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Milk Street Magazine
July-August 2021

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The Search for The Real Fettuccine Alfredo

The Search for The Real Fettuccine Alfredo

Articles from this Issue

Article:

Xi’an’s Tangy, Spicy Potato Salad

Recipe: Spicy and Sour Julienned Potato Salad with Sichuan Pepper
Article:

For Better Broccoli, Treat It Like Steak

Recipe: Grilled Broccoli with Pistachio and Citrus Vinaigrette
Article:

Spain’s Answer to Pizza Is Weeknight Simple

Recipe: Spanish-Style Flatbread with Roasted Peppers, Artichokes and Prosciutto
Article:

In Puerto Rico, Sofrito Rules the Flavor

Recipe: Sofrito

Recipe: Chicken Fricase with Tomatoes, Potatoes and Carrots

Recipe: Puerto Rican–Style Arroz con Pollo

Recipe: Fried Sweet Plantains

Recipe: Annatto Oil
Article:

Smashed, Charred and Layered

Recipe: Smashed Chickpeas with Scallions
Article:

Mastering Istanbul’s Meaty, Tender Kebabs

Recipe: Turkish Minced-Meat Kebabs

Recipe: Turkish Tomato and Red Pepper Dip
Article:

Learn to Balance the Big Flavors of Korean Cooking

Recipe: Korean Grilled Marinated Short Ribs (Yangneom Galbi)

Recipe: Sesame-Soy Spinach
Article:

Rich, Light and Flourless

Recipe: Italian Flourless Chocolate Torta
Article:

The Bundt Cake Inspired by a Grandmother’s Candy Jar

Recipe: Glazed Sour Cream and Brown Sugar Bundt Cake
Article:

Crispier Corn Fritters

Recipe: Thai Corn Fritters with Sweet Chili Sauce
Friends of MS
Article:

Yasmin Fahr’s Tomato and White Bean Soup

Recipe: Yasmin Fahr’s Tomato, White Bean and Spinach Soup
Article:

Small Bites from Milk Street

Recipe: Fennel, Lemon and Pine Nut Pesto

Recipe: Red Beet and Walnut Pesto

Recipe: Pumpkin Seed Pesto with Cilantro and Chipotle

Editor’s Note

My 10 Most Memorable Meals

By Christopher Kimball

I love lists, from “Real Zombie Attacks That Actually Happened” to the “Most Ridiculous Craigslist Ads of All Time.” So I offer “My 10 Most Memorable Meals,” in an effort to discover what, if anything, I have learned from a lifetime devoted to the culinary arts.

Frédy Girardet, Crissier, Switzerland On a skiing trip in the’80s, I stopped by Frédy Girardet’s for an interview and lunch. Girardet was perfectly happy tending to his small-town eatery, going to the market...

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