Our Most Popular Recipes This Week

Chickpea soup, Italian apple cake, and sweet-and-sour pork.

By Claire LowerOctober 14, 2026

19 Sweet Potato Recipes That Don’t Involve a Blanket of Marshmallows

The broiled, puffy confection kept me from appreciating the vegetable beneath.

By Claire LowerNovember 7, 2024

13 of Our Favorite Dump-and-Stir Recipes

One pot, minimal fuss.

By Willow MontanaSeptember 16, 2025

27 of Our Best Pasta Recipes for Any Night of the Week

Now every night is pasta night.

By Claire LowerJanuary 22, 2025

Our 25 Most Popular Recipes of the Year (So Far)

Of apple cake, smothered pasta and vibrant chicken salad.

By Claire LowerOctober 8, 2026

We Gave These Classic American Recipes a Makeover

By Willow MontanaSeptember 8, 2025

6 Ways to Turn a Pound of Ground Beef Into Dinner

All ready in under an hour.

By Claire LowerJanuary 8, 2026

6 One-Pot Rice Recipes You Can Make Without a Rice Cooker

By Claire LowerApril 16, 2024

23 Recipes to Make with Gochujang

Including noodles, soups and stir-fries.

By Milk StreetSeptember 17, 2026

8 Recipes for Using Up That Can of Tomato Paste

Whether you have a couple tablespoons or a whole can.

By Claire LowerOctober 1, 2026

23 Pizza Recipes for All of Your Game Day Needs

“Dough with stuff on it” is the perfect Super Bowl party food.

By Claire LowerJanuary 23, 2025

19 Chocolate Desserts That Each Deserve Their Own Fan Club

From Stovetop Chocolate Cake to Salted Butter Caramel-Chocolate Mousse.

8 Unexpected Ways to Use Miso

It’s good for more than soup.

By Claire LowerJuly 6, 2026

8 Delicious Ways to Eat More Lamb

By Claire LowerMarch 13, 2024

10 Clever Ways to Cook with Tahini

When it comes to this creamy sesame paste, the answer is always yes.

Emergency Chocolate Cake

This ultra-easy chocolate cake, made without eggs, milk and butter, is also known as crazy cake because it doesn’t require ingredients standard to most cakes. It’s said to originate during the Great Depression when ingredients were scarce—hence anothe

Easy-Stretch Yogurt Pizza Dough

Is it heretical to use yogurt in pizza dough? Traditionalists would say yes. But there’s no arguing that the yogurt in this high-hydration formula yields a dough that is easy to shape into rounds because it does not recoil when stretched. It also adds

Fettuccine Alfredo

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

Apple Cake (Torta Bolzano)

This rustic apple cake sports crisp, deeply caramelized edges and a custardy interior, a texture achieved by coating a heap of thinly sliced fruit in crepe-like batter. We learned it from home cook Franca Giuliani in Padergnone, in the Trentino region

Scones 1-2-3-4

The scone, simplified: four ingredients, one formula, infinite variations.

Mexican Sweet Corn Cake

This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack. And it's made in a blender!

No-Fry Neapolitan Eggplant Parmesan (Parmigiana di Melanzane)

Naples's hands-off eggplant Parm is lighter, silkier, and golden-browned.

Tomato Salad with Burnt Honey Vinaigrette

Honey cooked to a deep amber gives ripe summer tomatoes a bittersweet backdrop, poured on warm with fennel, red wine vinegar and pounded pistachios.

Whipped Caramel Cream

From a much-talked-about Paris rice pudding: caramel cooked past the point of looking like a mistake, chilled with cream, then whisked into something airy and deeply nutty.

Whipped Cream Cake

The answer to finicky genoise. Whipped cream in place of egg whites makes a forgiving, moist crumb—maybe the best single-layer cake we’ve made.

