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.

Tuscan-Style Spring Vegetable Soup

In Tuscany, the seasonal soup garmugia celebrates the vegetables of spring: peas, asparagus, artichokes and fava beans.

Linguine with Artichokes, Asparagus and Lemon-Mint Ricotta

Fresh linguine, lightly sauced, packed with spring veggies: our favorite template for seasonal freshness.

Ham, Gruyère and Asparagus Tartines

In France, a tartine is slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sandwiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been spl

Campanelle Pasta with Asparagus, Lemon and Parmesan

We use the combination of cream, asparagus, and lemon often—this springtime pasta is a perfect reason why!

Asparagus and Barley Soup with Lemon and Dill

Say dieu to stew with this brothy bowl of asparagus with light and bright lemon and dill.

Creamy Asparagus Pasta

Nothing says springy like a tangle of fettuccine, coated in creamy, bright green asparagus sauce.

Asparagus Panzanella with Parmesan, White Beans and Herbs

A fresh, seasonal take on the classic Italian salad.

Creamy Barley with Leeks, Asparagus and Dill

Creamy, risotto-style barley, packed with buttery leeks and grassy, tender-crisp asparagus: this is the hearty, spring veggie meal we look forward to all winter long.

Asparagus with Sauce Gribiche and Fried Capers

This piquant, briny French sauce of eggs and capers brings bold, bistro flavor to simple blanched veggies.

Eggs with Asparagus, Roasted Peppers and Manchego

Eggs are a fast and easy way to get a satisfying meal on the table, and they pair terrifically with a wide variety ingredients. In this recipe, we scramble them to soft curds with asparagus, then add roasted peppers and Manchego cheese (or Parmesan) a

Asparagus Gomae

Tender-crisp, skillet-cooked asparagus the savory-sweet gomae treatment.

Asparagus with Pickled Ginger and Scallions

Japanese pickled ginger, the type offered alongside sushi, is a tangy-sweet, fiery accent for grassy asparagus. We first cook the ginger with a little sugar in a good dose of butter so the sugars caramelize lightly as the butter browns, developing a s

Broiled Asparagus with Cardamom and Orange

Cardamom and orange bring floral and citrus notes to grassy asparagus, while butter lends richness and makes the flavors linger on the palate. We double up the orange in this dish—marmalade sweetens as it adds a touch of bitterness, and the zest and j

Pearl Couscous “Risotto” with Asparagus

Creamy risotto-like couscous, tender-crisp asparagus, savory Parm—need we say more?

German Streusel Cake with Cherries

Classic German Streuselkuchen is a fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery streusel. We’ve added a layer of fresh (or frozen) cherries to the mix. We found that a slow, cold rise resulted in a crumb that’s especiall

Cherry and Chocolate Crumble Semifreddo

Easier than ice cream cake, but just as delicious.

Meringue-Topped Cake with Cherries

Romanian prăjitură cu rubarbă is a simple, rustic rhubarb-studded cake that is covered with a snowy cloud of meringue after baking, then slid back into the oven. A few minutes later, the two-layer treat emerges with a crown of golden swirls and peaks—

Almond-Coconut Cake with Cherries and Pistachios

A Milk Street fan favorite, this cake adapted from “Honey & Co.: The Cookbook” mixes rustic Middle Eastern flavors—fruits, nuts, spices, and coconut.

Ricotta and Cherry Jam Tart

A rustic tart inspired by the traditional Roman combination of milky-sweet ricotta and tangy cherries.

Eton Mess with Cherries and Chocolate

Eton mess, a dessert of crushed baked meringue, whipped cream and berries, is said to have originated at England's Eton College. For this version, we use store-bought meringue cookies, toast them under the broiler and layer them with whipped cream stu

Chocolate Biscotti with Pistachios, Almonds and Dried Cherries

Not-too-sugary, crunchy chocolate biscotti—adapted from a recipe in “Maida Heatter’s Best Dessert Book Ever”—studded with pistachios, almonds and dried cherries.

Dried Cherry–Chocolate Chunk Cookies

Fudge-y dark chocolate and fruity cherries make these cookies the perfect vehicle for ice cream sandwiches. Use this one for the holidays: Intensely fudgey and perfectly balanced, with a hint of vinegar and bits of chewy, tangy fruit.

