Latest news with #ChristopherKimball
Winnipeg Free Press
2 days ago
- General
- Winnipeg Free Press
Crème fraîche creates a creamy broth in this recipe for briny-sweet steamed clams
A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, almost like a chowder made for eating with your fingers. In this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we finish the clams and corn with a small measure of crème fraîche (or whole-milk yogurt); the briny-sweet liquid released by the clams becomes a subtly creamy broth that's as delicious as the clams themselves. Fennel perfumes the broth with anise-like notes. Scrub the clams well before cooking and be sure to dispose of any with cracked or damaged shells. Give any clams with open shells a gentle tap and toss if they do not close within a few seconds. If you can, use corn kernels cut from freshly shucked ears (you'll need two good-size ears to get the 2 cups kernels called for in the recipe), but frozen corn works in the off-season. When buying corn, look for bright green husks and supple silk, and avoid ears small brown holes in the husk. To easily remove kernels from the cob, place the ear flat on the cutting board and slice, rotating as needed. Serve with oyster crackers, or with crusty bread for mopping up the broth. Steamed Clams with Corn, Fennel and Crème Fraîche Start to finish: 30 minutes Servings: 4 Ingredients: 2 tablespoons extra-virgin olive oil 1 medium fennel bulb, halved, cored and thinly sliced 1 medium yellow onion, halved and thinly sliced 2 teaspoons fennel seeds Kosher salt and ground black pepper 2 cups corn kernels 2 pounds hard-shell clams (about 1 1/2 inches diameter), such as littleneck or Manila, scrubbed 1/4 cup crème fraîche OR plain whole-milk yogurt Directions: In a Dutch oven, heat the oil until shimmering. Add the fennel, onion, fennel seeds and a pinch of salt, then cook, stirring, until the vegetables are lightly browned. Stir in the corn and 1 cup water. Bring to a boil and add the clams. Cover and cook over medium, stirring once or twice, until the clams have opened. Stir once more, then remove and discard any clams that haven't opened. Off heat, stir in the crème fraîche and 1/2 teaspoon pepper. Season with salt. Optional garnish: Hot sauce OR chopped fresh flat-leaf parsley OR lemon wedges OR a combination EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
Winnipeg Free Press
21-07-2025
- General
- Winnipeg Free Press
Spicy-sweet gochujang elevates this simple chicken stir-fry
Flavor-packed, spicy-sweet gochujang elevates a couldn't-be-simpler, 30-minute chicken stir-fry. Gochujang is a fermented chili paste used widely in Korean cooking. Made the traditional way, it ferments in clay pots for months or years to create a concentrated paste with tremendous depth and complex chili heat. In this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' the complexly flavored Korean refrigerator staple is balanced by the pepperiness and pungency of ginger and garlic, plus a splash of salty soy sauce and a spoonful of sugar to round everything out. Many brands of gochujang are available in the U.S., though quality varies widely. When shopping, start by reading the ingredient list. Traditional gochujang should contain little more than gochugaru (red chili flakes), glutinous rice, fermented soybeans and salt. The product's label also should specify its heat level. Cooking the chicken on on each side creates deeply flavorful browning, so resist the urge to flip it more than once or stir it in the pan. Garnish with toasted sesame seeds and scallions. Serve with steamed rice and a chilled beer. Stir-Fried Gochujang Chicken Start to finish: 30 minutes Servings: 4 Ingredients: 1/4 cup gochujang 3 tablespoons soy sauce 1 tablespoon white sugar 3 tablespoons neutral oil 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds 3 medium garlic cloves, finely chopped 3 tablespoons finely chopped fresh ginger Directions: In a small bowl, whisk together the gochujang, soy sauce and sugar; set aside. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom, about 5 minutes. Reduce to medium, then flip the chicken and cook without stirring until browned on the second sides, 3 to 4 minutes. Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add the gochujang mixture and cook, scraping up any browned bits and occasionally turning the chicken, until the sauce has thickened lightly and coats the chicken, 2 to 3 minutes. Optional garnish: Toasted sesame seeds OR sliced scallions OR both EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
The Independent
21-07-2025
- General
- The Independent
Spicy-sweet gochujang elevates this simple chicken stir-fry
Flavor-packed, spicy-sweet gochujang elevates a couldn't-be-simpler, 30-minute chicken stir-fry. Gochujang is a fermented chili paste used widely in Korean cooking. Made the traditional way, it ferments in clay pots for months or years to create a concentrated paste with tremendous depth and complex chili heat. In this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' the complexly flavored Korean refrigerator staple is balanced by the pepperiness and pungency of ginger and garlic, plus a splash of salty soy sauce and a spoonful of sugar to round everything out. Many brands of gochujang are available in the U.S., though quality varies widely. When shopping, start by reading the ingredient list. Traditional gochujang should contain little more than gochugaru (red chili flakes), glutinous rice, fermented soybeans and salt. The product's label also should specify its heat level. Cooking the chicken on on each side creates deeply flavorful browning, so resist the urge to flip it more than once or stir it in the pan. Garnish with toasted sesame seeds and scallions. Serve with steamed rice and a chilled beer. Stir-Fried Gochujang Chicken Start to finish: 30 minutes Servings: 4 Ingredients: ¼ cup gochujang 3 tablespoons soy sauce 1 tablespoon white sugar 3 tablespoons neutral oil 1½ pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds 3 medium garlic cloves, finely chopped 3 tablespoons finely chopped fresh ginger Directions: In a small bowl, whisk together the gochujang, soy sauce and sugar; set aside. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom, about 5 minutes. Reduce to medium, then flip the chicken and cook without stirring until browned on the second sides, 3 to 4 minutes. Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add the gochujang mixture and cook, scraping up any browned bits and occasionally turning the chicken, until the sauce has thickened lightly and coats the chicken, 2 to 3 minutes.
