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Milk Street Magazine
September-October 2017
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New Mexico’s Carne Adovada

New Mexico’s Carne Adovada

Articles from this Issue
Article:

Oil and Water Do Mix. In Stir Fry

Recipe: Stir-Fried Broccoli with Sichuan Peppercorns
Article:

Fluffy Quinoa

Recipe: Quinoa Pilaf with Dates, Almonds and Carrot Juice
Article:

Stir-Fried Udon Noodles

Recipe: Yakiudon
Recipe: Pickled Ginger
Article:

A Simple Vietnamese Soup

Recipe: Vietnamese Meatball and Watercress Soup (Canh)
Article:

Of Gophers, Snakes, and Patient Cooking

Recipe: Onion Frittata with Sherry Vinegar Sauce
Article:

Finally! A Pizza Dough That Is Chewy, Crisp and Easy to Work With

Recipe: Pizza Dough
Recipe: Roasted Mushroom Pizza with Fontina and Scallions
Recipe: Tomato Sauce for Pizza
Article:

Ricotta Salata-Stuffed Flatbread

Recipe: Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)
Article:

The Fresh Heat of Horseradish

Recipe: Apple, Celery Root and Fennel Salad with Hazelnuts
Article:

Sumac Chicken from Palestine

Recipe: Sumac-Spiced Chicken (Musakhan)
Article:

Qofte? Kafta? Cufta? Kofte!

Recipe: Turkish Meatballs with Lime Yogurt Sauce
Article:

Cape Malay Chicken Curry

Recipe: Cape Malay Chicken Curry
Article:

Portuguese Cornbread: Crackling, Sweet, and Earthy

Recipe: Portuguese Cornbread (Broa)
Article:

The Magic of a Dry Curry

Recipe: Ginger-Turmeric Potatoes and Green Beans (Aloo Faliyan)
Article:

Split Pea Curry— Earthy. Bright. Bold.

Recipe: Yellow Split Pea Curry
Article:

French Apple Cake

Recipe: French Apple Cake
Article:

Vietnamese Coffee Cake

Recipe: Vietnamese Coffee Cake
Article:

Polvorones

Recipe: Semolina Polvorones
Article:

Smoking Cocktails at Home

Recipe: Cinnamon-Smoked Whiskey Sour
Editor’s Note

The Best Souvenir? The Scent of Memory

The summer of 1963, I traveled to Mexico City with my sister and parents. We did the usual touristy things—a bullfight and a side trip to Cuernavaca (where I witnessed my first fistfight played out in an outdoor vegetable market). But one memory stands apart: my first taste of cilantro served with lamb at a fancy outdoor restaurant. It was intensely grassy and floral, tropically pungent, and the most foreign thing I would experience on this trip.

Years later...

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More From This Issue
AUGUST 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

$488 VALUE

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