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Green Chile Cheese Portobello Burger
Some of the greatest chiles you’ll ever eat hail from New Mexico’s Hatch Valley, which is why – naturally enough – tiny Hatch, New Mexico is known as “The Chile Capital of the World.” This being the season for Hatch chiles, I thought it might be fun to showcase them…
Milk Street Radio: Careme, the First Celebrity Chef
He cooked for the czar of Russia, the Rothschilds, and he even made Napoleon Bonaparte’s wedding cake. He invented the chef’s hat and published the first recipes for soufflé and meringue, but you’ve probably never heard his name. This week, it’s the story of the world’s first celebrity chef: Marie-Antoine…
Crispy Tomato Salad
Even though fresh local tomatoes start popping up at the market in July, they don’t really hit their peak until August – and that’s when I get happy. The tomato is absolutely my favorite vegetable (even if it is technically a berry). This crispy tomato salad combines cooked tomatoes and…
Milk Street Radio: Welcome to Our Cocktail Hour!
It’s a very happy hour of Milk Street Radio: Chef Edward Lee returns for a tour of Kentucky’s bourbon distilleries, where the water is sweeter, the barrels are (accidentally!) charred, and the rickhouses are sacred territory. Plus, Gary Shteyngart recounts his wet, dry, twisted and dirty martini tour of New…
Turkish Breakfast By the Water
When we were shooting Season 14 of my show in May I got to have breakfast at Digermen Diftlik https://degirmenltd.com/kahvalti/ an organic farm, cannery, restaurant and olive museum https://www.oleatrium.com/on the coast outside of Kusadasi, Turkey, where a women’s collective produces everything from cheeses to jams and canned olives. Turkish breakfast…
Blueberry Streusel Tart
If you happen to be one of those folks who’s daunted by the mechanics of pie-making – all that rolling out and crimping! –then this may be the tart of your dreams. The tin used here boasts a fluted edge, which means there’s no fancy crimp work required of y-o-u. …
Milk Street Radio: The New Yorker 100 Years of Food Writing
Adam Gopnik takes us on a tour of great food writing from the New Yorker in celebration of the magazine’s centennial. We hear A.J. Liebling’s tip for finding a good restaurant in Paris, M.F.K. Fisher’s fantasy about potato chips and Calvin Trillin’s obsession over constructing the perfect bagel. Plus, Matt…
Casa Gispert – One of Barcelona’s Oldest Food Stores
Not only do they roast all kinds of nuts in house (the place smells heavenly), they also feature many Catalan spices and ingredients as well as foreign delicacies. I may or may not have bought a ton of small bags of freshly toasted nuts to bring back home. We visited…
Three Melon Soup
This soup, a real showstopper, is as much fun to look at as it is refreshing to eat. The key, though, is to start with the ripest and most fragrant fruits available. In the case of the cantaloupes and honeydews, the first move is to smell the stem end to…
Milk Street Radio: Food Fights
Forget the bedroom: the kitchen is where relationships are made and broken. Journalist Ella Quittner reveals the many ways the kitchen causes problems in our love lives, and what psychologists say we can do about it. Plus, listeners call in with their own culinary feuds; writer Crystal Wilkinson recalls the…