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Milk Street Magazine
July-August 2018
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Street Food on the Grill

Street Food on the Grill

Articles from this Issue
Article:

A Fresh Tomato Salad for All Seasons

Recipe: Tomato-Herb Salad with Sumac
Article:

Georgia's Herbal, Spicy Adjika Sauce

Recipe: Georgian Mint-Green Chili Relish (Adjika)
Recipe: Green Beans with Georgian Mint–Chili Sauce
Article:

A Greek Winter Slaw for Summer

Recipe: Greek Cabbage Salad with Carrots and Olives (Politiki Salata)
Article:

From the Silk Road, Tomato-Herb Bulgur Pilaf

Recipe: Bulgur-Tomato Pilaf with Herbs and Pomegranate Molasses (Eetch)
Article:

Smoky Spanish Vegetables

Recipe: Spanish Grilled Vegetables (Escalivada)
Article:

Italy's Simple Lemon Pasta

Recipe: Spaghetti al Limone
Article:

Armenian Grilled Pork with Pepper Sauce

Recipe: Armenian Grilled Pork with Pepper Sauce
Recipe: Armenian Grilled Potatoes
Article:

Bolivian Humintas: Cornbread, Actually

Recipe: Bolivian Pepper Jack Cornbread (Humintas al Horno)
Article:

A Lebanese Taco? Or Mexican Shawarma? Both.

Recipe: Grilled Tacos al Pastor
Article:

Singapore's Chicken Satay: Tender, Sticky and Rich with Vinegar and Peanuts

Recipe: Singapore Chicken Satay
Article:

Uruguay's Cheesesteak Sandwich

Recipe: Uruguayan Grilled Steak Sandwiches (Chivito)
Article:

Tzatziki and Beyond: The Dips of Greek Meze

Recipe: Spicy Feta Dip (Tirokafteri)
Recipe: Greek Split Pea Dip with Onion-Roasted Pepper Relish (Fava)
Recipe: Tzatziki
Article:

Chicken Teriyaki Donburi

Recipe: Chicken Teriyaki Donburi
Article:

Austrian Plum Cake

Recipe: Austrian Plum Cake (Zwetschgenkuchen)
Article:

Creamy Chocolate Pudding

Recipe: Creamy Chocolate Pudding with Sesame Whipped Cream
Article:

A Lighter, More Flavorful Sangria

Recipe: White Sangria
Editor’s Note

Street Food

The Raohe Street (Row-HEY) Night Market in Taipei is divided into two aisles of vendors separated by a central course of double stalls. The entrance is hard to miss. A huge sign is lit up like a Broadway show, bright red with hanging Chinese lanterns. Just under the entrance is the most popular food item, pepper pork buns cooked in Tandoor-style ovens. Hot, crusty, peppery and bright with scallions, they are a bargain at just a couple bucks apiece, each...

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