Stovetop Chocolate Cake

Milk Street at Home

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.

Dark Chocolate Terrine with Coffee and Cardamom

Undeniably rich, yet surprisingly light, our chilled chocolate terrine features a touch of cardamom evoking the fragrance and flavor of Turkish coffee. OR “Rich, yet feather light. Make-ahead easy, yet impossibly elegant.”

Chocolate Bundt Cake with Dark Chocolate Glaze

No mixer? No problem! This rich and chocolate-y cake from Cheryl Day is a one-bowl wonder.

Chocolate Meringue Cookies

Whipped egg whites keep an extra-chocolatey cookie tasting light

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

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

Chocolate Olive Oil Cake

This decadent chocolate cake gets its tender, luscious crumb from the unexpected addition of fruity, peppery olive oil.

Chocolate-Orange Tart

Ricotta cheese creates a deliciously creamy yet surprisingly light filling that highlights the orange and chocolate that flavor it. OR This bright, orange-chocolate tart, with a cheesecake-like filling, made Chris Kimball a repeat customer of Paris’s

Chocolate-Hazelnut Cream Cake

Rich chocolate cake, layered with a light, hazelnutty whipped ganache: our special-occasion dessert adapted from Dominique Ansel.

Bête Noire

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

Chocolate-on-Chocolate Three-Layer Cake

This grand, triple-layer, old-fashioned chocolate cake comes from “Back in the Day Bakery Cookbook” by Cheryl Day and Griffith Day, proprietors of Back in the Day Bakery in Savannah, Georgia. Cheryl Day learned the recipe from her grandmother but put

Italian Flourless Chocolate Torta

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

Chocolate Pudding with Brown Sugar and Miso

Umami-packed white miso adds layers of depth and complexity to this pantry busting chocolate pudding. OR For a lick-the-spatula chocolate pudding, you want salt and umami. So trust us on the white miso.

Salted Butter Caramel-Chocolate Mousse

With butter-and-cream richness, bittersweet notes from the chocolate and caramel, and sea salt to cut through the sugar, this simple six-ingredient dessert from “My Paris Kitchen” by David Lebovitz is far greater than the sum of its parts. You can whi

Porcini-Seasoned Steak au Poivre

Mushroom powder sounds illicit, but it’s actually a secret-weapon umami bomb. We pulverize dried porcini mushrooms, mix them with salt and pepper, then rub it all over steaks for intense seasoning. We also stir some into water for an instant broth for

Sugar Steak with Rosemary Pan Sauce

Sugar steak—that is, a steak sprinkled with sugar to help it develop a deeply caramelized crust when cooked—is said to originate in the 1830s at Bastien’s steakhouse in Denver. We also were inspired by a recipe for breaded veal steaks with a carameliz

Steak with Worcestershire Butter Board Sauce

“Board sauces” originate with chef and cookbook author Adam Perry Lang. The concept: Make a simple mixture of ingredients—prepped on a cutting board—then set a just-cooked steak (or steaks) on top. As the meat rests and then during carving, the steak’

Steak with Curried Shallot-Butter Sauce

In Paris, Le Relais de Venise L’Entrecôte is a cult-favorite restaurant. The only savory item on their menu is steak frites, which is served with a salad, and they offer a refill when you finish. Their sauce recipe remains a closely guarded secret, bu

Chris Kimball’s Reverse-Seared Steak with Chimichurri

This recipe uses the gentle, controlled heat of the oven to replicate the “reverse sear” technique Argentinians use when grilling beef. Rather than start the steak over high heat to brown, then finish over low heat, the steaks start in a cool oven, th

Steak with Shallot and White Wine Pan Sauce

Steak With Buttery Shallot Pan Sauce

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

Steak with Miso-Scallion Board Sauce

“Board sauces” originate with chef and cookbook author Adam Perry Lang. The concept: Make a simple mixture of ingredients—prepped on a cutting board—then plop a just-cooked steak (or steaks) on top. As the meat rests and then during carving, the steak

Steak with Salsa Verde Board Sauce

“Board sauces” originate with chef and cookbook author Adam Perry Lang. The concept: Make a simple mixture of ingredients—prepped on a cutting board—then plop a just-cooked steak (or steaks) on top. As the meat rests and then during carving, the steak

Sweet and Salty Galbi-Style Skirt Steak

Korean yangneom galbi—often shortened to “galbi”—are short ribs marinated in a salty-sweet, umami-rich mix of ingredients. It inspired this simple recipe for skirt or flank steak. In addition to soy sauce and sesame oil, Asian pear is a traditional ga

Steak Salad with Walnuts and Goat Cheese

Fruity, tangy pomegranate molasses complements the meaty seared steak and peppery watercress. OR Fruity, tangy pomegranate molasses is a superb complement to the meatiness of seared steak and peppery watercress. This is simple steak salad, masterfully

Seared Steak and Onion with Citrus, Soy and Bay

Did you know that orange juice and soy sauce go fabulously with steak? This is our tangy-sweet take on the Filipino beef and onion braise, bistek tagalog.

