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Christopher Kimball on Muck Rack

Christopher Kimball

Boston, Cambridge, New York
As seen in: Christopher Kimball's Substack, Christopher Kimball’s Milk Street Radio, Milk Street Magazine, Apple Podcasts, MSN, MSN Canada, MSN Ireland, MSN UK, The New York Times, Yahoo Entertainment, Yahoo Life, MSN South Africa, Scribd and
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Articles

Hummingbird Cake with a Cream Cheese Swirl

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By Christopher Kimball
| Christopher Kimball's Substack
Our family has frequently vacationed at GoldenEye, the resort in Jamaica built around Ian Fleming’s homestead, which still features his writing desk and typewriter. A set of stone steps leads down to a small grotto where he liked to snorkel, an experience that shows up in many of his books, especially Live and Let Die. In fact, Port Antonio (not far from GoldenEye) has a small island in its bay, and I like to think that this was the inspiration for the treasure island described in that book.
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How to Improvise a Muffin

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By Christopher Kimball
| Christopher Kimball's Substack
Many breakfast recipes are simple formulas: pancakes, waffles, biscuits, etc. I include the muffin on that list. It’s a basic recipe that can be adjusted to make make corn muffins or perhaps nutmeg muffins, and it can be adapted for inclusions like blueberries, peaches, pecans, etc. And it is simple. I use buttermilk as the liquid of choice, along with a stick of melted butter, two eggs, 3 cups of flour, a 1/2 cup of sugar, leavener, salt, perhaps some nutmeg, and a bit of vanilla.
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Jalapeño, Ginger and Mint Pesto with Baked Salmon

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By Christopher Kimball
| Christopher Kimball's Substack
American home cooks do not prepare a lot of fish, except on the grill. The one exception to this rule is salmon, putting aside shellfish such as shrimp. The Japanese have a great technique for salting salmon before cooking it. Just take 3 tablespoons of light brown sugar and 2 tablespoons of coarse salt, rub it over the filets and let them sit in the fridge for up to an hour. This will firm up the salmon and also get rid of the white stuff (albumin) which oozes out during cooking.
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