March-April 2018 | Christopher Kimball’s Milk Street

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Milk Street Magazine
March-April 2018

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The New Chicken Soup

The New Chicken Soup

Articles from this Issue

Article:

Tuscany's Fagioli all’Uccelletto

Recipe: White Beans with Sage, Garlic and Fennel
Article:

In Rome, Broccoli Is a Sauce, Not a Side

Recipe: Rigatoni with Roman Broccoli Sauce
Article:

Light, Bright and Citrusy: Singapore's Curry

Recipe: Coconut–Lemon Grass Shrimp with Rice

Recipe: Coconut-Ginger Rice
Article:

Searching for the Salted Potatoes of Tenerife

Recipe: Salt-Crusted Potatoes (Papas Arrugadas)
Article:

Chicken en Cocotte: France’s One-Pot Solution

Recipe: Chicken en Cocotte
Article:

Colombia’s Sweet, Spiced Posta Negra

Recipe: Colombian Braised Beef (Posta Negra)
Article:

Peppery Scrambled Eggs for Dinner

Recipe: Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)
Article:

Peruvian Beef Stir-Fry

Recipe: Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)
Article:

Rich With Saffron, Cumin and Lemon, Morocco's Tangia

Recipe: Lemon-Saffron Chicken (Tangia)
Article:

Smoky, Tender Kale Salad

Recipe: Kale Salad with Smoked Almonds and Picada Crumbs
Article:

Spicy Pork with Leeks

Recipe: Spicy Pork with Leeks and Roasted Red Peppers (Tigania)
Article:

Ginger-Scallion Steamed Cod

Recipe: Ginger-Scallion Steamed Cod
Article:

Tunisian Pistachio-Citrus Pastries

Recipe: Tunisian Pistachio-Citrus Pastries (Samsa)
Article:

The Easiest Tart in the World: Chocolate Crostata

Recipe: Chocolate-Hazelnut (Gianduja) Crostata
Article:

Sweet Potato Cake

Recipe: Lime-Glazed Sweet Potato and Coconut Cake
Article:

For Better Cocktails, a Pinch of Salt

Recipe: French 75

Editor’s Note

Yayos and Green Olives

By Christopher Kimball

Abraham Garcia, one of Madrid’s best-known chefs, loves horse racing so much he pursued work as an announcer for the local track. But he admits to finding horses confusing since they prefer to eat barley than to drink whiskey.

And he is quick with a quip. When asked about his preferences for a last meal, he commented: “One should venture into the unknown on an empty stomach.” And he prefers olive oil to butter since “butter is like the moon...

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