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.

Fettuccine Alfredo

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

Rigatoni with Roman Broccoli Sauce

Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli is sold. Our recipe instead uses the stems, which are equally flavorful and produce a silky

Charred Red Sauce Spaghetti (Spaghetti all’Assassina)

In Bari, Italy, spaghetti is crisped til partly blackened—creating intensely concentrated tomato flavor and lasagna-like texture. OR Charring spaghetti adds rich, concentrated flavor and crunchy-chewy bits akin to the edges of a lasagna.

Rigatoni alla Zozzona

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

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

Ragù Bolognese

This recipe makes enough ragù for lasagna Bolognese with enough leftovers for another night's pasta dinner. We were taught how to make it at chef Alberto Bettini’s Michelin-starred Amerigo restaurant outside Bologna. Try to purchase pancetta in a larg

Lasagna Bolognese

The perfect lasagna marries the silky, meaty richness of Bologna’s ragù with creamy besciamella.

Spaghetti with Lemon Pesto

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

Pasta with Pecorino-Zucchini Sauce and Basil

This velvety sauce of pureed zucchini comes from Italy’s Amalfi Coast, where we were served some of the most beautiful pasta dishes of our lives—elegantly simple, all about fresh ingredients.

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

Chicken and Cauliflower Traybake with Roasted Garlic–Yogurt Sauce

The cauliflower in this simple traybake serves two purposes: it’s a delicious side to the roasted chicken and it’s the base for the creamy sauce that accompanies the dish. We use sweet paprika in the spice mixture, but if you like you could use smoked

By Phoebe MaglathlinJuly 25, 2019

Za’atar Chicken and Vegetable Traybake with Tahini-Lemon Sauce

Milk Street Facebook community member Jessica G., of Cuyahoga Falls, Ohio, makes a fantastic traybake of za’atar-seasoned chicken parts, cauliflower and potatoes, all roasted together on the same baking sheet. A cut-up lemon at the center of it all—li

By Courtney HillMarch 30, 2022

Chicken Traybake with Poblano Chilies, Tomatoes and Onions

Family-friendly chicken fajitas inspired this easy dinner on a baking sheet. We add the ingredients in stages to ensure each cooks perfectly. First, we cook earthy poblano chilies and onions until tender. Then sweet-tart tomatoes join the mix, followe

By Courtney HillOctober 27, 2023

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,

By Rose HattabaughAugust 9, 2023

Chow Mein Traybake with Broccoli and Bell Peppers

Inspired by a recipe in Hetty McKinnon’s cookbook “To Asia, With Love,” we created this oven-only noodle dish, but we took some liberties, swapping instant ramen for the thin Chinese egg noodles customarily used to make chow mein. The ramen doesn’t re

By Dimitri DemopolousOctober 24, 2023

Za'atar Chicken and Eggplant Traybake

Za’atar is a Middle Eastern seed, herb and spice blend. We use it as a seasoning for chicken and eggplant roasted together on the same baking sheet. Surrounded by the chicken and eggplant, garlic cloves at the center of the baking sheet become soft an

Crisped Chickpea and Cauliflower Traybake with Lemon-Garlic Yogurt

Contrasting flavors and textures make an easy traybake special. Cauliflower takes on light charring and becomes supple and tender while chickpeas roast alongside, turning toasty and crisp. A lemony, garlicky yogurt sauce ties everything together, and

By Malcolm JacksonOctober 27, 2023

Fennel-Crusted Chicken and Scallion Traybake

Tender, silky, lightly charred scallions serve as an accompaniment to spice-crusted chicken, as well as a flavoring for the roasted lemon pan sauce. For best texture, crush the fennel seeds with a mortar and pestle or with the bottom of a skillet—don’

By Julia RackowOctober 13, 2020

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

Sausage Traybake with Apples and Onions

Wide, low-sided baking sheets are ideal for oven-easy dinners; they facilitate heat circulation for better browning. We pair savory sausages with sweet apples and onions, which get a flavor boost from spicy mustard; a glug of hard apple cider or beer

By Courtney HillOctober 27, 2023

Traybake Tacos al Pastor

We’ve moved tacos al pastor off the spit roast and onto your baking sheet. Well-marbled boneless pork shoulder turns crisp and succulent in a high-heat oven, then gets drenched with a sweet-and-spicy chili blender sauce. To simplify prep, buy fresh pi

By Courtney HillJanuary 31, 2025

Hoisin Broccoli and Tofu Traybake

In British parlance, a classic traybake is a sweet, such as a cake, that’s oven-baked in a wide, shallow baking pan or tray. But the term has also come to refer to savory, one-pan meals cooked on a baking sheet or in a baking dish in the oven. This si

Mojo Chicken and Sweet Potato Traybake

Latin American mojo is a punchy sauce/marinade starring citrus juice or vinegar, herbs and lots of garlic. It’s often used to season meat, but is also a popular accompaniment to fried plantains or yuca. We turn those flavors into a bold, citrusy garli

By Rose HattabaughOctober 27, 2023

Cumin-Caraway Chicken and Tomato Traybake

For this recipe, we’ve used some of the ingredients that give character to harissa, a North African spice paste, to add bold flavor to simple roasted chicken parts. Crushing the cumin and caraway in a mortar with a pestle or with the bottom of a skill

By Julia RackowOctober 13, 2020

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. OR Chicken curry in coconut milk with aromatic ginger and lime—toss-in-the-pot dinner, made special.