Brandy-Soaked Dried Cherries

Cherry–Almond Butter Freeform Tart

A handful of weeknight-friendly ingredients is all you need to make a stunning, buttery tart in under 50 minutes

Brandied Cherry Frangipane Tart

Dried sour cherries give this tart a fruitiness that perfectly complements the frangipane filling and crunchy almond flour crust. If you can’t find blanched sliced almonds, use regular sliced almonds. We liked this tart served warm, topped with whippe

Sour Cherry Rugelach

Cardamom, added to the dough, gives these flaky, fruit-filled cookies a little something special.

Polenta with Roasted Stone Fruit, Mascarpone and Rosemary

Cooking polenta in the oven is hands off-easy, freeing you to prep a sweet and savory fruit topping. We really love juicy, ripe stone fruit—peaches, nectarines, plums, cherries or a combination. And when fresh figs are available, they’re excellent in

Pan-Roasted Pork Tenderloin with Apple and Cherry Mostarda

Tangy, spicy, savory-sweet mostarda is a classic Italian fruit and mustard condiment. It’s an ideal accompaniment to pork tenderloin, as it brings bold, punchy flavor to the lean, mild cut. We make a non-traditional mostarda, with both prepared mustar

500°F Roasted Chicken

A blisteringly hot oven works beautifully for quickly achieving crisp, bronzed skin on a spatchcocked chicken, but it also can smoke up the kitchen when drippings scorch on the hot pan. Our solution is simple — a few slices of sandwich bread moistened

Roasted Chicken, Perfected

The architecture of a chicken, along with the different target temperatures for white and dark meat, make it difficult to perfectly roast a whole bird. The breast is best at 160°F to 165°F; dark meat needs to hit at least 175°F, though it’s best at 19

Butter-Lemon Roasted Chicken with Herbs Jus

This is a simple and straightforward roasted chicken that makes a buttery, yet bright sauce from the juices. The fresh herbs and lemon halves that are tucked in the cavity don’t season the chicken per se, but they do contribute flavor and aroma to the

Skillet-Roasted Chicken with Bread Salad

This recipe was inspired by the late Judy Rodgers’ wood oven–roasted chicken that has been on the menu at San Francisco’s Zuni Cafe since 1987 and continues to be popular to this day (the bread salad didn’t accompany the chicken at its debut, but the

Skillet-Roasted Chicken with Burnt Shallot Jus

“Burnt” here is a good thing. Shallots and garlic roast under a whole chicken, where the shallots in particular develop scorched outer layers. This charring provides rich flavor and deep color to a simple jus that accompanies the carved bird. Credit f

Slow-Roasted Chicken with Garlic and Mustard Pan Sauce

Roasting chicken leg quarters for 2½ hours in a 300°F oven is transformative. The fat has lots of time to render, so the skin takes on a paper-thin crispness and a golden brown hue. The meat, meanwhile, becomes so tender and succulent you don’t need a

Spatchcocked Roasted Chicken with Gochujang Butter

Our Korean-inspired seasoning paste elevates a simple roast chicken with spicy-sweet flavor. The blend includes softened butter, gochujang and honey, plus fresh ginger and garlic, which mellow and sweeten as they cook. We smear the mixture under the b

Skillet-Roasted Peruvian-Style Chicken

Peru’s uber-popular juicy, crispy chicken, adapted for the skillet.

Umami-Bomb Spatchcocked Roasted Chicken

Umami-Bomb Chicken

Za'atar-Roasted Chicken

A smart traybake isn’t just about low-effort cooking; it’s about leaving no drop of flavor behind on the pan.

