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Milk Street Magazine
May-June 2018
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Raspberry Pistachio Meringue

Raspberry Pistachio Meringue

Articles from this Issue

Pasta all'Amatriciana

Recipe: Pasta all'Amatriciana

In Dakar, the Secret to Culinary Success Is Rof

Recipe: Senegalese Avocado and Mango Salad

Chef Joaquín Felipe Gets Back to Basics in Madrid

Recipe: Spanish Ratatouille (Pisto Manchego)

Sesame Stir-Fried Pork with Shiitakes

Recipe: Sesame Stir-Fried Pork with Shiitakes

Cooking School in a Bowl: Thai Rice Soup

Recipe: Thai Rice Soup (Khao Tom)
Recipe: Fried Shallots

Korea’s Savory-Sweet Glazed Potatoes

Recipe: Gochujang-Glazed Potatoes (Gamja Jorim)

Whole-Roasted Cauliflower

Recipe: Whole Roasted Cauliflower
Recipe: Spicy Cilantro-Yogurt Sauce (Basbaas)

Where France Meets Vietnam

Recipe: Vietnamese Shaking Beef (Bò Lúc Lắc)

Fresh, Velvety and Light: Coconut-Braised Chicken

Recipe: Colombian Coconut-Braised Chicken and Coconut Rice

Garlicky Shrimp with Fennel and Feta

Recipe: Shrimp with Feta Cheese (Garides Saganaki)

Don’t Throw Out Your Wok!

Recipe: Three-Cup Chicken

Sweet, Savory and Sauced: Moroccan Meatballs

Recipe: Moroccan Meatball Tagine with Green Olives and Lemon

Harcha: The Moroccan English Muffin

Recipe: Moroccan Semolina Flatbreads (Harcha)

From Italy, Orange-Anise Bundt Cake

Recipe: Orange-Anise Bundt Cake (Ciambella)

Not Truffles. Not Fudge. Brigadeiros.

Recipe: Brazilian Chocolate Fudge Candies (Brigadeiros)

Shaken. Stirred. Floated?

Recipe: New York Sour
Editor’s Note

Dakar My Lovely

Stepping out of the gray modernist airport in Dakar and into the cool desert morning, I was struck by the light. You can see farther and clearer, the distant horizon etched in exquisite detail.

I had landed with expectations. Having spent the summer of 1969 driving from Tangiers to Algeria, down through Niger and Nigeria, then east through the Cameroons toward East Africa, this was to be a homecoming. Rich ochre soil; the colorful gele or headdresses—royal and pastel blues...

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