Indonesian Spiced Beef and Lemon Grass Soup

This aromatic soup is our adaptation of the sop konro that home cook Nobita Budianti demonstrated for us in her kitchen in Jakarta, Indonesia. The blender does much of the heavy prep, pureeing many of the ingredients into a spice paste, called bumbu d

Thai Rice Soup (Khao Tom)

One of our readers’ favorite recipes, this pork soup showcases almost magical layers of aroma and flavor.

Polenta Soup with Kale and Parmesan

Soft polenta takes on a brothy quality in our take on comforting polentina alla toscana.

Canederli in Brodo (Bread Dumplings in Broth)

Stale country-style bread is the base for canederli, the rustic, generously sized dumplings that originate in the Alpine regions of northern Italy. Our version is based on the recipes we learned in the city of Trento from Mauro Pisoni and Pietro Gambo

Chili Crisp Chicken and Corn Soup

James Ooi—founder of Little Bao Boy, an Asian street food business based in Leeds, England—inspired us with his go-to soup for a quick weeknight dinner. Chicken breast, soy sauce, and canned corn. We were intrigued. Based on his description, we develo

Vietnamese Meatball and Watercress Soup (Canh)

“This is my favorite Milk Street soup recipe,” a reader writes of this Vietnamese pork meatball soup: a bright green bowl of juicy, tender pork with a complex background of fish sauce, scallions, garlic, ginger and lime juice.

Italian Bean Soup with Fresh Pasta

“Everyone should eat this,” a reader writes of one of our all-time most popular soups: rustic Italian bean soup, the perfect vehicle for fresh pasta.

Korean Hand-Torn Noodle Soup with Chicken (Sujebi)

Rustic hand-torn wheat noodles are the star of sujebi, a hearty, brothy Korean soup. In Seoul, we learned there are countless ways to make the dish, but for our version, we combined our favorite elements of the recipes we learned from home cook Insook

Filipino-Style Chicken Soup with Coconut and Lemon Grass

Coconut water makes the brightest, freshest-tasting chicken soup we’ve ever had—and out of thousands of Milk Street recipes, it’s one of our kitchen’s favorites.

Butter-Braised Tomato Soup

In “The Essentials of Classic Italian Cooking,” Marcella Hazan shared her now-famous recipe for a sublimely delicious, remarkably simple sauce made with nothing more than tomatoes, onion and butter. This soup turns that sauce into a light meal. If you

Tomato-Rice Soup with Caramelized Onion

Caramelized onion soup: one onion, deep flavor, and a couple pantry staples.

Kale and White Bean Soup

A leftover Parmesan rind and canned cannellini beans make for an extra-savory broth in one of our favorite crusty-bread soups.

Somali Chicken Soup

This electric Somali-style chicken soup is heaped with fresh, crisp ingredients added at the end and spiked with hot sauce. OR. Warming spices, a cut of lime juice, and broth simmered in a pot-full of browned onions is our prescription for all ailment

Thai-Style Coconut and Chicken Soup

This fragrant Thai soup is rich with coconut milk, awoken with chili heat, lime, and lemongrass, and studded with meaty chicken and mushrooms—and its electricity depends on that deep, coconutty backdrop. Ersatz homemade coconut milk provides the rich

Soup from Nothing (Caraway Soup with Parsley and Walnut Pesto)

At Milk Street, this simple, comforting broth is affectionately known as “soup from nothing.” It is our adaptation of a recipe we learned from Oana Udrea, chef at Meșendorf 65 in the Transylvania region of Romania. The heart of the soup is a light but

Skillet Shrimp with Green Olive, Caper and Jalapeño Sauce

Inspired by Veracruz-style shrimp from the Gulf Coast of Mexico, this shrimp dish combines punchy, savory depth of Spanish cooking with a piquant, Mexican-style touch.

Parmesan and Pancetta Pasta with Kale

This quick, one-pot pasta dinner hits a wide spectrum of flavors: it’s savory with crisp bits of pancetta, umami-rich with Parmesan, green and minerally with kale, spicy with pepper flakes and bright with a last-minute addition of lemon juice. We use

Tomato Rice with Smoked Sausage and Peas

This homey, comforting one-pot meal is a riff on Cuban arroz con salchichas, or rice and sausage. We first brown slices of smoky kielbasa, then sauté a simple sofrito of onion and poblano pepper to build flavor. Garlic, cumin, dried oregano and bay pr

Curry-Braised Chicken with Tomatoes and Potatoes

This comforting, low-effort braise takes inspiration from Mauritian chicken daube. In the 18th century, French colonizers brought the hearty braise called daube to Mauritius, an island nation in the Indian Ocean. Over time, Mauritians adapted the dish

