January-February 2018 | Christopher Kimball’s Milk Street

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Milk Street Magazine
January-February 2018

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The Best Soup in the World

The Best Soup in the World

Articles from this Issue

Article:

Bagna Cauda Broccoli

Recipe: Bagna Cauda with Charred Broccoli
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Tamarind Chickpeas

Recipe: Tamarind Chickpeas with Greens
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Salmon Chraimeh

Recipe: Salmon Chraimeh
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Red Lentil and Coconut Milk Soup

Recipe: Spicy Red Lentil Stew with Coconut Milk and Spinach
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Potatoes: Boldly Flavored. Crisply Roasted.

Recipe: Harissa Roasted Potatoes
Article:

Following the Family Tree of Roman Pastas

Recipe: Roman Spaghetti Carbonara
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Aloha-Style Baby Back Ribs

Recipe: Hoisin-Glazed Baby Back Ribs
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The Case for Making Flatbread at Home

Recipe: Pita Bread
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Searching For Crumbs. Finding a Meal.

Recipe: Spanish-Style Eggs with Garlicky Bread and Chorizo (Migas)
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Thai Stir-Fried Spinach

Recipe: Thai Stir-Fried Spinach
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The Hunt for Colombia's Guacamole

Recipe: Colombian Avocado Salsa (Ají de Aguacate)
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Crispy Sichuan-Chili Chicken

Recipe: Crispy Sichuan-Chili Chicken

Recipe: Sichuan Seasoning

Recipe: Sichuan Chili Oil
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Updating a Classic from San Francisco's Salad Days

Recipe: Asparagus and Romaine Salad with Green Goddess Dressing

Recipe: Green Goddess Tofu Dressing
Article:

Chocolate Cake: No Oven Needed

Recipe: Stovetop Chocolate Cake
Article:

Triple Chocolate. Double Almonds

Recipe: Triple-Chocolate Almond Cookies
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The New Coconut Cake

Recipe: Coconut Cashew Cake (Sanwin Makin)
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The New Singapore Sling

Recipe: Old and New Sling

Editor’s Note

The Iron Curtain

By Christopher Kimball

We started by hitchhiking from the Munich airport to Salzburg. It was the summer of 1971 and a college friend was headed to Turkey to work on an archeological dig. I was along for the ride with just a few hundred dollars in my pocket, long hair, a knapsack full of books, a small bundle of clothes, a sleeping bag and a camera. Europe on $5 per day. After traveling to Istanbul, I would return to Salzburg to take a...

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