Spatchcocked Roasted Chicken with Cilantro, Coriander and Pickled Jalapeños

The seasoning for this roast chicken, applied under the skin directly onto the meat for maximum flavor, was inspired by zhoug, the zesty, pesto-like condiment said to have originated in Yemen. Lots of fresh cilantro adds herbaceousness; you can swap i

Chutney-Glazed Spatchcocked Chicken

Spatchcocking a chicken—that is, cutting out its backbone and opening up and flattening the bird—allows for even browning and relatively quick cooking because all of the meat is on the same plane. For this spatchcocked bird, we make a simple glaze wit

Suya-Spiced Spatchcocked Roasted Chicken

Splayed and spiced! We gave roast chicken the suya treatment—a bold seasoning rub of ground peanuts, hot paprika, brown sugar, garlic and ginger inspired by West African grilled beef skewers. Spatchcocking the bird—cutting out the backbone and flatten

Red Chili Spatchcocked Roast Chicken

How to cook a whole chicken quickly and evenly? Remove its backbone and flatten the bird—a technique called spatchcocking or butterflying. Our next challenge was adding flavor that doesn't stop at the skin. Our solution was to slide a chili-herb-spice

Five-Spiced Roasted Chicken

Deep slashes cut into the chicken ensure a fragrant seasoning paste infuses chicken parts with deep savoriness.

Gingery Stir-Fried Pork and Asparagus

This savory-sweet pork and asparagus stir-fry calls on soy sauce, oyster sauce and Sriracha for bold flavor, fast. Minced ginger and thinly sliced scallions bring bright freshness, while rings of Fresno chili contribute crunch and heat. For less of a

By Rose HattabaughApril 5, 2024

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

By Rose HattabaughDecember 8, 2023

Stir-Fried Gochujang Chicken

Flavor-packed, spicy-sweet gochujang elevates a couldn’t-be-simpler chicken stir-fry. The complexly flavored Korean refrigerator staple is balanced by the pepperiness and pungency of ginger and garlic, plus a splash of salty soy sauce and a spoonful o

By Malcolm JacksonOctober 17, 2023

Ginger Beef with Rice and Peas

Satisfyingly chewy short-grain rice and soy-seasoned beef is a classic Japanese pairing. This version of gyu soboro gohan cooks rice and ground beef separately to keep the tastes and textures distinct, then combines the two at the end. We layer in the

By Courtney HillOctober 17, 2023

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.”

By Courtney HillDecember 6, 2022

Oven-Fried Potato and Cheese Tacos Dorados

These crispy oven-fried tacos are loaded with cheese and potatoes, with a kick from pickled jalapeños and chipotle.

By Laura RussellNovember 16, 2022

Cantonese Stir-Fried Black Pepper Beef and Potatoes

In Hong Kong, Oi Man Sang Kitchen cook Tang Kwok Keung showed us how to make black pepper beef with potatoes, one of the eatery’s signature stir-fries. Our adaptation simplifies the process by simmering the potatoes instead of deep-frying them. Prior

By Courtney HillJanuary 16, 2025

Chicken Curry with Tomatoes and Yogurt

A yogurt-based marinade turns chunks of chicken perfectly succulent and tender while also bringing rich creaminess to the sauce. The marinade is enhanced by fresh ginger—or garlic, or, better yet, both—and warm curry powder. Cherry (or grape) tomatoes

By Rose HattabaughOctober 17, 2023

Korean Fire Chicken

For this simple spin on Korean buldak, which translates as “fire chicken,” you will need a large broiler-safe skillet. Gochujang, or Korean fermented chili paste, is a key ingredient. Look for it in the international aisle in supermarkets or in Asian

By Diane UngerDecember 18, 2019

Grilled Gochujang Shrimp with Scallions

Our Digital Editor's favorite weeknight grilling recipe. High-impact gochujang brings complex flavor to this simple grilled shrimp.

Slashed Chicken

This recipe, from Vietnamese food authority and cookbook author Andrea Nguyen, is everything we love in a weeknight meal: quick, easy and packing a huge flavor payout. Thanks to the deep slashes in the chicken legs, the simple, savory-sweet marinade f

By Julie RackowDecember 10, 2018

Japanese-Style One-Pot Mushroom Rice

Japanese takikomi gohan cooks a variety of ingredients—from sweet peas to hijiki (a type of seaweed) to bamboo shoots—directly on top of short-grain rice. When the cooking is done and the rice has had a chance to rest, the ingredients are stirred into

By Hisham Ali HassanApril 5, 2024

Gnocchi in an Instant with Arugula-Pistachio Pesto

Our search for a better way to make gnocchi brought us to an unexpected place: instant potato flakes. Not only do we get more consistent results, but there also is no need to peel, boil and rice potatoes. We sauce the gnocchi with a peppery green arug

By Hisham Ali HassanMarch 26, 2025

Sausage, Potato and Sweet Pepper Traybake

Savory Italian sausages roast on top of potato, onion and bell pepper, finished with a tangy-sweet glaze in this almost hands-off traybake.

