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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Notes about Recipes in this book

  • 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!

  • 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.

  • 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.

  • 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.

  • Chickpea and harissa soup (Lablabi)

    • 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.

  • 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.

  • Spanish spice-crusted pork tenderloin bites (Pinchos Morunos)

    • 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.

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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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