Winnipeg Free Press
14-07-2025
- General
- Winnipeg Free Press
These flavor-packed pork burgers were inspired by Indian street food
These flavor-packed burgers are a spin on a spiced pork sausage from Goa in southern India, based on the garlicky, European-style chouriço introduced by Portuguese settlers. To combat the humidity of the region and prolong the shelf life of the sausage, the meat is heavily salted and flavored with a mixture of spices and tangy vinegar. Goan sausage is ubiquitous in southern India, where you can find it sold at street food carts and high-end restaurants alike, sometimes baked into a bun or minced and stuffed between layers of fried naan. In this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we take inspiration from those burger-like sandwiches, using a combination of grated garlic, garam masala, cumin, paprika and cayenne to give the all-pork patties deep, complex flavor and a rusty hue. Grating the garlic ensures it melts into the meat without any distracting bits. Instead of naan, we use classic hamburger buns. Egg and panko bread crumbs help the patties keep their shape. Don't undermix the pork mixture; be sure to combine it well so the breadcrumbs and seasonings are evenly distributed. These burgers are especially delicious topped with yogurt, torn fresh mint leaves and thin slices of cucumber or tomato. Indian-Spiced Pork Burgers Start to finish: 35 minutes Servings: 4 Ingredients: ⅔ cup panko breadcrumbs 1/4 cup plain whole-milk yogurt, plus more to serve 5 teaspoons garam masala 5 teaspoons sweet paprika 1 tablespoon ground cumin 1/2 teaspoon cayenne pepper 2 large egg yolks 2 medium garlic cloves, finely grated Kosher salt and ground black pepper 1 pound ground pork 2 tablespoons grapeseed or other neutral oil Wednesdays Columnist Jen Zoratti looks at what's next in arts, life and pop culture. 4 hamburger buns, toasted Directions: In a large bowl, combine the panko, yogurt, garam masala, paprika, cumin, cayenne, egg yolks, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water. Using a fork, mash the mixture into a smooth paste. Add the pork and mix with your hands until evenly combined. Form into 4 patties, each about 4 inches in diameter, place on a large plate and refrigerate for 15 minutes. In a 12-inch nonstick skillet over medium, heat the oil until barely smoking. Add the burgers and cook until well browned, 7 to 8 minutes. Flip, reduce to medium-low and continue to cook until the patties are well browned on the second sides and the centers reach 160°F, another 5 to 7 minutes. Transfer to a clean plate, tent with foil and let rest for 5 minutes. Serve on the buns with additional yogurt on the side. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
Boston Globe
08-07-2025
- Business
- Boston Globe
America's Test Kitchen lays off seven employees and will cease publication of Cook's Country magazine
Advertisement The union representing America's Test Kitchen staff, a chapter of the Communications Workers of America, first announced the layoffs in a 'The announcement caught our unit by surprise, and we are saddened by the loss of these talented colleagues,' the union said in the post. 'They represent decades worth of culinary [and] editorial experience, creativity, and institutional knowledge.' The cuts come at a precarious time for media organizations, which are struggling to build and sustain their businesses as they compete for readers, listeners, and viewers with social media, podcasts, and streaming services. Many legacy media organizations have cut back on print products as audiences now overwhelmingly turn to digital sources. Advertisement America's Test Kitchen last The 2023 layoffs came roughly a month after Marquee Brands, a holding company owned by investment firm Neuberger Berman, acquired America's Test Kitchen. Marquee Brands also owns food and lifestyle brands including Martha Stewart, Emeril Lagasse, and Sur La Table. Cook's Country is one of two magazines published by America's Test Kitchen. It debuted in 2004 and focuses on American cuisine, featuring recipes, reviews, and more. In 2020, Cook's Country The company's other magazine, Cook's Illustrated, was first launched as Cook's Magazine by Christopher Kimball in 1980 and relaunched as Cook's Illustrated in 1993. Kimball left America's Test Kitchen in 2016 following a contract dispute and founded his own food media company in Boston: Christopher Kimball's Milk Street. (Kimball regularly Aidan Ryan can be reached at