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

This refreshing salad is a symphony of tastes, colors and textures. Fish sauce, known as nuoc mam in Vietnam, gives the dressing savory, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavors. The jalapeños add moderate spic

Two-Corn Chowder with Green Chili and Scallions

This summery chowder pairs fresh sweet corn with hominy. An essential ingredient in the Mexican soup-stew called pozole, hominy is dried large-kernel corn cooked with alkali, yielding a tender-chewy, pleasantly starchy texture. Either white or yellow

Penne Strascicate (Penne "Dragged" Through Ragù)

This unique Tuscan pasta dish from Trattoria Sergio Gozzi in Florence is made with spices that add complexity and aromas uncommon in an Italian ragù. Owner Alessandro Gozzi sneaks in a little besciamella—or roux-thickened white sauce—at the end to len

Campanelle Pasta with Sweet Corn, Tomatoes and Basil

Creamy pasta with corn, not cream: the cobs flavor the cooking water while grated kernels release a starchy corn “milk” that clings to the noodles.

Ultra-Light Chocolate Mousse

Le Bon Georges, a Parisian bistro that serves excellent renditions of all the classics, offers an ethereal chocolate mousse for dessert. The chocolate base is lightened with a generous amount of whipped egg whites instead of with the typical whipped c

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

By Kevin ClarkNovember 14, 2024

Maque-Style Mexican Bisquetes

Maque is a bakery/café with multiple locations in Mexico City. During a visit to the Condesa shop, we became particularly enamored of their bisquets. Mexican bisquets are common, but Maque’s stand out as unique. The deeply golden oversized buns featur

By Chris Kimball & Rose HattabaughApril 28, 2025

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

By Milk StreetSeptember 5, 2025

Oven-Charred Brussels Sprouts with Chipotle Chilies and Peanuts

Brussels sprouts, like many other Brassicas, are delicious deeply charred, when their vegetal overtones give way to nuttiness and bittersweetness. We employ a couple techniques to achieve deep, flavorful charring. First, we put a heavy baking sheet on

By Rose HattabaughAugust 16, 2024

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

By Rose HattabaughOctober 15, 2025

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.

By Matthew CardSeptember 27, 2016

Burnt-Leek Gravy

This gravy borrows from the Mexican and Vietnamese techniques of deeply charring or scorching aromatics to add depth and color to a dish. We broil a leek until blackened, then puree it with stock (or broth). It lends an earthy sweetness and a touch of

By Hisham Ali HassanNovember 6, 2025

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.

By Diane UngerJanuary 21, 2024

Brussels Sprouts with Apples and Bacon

For this simple skillet side, we thinly slice Brussels sprouts, apples and shallot so they cook quickly and absorb flavors. A food processor fitted with a slicing disk is the fastest, easiest way to do the prep, but if you prefer, you could use a shar

By Rose HattabaughDecember 15, 2021

Cranberry-Jalapeño Chutney

Cranberry sauce x10—cooked down until jammy, then spiked with jalapeño and fresh ginger, with cinnamon and cloves for warmth. An easy make-ahead.

By Milk StreetSeptember 2, 2025

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.

By Courtney HillOctober 3, 2023

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.

By Courtney HillSeptember 1, 2021

Butter Rolls

Terry Tanaka asked us to recreate these soft, lightly sweetened Hawaiian butter rolls for her husband, Royce, whose grandfather used to serve at his bakery in Oahu.

By Milk StreetOctober 28, 2022

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.

By Matthew CardSeptember 27, 2016

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

By Milk StreetOctober 3, 2025

Chicken and Noodle Soup with Turmeric and Dill

Turmeric lends golden hue and earthy spice to this herbal riff on classic chicken noodle soup.

By Diane UngerAugust 10, 2022

Hand-Torn Noodle Soup with Chicken and Vegetables

In most chicken noodle soups, the noodles are an afterthought. Here, they’re the star. Inspired by sujebi, a Korean hand-torn noodle soup, we form our noodles from a simple flour-and-water dough. While it rests, the chicken and vegetable base comes to

By Hisham Ali HassanSeptember 20, 2024

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

By Courtney HillAugust 26, 2025

Lentil Soup with Lemony Shrimp

At Vittoria Ristorante, a 100-year-old eatery in Marche, Italy, chef Sunni Martelli taught us to make her grandmother’s lentil and shrimp soup. The coastal region is known for its seafood, while lentils are a nod to its neighbor, Umbria. To make the l

By Hisham Ali HassanMarch 25, 2025

Polenta Soup with Kale and Parmesan

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

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.

