January-February 2022 | Christopher Kimball’s Milk Street

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Milk Street Magazine
January-February 2022

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Caldo Tlalpeño

Caldo Tlalpeño

Articles from this Issue

Article:

Small Bites from Milk Street

Recipe: Rice Porridge with Chicken and Mushrooms

Recipe: Chicken, Tortilla and Salsa Verde Casserole

Recipe: Biryani-ish Rice with Chicken
Article:

Red Chili Sambal Potatoes

Recipe: Roasted Potatoes with Tomato and Red Chili Sambal
Article:

Creamy Lemon Noodles

Recipe: Spaghetti Squash with Lemon, Cream and Herbs
Article:

Korean Stir-Fried Mushrooms Are Seared and Savory

Recipe: Korean Stir-Fried Mushrooms
Article:

Liberian Stewed Greens with Chicken and Chilies

Recipe: Liberian Stewed Greens with Chicken and Fresh Chilies
Article:

Cheesy and Creamy Fennel Gratin

Recipe: Baked Fennel with Three Cheeses
Article:

Finding the Soul of Spanish Beef Stew

Recipe: Spanish Beef Stew with Mushrooms and Sherry
Article:

With Spaghetti and Clams, the Sauce Is in the Shell

Recipe: Spaghetti with Clams (Spaghetti con Vongole)
Article:

The National Dish of Japan Is Curry?

Recipe: Japanese-Style Chicken and Vegetable Curry

Recipe: Japanese-Style Curry Powder

Recipe: Japanese-Style Mixed-Grain Rice
Article:

Cuban Meatloaf Is Stuffed, Seared and Sauced

Recipe: Cuban-Style Egg-Stuffed Meatloaf (Pulpeta)
Article:

Maricel Presilla’s Salad Is a Symphony of Sweet and Savory

Recipe: Avocado, Pineapple and Arugula Salad with Fresh Chili and Lime
Article:

Caramelized Banana Pie

Recipe: Banana Custard Pie with Caramelized Sugar
Article:

German Butternut Brioche

Recipe: German-Style Winter Squash Bread
Article:

Hoisin-Ginger Noodles

Recipe: Hoisin-Ginger Noodles

Editor’s Note

Welcome to the Diner!

By Christopher Kimball

A friend of mine, Ed Levine, who founded Serious Eats, wrote a piece about diner food and why it is one of the last great “bastions of civility, service and dare I say grace available to all economic strata in this country.” The American diner began in the 1870s as “night lunch wagons” that fed late-shift workers who wanted a quick, hot meal. They soon were called dining cars, and in the 1920s, the term was shortened to diners.

Some...

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