By Rose HattabaughNovember 15, 2022

One-Pot Tortellini with Cherry Tomatoes and Salami

There’s no need to boil a large pot of water for this recipe because we cook the pasta in the sauce for better flavor absorption. But we first brown the filled pasta in olive oil, a step that builds flavor in the dish. Then cherry (or grape) tomatoes

By Rose HattabaughOctober 17, 2023

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.

Coconut Chicken Curry with Potatoes

A brothy weeknight curry that balances rich coconut milk with umami and bright ginger and lime.

Pan-Seared Steak with Smoky Miso Butter and Watercress Salad

Miso compound butter ups the umami; peppery watercress salad keeps things light.

Moroccan-Style Braised Lemon Chicken (Tangia)

This simple chicken braise loaded with high-flavor ingredients is modeled on tangia, a slow-cooked lamb dish from Marrakech. We got a lesson in cooking tangia the traditional way from taxi driver Youssef Boufelja. For our simplified version, we used b

Turkish Red Lentil Soup with Aleppo Pepper Oil

This toss-in-the pot lentil soup proves the transformative power of spices, which give hearty lentils potent flavor and heat.

Spicy Peanut-Sesame Stir-Fried Shrimp

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

Chicken Teriyaki Rice Bowls (Teriyaki Donburi)

Tender and glossy, with a sweet-­savory glaze, this perfected chicken donburi was served to us by cook and philosopher Elizabeth Andoh.

Chinese Chili and Scallion Noodles

These spicy Chinese scallion noodles have quickly become one of our back-pocket dinner ideas—the kind of recipe you throw together, top with a fried egg, and still look forward to every time.

Vietnamese-Style Meatball Lettuce Wraps

Meatballs, carrot salad and a dipping sauce? Seems like a lot of work. But not so with these Vietnamese-style meatballs.

Chorizo and Potato Hash

Guisado de chorizo con papas, or Mexican chorizo and potato stew, inspired this simple, hearty one-skillet dish. Chorizo sausage is spicy, so if you’re sensitive to chili heat, you may want to remove the seeds from the jalapeño before slicing. Serve w

Udon Noodles with Shiitake Mushrooms and Spinach

A full pound of fresh shiitake mushrooms and a good dose of soy sauce give this quick vegetarian supper lots of meaty flavor, while thick, chewy Japanese udon noodles give it satisfying texture. Though udon also is sold fresh and frozen, we use dried

Paprika-Rubbed Pork Tenderloin

“I found myself wanting to lick my plate to get every last bit of sauce."

Greek Chicken and Potato Traybake

The Greek dish known as kotopoulo skorthato typically is called “Greek garlic-lemon chicken” in English, but the ensemble also includes potatoes, making it a delicious complete meal. For our take on the classic, we use our trusty traybake technique—we

Milk-Poached Chicken with Tarragon Salsa Verde

We love the Italian trick of gently simmering pork and chicken breasts in milk for extra-tender, succulent meat.

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

Milk Street 7.5-inch Everyday Pan with Trivet

Milk Street Közmatik

Milk Street 11-inch Everything Pan with Magnetic Trivet

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

Milk Street Widebody Dutch Oven with Griddle Lid and Trivet

Kim's Cook Sandwich Press

Milk Street Enamel Roasting Pan

AirHood Portable Induction Cooktop

The Baking Steel Mini Griddle

Milk Street Everything Pan 11-inch Glass Lid

Wahei Freiz Fry Pot

Wahei Freiz Deep Frying 3-Piece Set

Ancient Cookware Mexican Carbon Steel Comal

Wahei Freiz Saisyokuan Stainless Steel Pot and Sieve Set

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

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

Portuguese Sponge Cake (Pão de Ló)

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

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

French Apple Cake

This simple French cake is more apples than cake, held together with a light crumb and thin golden crust.

