November-December 2018 | Christopher Kimball’s Milk Street

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Milk Street Magazine
November-December 2018

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Argentina’s Holiday Roast

Argentina’s Holiday Roast

Articles from this Issue


Orange, Fennel and Caper Salad

Recipe: Orange, Fennel and Caper Salad


Big Flavor from Hot Oil

Recipe: Cumin-Ancho Tarka

Recipe: Caraway-Sage Tarka

Recipe: Spicy Garlic-Sesame Tarka


Bold and Beefy: Taiwanese Beef Noodle Soup

Recipe: Taiwanese Beef Noodle Soup


Winter Stews That Taste Like Summer

Recipe: Greek Peas with Potatoes and Herbs (Arakas Kokkinistos)

Recipe: Greek White Bean Soup (Fasolada)


A Side of Salmon for a Crowd

Recipe: Oven-Poached Salmon with Thyme, Dill and Vermouth


Georgia's Walnut Chicken

Recipe: Georgian Chicken with Walnut-Cilantro Sauce


Milk Street’s Holiday Sides: Seven Ways to Rethink Tradition

Recipe: Sweet Potato and Shallot Casserole with Fennel Seed

Recipe: Roasted Carrots with Balsamic Raisins and Pine Nuts

Recipe: Roasted Cauliflower with Caraway and Buttered Bread Crumbs

Recipe: Roasted Butternut Squash with Ginger and Five-Spice

Recipe: Braised Red Cabbage with Apples and Juniper

Recipe: Charred Kale with Garlic, Chilies and Lime

Recipe: Belgian Mashed Potatoes with Winter Vegetables (Stoemp)


From Sicily, the Real Pasta con Fagioli

Recipe: Pasta con Fagioli


The French Answer to Pecan Pie

Recipe: French Walnut Tart


Chocolate-Almond Spice Cookies

Recipe: Chocolate-Almond Spice Cookies


The Key to Better Hot Chocolate? Water.

Recipe: Oaxacan Hot Chocolate


From Eastern Europe, Poppy Seed Bread

Recipe: Poppy Seed Bread


Bundt Pan Sticky Toffee Pudding

Recipe: Sticky Toffee Pudding

Editor’s Note

Food Without Borders

I recently interviewed Anissa Helou, the London-­based author of nine cookbooks, including “Lebanese Cuisine” and “Mediterranean Street Food.” Her latest book, “Feast,” is a culinary tour of the Islamic world, which may center around the Middle East but which stretches from Syria to Indonesia, from Zanzibar to Uzbekistan and beyond.

Helou pointed out that the Levant—a historical reference to a large swath of the eastern Mediterranean—has many shared culinary traditions, yet each region has its own versions of particular dishes.


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