#christopher kimball

[smashorpassgilf]

Christopher Kimball, 74, because he's been hot ALL my life and before it!

Christopher Kimball, 74

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Voting ended onSep 26, 2025

[the-bug-geek]

Chicken Paprikash

Christopher Kimball's Milk Street on PBS Create channel tonight (28 April 2026) is making Chicken Paprikash, based on a 120 year old recipe from Gundel restaurant in Hungary. "This isn't a chicken dish with paprika and onion added. It is a paprika and onion dish with chicken added."

I guess someone at PBS in charge of programming also may subscribe to dracula daily.

[allwayshungry]

Quick Hummus Masabacha

Ingredients

6 tablespoons extra-virgin olive oil, divided

3 tablespoons pine nuts

1-1½ teaspoons Aleppo pepper or ½ to ¾ teaspoon red pepper flakes

1 cinnamon stick

Kosher salt and ground black pepper

3 15½-ounce cans chickpeas, drained

¼ teaspoon baking soda

2 medium cloves garlic, smashed and peeled

⅓ cup tahini

3 tablespoons lemon juice

4 scallions, thinly sliced on the diagonal

Directions

Create Spiced Oil-Nut Mixture

In a large saucepan, combine 3 tablespoons of oil, the pine nuts, Aleppo pepper, cinnamon and ½ teaspoon salt. Heat over medium-low, stirring occasionally, until bubbling, 2 to 3 minutes. Immediately transfer to a small bowl, then return the cinnamon stick to the saucepan.

Combine Ingredients in Saucepan

To the saucepan, add the chickpeas, baking soda, garlic, ½ teaspoon salt 4 cups water. Boil over high, then reduce to medium and cook, uncovered and stirring occasionally, until the chickpeas are tender and the skins begin to separate, 7 to 10 minutes.

Measure ¼ cup of the cooking liquid into a medium bowl, then drain the chickpeas in a colander, shaking to remove as much water as possible.

Finish and Serve

Remove and discard the cinnamon stick. Transfer the garlic and ½ cup of the chickpeas to the bowl with the cooking water, then add the remaining 3 tablespoons oil. Using a fork, mash until smooth.

Stir in the tahini, lemon juice, ½ teaspoon salt, ½ teaspoon black pepper, then fold in the remaining whole chickpeas. Taste and season with salt and black pepper. Transfer to a serving bowl and top with the scallions. Drizzle with the spiced oil-nut mixture and additional olive oil.

[thesandpiper]

Milk Street: Cook What You Have

Christopher Kimball

2022

[therealcoolfooddude]

(via Porcini-Seasoned Steak au Poivre) Elevate steak night with this French classic. Earthy porcini mushrooms and crushed peppercorns create a rich, umami-packed crust, finished with a creamy cognac sauce that feels pure indulgence. Perfect for date night or a special dinner at home.

[madewithonerib]

Milk Street: Japanese Cheesecake | Christopher Kimball

So if I were to try to pass this off as a soufflé as a contestant on MasterChef, would they accept it or would it be considered a cheesecake? So you don't add actual cheese to it like Adam Witt, I have yet to buy a truly pungent cheese to do that to my cheesecake. I whimped out & used a hunk of marbeled cheddar-mozzarella.

I think I'd go with Manchego, or goat cheese from farmer's market, or even that rotten blue-cheese to punch-up the flavour. Also can you rate all the cheesecakes at the end of your world wind tour of cheesecakes????? I can't eat that much dessert.

And you know what, I think I would still try to reduce the sugar by adding something to thicken it, like gelatin to help the egg whites hold it's shape. But I am holding off, till you rate all the cheesecakes or someone else does the leader-board. I like how they branded it with their logo, this was made by us.

P.S. I add the water after it is sitting in the oven, I just pull the tray out. I'm from the tropics, I okay with a little heat. Could we arrange for this child to get married to either a strudel or pie crust next? Make him a super freak then it will be a truly unforgettable treat.

[madewithonerib]

The Best French Toast You’ve Never Heard of is...Spanish | Christopher Kimball

I got the exact same comment from the Chef I brought some of my cake, and after one bite she was like, "Whoa! Are you trying to get me drunk? What did you put in this?" My reply was, "Amaretto in the cream, I started out with 1/4 cup but I kept tasting & adding more & more, I think I stopped around 2 cups." She's like "What?! Next time put it in a spray bottle & just before serving, spritz some of the liquor that way they will get the taste without you overdoing it." I like sharing, it tends to be a great learning point, even if I am bragging or not expecting anything in return. Still I like the idea for adult version French Toast.

[madewithonerib]

Easier Than You Think: Gnocchi in an Instant | Milk Street

West Martin: Pesto Arugula-Pistachio | Milk Street