The Milk Street Cookbook (2017-2022), Fifth Anniversary Edition: The Definitive Guide to the New Home Cooking with Every Recipe from the TV Show by Christopher Kimball

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  • Chicken tagine with apricots, butternut squash and spinach

    • Jane on June 08, 2020

      I loved this and will definitely making again. I usually have all these ingredients on hand though in these days of quarantine cooking I had to sub preserved lemon for the olives and I didn't have cilantro for on top. Still very good!

  • Spice-crusted pork tenderloin bites (Pinchos Morunos)

    • eliza on September 20, 2022

      This was very good and extremely easy. Definitely not very spicy, but has a fair bit of flavour for a quick dish. I will def repeat this one. Note that the pork sits at room temp for 30-60 min before cooking. I used that time to prepare some veggies to go with it.

    • Running_with_Wools on December 05, 2020

      I've made this two times now for my family, and it's very easy, and really delicious. Packed with flavor but not spicy -so my younger children can enjoy it too.

  • Singapore chicken satay

    • chawkins on August 22, 2020

      Very good. The cooking time was perfect. I subbed lemon juice for the rice vinegar. I used a ceramic ginger grater to grate both the ginger and the garlic, my sauce was smooth, not chunky as shown. Served with coconut-ginger rice

  • Coconut-ginger rice

    • chawkins on August 22, 2020

      Perfect liquid to rice ratio. I don’t have coconut oil, so just use olive oil. The lemongrass and ginger and even the coconut taste were all subtle.

  • Salmon chraimeh

    • Rinshin on September 12, 2021

      Made again and this time I put a nice sear on both sides to improve the taste before adding to the sauce with cover on to finish cooking. The coriander seeds bothered my husband and next time instead of keeping them whole, I will grind it. A good squirt of citrus really perks up before serving.

  • Portuguese sponge cake (Pão de ló)

    • Rinshin on January 23, 2022

      Lots of fascinating history and regional variations are explained here as well as info on kasutera derived from pao de castela. https://www.kinashi-san.com/post/pão-de-ló-vs-kasutera-castella

    • MariaSwe on January 23, 2022

      The presentation is not very elegant but the texture is airy and light. I wish I had cooked mine a few minutes more as it was too runny in the middle, which I didn't realise until it was cool. I inserted the cake tester 2 inches from the side and it was dry but still too runny for my liking. It was in the oven for 24 minutes in a dark coloured pan. Probably won't repeat but I'm glad I tried it.

  • Chinese chili-and-scallion noodles

    • sarahawker on September 24, 2020

      This was a big hit. Followed a bloggers idea to add cabbage and carrots, shred cabbage (used bok choy) and place in bottom of colander. Drain hot pasta over top of vegetables and then mix with sauce per recipe. HUGE hit in my home. Did add fried egg and made this a full meal.

  • Miso-shiitake soup with napa cabbage

    • tarae1204 on January 29, 2021

      I made this tonight with every ingredient except wakame and I found it lacked depth of flavor. Might have been better using stock to replace wakame.

  • Ragù Bolognese

    • lou_weez on July 20, 2021

      I love this ragu and have made it a few times now. I always double the recipe (you will need a huge pot) and freeze it in portions. I reduce the beef broth to 3 cups and don't bother adding the gelatine at the end.

  • Salmon packets with chermoula

    • Maefleur on May 13, 2021

      This foil packet steaming in a searing hot skillet technique was new to me and it worked perfectly. The fish was tender and flavorful, and the chermoula is bright and citrusy. This will be a go to.

  • Caramelized pork with orange and sage

    • bwhip on October 29, 2020

      Delicious dish, with a great mix of sweet and spicy, and a lovely crunch from the topping. Instructions were very clear, and prep was simple. We’ll have this one again.

  • Vietnamese caramel chicken

    • MariaSwe on February 14, 2022

      This was easy and flavourful. I only used 1 chili because my daughter doesn't like heat. I think it should be 2 as the recipe states. The one problem I had was the sauce didn't reduce properly, so there was too much liquid. I let it simmer for 15 minutes, but didn't want to go on for fear of drying out the chicken. If I make it again I would not add the coconut water unless I really needed it, or maybe reduce to 1 or 2 Tbsp.

  • No-sear lamb or beef and chickpea stew (Maraq)

    • MariaSwe on February 18, 2022

      This was a disappointment as it was pretty tasteless. It is supposed to be all about the spices, but in retrospective there just isn't enough of them in the recipe. And no searing of the meat and no stock, just water, made for a pretty bland stew. A problem I've had with several recipes now is that there is just too much liquid. I will be cautious about that from now on and maybe cut the liquid in half.

  • Chickpea and harissa soup (Lablabi)

    • MariaSwe on February 17, 2022

      I made a stupid mistake and simmered the pot covered so I had way too much liquid at the end. I even thought when I added the broth that it seemed a lot but still didn't think to check the recipe. My store bought harissa had a bit too much heat as well. Other than that the flavour was nice. I don't think I will repeat though.

    • hbakke on May 13, 2021

      Great soup. The chickpeas really soaked up the cooking liquid. I loved all the toppings, especially the croutons. I would make this again.

