January-February 2020 | Christopher Kimball’s Milk Street

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Milk Street Magazine
January-February 2020

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Neapolitan Meatballs

Neapolitan Meatballs

Articles from this Issue

Article:

Scallion Noodles with Ground Pork

Recipe: Shanghai-Style Scallion Noodles with Ground Pork
Article:

Indonesian-Style Chicken and Rice Noodle Soup

Recipe: Indonesian-Style Chicken and Rice Noodle Soup
Article:

Oven-Roasted Rosemary and Fennel Pork Ribs

Recipe: Rosemary and Fennel Pork Ribs (Rosticciana)
Article:

In Search of Norway's Simple, Sensational Salmon

Recipe: Baked Salted Salmon with Dill

Recipe: Steamed Potatoes with Fresh Dill

Recipe: Quick-Pickled Cucumbers
Article:

Ikaria's Sweet and Savory Braised Chickpeas

Recipe: Greek-Style Braised Chickpeas with Tomatoes and Orange
Article:

Sichuan Dry-Fried Cauliflower

Recipe: Sichuan Dry-Fried Cauliflower
Article:

Everyone Is Welcome at the Palestinian Table

Recipe: Palestinian Upside-Down Chicken and Rice (Maqlubeh)
Article:

The World's Best Stuffed Cabbage Rolls

Recipe: Paprika-Pork Stuffed Cabbage
Article:

Salted and Seasoned

Recipe: Spicy Curry Salt

Recipe: Chili-Lime Salt

Recipe: Sesame-Matcha Salt

Recipe: Hawaij Salt

Recipe: Coriander-Caraway Salt with Lemon and Dill

Recipe: Persian-Inspired Spiced Salt
Article:

Italy's Best Tomato Focaccia

Recipe: Tomato-Olive Focaccia
Article:

French Almond-Rum Cake

Recipe: French Almond-Rum Cake (Gâteau Nantais)
Article:

Dried Cherry-Chocolate Chunk Cookies

Recipe: Dried Cherry–Chocolate Chunk Cookies
Article:

Green Chili and Herb Roasted Chicken

Recipe: Green Chili and Herb Roasted Chicken

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...

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