Christopher Kimball's Milk Street Tomato Conserva Christopher Kimball's Milk Street Tomato conserva may range from sweet and jammy to savory and richly oily. Ours is rich and savory, with a velvety texture, perfect for smearing on …
Christopher Kimball's Milk Street Make Toum, Beirut's Whipped Garlic Sauce Christopher Kimball's Milk Street Plenty of cuisines transform garlic into pungent, creamy condiments—think agliata, skordalia, or aioli—yet none is quite so simple, nor so ethereally …
Christopher Kimball's Milk Street Vietnamese Scallion Sauce Christopher Kimball's Milk Street Vietnamese scallion oil, called mỡ hành, is used as a garnish or condiment on a number of different foods, from grilled clams on the half shell to …
Christopher Kimball's Milk Street Muhammara Christopher Kimball's Milk Street Muhammara is a spicy-tart dip for flatbread made from walnuts and roasted red peppers. The name comes from the Arabic word for reddened, and the dish …
Christopher Kimball's Milk Street This Kimchi Aioli Is the Condiment Your Summer BBQ Needs Christopher Kimball's Milk Street Creamy, rich and pungent, aioli is a classic French condiment, a blend of garlic, olive oil and egg that traditionally accompanies vegetables, …
Christopher Kimball's Milk Street How to Make Chili-Garlic Sauce at Home Christopher Kimball's Milk Street In Ho Chi Minh City, home cooks keep jars of chili-garlic sauce on hand for adding subtle heat and gentle garlic flavor to all manner of dishes. The …
Christopher Kimball's Milk Street Tzatziki Christopher Kimball's Milk Street The cucumber-yogurt dip known as tzatziki is often seasoned with lemon juice in the U.S., but in Greece cooks prefer red wine vinegar because it adds …
Christopher Kimball's Milk Street How to Make Muhammara Christopher Kimball's Milk Street At a hotel in Muscat, Oman—where meals typically begin with meze-style appetizers called muqabbilat—we fell for muhammara, a spicy-tart dip for …
Christopher Kimball's Milk Street Gochujang Sour Cream Christopher Kimball's Milk Street We liked the miso-gochujang pulled pork piled onto soft potato rolls and topped with quick-pickled carrots, sliced pickled jalapeños and …
Christopher Kimball's Milk Street Miso-Ginger Dressing Christopher Kimball's Milk Street The creamy texture and mild, sweet-salty flavor of white miso, also called shiro miso, worked best for this dressing. Walnuts gave it richness and …
Christopher Kimball's Milk Street Berbere Sauce Christopher Kimball's Milk Street For this bold, paste-like sauce, macerating the onion in lime juice tempers its harsh bite. For a brighter flavor, substitute sweet paprika instead …