Christopher Kimball, one of Epicurious' 100 Greatest Home Cooks of All Time, teaches a simple, bold, and healthy new way to cook.
"We want to change the way you cook."
For more than twenty-five years, Christopher Kimball has promised home cooks that his recipes would work. Now, with his team of cooks and editors at Milk Street, he promises that a new approach in the kitchen can elevate the quality of your cooking far beyond anything you thought possible.
Christopher Kimball's Milk Street, the first cookbook connected to Milk Street's public television show, delivers more than 125 new recipes arranged by type of dish: from grains and salads, to a new way to scramble eggs, to simple dinners and twenty-first-century desserts.
At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Skillet-charred Brussels sprouts, Japanese fried chicken, rum-soaked chocolate cake, Thai-style coleslaw, and Mexican chicken soup all deliver big flavors and textures without your having to learn a new culinary language.
These recipes are more than just good recipes. They teach a simpler, bolder, healthier way to cook that will change your cooking forever. And cooking will become an act of pure pleasure, not a chore.
Welcome to the new home cooking. Welcome to Milk Street.
I don’t always love tahini but I have to say this was a great way to use it. It gave a slight nuttiness to the brownies, tasting like a sophisticated peanut butter. It also gave the brownies a nice moist crumb.
This recipe is an very easy way to add some spice to your repertoire. The cooking instructions seemed overly precise (different racks at different parts of the process ), but they came out perfectly cooked and a little crispy.