  • Soba noodles with asparagus, miso butter and egg

    • Lsblackburn1 on August 11, 2020

      I was in the mood for soba and found this recipe. Not mind-blowing, but tasty enough. A nice simple summer dinner.

  • Punjabi chickpeas with potato (Chole)

    • hbakke on May 12, 2021

      An interesting chickpea curry (could really taste the cardamom). We both liked this. I don't think I would make it again because I don't exactly love chickpeas, but it was a nice dinner.

  • Greek white bean soup (Fasolada 1)

    • hbakke on May 13, 2021

      Nice bean soup. Nothing ground breaking, but the toppings make it more interesting. I would make this again.

  • Austrian potato salad

    • hbakke on May 13, 2021

      I overcooked the potatoes so they fell apart more than I would have liked, but we both liked this potato salad recipe. I think I prefer this dressing to the more common mayonnaise dressing. I would make this again.

  • Chicken teriyaki rice bowls (Teriyaki donburi)

    • hbakke on May 13, 2021

      Easy rice bowl. I liked the marinade and the addition of the cabbage. I would make this again.

  • Mussels with chorizo and slow-roasted tomatoes

    • mpo on August 01, 2021

      I substituted canned fire roasted tomatoes for the oven roasted,

  • Mexican stewed beans with salsa fresca

    • dc151 on May 31, 2021

      This was heavenly!! I used Rancho Gordo scarlet runner beans for this, which took slightly longer to cook through. I made with the related pork dish, using the pork broth to cook the beans. The salsa Fresca was a nice addition to top it off. It took a long time, but so worth it! It makes a ton of food, too. This will be my next dinner party dish as we come out of pandemic-hibernation.

  • Shredded pork and pork broth for stewed beans

    • dc151 on May 31, 2021

      Made with the bean stew- fabulous!

  • Chocolate-orange tart

    • MissKoo on July 01, 2020

      Another winner. The crust is great, and what the recipe says is true. This truly is a crust that does not shrink when blind-baked. Almond flour adds nice flavor, easy to make in food processor, and can be made and frozen up to two weeks in advance. Chocolate-orange combo in filling is classic; just a hint of cinnamon and ricotta is not too heavy. Still, a rich dessert, so good one for sharing with several people. Would definitely make again.

  • Brown butter-cardamom banana bread

    • Running_with_Wools on November 15, 2020

      Absolutely delicious recipe. You make brown butter, and mix the cardamom into it along with all the liquids, then fold into the dry ingredients. It took 5 minutes to make. I made it gluten-free, and it turned out beautiful. I made a couple of high-altitude adjustments, and it did not cave in. The house smells amazing and everyone loved it. I used Shauna Server's little sugar trick on top to create the crispy sugar tiles.

  • Mexican chicken soup with tomatillos and hominy

    • Running_with_Wools on November 16, 2020

      I bought this cookbook after watching the T.V. show where the Milk Street gang cooked it. And I've now made the soup five times (partner asks for it every time we make stock). It is really layered with deep flavor, and absolutely delicious.

  • Shrimp with feta cheese (Garides saganaki)

    • BrendaD1962 on February 01, 2022

      Very very good! Made as written and served as an appetizer with crusty bread. A big hit and a definite repeat.

  • Triple ginger scones with chocolate chunks [Briana Holt, Tandem Coffee + Bakery]

    • BrendaD1962 on February 25, 2022

      These were delicious and we loved that they were slightly spicy (from the combination of ginger and black pepper). The chocolate was also a wonderful, interesting touch. I preferred these the day they were made, but my husband continued to enjoy them a few days later. I cut the recipe in half as it’s just the two of us.

  • Date-stuffed semolina cookies (Ma'amoul)

    • BrendaD1962 on September 27, 2022

      Delicious! These were a little time-consuming, although not difficult at all. Dusting the finished cookies with icing sugar is optional, and as the cookies aren’t sweet, I recommend it. We really loved these cookies and it’s impossible to eat just one. They’re perfect with a cup of coffee. Will definitely make again.

  • Lemon tart

    • BrendaD1962 on February 01, 2022

      My husband is a huge lemon fan so I made this for him. Delicious! I followed the recipe exactly, including the dough recipe. This is probably the best lemon tart we’ve ever had.

  • Ethiopian chicken stew (Doro wat)

    • BrendaD1962 on January 27, 2022

      This was good, but not great. It got eaten, but I’ve had better stews. Probably won’t make again.

  • Udon noodles with spicy meat and mushroom sauce

    • BrendaD1962 on April 10, 2022

      Absolutely delicious. I couldn’t find Chili-Bean Sauce so substituted with Sriracha and used store-bought Udon noodles instead of homemade. Other than that, followed the recipe exactly. There is no way we could have gotten 6 servings out of this though. Three of us scarfed this down. Looking forward to making it again. So good!

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  • ISBN 10 0316407909
  • ISBN 13 9780316407908
  • Published Oct 05 2021
  • Page Count 679
  • Language English
  • Countries United States
  • Publisher Voracious


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