July-August 2019 | Christopher Kimball’s Milk Street

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Milk Street Magazine
July-August 2019

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Chicken Salad Down Under

Chicken Salad Down Under

Articles from this Issue

Article:

The Perfect Thick-Cut Steak Is Cooked Low and Slow

Recipe: Oven-Perfect Strip Steak with Chimichurri

Recipe: Chimichurri: An Authentic Recipe for this Argentinian Sauce

Article:

Barbados' Hot Sauce Grilled Fish

Recipe: Barbados Grilled Fish

Recipe: Bajan Hot Pepper Sauce

Article:

In Cambodia, Pepper is the Star of the Table

Recipe: Stir-Fried Black Pepper Chicken with Green Beans

Recipe: Cambodian White Pepper Coconut-Curry Chicken (Amok)

Article:

Say Goodbye to the Basic French Vinaigrette

Recipe: Lemon–Olive Oil Vinaigrette

Recipe: Orange, Garlic and Olive Vinaigrette

Recipe: Feta-Herb Vinaigrette

Recipe: Lemon-Anise Vinaigrette

Recipe: Honey, Mustard and Ginger Vinaigrette

Article:

Spanish Chilled Tomato and Bread Soup

Recipe: Andalusian Tomato and Bread Soup (Salmorejo)

Article:

Sweet-and-Sour Perfection

Recipe: Sicilian Caponata

Article:

Oil and Water Do Mix for Ottolenghi's Best Pasta Sauce

Recipe: Bucatini Pasta with Cherry Tomato Sauce and Fresh Sage

Article:

Creamy Cajun Maque Choux Without the Cream

Recipe: Maque Choux with Andouille Sausage

Article:

Lemon-Lime Lacquered Grilled Chicken

Recipe: Lemon-Lime Lacquered Grilled Chicken (Inihaw Na Manok)

Article:

Iran's Fresh, Vibrant Cucumber-Tomato Salad

Recipe: Persian Tomato and Cucumber Salad (Shirazi Salad)

Article:

Grilled-Smoked Pork Chops with Cider Vinegar Gastrique

Recipe: Grill-Smoked Pork Chops with Brown Sugar and Cider Vinegar Gastrique

Article:

Malaysia's Coconut Shrimp and Rice Salad

Recipe: Jasmine Rice and Herb Salad with Shrimp

Article:

Roasted Cauliflower with Tahini and Lemon

Recipe: Roasted Cauliflower with Tahini and Lemon

Article:

Catalonia's Almond Biscotti

Recipe: Catalan Biscotti

Article:

A Fresher, Lighter Southern Corn Pudding

Recipe: Sweet Fresh Corn Pudding

Editor’s Note

The Disgusting Food Museum

The disgusting food Museum in Malmö, Sweden, features the usual suspects: fermented shark, durian and surströmming (fermented herring). It also includes a few more esoteric items, such as fruit bats and casu marzu, the maggot-­infested cheese from Sardinia. And, in a bit of theater, the tickets are printed on vomit bags.

What is more surprising, however, is the inclusion of root beer, a drink roundly despised in Europe, where locals consider it to taste like mouthwash. The obvious message is...

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