Thai Cashew Chicken - Milk Street Magazine, Jan-Feb 2023, 37th Edition | Christopher Kimball’s Milk Street

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Milk Street Magazine
January - February 2023

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Crispy, Sweet, Savory and Spicy: The Best Cashew Chicken

Crispy, Sweet, Savory and Spicy: The Best Cashew Chicken

Articles from this Issue

Article:

From India, a Better Way to Season Rice

Recipe: Ginger-Chili Spinach Rice (Palak Pulao)

Article:

Fried Eggplant, Greek Yogurt and Tomato Sauce?

Recipe: Turkish Eggplant and Peppers with Tomatoes and Garlicky Yogurt

Article:

The Real Italian Wedding Soup

Recipe: Italian Wedding Soup (Minestra Maritata)

Article:

Dressing Vegetables the Afghan Way

Recipe: Cauliflower and Chickpea Salad with Cilantro-Mint Dressing

Article:

Citrus and Sesame Dress Up the Simple Sweet Potato

Recipe: Citrus-Sesame Roasted Sweet Potatoes with Pistachios

Article:

Paprika Isn’t (Just) a Seasoning

Recipe: Hungarian Pepper Stew with Tomatoes and Sausage (Lecsó)

Article:

Sizzle Your Noodles!

Recipe: Hot Oil Noodles with Bok Choy

Article:

The Go-To Chicken Dinner

Recipe: Chicken Tinga (Tinga Poblana de Pollo)

Article:

From Cucina Povera, a No-Potato Gnocchi

Recipe: Gnocchi di Farina with Pancetta and Garlic

Article:

Pérnil: Puerto Rico’s Succulent Braised Pork with Crispy Skin

Recipe: Puerto Rican Slow-Cooked Pork Roast (Pérnil al Caldero)

Article:

Esfihas: Lebanese Flatbreads in South America

Recipe: Lebanese Flatbreads with Spiced Beef, Tomatoes and Tahini

Article:

Turkish Moon Cookies

Recipe: Turkish Crescent Cookies with Spiced Walnut Filling

Article:

The Lightest Doughnut in the World

Recipe: Cinnamon Sugar Yogurt Doughnuts

Article:

Torta al Limone

Recipe: Amalfi-Style Lemon Cake

Article:

Tomato Paste Tomato Sauce

Recipe: Pasta with Tomato, Onion and Butter

Article:

Small Bites from Milk Street

Recipe: Popovers with Beef in Cream Sauce

Editor’s Note

Keep It Simple

This year for Thanksgiving, I cooked my turkey the Butterball way—at 325°F. I didn’t brine, salt, baste, lard, bard, deep-­fry, stuff, spatchcock, braise, roast high/low or low/high. I have been asked why, since there are so many more interesting methods, and my answer is that I wanted to keep Thanksgiving simple. I wanted to enjoy family, play Scrabble in the afternoon and enjoy a meal that was stress-free. Last year, I cranked up the Big Green Egg, which worked well...

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