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Milk Street Magazine
May-June 2017
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Hummus Perfected
Articles from this Issue
Editor’s Note
One for Life, One for Love, One for Death
By Christopher Kimball
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...
