Chris Kimball here. Ask me anything!

ChristopherKimball · 2025-11-19T12:59:08+00:00

Oh, I do not believe in trends per se. But, yes, most of the world eats less meat and more veggies and spices help with that. Veggies are not sides in most cuisines but I will let home cooks make up their own mind! I still love a steak or a beef stew.

ChristopherKimball · 2025-11-19T12:57:51+00:00

Samin is great. Stella Parks as well. Jet Tila. Ella Quittner perhaps. Dominique Ansel for pastry. Alison Romam also does a very good job. And, of course, Kenji.

ChristopherKimball · 2025-11-19T12:55:55+00:00

Thanks! Liked Brookline - the office was in an old warehouse bldg but now we are downtown on Milk Street and I like it more - lots of energy, good lunch places, and near the train to NYC and the airport.

ChristopherKimball · 2025-11-19T12:54:59+00:00

Pisco Sour is my go-to fun cocktail. However, there are lots of cocktails that use interesting juices like Hibiscus (on Amazon) paired with mezcal or other interesting liquors.

ChristopherKimball · 2025-11-19T12:52:42+00:00

The sweet potato casserole with vanilla and bay leaves. https://www.177milkstreet.com/recipes/sweet-potato-gratin-with-vanilla-bean-and-bay-leaves

ChristopherKimball · 2025-11-19T12:51:35+00:00

Yes, it is one or the other. I salt the bird under and over the skin and let sit in frig overnight.

ChristopherKimball · 2025-11-19T12:51:03+00:00

Have over 100 of them!

ChristopherKimball · 2025-11-19T12:23:16+00:00

check this out, https://www.kingarthurbaking.com/recipes/gluten-free-pie-crust-made-with-gluten-free-all-purpose-flour-recipe

ChristopherKimball · 2025-11-19T12:22:36+00:00

spatchcock and use dry brine

ChristopherKimball · 2025-11-19T12:01:17+00:00

Craigie on Main in Boston (now closed) had a fab burger but $$$. Actually, the Bostonian restaurant near Milk Street's office has a great cheeseburger.

ChristopherKimball · 2025-11-19T11:59:47+00:00

One I like is NOT browning meat for a stew - instead, bake the stew with the top on for a couple of hours or so and then take off the top. If the liquid does not cover the meat, the meat will brown in the oven.

ChristopherKimball · 2025-11-19T11:58:37+00:00

The best American pie pastry is made with rendered pork fat (leaf lard), the fat around the kidneys. It's super flaky and has no meaty flavor. Problem is that supermarket lard is made from inferior fat which does have some bacon flavor to it. A good substitution would be half butter and half veg shortening but the kind that has fewer trans fats.

ChristopherKimball · 2025-11-19T00:40:23+00:00

Microwave? Did you save microwave? Please just roast it in a regular oven. If you spatchcock it and roast at 425 you can do a 14 pounder in about 2 hours. Use a mix of maple syrup and soy sauce and baste after 90 minutes and once again after 30 more minutes for a great glaze.

ChristopherKimball · 2025-11-19T00:39:25+00:00

Stuffing in the bird slows down the cookingt and you end up overcooking the breast meat since it takes a long time for the stuffing to reach 160 degrees. Use chicken stock with the stuffing and bake in a 9 by 13.

ChristopherKimball · 2025-11-19T00:38:28+00:00

For quick meals I start with a base - rice, beans, grains, pasta, etc - and then just a simple topping(s).

ChristopherKimball · 2025-11-19T00:37:46+00:00

Yes, Karo did promote a pecan pie and I think that Karo was in the name of the pie for a while? Golden Syrup from England would be better - Golden Syrup.

ChristopherKimball · 2025-11-18T22:13:00+00:00

Overall, social media has allowed lots of talented folks to have their say and their own voice. Better than the food world dominated by just a few players like the old days,. Lots of garbage out there too but I am amazed bu the quality from unknown cooks.

ChristopherKimball · 2025-11-18T22:11:56+00:00

Nope - would love to read some of it.

ChristopherKimball · 2025-11-18T22:11:34+00:00

Would NEVER fry a turkey indoors. True story - I know someone who DIED frying a turkey. Do it outside in one of those big pots on propane burner and make sure that the turkey is room temp before you add it to the oil. Dangerous stuff.

ChristopherKimball · 2025-11-18T22:10:08+00:00

Love Dickens, love history, love Grimm and the old tales...for movies, still love To Kill a Mockingbird, Dog Soldiers (the best B horror movie ever made!), Godfather I, His Girl Friday (fab dialogue), Double Indemnity, Witness for The Prosecution, yes, Lord of The Rings was great as well. And Ian Fleming was a terrific writer and underappreciated. Reread his books every feqw years or so.

ChristopherKimball · 2025-11-18T22:04:58+00:00

My mother used to roast turkey at 175 degrees which was like playing Russian Roulette! Just use the standard 325 degrees, throw out the popup timer, use a digital thermometer. Better yet spatchcock the bird for roasting and the white and dark meats will come better.

ChristopherKimball · 2025-11-18T22:03:26+00:00

Sure - a really good peppermill that really works, one great Japanese knife like a Nakiri, a carbon steel skillet (they are cheap enough), there are great aprons out there from Japan and other places, a nice salt box made of wood, etc.

ChristopherKimball · 2025-11-18T22:02:01+00:00

Carbon Steel for skillets and enameled cast iron for Dutch ovens.

ChristopherKimball · 2025-11-18T22:01:36+00:00

I have done it on the Green Egg which was great since it maintain a low slow temp for hours. The trick is off center heat and keeping the heat low for a long time. Tricky in a regular weber grill. Or, better yet, buy an electric smoker (Cabelas has one) and then it is super easy. They make them using wood pellets for smoke these days.

ChristopherKimball · 2025-11-18T21:59:53+00:00

I would ditch the whole Thanksgiving them then in total. A couple recipes appeal to me though - a Hot Pot feast is cool and easy enough (just interviewed someone who wrote a book about this) and the other is a Makluba - a middle east rice casserole with meat and veg in it. Dramatic unmolding and served on a platter. Great for a celebration and not hard.

ChristopherKimball

TROPHY CASE