CHRISTOPHER KIMBALL | Delta Democrat-Times

Home

This image released by Milk Street shows a recipe for chicken with artichokes and white wine. (Milk Street via AP)

AP
registered content - login required to view
Click to register / login

Elegant but easy: French braised chicken will impress Mom
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Mon,05/08/23-7:26AM , 398 Reads
If you associate chicken with dry, bland childhood dinners, you probably were eating boneless, skinless breast. It does the job, but it’s inherently flavorless and easy to overcook.
Click Here to Read More

This image released by Milk Street shows a recipe for shrimp and cheese tacos. (Milk Street via AP)

AP
premium content - for subscribers only
Click to subscribe

These shrimp tacos show seafood and cheese can get along
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Mon,05/01/23-8:33AM , 872 Reads
If you think seafood and cheese don’t mix, these incredible shrimp tacos will change your mind.

Tacos gobernador, or “governor’s tacos,” are a modern Mexican classic. A blend of shrimp and melty cheese is tucked inside tortillas that then are folded and cooked like a quesadilla.
Click Here to Read More

This image released by Milk Street shows a recipe for Tuscan-style spring vegetable soup. (Milk Street via AP)

AP
registered content - login required to view
Click to register / login

Tuscan spring soup satisfies without being heavy
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Mon,04/24/23-7:20AM , 632 Reads
Soup season in Tuscany doesn’t end once spring begins, but it does mean the soups start to take a different tone.
Click Here to Read More

This image released by Milk Street shows a recipe for tandoori-inspired chicken kebabs. (Milk Street via AP)

AP
premium content - for subscribers only
Click to subscribe

Yogurt flavors, protects tandoori-inspired chicken kebabs
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Mon,04/17/23-7:47AM , 422 Reads
In Indian tandoori cooking, much of the flavor comes from the ripping-hot temperatures, up to 900 F, which send spice and smoke sizzling out the top of barrel-shaped clay ovens.
Click Here to Read More

Subscribe to CHRISTOPHER KIMBALL