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Milk Street Magazine
November-December 2020
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The Lost Stew
Articles from this Issue
Editor’s Note
By Hand
By Christopher Kimball
A recent caller on our radio show, Melissa, helped a neighbor butcher a cow and was given the bones as a thank you. (Not one steak or package of ground meat, mind you!) Now she wanted to know how to cook stock with 150 pounds of bones. Curious, I asked how she learned to cut up a 1,200-pound animal. Her answer was that she looked it up in “Country Wisdom & Know-How,” an oversize compendium of rural how-tos. She mentioned...
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Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)
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Bread Salad with Kale, Beets and Blue Cheese
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Vermouth-Braised Chicken and Potatoes with Fennel
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Small Bites from Milk Street
Meze -
Shrimp Risotto with Tomatoes and Basil
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Chicken Lajawab
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Linguine with Spiced Beef and Onion Sauce and Feta
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Lentil Stew with Ginger and Turmeric
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David Leite’s Portuguese Tuna and Black-Eyed Pea Salad
Kitchen Cabinet -
Chris Kimball's Book Reviews
Book Reviews -
Off the Air
Off the Air -
A Tough Nut to Crack
Kitchen Counts -
Holiday Cookies
Sketchbook
