March-April 2017 | Christopher Kimball’s Milk Street

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Milk Street Magazine
March-April 2017

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True Guacamole

True Guacamole

Articles from this Issue

Article:

Who Put Tahini in My Brownie?

Recipe: Tahini Swirl Brownies

Article:

Persian Herb Omelet

Recipe: Baked Persian Herb Omelet (Kuku Sabzi)

Article:

48 Hours with Diana Kennedy

Recipe: Shrimp in Chipotle Sauce (Camarones Enchipotlados)

Recipe: Chipotles in Adobo Sauce

Article:

Smashing our Way to a Better Salad

Recipe: Smashed Cucumber Salad

Article:

Cheese. Beer. Toast.

Recipe: Welsh Rarebit

Article:

Rice. Fried. Fast.

Recipe: Thai Fried Rice

Article:

Quit Stalling (and Other Tips for Better Roast Pork)

Recipe: Cuban-Style Pork Shoulder with Mojo Sauce

Article:

Skillet Flatbread

Recipe: Piadina

Recipe: Prosciutto, Arugula and Ricotta Piadine Filling

Recipe: Lahmajoun with Lamb Piadine Filling

Recipe: Spicy Garlic-and-Herb Oil

Article:

Cracked Potatoes

Recipe: Cracked Potatoes with Vermouth, Coriander and Fennel

Article:

Peruvian Pesto

Recipe: Peruvian Pesto (Tallarines Verde)

Article:

The French (Vinaigrette) Revolution

Recipe: Sweet-and-Sour Mint Dressing (Sekanjabin)

Recipe: Roasted Cauliflower with Curry and Mint

Recipe: Roasted Broccoli Rabe with Fennel and Chili Flakes

Recipe: Broiled Eggplant with Chilies and Cilantro

Article:

The Chicken or the Egg? In Chikhirtma, Both

Recipe: Georgian Chicken Soup (Chikhirtma)

Article:

A Sauce for All Seasons

Recipe: Cilantro-Jalapeño Adobo Sauce

Article:

Let Them Eat Pistachio-Cardamom Loaf Cake

Recipe: Pistachio-Cardamom Loaf Cake

Article:

All Shook Up

Recipe: Gin Alexander

Recipe: Pisco Sour

Recipe: Tequila at High Noon

Article:

One-Pot Soba Supper

Recipe: Soba with Miso Butter and Asparagus

Editor’s Note

The Hot Basil Restaurant For People Who Like Spicy Food

During three days in Chiang Mai, the largest city in northern Thailand, I learned that it takes two hours to cook chicken feet. That dried chicken blood is sold in bricks. That the car wash parking lot is used for cockfighting. That cold ash is poured over live coals to moderate a grill’s temperature. That pork intestines are chopped and added to larb, a minced pork dish. That a wooden mortar and pestle, instead of stone, are used when one...

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