Christopher Kimball's Milk Street Magazine, Mar/Apr 2021

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  • Pasta alla Genovese

    • bwhip on February 25, 2021

      We absolutely loved this. Wonderful comfort food - a nice pasta dish, that is not at all a typical pasta dish. Prep was easy, just a nice long braise. I was a little surprised the short ribs weren't seared first, as is so commonly done with braised meat recipes, but the end result was fantastic nonetheless. The giant mountain of onions barely fit in my dutch oven, but by the time the braising was complete, it was just the perfect amount. We'll enjoy this one again.

    • anya_sf on March 03, 2021

      Fantastic flavor. I braised the sauce the day before so it was easier to remove the fat once it had solidified. Used half the red pepper flakes and they weren't noticeable at all. I didn't notice the instruction to remove the lid halfway through baking, but the liquid mostly evaporated anyway.

  • Green shakshuka

    • anya_sf on March 16, 2021

      Quite good. I used my cast iron skillet since it's larger than my nonstick one and needed the extra volume to fit the spinach. The bowl I used to massage the spinach wasn't quite large enough so this step took longer and didn't work very well. Honestly, I'd consider just cooking the spinach down separately, then adding it to the main skillet. I used much less aleppo pepper (didn't want spicy) and also added chopped tarragon that needed using (the article mentions dill, which would be nice here). I'm never sure how 6 eggs feed 4 people; we had this for supper so it served 3.

  • Skillet-charred asparagus with lemon and tarragon

    • anya_sf on March 03, 2021

      I feared my asparagus might be too thick, but the method worked perfectly. After the 2nd batch was done, I put the 1st batch back in the pan along with the butter to help it melt, which also browned the butter somewhat. The charred flavor was delicious with the lemon and tarragon.

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  • Published Mar 01 2021
  • 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.