November-December 2019 | Christopher Kimball’s Milk Street

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Milk Street Magazine
November-December 2019

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Apfelkuchen: German Apple-Almond Cake

Apfelkuchen: German Apple-Almond Cake

Articles from this Issue


Soy Sauce Chicken

Recipe: Soy Sauce Chicken


In Ikaria: A Lesson in Sweet and Savory

Recipe: Ikarian Braised Pork with Honey, Orange and Rosemary


Like Browned Butter for Vinaigrette

Recipe: Roasted Acorn Squash with Browned Butter–Orange Vinaigrette


Simple, Bold Yogurt Dips

Recipe: Spicy Cilantro-Yogurt Dip

Recipe: Sesame and Parsley Yogurt Dip

Recipe: Mint and Browned Butter Yogurt Dip

Recipe: Roasted Pepper–Yogurt Dip with Toasted Walnuts

Recipe: Tomato–Green Olive Yogurt Dip with Fresh Dill


Creamy, Crispy Smashed Potatoes

Recipe: Smashed Potatoes with Chili-Lemon Vinaigrette


A Savory, Not Sweet, Bread Pudding

Recipe: Savory Bread Pudding with Mushrooms, Gruyère and Tarragon

Recipe: Bread Pudding with Kale and Pepper Jack Cheese


In Search of the Real Butter Chicken

Recipe: Butter Chicken


Lebanese Braised Green Beans

Recipe: Lebanese Braised Green Beans


The Richest Eye Round

Recipe: Fresh Horseradish Sauce


Charred Broccoli Salad with Coriander Vinaigrette

Recipe: Charred Broccoli with Coriander Vinaigrette


Puglian Pasta with Chickpeas, Lemon and Parsley

Recipe: Crispy Pasta with Chickpeas, Lemon and Parsley


Celery and Frisée Salad

Recipe: Celery and Greens Salad with Lemony Vinaigrette (Amanida d’Api)


Roasted Sweet Potatoes with Toasted Spices and Cilantro

Recipe: Roasted Sweet Potatoes with Toasted Spices and Cilantro (Sabzi)


Silky-Smooth and Simple: Flourless Chocolate Torte

Recipe: Bête Noire


A Holiday Buckle Made Better

Recipe: Cranberry and Candied Ginger Buckle


Belgian Spice Cookies

Recipe: Speculoos


Molasses Cookies with Browned Butter Icing

Recipe: Chewy Molasses Spice Cookies with Browned Butter Icing

Editor’s Note

Johnny Cash in Tel Aviv

Shlomo and Doron in Tel Aviv is famous for ful (fava beans) and hummus, although it’s just a shallow storefront with a handful of tables in a narrow alley. Midmorning, an older gentleman sits at a table sorting chickpeas, and I'm greeted with a large bowl of ful that's lighter than usual—they had strained out the beans and only served the puréed sauce topped with lemon, garlic, tahini, parsley, paprika and cumin.

The chef, Elad Shore, is young, good-looking and Instagram-ready...

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