By Diane UngerAugust 7, 2017

Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana)

This brothy bowl of green—our take on Portuguese açorda alentejana—starts with a sort of jalapeño-cilantro pesto, served with a hefty dose of Parm.

Peruvian Chicken, Rice and Cilantro Soup (Aguadito de Pollo)

This emerald green chicken and rice soup gets its vibrant broth from a bunch of herbaceous cilantro and sweet pops of peas.

By Courtney HillOctober 15, 2019

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

By Hisham Ali HassanSeptember 2, 2025

Thai Rice Soup (Khao Tom)

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

By Diane UngerApril 2, 2018

Homemade Chicken Broth

For broth-centric soups, store-bought pales in comparison to slow-simmered homemade broth that is full-bodied with gelatin and rich poultry flavor. This recipe is minimalist—we’ve even left out the usual aromatics (onion, carrot, celery) and herbs (pa

By Hisham Ali HassanFebruary 26, 2025

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

By Courtney HillMarch 7, 2025

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

By Courtney HillJanuary 21, 2024

Bread and Tomato Soup with Poached Eggs (Acquacotta)

In Colle di Val D’Elsa, cookbook author Giulia Scarpaleggia prepared this classic Tuscan soup for us. It is called acquacotta, or “cooked water,” because the thrifty dish originally was made with little more than day-old bread, vegetables and hot wate

By Hisham Ali HassanJanuary 13, 2025

Rice Porridge with Chicken and Mushrooms

Warm up with this intensely flavored congee, a soul-soothing alternative to chicken soup—rice porridge with chicken and mushrooms, a comfort meal from parts of Asia.

By Courtney HillDecember 15, 2021

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.

Paprika-Rubbed Pork Tenderloin

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

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.

Two-Cheese Orzo with Cauliflower

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

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.

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

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.

Italian Flourless Chocolate Torta

A deeply chocolatey flourless cake, devised from a century-and-a-half-old secret recipe from Vignola, Italy.

Chocolate Meringue Cookies

Can a chocolate cookie be fudgy, airy, and crispy at the same time? We were delighted to find that the answer is yes!

Caprese Chocolate and Almond Torte

This gluten-free, flourless chocolate cake from Capri, Italy gets rich, almost brownie-like texture, thanks to ground almonds and a generous amount of egg.

Gluten-Free White Chocolate and Apricot Torte

Cheesecake meets flourless chocolate cake in this elegant, impressive dessert. But instead of being pure indulgence, the torte is healthy-ish. Made with reduced-fat cream cheese and nonfat Greek yogurt, it is sweetened only with honey, white chocolate

Spanish Almond Cake (Tarta de Santiago)

This fragrant almond cake taught us the secret to extra springy, chewy texture.

Bête Noire

Cookbook author Lora Brody’s creation bête noire is no typical chocolate cake: silky, custardy, with a base of sugar syrup.

Coconut-Saffron Macaroons

Cardamom and ground ginger infuse these macaroons with alluring fragrance and flavor, and the saffron adds a golden hue. They're the perfect sweet to pair with hot tea or coffee. The cooled cookies can be stored in an airtight container at room temper

Coconut-Almond Macaroons with Cherry Preserves

Cloyingly sweet, one-dimensional coconut macaroons get a makeover with this simple recipe. We add sliced almonds for texture, fruit preserves for color and tangy notes and aniseed for licorice-like fragrance and flavor. The cookies are best eaten the

Coconut Bars with Almonds and Chocolate

Adapted from Honey & Co’s cookbook, subtly sweet, Middle Eastern-inspired coconut bars with nuts, dried fruit and a chocolate base.

Coconut Cashew Cake (Sanwin Makin)

Our lighter, springier version of Burma’s simple, richly coconut-y cake.

Chocolate-Almond Spice Cookies

From Switzerland, an easier, chewier chocolate cookie.

Malbec-Poached Pears with Ice Cream and Toasted Almonds

We’ll take poached pears any night of the year—especially with the almost magical combination of fresh ginger and star anise-spiced wine.

