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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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