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Milk Street Magazine
January - February 2023
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Crispy, Sweet, Savory and Spicy: The Best Cashew Chicken
Articles from this Issue
Editor’s Note
Keep It Simple
By Christopher Kimball
This year for Thanksgiving, I cooked my turkey the Butterball way—at 325°F. I didn’t brine, salt, baste, lard, bard, deep-fry, stuff, spatchcock, braise, roast high/low or low/high. I have been asked why, since there are so many more interesting methods, and my answer is that I wanted to keep Thanksgiving simple. I wanted to enjoy family, play Scrabble in the afternoon and enjoy a meal that was stress-free. Last year, I cranked up the Big Green Egg, which worked well...
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