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Milk Street Magazine
Charter Issue, Fall 2016
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Articles from this Issue
A Weeknight Tenderloin Tapa, Spiced
Recipe: Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)
Tame Bitter Vegetables by Playing Rough
Recipe: Skillet-Charred Brussels Sprouts with Garlic, Anchovy, and Chili
White-Cooked Chicken Gets Big Flavor from a Long, Hot Bath
Recipe: Chinese White-Cooked Chicken with Ginger-Soy Dressing
Will Somebody Please! Develop a Better Pie Crust?
Recipe: Single-Crust Pie Dough
Recipe: Pumpkin Tart
Recipe: Brown Sugar Tart
The Avocado Makeover
Recipe: Avocado Salad with Pickled Mustard Seeds and Marjoram Vinaigrette
Welcome to Milk Street
By Christopher KimballCharlie bentley used to say, “That’s the one we’ve been looking for,” referring to the last bale of hay slung up into the loft. It was celebrated with a black cherry soda from the machine at Carl Hess’ Texaco station.
This charter issue of Milk Street Magazine also is “the one we’ve been looking for,” particularly if you’ve been looking for a new way to cook. Generally, I’m no fan of shortcuts or bold promises, so when someone offers to...