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In Search of the World’s Crispiest, Lightest and Most Flavorful Falafel
Articles from this Issue
The Middle East Reinvents the Summer Salad
Recipe: Zucchini and Chickpea Salad with Tahini Yogurt
Mexican-Style Corn with Chili and Lime
Recipe: Mexican-Style Corn with Chili and Lime (Esquites)
Saffron-Spiked Crispy Rice with Chicken and Lemon Zest
Recipe: Persian-Style Baked Saffron Rice with Chicken
On the Greek Island of Crete, Going From Farm to Table Takes Just a Few Feet
Recipe: Cretan Salad (Dakos)
In Lido, We Learn the Real Taste of Venice
Recipe: Spaghetti with Shrimp, Tomatoes and White Wine
Jet Tila’s 7-Ingredient Secret to Better Barbecue Chicken
Recipe: Grilled Red Curry Chicken
For a Better Pasta Salad, Lose the Pasta!
Recipe: Korean Spicy Chilled Noodles (Bibim Guksu)
By Christopher Kimball
When I ask my 5-year-old son, Oliver, to tell me the largest number he can think of, he always replies, “1,008.” This is the extent of his universe.
I just got back from Istanbul and Antakya (Antioch for history buffs), and spent time in home kitchens making wedding soup, Circassian chicken, moon cake (a crescent-shaped filled pastry) and lavash.
I was introduced to pickle juice as a daily restorative. I started the day with menemen (eggs scrambled with tomatoes and peppers)...
More From This Issue
Vietnamese-Style Caramel Shrimp
Berbere-Spiced Red Lentils
Ginger-Curry Grilled Chicken Kebabs
Thai Steak and Herb Salad with Spicy Lime Sauce (Nam Tok Neua)
Shrimp in Poblano Chili and Cilantro Sauce
Farfalle with Kale, Garlic and Lemon
Mochitlán-Style Beef Stew with Red Chilies and Chickpea
A Look at Grilling Sauces, by the Numbers
Off the Air
Small Bites from Milk Street