The summer of 1963, I traveled to Mexico City with my sister and parents. We did the usual touristy things—a bullfight and a side trip to Cuernavaca (where I witnessed my first fistfight played out in an outdoor vegetable market). But one memory stands apart: my first taste of cilantro served with lamb at a fancy outdoor restaurant. It was intensely grassy and floral, tropically pungent, and the most foreign thing I would experience on this trip.

Years later...

September-October 2017 | Christopher Kimball’s Milk Street

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New Mexico’s Carne Adovada

Articles from this Issue

Oil and Water Do Mix. In Stir Fry

Recipe: Stir-Fried Broccoli with Sichuan Peppercorns

Fluffy Quinoa

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Recipe: Apple, Celery Root and Fennel Salad with Hazelnuts

Sumac Chicken from Palestine

Recipe: Sumac-Spiced Chicken (Musakhan)

Qofte? Kafta? Cufta? Kofte!

Recipe: Turkish Meatballs with Lime Yogurt Sauce

Cape Malay Chicken Curry

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Portuguese Cornbread: Crackling, Sweet, and Earthy

Recipe: Portuguese Cornbread (Broa)

The Magic of a Dry Curry

Recipe: Ginger-Turmeric Potatoes and Green Beans (Aloo Faliyan)

Split Pea Curry— Earthy. Bright. Bold.

Recipe: Yellow Split Pea Curry

French Apple Cake

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Vietnamese Coffee Cake

Recipe: Chocolate Cake with Vietnamese Coffee Sauce

Polvorones

Recipe: Semolina Polvorones

Smoking Cocktails at Home

Recipe: Cinnamon-Smoked Whiskey Sour

Editor’s Note

The Best Souvenir? The Scent of Memory

By Christopher Kimball

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