Green Curry Beef with Snap Peas

This rich coconut curry leans on store-bought Thai green curry paste to provide spiciness and complexity, while fresh ginger and lime juice add brightness. Snap peas and a red bell pepper bring sweetness, color and a pleasant crispness. Be sure to sli

Roasted Butternut Squash with Chickpeas, Herbs and Tahini

This colorful vegetarian dish, inspired by a recipe in “The Lebanese Kitchen” by Salma Hage, matches the sweetness of roasted butternut squash and shallots with a tangy, nutty lemon-tahini dressing. We toss the squash and shallots with tahini and oil

Spicy Peanut-Sesame Stir-Fried Shrimp

Chunky peanut butter and toasted sesame oil bring two layers of nutty flavor to this simple stir-fry.

Rigatoni with Turkey Sausage and Tomato-Cream Sauce

This comforting pasta dish is our re-creation of a favorite from Bar Pitti in New York City. Italian sausage made with turkey or chicken is best, as its leaner, milder flavor is a better match than pork-based sausage for the creamy tomato sauce and sw

Stir-Fried Masala-Spiced Pork with Peas

This pea-studded pork-and-rice bowl, inspired by southwestern Indian flavors, uses few ingredients for maximum pizazz.

Tomato, Bread and Chorizo Salad with Sherry Vinaigrette

Italy’s toasty bread salad meets Spain’s bread-and-chorizo dish—a simple, yet incredibly satisfying balance of deep umami, sweetness, and crunch.

Salmon Traybake with Harissa-Roasted Pepper Sauce

The inspiration for this colorful traybake is Moroccan-style red chermoula: a bold, warmly spiced sauce, often served with fish. Our weeknight-friendly version calls on smoky harissa, a North African chili and spice paste, plus sweet roasted peppers,

Two-Cheese Orzo with Cauliflower

“You guys killed it coming up with this,” a reader writes about this creamy, cheesy “orzotto” with cauliflower.

Ribeye Steaks with Green Olive-White Wine Pan Sauce

This is a riff on a dish from the new edition of “Spain: The Cookbook” written by Simone Ortega and first published in Spain in 1972. The 1,080-recipe tome has since become a bible of Spanish home cooking. We use pimento-stuffed green olives to add po

Curried Chicken Fried Rice with Chilies

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but here we opted for chicken thighs and green beans. Instead

Pasta with Fresh Tomatoes, Capers and Herbs

The tiny Italian island of Pantelleria off the coast of Sicily is the home of pesto pantesco, a puree of fruity olive oil, fresh tomatoes, leafy herbs, briny capers and pungent garlic. For a quick, summery dinner, we deconstructed the pesto and create

Butter-Roasted Carrots with Za’atar and Pomegranate Molasses

With roasted citrus and a luxe, buttery-herbal coating, these carrots are so much better than the simple olive oil-roasted variety.

Milk-Simmered Mashed Potatoes

By cooking your potatoes in a little milk, which doubles as your mashing liquid, you get natural, creamy lusciousness—no cream needed.

Butter-Braised Mashed Potatoes

The trouble with most mashed potatoes? They taste more of milk or cream than potatoes. And they often end up gluey. So this recipe skips the liquid dairy and instead simmers russets in a minimal amount of water that is cooked off, not drained. This en

Mashed Potatoes with Herbed Browned Butter

In search of a twist on this holiday season essential, we looked to nutty browned butter. Infusing it with hearty herbs added a layer of unexpected yet familiar flavor. For an elevated finishing touch, we pour a portion of the fragrant butter directly

Savory Sweet Potato Gratin

Smooth sweet potatoes, spiked with umami-rich miso, ginger and soy sauce and finished with a crisp topping of peppery-sweet panko bread crumbs and sesame seeds.

Spiced Sweet Potato Tian

These buttery, spiced sweet potatoes balance savory and sweet—rather than a side that often feels closer to the dessert realm.

Garlic and Rosemary Potato Tian

A classic vegetable tian is round, as it takes its name from the Provençal earthenware vessel in which is is made, But for ease, we use a 9-by-13-inch baking dish to make a simple, generously sized potato tian for the holidays. A garlicky broth spiked

Buttery Hazelnut and Winter Squash Tian

This winter squash side comes together easily. It takes its name from a classic French Provençal dish of vegetables baked in a shallow, round earthenware vessel called a tian. Either a 9-inch deep-dish pie plate or an 8-inch square baking dish works f

Sweet Potato Gratin with Vanilla Bean and Bay Leaves

Heavy cream simmered with vanilla bean and bay leaves hints at marshmallow but is far more nuanced, compelling and aromatic. OR This no-marshmallow potato casserole retains a hint of marshmallow, but far more nuanced and aromatic, by infusing cream wi

