May-June 2017 | Christopher Kimball’s Milk Street

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Milk Street Magazine
May-June 2017

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Hummus Perfected

Hummus Perfected

Articles from this Issue

Article:

Japanese Fried Chicken

Recipe: Japanese Fried Chicken (Karaage)

Recipe: Tamarind Dipping Sauce

Recipe: Chili-Lime Dipping Sauce

Article:

Morning, Noon, and Midnight Noodles

Recipe: Chinese Chili and Scallion Noodles

Article:

Japanese Potato Salad

Recipe: Japanese Potato Salad

Article:

Chiang Mai Chicken

Recipe: Chiang Mai Chicken (Kai Yang)

Recipe: Tamarind Dipping Sauce

Recipe: Chili-Lime Dipping Sauce

Article:

Whipped Cream Biscuits

Recipe: Whipped Cream Biscuits

Recipe: Macerated Strawberries with Lime

Article:

An Old Fashioned Makeover

Recipe: Orgeat Old Fashioned

Article:

Chocolate Chip Cookies for Grown-ups

Recipe: Rye Chocolate Chip Cookies

Article:

Lighter Than Pound Cake

Recipe: Lemon-Buttermilk Pound Cake

Article:

Sweet and Spicy String Beans

Recipe: Sweet-and-Spicy Ginger Green Beans

Article:

Thai Beef Salad

Recipe: Thai Beef Salad (Yam Neua)

Article:

A One-Pot Bean Supper

Recipe: Turkish Beans with Pickled Tomatoes

Recipe: Pickled Tomatoes

Article:

Sous Vide and the Art of Precision Cooking

Recipe: Sous Vide Red Chili Chicken (Adobado)

Article:

Oven-Roasted Cauliflower

Recipe: Cauliflower with Tahini

Recipe: Egyptian Nut-and-Seed Seasoning (Dukkah)

Article:

Caramelized Pork with Orange and Sage

Recipe: Caramelized Pork with Orange and Sage

Article:

Tabbouleh Done Right

Recipe: Lebanese-Style Tabbouleh

Article:

Chinese Stir-Fried Eggs

Recipe: Chinese Stir-Fried Eggs with Tomatoes

Article:

Miso-Shiitake Soup

Recipe: Miso-Shiitake Soup with Napa Cabbage

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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