Milk Street

5 days ago | niagara-gazette.com | Christopher Kimball |Milk Street

This crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. It’s light and fresh, but hearty enough to serve for brunch or a light supper. In this recipe from our cookbook, “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we supplement sweet romaine lettuce with pleasantly bitter radicchio and also toss in some parsley (or mint, or a combination of the two) for added aroma and herbal notes.

6 days ago | salemnews.com | Christopher Kimball |Milk Street

Vindaloo is an Indian dish of Portuguese influence. Made with pork, lamb or chicken, the curry is notable for its vinegary tang, a generous dose of garlic and the spiciness of dried chilies. To give their weeknight-friendly version big flavor, the cooks at Christopher Kimball’s Milk Street puree a host of spices in a blender, along with fresh garlic and ginger, white vinegar and a little brown sugar. The result is a thick paste that is bright red and sweetly aromatic.

1 week ago | mercurynews.com | Christopher Kimball |Milk Street

By Christopher Kimball | Milk StreetThe cooks at Christopher Kimball’s Milk Street make a crisp, colorful romaine and radicchio salad. They give it meaty, briny flavor from oil-cured olives and a fruity tang from pomegranate molasses. For added aroma and herbal notes, they supplement the sweet romaine lettuce with pleasantly bitter radicchio. And toss in some parsley, mint or a combination of the two.

1 week ago | en.pressbee.net | Christopher Kimball |Milk Street

By Christopher Kimball | Milk Street The cooks at Christopher Kimball’s Milk Street make a crisp, colorful romaine and radicchio salad. They give it meaty, briny flavor from oil-cured olives and a fruity tang from pomegranate molasses. For added aroma and herbal notes, they supplement the sweet romaine lettuce with pleasantly bitter radicchio. And toss in some parsley, mint or a combination of the two.

2 weeks ago | en.pressbee.net | Christopher Kimball |Milk Street

By Christopher KImball | Milk Street Shrimp is payday food for many people. But the cooks at Christopher Kimball’s Milk Street have learned to make the shrimp taco affordable by using fewer shrimp while optimizing flavor. The crisp-fried tortilla is well sauced with tomato salsa and topped with avocado, while the interior has a pleasantly firm chew. It’s easy enough for a weeknight, but special enough for a Cinco de Mayo celebration.