July-August 2018 | Christopher Kimball’s Milk Street

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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


A Fresh Tomato Salad for All Seasons

Recipe: Tomato-Herb Salad with Sumac


Georgia's Herbal, Spicy Adjika Sauce

Recipe: Georgian Mint-Green Chili Relish (Adjika)

Recipe: Green Beans with Georgian Mint–Chili Sauce


A Greek Winter Slaw for Summer

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


From the Silk Road, Tomato-Herb Bulgur Pilaf

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


Smoky Spanish Vegetables

Recipe: Spanish Grilled Vegetables (Escalivada)


Italy's Simple Lemon Pasta

Recipe: Spaghetti al Limone


Armenian Grilled Pork with Pepper Sauce

Recipe: Armenian Grilled Pork with Pepper Sauce

Recipe: Armenian Grilled Potatoes


Bolivian Humintas: Cornbread, Actually

Recipe: Bolivian Pepper Jack Cornbread (Humintas al Horno)


A Lebanese Taco? Or Mexican Shawarma? Both.

Recipe: Grilled Tacos al Pastor


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

Recipe: Singapore Chicken Satay


Uruguay's Cheesesteak Sandwich

Recipe: Uruguayan Grilled Steak Sandwiches (Chivito)


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


Chicken Teriyaki Donburi

Recipe: Chicken Teriyaki Rice Bowls (Teriyaki Donburi)


Austrian Plum Cake

Recipe: Austrian Plum Cake (Zwetschgenkuchen)


Creamy Chocolate Pudding

Recipe: Creamy Chocolate Pudding with Sesame Whipped Cream


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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