Christopher Kimball's Milk Street Magazine, Nov/Dec 2020

Search this magazine for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Smothered chicken with bourbon and miso

    • hillsboroks on November 05, 2020

      I have to agree with Lsblackburn1 that while this dish is comfort food good it is not blow you away good. I used shiitakes and served it over brown rice so it ended up tasting like a really good chicken and rice dish. I would like to try making it again and double the bourbon and miso to see if amping up those flavors a bit more might really make it special.

    • Lsblackburn1 on October 27, 2020

      I was excited about this and spent a bundle on ingredients, but the end result was kind of meh. Not as flavorful as I’d hoped. I used chanterelles instead of shiitakes because they’re in season, but even they didn’t really shine here.

  • Rich and savory meat-free gravy

    • anya_sf on November 27, 2020

      Excellent flavor, very savory with meaty notes despite being meat-free. Easy to make ahead. I skipped the optional dried shiitakes.

  • Glazed Guinness gingerbread

    • anya_sf on November 09, 2020

      I made 2/3 recipe in a 9"x9" pan. Baking time was the same. I accidentally made the glaze a little too runny so it didn't cover the cake evenly. Definitely make this cake a day ahead - we tried it the day of baking and the ginger was way, way too spicy. The next day it was much better, although I still didn't love it. The cake was a little dry, and with the strong ginger taste, it was better with ice cream or custard.

  • Puddings chômeur

    • anya_sf on November 30, 2020

      I assembled the cakes an hour before baking, then refrigerated them, which seemed to work OK. They seemed a bit soft after baking 25 min, so I left them in an extra 2 minutes, but that may have been a mistake. Also, we didn't eat them until about 25 minutes later, so the bottom layer of syrup had hardened and the cake was slightly dry and biscuit-like. Perhaps this dessert is supposed to be more biscuit-like, but I prefer the CI recipe with a softer sponge. The flavor was very good, and we did enjoy this with ice cream and extra sauce on top.

  • Italian sausage and mushroom ragù with pappardelle

    • anya_sf on February 10, 2021

      The pappardelle I found came in 8 oz packages, so I cooked 2, which yielded a more "Italian" ratio of sauce to pasta and ended up being much more than we needed (but we didn't mind leftovers). The sauce was delicious and you couldn't taste the cinnamon, just some unidentifiable extra flavor. The recipe specifies bulk sausage, not link sausage, but honestly link sausage with casings removed would still work fine - I had trouble breaking apart the bulk sausage.

  • Taiwanese five-spice pork with rice (Lu rou fan)

    • anya_sf on November 10, 2020

      This was a salt bomb, although the overall flavor was good. Maybe I was supposed to use reduced-salt soy sauce in the sauce mixture too? Recipe just said "soy sauce". Not sure what mixing the meat with soy sauce does. I ended up mixing in 1 lb spinach and 8 oz peas, which made it palatable when served over lots of rice. I would consider trying this again using reduced-salt soy sauce in the sauce, no soy sauce in the meat, and possibly less sauce overall.

  • Roasted butternut squash with hoisin and chives

    • anya_sf on November 07, 2020

      Recipe did not say how long to roast the squash initially; 20 minutes seemed about right. My broiler is very strong and the pieces were charred after only 3 minutes, yet were not fully tender, so I roasted them another 5 or so minutes after that. Next time I'll roast them until nearly tender (and may cut the pieces smaller), then just broil at the end for extra color. The hoisin/vinegar sauce nicely balanced the sweetness of the squash. Would make again.

  • Spicy butter-soy chicken

    • anya_sf on November 07, 2020

      I really liked this. Not wanting it too spicy, I used 1 serrano chili with seeds removed, and it wasn't spicy at all. The chicken was plenty salty without extra salt at the end, great over rice.

  • Toasted noodles with shrimp (Rossejat de fideus)

    • Kinhawaii on January 04, 2021

      Made a delicious lunch! Would make again.

  • Chicken lajawab

    • TonyInSeattle on March 10, 2021

      This was super delicious. I actually made it with boneless, skinless thighs (because I bought the wrong ones) and it worked out perfectly. I had three pounds of thighs, but I would actually add another half pound or so next time. This makes quite a bit of marinade.

  • Croatian mashed potatoes

    • Skamper on December 13, 2020

      Delicious. Made them in advance to heat at half time. Added a splash of half & half to loosen them up while reheating. Not sure this was strictly necessary. Mixed all of the chives in rather than sprinkling on top.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Nov 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.