July-August 2018 | Christopher Kimball’s Milk Street

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This is the archived version of the Milk Street website and is no longer up to date.

Please visit 177milkstreet.com to see the current website with all of the latest recipes!

Milk Street Magazine
July-August 2018

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Street Food on the Grill

Street Food on the Grill

Articles from this Issue

Article:

A Fresh Tomato Salad for All Seasons

Recipe: Tomato-Herb Salad with Sumac
Article:

Georgia's Herbal, Spicy Adjika Sauce

Recipe: Georgian Mint-Green Chili Relish (Adjika)

Recipe: Green Beans with Georgian Mint–Chili Sauce
Article:

A Greek Winter Slaw for Summer

Recipe: Greek Cabbage Salad with Carrots and Olives (Politiki Salata)
Article:

From the Silk Road, Tomato-Herb Bulgur Pilaf

Recipe: Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch)
Article:

Smoky Spanish Vegetables

Recipe: Spanish Grilled Vegetables (Escalivada)
Article:

Italy's Simple Lemon Pasta

Recipe: Spaghetti al Limone
Article:

Armenian Grilled Pork with Pepper Sauce

Recipe: Armenian Grilled Pork with Pepper Sauce

Recipe: Armenian Grilled Potatoes
Article:

Bolivian Humintas: Cornbread, Actually

Recipe: Bolivian Pepper Jack Cornbread (Humintas al Horno)
Article:

A Lebanese Taco? Or Mexican Shawarma? Both.

Recipe: Grilled Tacos al Pastor
Article:

Singapore's Chicken Satay: Tender, Sticky and Rich with Vinegar and Peanuts

Recipe: Singapore Chicken Satay
Article:

Uruguay's Cheesesteak Sandwich

Recipe: Uruguayan Grilled Steak Sandwiches (Chivito)
Article:

Tzatziki and Beyond: The Dips of Greek Meze

Recipe: Spicy Feta Dip (Tirokafteri)

Recipe: Greek Split Pea Dip with Onion-Roasted Pepper Relish (Fava)

Recipe: Tzatziki
Article:

Chicken Teriyaki Donburi

Recipe: Chicken Teriyaki Rice Bowls (Teriyaki Donburi)
Article:

Austrian Plum Cake

Recipe: Austrian Plum Cake (Zwetschgenkuchen)
Article:

Creamy Chocolate Pudding

Recipe: Creamy Chocolate Pudding with Sesame Whipped Cream
Article:

A Lighter, More Flavorful Sangria

Recipe: White Sangria

Editor’s Note

Street Food

By Christopher Kimball

The Raohe Street (Row-HEY) Night Market in Taipei is divided into two aisles of vendors separated by a central course of double stalls. The entrance is hard to miss. A huge sign is lit up like a Broadway show, bright red with hanging Chinese lanterns. Just under the entrance is the most popular food item, pepper pork buns cooked in Tandoor-style ovens. Hot, crusty, peppery and bright with scallions, they are a bargain at just a couple bucks apiece, each...

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