Charlie bentley used to say, “That’s the one we’ve been looking for,” referring to the last bale of hay slung up into the loft. It was celebrated with a black cherry soda from the machine at Carl Hess’ Texaco station.

This charter issue of Milk Street Magazine also is “the one we’ve been looking for,” particularly if you’ve been looking for a new way to cook. Generally, I’m no fan of shortcuts or bold promises, so when someone offers to...

Charter Issue, Fall 2016 | Christopher Kimball’s Milk Street

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Caramel Oranges

Articles from this Issue

A Weeknight Tenderloin Tapa, Spiced

Recipe: Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)

The New Creamy Pasta Sauce

Recipe: Gemelli Pasta with Chevre, Arugula and Walnuts

Why the French Can’t Scramble Eggs!

Recipe: Fluffy Olive Oil Scrambled Eggs

Tame Bitter Vegetables by Playing Rough

Recipe: Skillet-Charred Brussels Sprouts with Garlic, Anchovy, and Chili

Claire Ptak Wants to Change the Way You Bake

Recipe: Chocolate, Prune and Rum Cake

Au Revoir Maillard, and Good Riddance!

Recipe: No-sear Lamb or Beef and Chickpea Stew

Whatever Happened to Grated Carrot Salad?

Recipe: French Carrot Salad

White-Cooked Chicken Gets Big Flavor from a Long, Hot Bath

Recipe: Chinese White-Cooked Chicken with Ginger-Soy Dressing

Will Somebody Please! Develop a Better Pie Crust?

Recipe: Single-Crust Pie Dough

Recipe: Pumpkin Tart with Honey-Orange Whipped Cream

Recipe: Brown Sugar Tart

A Tale of Salmon, Aluminum Foil and a Hot Skillet

Recipe: Skillet Packet Salmon

Couscous for Tabbouleh

Recipe: Herb-and-Pistachio Couscous Salad

The Avocado Makeover

Recipe: Avocado Salad with Pickled Mustard Seeds and Marjoram Vinaigrette

Coleslaw by Way of East Asia

Recipe: Thai-Style Coleslaw with Mint and Cilantro

Sizzling Greens

Recipe: Hot Oil-Flashed Chard with Ginger, Scallions and Chili

Harissa: Ketchup Meets Sriracha?

Recipe: Harissa

Editor’s Note

Welcome to Milk Street

By Christopher Kimball

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More From This Issue

Skillet-Charred Brussels Sprouts with Garlic, Anchovy, and Chili

Fluffy Olive Oil Scrambled Eggs

Kitchen Tool Review

Andy Ricker

Monsoon Rains and Tom Yum

The Trouble with Champagne Flutes

Toss Out Your Nonstick Skillet

Chris Kimball's Book Reviews

Chili-Pineapple Margarita

Rosemary-Pine Nut Cookies

Spice-Crusted Pork Tenderloin Bites

Simple, Bold Recipes

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