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Milk Street: The New Home Cooking

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Milk Street Magazine
May-June 2017
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Hummus Perfected

Hummus Perfected

Articles from this Issue
Article:

Thai Beef Salad

Recipe: Thai Beef Salad (Yam Neua)
Article:

Miso-Shiitake Soup

Recipe: Miso-Shiitake Soup with Napa Cabbage
Article:

Japanese Potato Salad

Recipe: Japanese Potato Salad
Article:

Chinese Stir-Fried Eggs

Recipe: Chinese Stir-Fried Eggs with Tomatoes
Article:

Tabbouleh Done Right

Recipe: Tabbouleh
Article:

Morning, Noon, and Midnight Noodles

Recipe: Chinese Chili and Scallion Noodles
Article:

Caramelized Pork with Orange and Sage

Recipe: Caramelized Pork with Orange and Sage
Article:

Oven-Roasted Cauliflower

Recipe: Cauliflower with Tahini
Recipe: Egyptian Nut-and-Seed Seasoning (Dukkah)
Article:

Chiang Mai Chicken

Recipe: Chiang Mai Chicken (Kai Yang)
Recipe: Tamarind Dipping Sauce
Recipe: Chili-Lime Dipping Sauce
Article:

Sous Vide and the Art of Precision Cooking

Recipe: Sous Vide Red Chili Chicken (Adobado)
Article:

A One-Pot Bean Supper

Recipe: Turkish Beans with Pickled Tomatoes
Recipe: Pickled Tomatoes
Article:

Japanese Fried Chicken

Recipe: Japanese Fried Chicken (Karaage)
Recipe: Tamarind Dipping Sauce
Recipe: Chili-Lime Dipping Sauce
Article:

Sweet and Spicy String Beans

Recipe: Sweet-and-Spicy Ginger Green Beans
Article:

Lighter Than Pound Cake

Recipe: Lemon-Buttermilk Pound Cake
Article:

Whipped Cream Biscuits

Recipe: Whipped Cream Biscuits
Recipe: Macerated Strawberries with Lime
Article:

Chocolate Chip Cookies for Grown-ups

Recipe: Rye Chocolate Chip Cookies
Article:

An Old Fashioned Makeover

Recipe: Orgeat Old Fashioned
Editor’s Note

One for Life, One for Love, One for Death

José Andrés smiled to the camera, put his hand around cotta cooking pot, rubbed it and said, “Cooking is like birth. You put the ingredients in a pot, heat them, stir and then you have life.”

He was showing me how to cook an “end of month” recipe. When he was a boy in Mieres, Spain, the family’s first-of-the-month paycheck ran out by the last week, so they had to cook with whatever was on hand: garlic, stale bread, water...

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