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Milk Street Magazine
January-February 2022
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Caldo Tlalpeño
Articles from this Issue
Editor’s Note
Welcome to the Diner!
By Christopher Kimball
A friend of mine, Ed Levine, who founded Serious Eats, wrote a piece about diner food and why it is one of the last great “bastions of civility, service and dare I say grace available to all economic strata in this country.” The American diner began in the 1870s as “night lunch wagons” that fed late-shift workers who wanted a quick, hot meal. They soon were called dining cars, and in the 1920s, the term was shortened to diners.
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Biryani-ish Rice with Chicken
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Peruvian-Style Pasta with Creamy Pepper and Cheese Sauce
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Stir-Fried Pork and Sweet Peppers with Peanuts
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Chickpea, Chorizo and Spinach Soup
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Brussels Sprouts with Apples and Bacon
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Turkish Braised Beans with Potatoes and Carrots
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Vivian Howard’s Sloppy Joe Toasts with Spinach Salad
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Going with the Grain
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Off the Air
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Chris Kimball's Book Reviews
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Japanese teapots
Sketchbook