Mixed Berry Crumble with Spiced Oats and Almonds

Frozen mixed berries make it easy to throw together this simple fruit dessert. A mixture of oats, spices and sugar does double duty here. We add a small amount to the berries to sweeten and thicken the filling; into the remainder we add almonds and so

Chocolate Blender Cake

Our chocolate blender cake, with a brownie-like consistency and a rich chocolate glaze, comes together with only one blender and one cake pan.

Meringue Cookies with Salted Peanuts and Chocolate

Airy, melt-in-your-mouth meringues need no sales pitch; make them plain or try our three flavor variations, including salted peanuts and chocolate.

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 13-Inch Hammered Carbon Steel Wok

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

Milk Street Widebody Dutch Oven with Griddle Lid and Trivet

Otoshibuta Adjustable Stainless Steel Drop Lid

Kim's Cook Sandwich Press

Wahei Freiz Saisyokuan Stainless Steel Pot and Sieve Set

Wahei Freiz Fry Pot

Iwachu Cast-Iron Omelet Pan

AirHood Portable Induction Cooktop

The Baking Steel Mini Griddle

Wahei Freiz Deep Frying 3-Piece Set

Milk Street Enamel Roasting Pan

Chicken with Caramelized Garlic Confit

In London, Sarit Packer and Itamar Srulovich, the chef-owners of the Honey & Co. restaurants and award-winning cookbook authors, taught us a simple chicken dish that gets robustly savory—but not overwhelming—flavor from four heads’ worth of garlic con

Slow-Roasted Chicken Thighs

Dark-meat chicken parts are usually considered “done” at 175°F. But taken about 25°F higher, more of the connective tissue breaks down so the meat becomes supremely tender but not so much it completely separates from the bones. In this minimal-knifewo

Parthian Chicken

“De Re Coquinaria,” also referred to as “Apicius,” is a collection of Roman recipes believed to have been compiled in the 5th century. Pullum parthican, or Parthian chicken, was delicious enough to document in ancient Rome and makes a fine dinner even

Crisp-Skinned Chicken Thighs with 1-1-1 Sauce

Equal parts soy sauce, sake and mirin: an izakaya formula from Osaka that caramelizes into a savory-sweet glaze under the broiler.

Filipino Chicken Adobo with Coconut Broth

Thousands of islands make up the Philippines. And there probably are as many recipes for chicken adobo, the classic Filipino dish that turns handful of ingredients—loads of garlic, black pepper and vinegar—into a bright and tangy meal. We tailored our

Piri Piri Chicken Thighs

Piri-piri can refer to a finger-staining chili pepper sauce—usually spiked with garlic, sugar and plenty of cayenne, lemon and paprika—or to whatever the sauce douses. Its origins are Portuguese, but it's found today in South Africa, Mozambique and Na

Korean Fire Chicken

Buldak-inspired chicken thighs get huge, complex flavor from four pantry ingredients and a 15-minute marinade; the broiler chars it into a sticky glaze.

Jalapeño-Apricot Glazed Chicken Thighs

These glazed chicken thighs feature an addictive combination of sweet, savory and spicy flavors. We first roast the thighs in a hot oven, then finish them under the broiler to caramelize the glaze. Use either apricot or peach preserves—whichever you p

Braised Chicken with Apricots and Pistachios

Dried fruits, shallots, spices and nuts create a sweet-savory flavor for meaty bone-in chicken thighs.

Japanese Fried Chicken (Karaage)

This chicken boasts tangy, bright flavors and delicate crispness, thanks to a quick ginger-spiked marinade and seasoned cornstarch coating. “I can finally bring fried chicken to the table that makes my family's eyes roll in delight!" one reader writes

Indonesian Chicken Soup (Soto Ayam)

No matter where you are in the world, there is a soup that serves as both sustenance and salve. Home cook Erida Wahyuningsih and chef Degan Septoadgi taught us that in Indonesia, the chicken soup called soto ayam is that dish. The flavor base is a tur

Malaysian Twice-Cooked Turmeric Chicken with Lemon Grass and Sweet Soy

The Malaysian dish called ayam masak kecap translates as “chicken cooked in soy sauce,” but it’s commonly referred to as “bachelor’s chicken” because it’s quick and easy to throw together. It also happens to be irresistibly delicious. Pieces of turmer

Yucatecan Chicken and Lime Soup (Sopa de Lima)

Sopa de lima is a classic Mexican soup from the Yucatán Peninsula. Brothy, spicy and usually chicken-based, it counts as a key ingredient the juice of limas, or Mexican bittersweet limes, a variety of citrus that is difficult to find here in the U.S.