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." OR A quick yet decadent-looking platter of pork gets smoke, spice, and color from smoked and sweet paprika.

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 3-Piece 13-Inch Hammered Carbon Steel Wok

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

Kim's Cook Sandwich Press

Iwachu Cast-Iron Omelet Pan

AirHood Portable Induction Cooktop

Milk Street 11-inch Everything Pan with Magnetic Trivet

Milk Street Everything Pan 11-inch Glass Lid

Milk Street Közmatik

Milk Street 7.5-inch Everyday Pan with Trivet

Milk Street Pie Pan

Milk Street Widebody Dutch Oven with Griddle Lid and Trivet

Otoshibuta Adjustable Stainless Steel Drop Lid

La Chamba® Comal

Milk Street Enamel Roasting Pan

Garcima Pata Negra 15-Inch Paella Pan

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. OR Adapted from Darra Goldstein, this egg-and-flour-thickened Georgian chicken soup (chikhirt

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.

Butter-Toasted Steel-Cut Oats with Dried Apples

Cooking steel-cut oats in a pressure cooker means the grains tenderize quickly, without any stirring and without any risk of boiling over, making this breakfast staple a breeze to prepare. To build rich flavor, we start by cooking a couple tablespoons

Cauliflower Soup with Harissa Butter

This soup gets a burst of bold, rich flavor as well as stunning color from a drizzle of harissa bloomed in browned butter. Look for harissa, a North African spice paste, in well-stocked supermarkets and Middle Eastern markets. Spiciness varies by bran

Roasted Butternut Squash with Ginger and Five-Spice

Instead of pureeing butternut squash and loading it up with butter, we cut it into chunks and roast it, seasoning it with fresh ginger and Chinese five-spice to complement its natural sweetness. You will need two large, heavy rimmed baking sheets. The

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

Browned Butter Vinaigrette with Walnuts and Herbs

Toasting walnuts while browning the butter gives this warm vinaigrette an intense nuttiness and luxurious richness. Garlic, rosemary and lemon zest add layers of bright, herbal flavor and fragrance. This is perfect spooned onto roasted vegetables such

Browned Butter Skillet Cornbread

For a crispier, savory cornbread, we bake the batter in a pool of browned butter in a ripping hot cast iron skillet.

Maple–Browned Butter Pie

Sweet and rich maple custard filling, cut with a hit of apple cider vinegar, and embedded in a nutty whole wheat crust.

Chewy Molasses Spice Cookies with Browned Butter Icing

These generously sized cookies are soft and cake-like. Spiced with cinnamon and ground ginger and made with just 4 tablespoons of butter, their flavor is mostly about the bittersweet, subtly smoky notes of molasses. Use either mild or “robust” (or “fu

Pork Chops with Kimchi, Scallions and Browned Butter

Tart, spicy kimchi complements and contrasts sweet, juicy pork in this single-skillet meal. We begin by searing the pork chops until caramelized, then use the remaining fat to build a bright, kimchi-based pan sauce, balanced by rice vinegar and mirin

Broccoli with Browned Butter and Almonds

Paired with butter and toasted almonds, broccoli gets the “amandine” treatment in this recipe. When sautéing the shallots and almonds in the butter, be sure to cook the mixture long enough so the milk solids that separate out from the butter turn gold

Mashed Potatoes with Caraway-Mustard Butter

Classically creamy, with a kick of sweet heat from horseradish. A drizzle of browned butter spiked with caraway and mustard seeds adds balancing complexity.

Brown Butter-Cardamom Banana Bread

Two simple changes, and zero additional effort, make banana bread holiday-worthy, and we now only make it this way. OR Two simple changes, and zero additional effort, put this banana bread head and shoulders above the rest.

Browned Butter and Coconut Loaf Cake

This moist, dense, buttery loaf cake comes from Briana Holt of Tandem Coffee + Bakery in Portland, Maine. It's baked until the exterior is deeply browned, developing rich, toasty flavors and an amazing aroma. A coconut syrup is brushed on while the ca

Buttermilk Monkey Bread

Monkey bread gets an update that makes the pull-apart loaf even better thanks to buttermilk, a little whole-wheat flour and a lighter hand with sugar. The result is more tender and nuanced—and less sweet—than the versions many of us grew up with. Brow

Shaved Brussels Sprouts with Browned Butter Vinaigrette

Rich, nutty browned butter and woodsy notes of sherry vinegar pair perfectly with earthy shredded sprouts. Smoked almonds add salty crunch and tangy dried cranberries add a pop of color.

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