Kolaches - Milk Street Magazine, 42 Edition | Christopher Kimball’s Milk Street

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!

ADVERTISEMENT
Store
Store
Magazine
Magazine
Recipes
Recipes
School
School
TV
TV
Podcast
Podcast
Blog
Blog
Forum
Forum
Contact
Contact

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
November - December 2023

Back to All Issues

The Best Danish Is Czech!

The Best Danish Is Czech!

Articles from this Issue

Article:

Basque Country’s Burnished Cheesecake

Recipe: Basque-Style Cheesecake
Article:

Rolled Lasagna? No! It’s Rotolo

Recipe: Pasta Rotolo with Spinach and Ricotta
Article:

Dressing Up Hummus

Recipe: Turkish Hummus
Article:

Carrots: Roast Slow, Season Late

Recipe: Butter-Roasted Carrots with Za’atar and Pomegranate Molasses
Article:

Braised Swiss Chard: Bitter and Sweet, Tender and Crisp

Recipe: Braised Swiss Chard with Raisins and Pine Nuts
Article:

Twice-Cooked Korean Stir-Fry

Recipe: Korean Stir-Fried Chicken with Rice
Article:

Ukrainian Borsch: The Taste of Past, Present and Future

Recipe: Ukrainian Borsch
Article:

Porcini-Rubbed Beef Tenderloin

Recipe: Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms
Article:

For the Most Tender, Succulent Roast, Go Low and Slow

Recipe: Slow-Roasted Pork Shoulder with Fennel, Garlic and Rosemary
Article:

Malaysian Stir-Fried Noodles

Recipe: Malaysian-Style Fried Noodles with Sweet Potato
Article:

The Bun That Tastes Like an Italian Grinder

Recipe: Neapolitan Salami-Provolone Buns
Article:

Small Bites from Milk Street

Recipe: Fried Onion Strings with Rosemary Salt
Article:

For Better Ricotta, Break Out Your Strainer

Recipe: Pasta Rotolo with Spinach and Ricotta
Article:

Za’atar

Recipe: Butter-Roasted Carrots with Za’atar and Pomegranate Molasses

Editor’s Note

Ode to Madeleine

By Christopher Kimball

On a recent trip to Paris, I stopped by Jouvence restaurant, where, seven years ago, chef Romain Thibault began serving baked-to-order warm madeleines for dessert. This was at a time when the French started craving updated classic bistro dishes, including fluffy rice pudding served with a burnt caramel cream and a bowl of broken nougat (chef Stéphane Jégo at L’Ami Jean); Paris flan, a deep dish slice of custard pie (Stéphane Jimenez at Amazonia); and a new-style French onion soup...

Continue Reading

ADVERTISEMENT

More From This Issue

ADVERTISEMENT
Membership Become a Member

Simple, Bold Recipes

Join Now

Sign up to receive texts

Successfully signed up to receive texts!

We'll only send our very best offers - Like a $15 store credit to start.

By entering your phone number and submitting this form, you consent to receive marketing text messages (such as promotion codes and cart reminders) from Christopher Kimball's Milk Street at the number provided, including messages sent by autodialer. Consent is not a condition of any purchase. Message and data rates may apply. Message frequency varies. You can unsubscribe at any time by replying STOP or clicking the unsubscribe link (where available) in one of our messages. View our Privacy Policy and Terms of Service.

*$60+ order minimum. One coupon redemption per person and cannot be combined with other offers.