Oaxacan Green Mole with Chicken

When we think of mole, we most often think of mahogany-colored mole negro, flavored with chocolate, dried chilies and nuts. But as we learned from Oaxaca chef Olga Cabrera Oropeza, there is a wide variety of moles, each with a unique character. Mole v

Chicken Souvlaki with Tzatziki

Souvlaki translates from the Greek as “skewer,” but for this easy weeknight rendition, we forgo the skewers and cook individual pieces of chicken. And instead of firing up the grill, we simply turn on the broiler. A quick marinade of olive oil, garlic

French Apple Cake

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

Invisible Apple Cake (Gâteau Invisible)

“Cake” is somewhat of a misnomer for this elegant dessert. Instead of open, airy and crumby, the texture is rich and dense, with slices of sweet-tart apples set in an egg-rich batter. During its long bake in the oven, the fruit slices and custard-like

By Hisham Ali HassanAugust 16, 2024

German Apple Cake (Apfelkuchen)

“This is one of those slam dunks that worked, and I loved it right away."

Apple Cake (Torta Bolzano)

This rustic apple cake sports crisp, deeply caramelized edges and a custardy interior, a texture achieved by coating a heap of thinly sliced fruit in crepe-like batter. We learned it from home cook Franca Giuliani in Padergnone, in the Trentino region

By Milk StreetNovember 11, 2025

Burnt Sugar Apple Upside-Down Cake

Drenched in bittersweet caramel, these silky soft apples create a glorious topping for a dead-easy, baked-in-the-skillet cake. Be sure to cook the fruit and caramel until the syrup bubbling at the edges is practically burnt. That rich, deep color is h

By Courtney HillJanuary 29, 2025

Austrian Apple Strudel

In Austria, Eva-Maria Steinbichler and her daughter, Petra Steinbichler, showed us how to prepare a proper apple strudel. The result was a light, barely there pastry surrounding a buttery, sweet-tart filling. To build impressive gluten strength in the

Christopher Kimball’s Double-Crust Apple Pie

It’s only a minor overstatement to say that apple pie is holy for Chris Kimball. This recipe is the product of decades of study.

By Chris KimballNovember 22, 2021

Apple Pie with Sour Cream Crust

For anyone who loves a double-crust apple pie but dreads the dough: sour cream makes this pastry rich, tender and genuinely easy to roll out.

By Rose HattabaughMarch 3, 2026

Romanian Apple Pie with Cinnamon and Walnuts (Plăcintă cu Mere)

Cookbook author Irina Georgescu introduced us to Romanian plăcintă cu mere, a hybrid of slab-style apple pie bar cookie. The traditional baked treat sandwiches lightly sweetened shredded apples between two layers of tender crust. For our version, we c

By Rose HattabaughFebruary 20, 2025

Italian-Style Apple Strudel

Many associate strudel only with Austria, but it also is common in northern Italy’s Trentino-Alto Adige region. For this version, we were inspired by the ingredients traditionally used there: golden raisins, citrus zest, pine nuts and, of course, appl

By Rose HattabaughSeptember 12, 2024

Tarte Tatin

Tarte tatin is made by baking apples in sugar under a blanket of pastry, then inverting the tart out of the pan for serving to reveal a stunner of a dessert: velvety, caramel-soaked fruits atop a tender, buttery crust. Said to have been invented by ac

By Hisham Ali HassanSeptember 11, 2024

Ricotta-Semolina Cake with Caramelized Apples

Adapted from “Summer Kitchens” by Olia Hercules, this cake-cheesecake hybrid is inverted out of the baking pan to reveal a layer of silky, buttery, golden-hued apples. The ricotta-based cake is deliciously rich but whipped egg whites folded into the b

By Wes MartinDecember 3, 2021

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