From Beirut's easy garlic sauce to a better salted cocktail, this month at Milk Street was full of new discoveries—just what we needed to put a little spring in our step. The newest issue of our magazine came out, transporting us to places like Oaxaca and Bangkok, and our editorial director was back on the road, this time in Scotland.
At home, we added a new course in our Online Cooking School and were honored that Milk Street Tuesday Nights won the 2019 James Beard Award for Best General Cookbook. (If you don't own it already, buy Milk Street Tuesday Nights here.)
In case you missed anything, catch up on some highlights below, and don't forget to follow us on Facebook, Twitter, Instagram and Pinterest to keep up to date on free recipes, cooking tips, classes and more.
The New Stew
Whether you’re after a European-style wine-based stew or a Middle Eastern-style one with less meat and more spices, the Milk Street Online Cooking School has just added a new course that will equip you with a foundation for perfecting this comfort food. You’ll also learn how to trim meat and treat garlic properly in different cooking situations.
Beirut’s Whipped Garlic Sauce
Eat toum—a light, garlicky and easy-to-make condiment we’re loving right now—on steak, sandwiches or even with fries. Just eat it.
One of Europe’s favorite candies is illegal in the U.S. (look out for smuggled goods), chicken stock is best made with an apple, and you should never buy a curved croissant. We learned all of this in just one episode of Milk Street’s weekly podcast. If you’re not already tuning in, join the crowd.
Black Garlic Salt
Sprinkle it on fried eggs, steak, vegetables or pasta (Cacio e Pepe, anyone?) for an umami bomb that will keep things interesting whether it’s breakfast or a backyard BBQ this summer.
Mexican Grilled Cheese
The newest issue of Milk Street Magazine hit newsstands this month, and digital subscribers got early access to great stories and recipes that explored cuisines like the everyday cooking of Oaxaca, where we learned how to make a classic street food, pico de gallo and molletes, kind of like a Mexican grilled cheese.
And Finally... a Better Salted Cocktail
Salting the rim of the glass is an old school way of adding a pop of flavor to a margarita. But while on the road for Milk Street, Editorial Director J.M. Hirsch discovered some fresh interpretations. At Lady Libertine, a cozy cocktail bar in Edinburgh, Scotland, the Fourteen Autumns (tequila, rhubarb syrup, Campari and sherry) was served in a rocks glass dusted with a blend of tangy red sumac and salt. And at just about every bar in Kampot, Cambodia—a region famous for its peppercorns—numerous cocktails got a black pepper-sugar rim.
To make sumac salt, combine 2 tablespoons ground sumac and 1 tablespoon kosher salt in a spice grinder and pulse until finely ground. Stir the mixture into ¼ cup salt and use to rim cocktail glasses. To make black pepper-sugar, combine 1 tablespoon black peppercorns and ¼ cup sugar in a spice grinder and grind until powdery.