of creme fraiche.

  • Pour-in-the-pan pizza with tomatoes and mozzarella

    • anya_sf on August 29, 2020

      I had issues with this recipe, some my fault, but surely not all. First, my kitchen is never 75 F; it was 65 F, so the dough rose in the oven, which I'd turned on briefly (and repeated every hour), so the rising temperature was inconsistent. Second, due to a change in timing, I had to let the dough rest in the pan (without tomatoes) for an extra 40 min. Still, it seemed okay. FYI, water weight = 356 g; not sure why only volume is listed. Weight and volume of mozzarella do not match; 6 oz = 1.5 cups, not 3 cups. I went with 3 cups, a generous amount. Despite baking on the bottom rung, the cheese got very brown, while the bottom was underbaked, so I baked it an extra 5 minutes. I think the cherry tomatoes were still too wet. Nevertheless, the crust was flavorful and nicely chewy. I added salami and no extra salt was needed. Were I to make this again, I'd try these changes: bake on a baking steel, mash tomatoes more to get more liquid out, put some cheese underneath the toppings.

  • Venetian cornmeal and currant cookies (Zaletti)

    • amgenove on June 16, 2021

      My family LOVES these!

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  • Published Sep 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.