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 2020
Back to All Issues
Neapolitan Meatballs
Articles from this Issue
Editor’s Note
Kiss the Nonne
By Christopher Kimball
Burnt ochre facades. Marble. Colonnades. Outdoor cafés. Slow-moving bicycles, many rusted, with the heavy look of a 1950s Raleigh. Market booths stuffed side by side in narrow alleys selling roasted onions, sardines, cured meats, granchi (crabs), borlotti (cranberry beans), bright red peppers, porcini, luminescent celadon grapes, crisp greens and ripe stone fruits.
We shopped the markets for lunch provisions—thick focaccia, mortadella, prosciutto, mostarda (a fruit condiment), roasted onions and beets, fried polenta sticks, fresh farmer’s cheese, two salsas—then headed to...
Continue Reading
More From This Issue
-
Soy-Simmered Beef and Snow Peas
See Recipe -
Lemony Lentil-Kale Soup with Sweet Potatoes
See Recipe -
Cambodian Beef Salad
See Recipe -
Chicken Paprikash
See Recipe -
Jamaican Chicken Fricassee
See Recipe -
Orecchiette with Sardinian Sausage Ragu
See Recipe -
Kenyan Coconut Chicken
See Recipe -
Small Bites from Milk Street
-
A Measured Response to Sticky Ingredients
Kitchen Counts -
Off the Air
Off the Air -
Dan Barber: Juicing Your Ginger
Kitchen Cabinet -
Book Reviews
Book Reviews -
Knives
