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Milk Street Magazine
January-February 2019
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Sicily’s Simple Pastas

Sicily’s Simple Pastas

Articles from this Issue

A Fresh Take on Spain's Eggy Tortilla

Recipe: Potato and Eggplant Tortilla Española

One-Pot Ropa Vieja

Recipe: Ropa Vieja
Recipe: Red and White Slaw

Andrea Nguyen Cuts Chicken to the Bone

Recipe: Slashed Chicken

Persian Jeweled Rice

Recipe: Persian Jeweled Rice (Javaher Polow)

Chicken Under a Brick

Recipe: Georgian-Style Chicken Under a Brick (Tsitsila Tabaka)

Apple-Fennel Salad

Recipe: Apple and Fennel Salad with Candied Pecans

Oaxacan Refried Beans

Recipe: Oaxacan Refried Black Beans
Recipe: Black Bean Soup
Recipe: Honduran Baleadas

Pork and Kimchi Stew

Recipe: Pork and Kimchi Stew (Kimchi Jjigae)

Ancho Chili Salsa Roja

Recipe: Ancho Chili Salsa Roja

Buttery Brussels Sprouts Slaw

Recipe: Shaved Brussels Sprouts with Browned Butter Vinaigrette

The New Pulled Pork

Recipe: Miso-Gochujang Pulled Pork
Recipe: Gingery Pickled Carrots
Recipe: Gochujang Sour Cream

Tired of Beef Stew? Try Austrian Goulash

Recipe: Austrian Beef Stew with Paprika and Caraway (Rindsgulasch)

Isha Sumner Speaks and Cooks Garifuna

Recipe: Coconut Milk-Flour Tortillas

Spicing Up Popcorn

Recipe: Spiced Butter Popcorn

Maple-Whiskey Pudding Cakes

Recipe: Maple-Whiskey Pudding Cakes

10-Minute Stock

Recipe: Miso Broths

Cocoa Powder, Dutch-Process Cocoa and Cacao Powder: What's the Difference?

Recipe: Creamy Chocolate Pudding with Sesame Whipped Cream
Editor’s Note

Three Days in Beirut

When you travel with a video crew, their equip­ment has to be checked through a special import control called Carnet (kar-NAY) or, in plain English, an import/export license for expensive gear. This process is the polar opposite of traveling with carry-ons. Our cases must be hauled off the luggage carousel and taken to a hard-to-find office. Then the bureaucracy kicks in. against our equipment.

During a recent trip to Beirut, the pipe-smoking official ensconced in his well-appointed office was charming...

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