Thai Rice Soup (Khao Tom)

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

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.

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.

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.

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

Colombian Potato Soup with Chicken, Corn and Capers (Ajiáco)

Loaded with potatoes, a corn cob, and avocado slices, this chicken soup (ajiáco) is creamy, hearty, and fresh all at once.

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

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.

Lemon and Pistachio Bars

To balance the bright acidity of lemon, our take on this classic bar incorporates a small measure of fruity, savory olive oil in both the custard and crust. We found that using egg yolks in addition to whole eggs boosts both richness and color. Butter

Amalfi-Style Lemon Cake

"I married her just for the lemon cake," a sixth-generation Amalfi lemon farmer told us.

Spaghetti with Lemon Pesto

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

Chicken Salmoriglio

“SHOW STOPPER,” one commenter writes of this Chicken Salmoriglio—chicken coated in a subtly sweet-tart sauce common in Sicily and Calabria.

Lemon Possets

Lemon posset is quite possibly the easiest dessert you can make. It’s a classic British “pudding” that requires only three ingredients—lemon, cream and sugar—and only a few minutes at the stovetop. There’s no need to whisk, whip or fold. The acidity o

Lemon-Garlic Shrimp with Spaghetti

Spaghetti aglio e olio—just spaghetti, olive oil (olio), and garlic (aglio), is endlessly modifiable—and a perfect base for lemony shrimp.

Lemon and Caraway Butter Cake

Claire Ptak made us this elegantly simple cake when we paid her a visit at Violet Cakes, her bakery-café in London. She explained that it is an old-fashioned British teacake known, rather plainly, as “seed cake” and that she first encountered it after

Lemon and Green Pea Risotto

This green pea risotto is another perfect example of lemon’s power to turn a simple, good dish into a great one.

Greek Egg-Lemon Soup (Avgolemono)

Chicken and rice soup with a satisfying thickness from an egg whisked broth with a cut of citrus— perfectly simple and soothing.

“Orzotto” with Asparagus, Lemon and Parmesan

"Orzotto” combines no-cream creaminess with grassy, spring-fresh asparagus, lemon, and savory Parm.

Farfalle with Spinach and Lemon Pesto

This speedy pasta was inspired by the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. Instead of lemon juice, which is sharp and acidic, we use lemon zest, where the essential oils reside. We use lem

Moroccan-Style Braised Lemon Chicken (Tangia)

This simple chicken braise loaded with high-flavor ingredients is modeled on tangia, a slow-cooked lamb dish from Marrakech. We got a lesson in cooking tangia the traditional way from taxi driver Youssef Boufelja. For our simplified version, we used b

Spaghetti with Lemon, Anchovies and Capers

We usually just dump it down the drain, but Lidia Bastianich reminds us that the water we cook our pasta in is worth saving. She uses the starchy water to thicken flavorful sauces from strong pantry staples — anchovies, capers, garlic, lemon and red p

Gemelli and Peas with Lemon, Herbs and Ricotta

Citrusy and herbaceous, this easy, spring-inspired meal features garlic, peas and plenty of lemon, both zest and juice. We heat the thawed frozen peas by putting them in a colander and draining the cooked pasta over them. To create an extra-starchy li

Browned Butter and Lemon Pasta with Chicken

We cook butter until the milk solids caramelize to add nutty fragrance and flavor to this pasta dish. The richness of the browned butter is balanced with a generous measure of aromatic lemon zest and tart, tangy lemon juice. Either boneless chicken br

Otoshibuta Adjustable Stainless Steel Drop Lid

Pure Indian Foods Alphonso Mango Puree

Kinto Pickling Jar

Dreamfarm Fluicer

Villa Jerada Za’atar

The Baking Steel Mini Griddle

Work Sharp Rolling Knife Sharpener

Straight Type Mentsuyu (All Purpose Soup Base)

GIR Ultimate Whisk

Blank Slate Kitchen Sichuan Chili Oil

Suncraft Brunch Knife

Oak Pasta Board with Roller

Blackthorn 100% Scottish Sea Salt Flakes

Skeppshult Waffle Iron

New Metro Metal Bowl Pouring Chute