Green Beans with Spanish Almond Sauce

Dairy-based sauces tend to dull the flavor of fresh produce. We prefer Spain’s salsa de almendras, or almond sauce. The nuts are blended to create a sauce with creamy richness, but none of the heft of dairy. We pair it with tender-crisp blanched green

Mashed Sweet Potatoes with Aleppo Pepper and Crème Fraîche

For the best mashed sweet potatoes, we favor roasting over simmering or steaming. During roasting, moisture in the potatoes evaporates, concentrating the natural sugars for heightened sweetness. And the caramelization that occurs on the exterior contr

Scalloped Potatoes

This recipe for scalloped potatoes is designed to be easily scaled up to serve as many as 12 (see below). The ingredients are basic, but the finished dish is rich and elegant enough for a holiday spread. Be sure to use Yukon Gold potatoes, which have

Cranberry-Jalapeño Chutney

This cranberry chutney is a spicy, savory-sweet alternative to the standard sugary cranberry sauce. To tame the chili heat, seed the jalapeño and trim out the membranes before slicing. The chutney can be made well in advance; transfer to a container a

Easy-Bake Herbed Stuffing

Rather than waste precious minutes mincing and sautéing aromatics, we speed things up and maximize flavor by blending raw shallots and herbs with butter in the food processor, to create a flavor-packed paste that seasons the bread cubes as they bake.

Bagna Cauda Brussels Sprouts

The original Italian flavor bomb. Made with garlic, anchovies, butter and olive oil, bagna cauda is a savory dip from Piedmont, Italy. It’s a perfect pairing with Brussels sprouts that have been blistered and charred on a sizzling-hot baking sheet and

Rigatoni alla Zozzona

This Roman mash-up of carbonara and Amatriciana is, as Claudia Rinaldi describes it, “a dirty mess of delicious stuff.”

Tagliatelle alla Bolognese

We do our Ragù Bolognese the authentic way—cream-free and silky-smooth. OR Ragu Bolognese—a velvety, creamy-yet-creamless meat sauce—luxuriates in ribbony tagliatelle.

Fettuccine Alfredo

In Rome, fettuccine alfredo is totally unlike gloopy American versions—silky-smooth, buttery, and light.

Cheesy Mushroom-Thyme Fettuccine

Inspired by the fettuccine con funghi we tasted in Italy, we developed this recipe for creating a quick yet elegant dinner using supermarket ingredients. Be sure to use dried fettuccine or pappardelle made with egg; this type typically is sold coiled

Pasta with Pistachios, Tomatoes and Mint

Sicily is known for its pistachios, so it’s no surprise that the colorful, subtly sweet nuts feature heavily in the region's cuisine. This recipe is our take on a pistachio- and tomato-dressed pasta taught to us by Doriana Gesualdi, owner of Sicilia i

Lemon-Garlic Fettuccine

In Amalfi, Italy, we were taught a delicious, bracing pasta dish of handmade lemon fettuccine tossed with a simple, quick sauté of garlic, olive oil and fresh lemon segments. To mimic the sweet, mild flavor of Amalfi lemons using the standard lemons a

Pasta with “Fake” Sauce

In Italy, we learned about Tuscan sugo finto, or “fake sauce,” so called because the vegetables—onion, carrot and celery—are minced, then gently cooked in fat to the point where they resemble, in both appearance and texture, bits of long-simmered meat

Miso Butter Spaghetti with Scallions

Miso and garlic deliver a flavor upgrade to that classic kid food—buttered noodles. Softened butter mixed with miso, garlic, scallion whites and lemon juice creates a simple, flavorful no-cook sauce for pasta. The heat from the noodles and some of the

Fettuccine with Miso and Kale Pesto

Bold, salty-sweet white miso forms the backbone of this vegan earthy kale and basil-based pesto. For richness and body, we add walnuts, echoing miso’s umami punch (pine nuts are a good stand-in for those who aren’t fans of walnuts). A few splashes of

Cacio e Pepe

Cacio e pepe is the simplest of dishes, but achieving creamy, silky perfection took us years of attempts. We did it. And you will too.

Cheesy Mushroom-Thyme Fettuccine

Inspired by the fettuccine con funghi we tasted in Italy, we developed this recipe for creating a quick yet elegant dinner using supermarket ingredients. Be sure to use dried fettuccine or pappardelle made with egg; this type typically is sold coiled

Fettuccine with Asparagus and Pancetta

In Mompeo, Italy, home cook Alfonsina Cortegiani showed us how she makes pasta con asparagi e pancetta, an elegant dish featuring wispy wild asparagus and fresh egg noodles. For our adaptation, look for slender asparagus—about the size of a pencil—and

Pasta alla Norma

Sicilian eggplant pasta draws loads of concentrated flavor from simple ingredients.

