Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Milk Street Magazine
January-February 2019
Back to All Issues
Sicily’s Simple Pastas
Articles from this Issue
Editor’s Note
Three Days in Beirut
By Christopher Kimball
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...
Continue Reading
More From This Issue
-
Small Bites from Milk Street
Meze -
Filfel Chuma: What It Is and How to Use It
Meze -
The Best Pan to Use for Toasting Spices
Meze -
Make Deviled Cashews Your New Go-To Party Snack
Meze -
An Easy Shortcut for the Perfect Turmeric Latte
Meze -
Polenta Soup with Crispy Pancetta and Kale
See Recipe -
Toasted Pearl Couscous with Chicken and Chickpeas
See Recipe -
Miso-Glazed Broiled Salmon
See Recipe -
Black-Eyed Pea and Sweet Potato Stew (Ndambe)
See Recipe -
Garlicky Lentil and Parsley Salad with Feta
See Recipe -
Stir-Fried Beef and Ginger with Garlic and Scallions
See Recipe -
Chorizo and Potato Hash
See Recipe -
Spanish Lentil and Chorizo Soup
See Recipe -
Indian Lentils with Spiced Oil (Tarka Dal)
See Recipe -
Off the Air
Off the Air -
A Case for Making Crème Fraîche out of Kefir
Kitchen Cabinet -
Book Reviews
Book Reviews -
How to Roast Vegetables Perfectly Every Time
Kitchen Counts -
Should You Heat Oil in the Pan First, or Start with Cold Oil?
-
What We’re Reading: Yotam Ottolenghi’s “Simple”
