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.
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New Mexico’s Carne Adovada
Articles from this Issue
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
Ricotta Salata-Stuffed Flatbread
Recipe: Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)
By Christopher Kimball
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.