Fettuccine with Asparagus, Lemon and Prosciutto

This fettuccine, studded with prosciutto and asparagus, plus cheese and a cut of citrus, is the first recipe we make when asparagus comes back in season.

Pasta alla Genovese

Chris describes this melty, onion-based ragù as “typically Italian”—with long-cooked pounds of onions, some meat thrown in, no “culinary somersalts.” OR Highly underrated: we think this onion-based ragù needs to be the sleeper hit of summer. (Yes, oni

Milk Street: Kitchin-kiji

Milk Street: Nakiri

Milk Street: 11-inch Everything Pan with Magnetic Trivet

Milk Street: Közmatik

Milk Street: Kitchin-tan™ Serrated Japanese-Style Utility Knife

Milk Street: 3-Piece 13-Inch Hammered Carbon Steel Wok

Milk Street: Julienne Peeler

Milk Street: Precision Peeler

Milk Street: Small Nakiri

Thai Cashew Chicken

[T]his not only is unlike any cashew chicken I’ve ever eaten,” writes J.M. Hirsch, “it’s also wildly better.”

Georgian Chicken Soup (Chikhirtma)

This pearly Georgian chicken soup (chikhirtma) is incredibly satisfying to make—while relatively hands-off—with all of the components are built from scratch. OR Adapted from Darra Goldstein, this egg-and-flour-thickened Georgian chicken soup (chikhirt

Thai Rice Soup (Khao Tom)

One of our readers’ favorite recipes, this pork soup showcases almost magical layers of aroma and flavor.

Spaghetti with Lemon Pesto

This zesty, lightly perfumed lemon pesto is inspired by the world-famous lemons of Amalfi, Italy.

Fettuccine Alfredo

In Rome, fettuccine alfredo is totally unlike gloopy American versions—silky-smooth, buttery, and light.

Dutch Oven Beef Birria Tacos

Slow-cooked, succulent meaty stew in a thick, chili-rich sauce.

Thai-Style Coconut and Chicken Soup

This fragrant Thai soup is rich with coconut milk, awoken with chili heat, lime, and lemongrass, and studded with meaty chicken and mushrooms—and its electricity depends on that deep, coconutty backdrop. Ersatz homemade coconut milk provides the rich

Cantonese Sweet-and-Sour Pork

In Hong Kong, we sought out true Cantonese sweet-and-sour pork, predecessor of the gloppy, overly sweet versions served in many Chinese American restaurants. After sampling dozens of versions, we created our recipe by combining the attributes of the b

Portuguese Sponge Cake (Pão de Ló)

Portugal's famously airy, eggy cake with a gooey layer underneath a thin withered crust.

Broken Phyllo Cake with Orange and Bay

The soaking syrup we use in this pudding-like citrus cake is infused with warm spices for added dimensions of flavor and fragrance.

Muhammara

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 originated in Syria, where it often is served alongside hummus and baba ganoush. Aleppo pepper is mad

Palestinian Upside-Down Chicken and Rice (Maqlubeh)

A streamlined version of impressive Palestinian upside-down rice.

Basque Leek and Potato Soup

This rustic soup, called porrusalda, takes a few humble ingredients and transforms them into a light but satisfying vegetarian meal. Leeks’ many layers tend to trap dirt and sand, so make sure to thoroughly rinse the sliced leeks, then drain them well

Turkish Date-Filled Semolina Cookies

During a recent visit to Türkiye, we became fans of kömbe, buttery, pastry-like cookies made with spices and semolina, filled with nuts or dates and imprinted with delicate patterns or designs. Similar to Middle Eastern ma’amoul, kömbe are a specialty

Saffron Risotto (Risotto alla Milanese)

In Milan, at Trattoria Masuelli San Marco, our editorial director J.M. Hirsch tried a saffron-flecked risotto that “lingered in taste memory” so much that he cancelled his dinner plans the following night.

Milk Street 3-Piece 13-Inch Hammered Carbon Steel Wok

Milk Street 11-inch Everything Pan with Magnetic Trivet

Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok

Milk Street 7.5-inch Everyday Pan with Trivet

Iwachu Cast-Iron Omelet Pan

Unilloy Signature Lightweight Cast-Iron Skillet

Iwachu Cast-Iron Grill Pan

Garcima Pata Negra 15-Inch Paella Pan

Milk Street Közmatik

Miya Company Donabe Casserole Earth Green

Milk Street Cast Iron Stovetop Korean BBQ

La Chamba® Comal

Mexican Terra Cotta Medium Lidded Cazuela Pot

Milk Street Everything Pan 11-inch Glass Lid

Ancient Cookware Mexican Carbon Steel Comal