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Spiced Chicken Traybake
Articles from this Issue
In Spain, We Learned We Don’t Use Nearly Enough Paprika
Recipe: Spanish Shrimp and Chickpea Stew
Fabio and Alessandro Make Fun Out of Pasta, Bologna-Style
Recipe: Pasta with Zucchini, Pancetta and Saffron
Let’s Make Quiche?
Recipe: Pastry for Deep-Dish Quiche
Recipe: Deep-Dish Quiche with Mushrooms, Bacon and Gruyère
Stop Chopping. Start Grating.
Recipe: Curried Carrot Salad with Golden Raisins
Recipe: Beet and Carrot Salad with Horseradish and Dill
Recipe: Jicama and Mango Salad with Chili-Lime Vinaigrette
By Christopher Kimball
Sunrise in Mexico City. We drive south to Xochimilco, an area famous for 100 miles of interconnected Aztec canals that run between artificial islands called chinampas. These floating islands (they no longer float; plants have rooted down into the bottom of the shallow lake) are used for agriculture: cactus, corn, beans, amaranth, and flowers. The islands are narrow but they reach back a few hundred feet from the canals which are kept clear with giant rusted mechanical dredgers that churn...
More From This Issue
Small Bites from Milk Street
Swordfish with Potatoes, Tomatoes and Capers
Cannellini Beans with Tomatoes, Basil and Parmesan
Seared Steak and Onion with Citrus, Soy and Bay
Pozole with Collard Greens
Spicy Black Bean and Coconut Soup
Japanese-Style Beef Curry
Rigatoni with Artichokes, Basil and Pecorino
Jenn Louis Rethinks Butter Chicken... with Chickpeas
Off the Air
The Weight of Going Green
A World of Flatbread