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

Fried Halloumi Sandwiches with Peaches, Arugula and Honey

Halloumi is a semi-firm Cypriot cheese traditionally made from sheep and goat’s milk, though these days cow’s milk also is used. Its flavor is milky, tangy and briny, but what’s unique about halloumi is its high melting point. This means the cheese ca

Pasta Salad with Charred Corn and Cilantro

Creamy-rich yet bright and fresh, this pasta salad takes inspiration from Mexican esquites, corn that typically is grilled or roasted and finished with a mixture of herbs, lime, chili and cheese. We simmer corn cobs in the water that’s later used for

Bacon and Egg Japanese Potato Salad

Japanese potato salads are defined by a mashed potato–like texture, a velvetiness richness from Kewpie mayonnaise, and the crunch of salted and squeezed-dry cucumbers. Some versions include carrots, corn, dashi or even cheese or salmon roe. We highly

Niçoise-Style Tuna Sandwiches

Pan bagnat is a sandwich from Nice in southern France. Made with tuna (or anchovies), olives, hard-cooked eggs, tomatoes and Mediterranean vegetables, it sometimes is described as salade Niçoise between pieces of bread. The classic method for making p

Chorizo and Chimichurri Sandwiches

Inspired by Argentinian choripán, this sandwich stars boldly spiced chorizo and chimichurri, Argentina’s signature sauce. Tangy with vinegar and grassy with cilantro (or parsley, or both) chimichurri balances the richness and fattiness of sausage. It’

Uruguayan Grilled Steak Sandwiches (Chivito)

Our pared-down version of the Uruguayan steak sandwiches known as chivitos includes a shallot-olive relish that keep the flavors vibrant and punchy. We also like to dress the sandwiches with mayonnaise, lettuce, tomato, sliced hard-cooked eggs, ham an

Beef Ragù and Broccoli Rabe Sandwiches

Crusty sandwich rolls with a hearty crumb are best for these sandwiches. We liked ciabatta rolls, but a full-size loaf of ciabatta cut into 4 pieces works, too.

Charred Eggplant Pita Sandwiches with Spicy Tahini

Spiced tahini and quick-pickled veggies make for a deeply flavorful eggplant pita.

Grilled Vietnamese Skirt Steak Sandwiches (Banh Mi)

Banh mi began with Vietnam's lighter, fluffier take on the baguette—the name roughly translates to “wheat bread”—and are arguably the most prominent example in a history of innovative takes on French cuisine. Crumbs get pulled out to make room for the

Crispy Sichuan-Chili Chicken

Tongue-tingling fried chicken, with Sichuan inspiration

Japanese Potato Salad

Equal parts tangy and savory, this partially mashed potato salad is creamy without being heavy.

Austrian Potato Salad (Erdäpfelsalat)

The best potato salads come from outside the US, still creamy, yet made without mayo.

Grilled Mustard-Herb Potato Salad

Tender-yet-crispy grilled potatoes get a double dose of flavor with handfuls of fresh herbs and grainy mustard.

Harissa Potato Salad with Mint and Lemon

Harissa—a chili paste from North Africa that is a Milk Street pantry staple—brings earthy spice, heat and bold flavor to an otherwise basic potato salad. Harissa varies in spiciness brand to brand, so start with 2 tablespoons and taste, then add more

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.

Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta

This recipe was inspired by a stewy mélange of cherry tomatoes, garlic, sweet-spicy peppers and extra-virgin olive oil that was served with flatbread at Ristorante Barbieri in Calabria. To make a sauce for pasta, we combine mini sweet peppers (usually

Campanelle Pasta with Sweet Corn, Tomatoes and Basil

This summery campanelle utilizes sweet corn two ways to infuse the noodles with creamy, grassy sweetness.

Pasta with Cherry Tomato Sauce and Pistachios

Cooking whole cherry tomatoes in olive oil helps release their juices and melt them into a silky sauce. With chopped pistachios added for crunch, this pasta dish is bright and satisfying. If you like, season with fresh mint and grated lemon zest at th

Rigatoni with Cherry Tomatoes and Anchovies

At Osteria ai Promessi Sposi in Venice, Italy, chef Claudio Furlanis taught us how to make a dish of his own creation—pasta tossed with cherry tomatoes, sautéed onion and anchovies. Furlanis briefly roasted the tomatoes to render them soft and juicy a

Ziti with Zucchini, Basil and Walnut Pesto

Raw zucchini makes a fresh, clean and subtly sweet base for intense garlic, basil, and peppers.

Bucatini with Sweet Corn and Scallions

Peak-season fresh corn gives this creamy-yet-light pasta dish a beautiful vegetal grassiness.

Farfalle with Zucchini, Pecorino and Basil

This buttery dish features pan-fried zucchini bites and a generous heap of Pecorino romano, plus pistachios for a delightful crunch!

Spaghetti with Shrimp, Tomatoes and White Wine

In Venice, Italy, cookbook author Marika Contaldo Seguso taught us to make a regional classic, scampi alla busara. Large, sweet, shell-on prawns are bathed in a sauce made with fresh tomatoes and flavored with a splash of white wine, smashed garlic cl

Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilian Trapanese Pesto)

Sicily's fresh, Sunday dinner tomato sauce makes the perfect summery weeknight meal.

Pasta with Ricotta, Tomatoes and Herbs

The best summer pasta is all about tossing, and garden-fresh tomatoes; the sauce requires no cooking at all.

Pasta with Tomatoes, Sweet Corn and Avocados

This colorful pasta salad is best made with in-season tomatoes and sweet, fresh corn. In non-summer months, however, frozen corn works well. The kernels are dropped into the pasta during the final minutes of boiling and cooked only briefly so they ret

Spaghetti Puttanesca

We think of puttanesca as a saucy dish built on anchovies. But in Naples, where it originates, two varieties of briny olives and pungent capers, not anchovies, give the dish bold savoriness that balances the sweetness of the tomatoes. We got a lesson

Penne Carbonara with Zucchini

Traditionally made with eggs, cured pork, hard cheese and plenty of pepper, carbonara is classic Italian comfort fare. For a lighter, equally delicious version, we’ve replaced the pancetta or guanciale typically used with zucchini (or yellow summer sq

Pesto alla Genovese

We learned to make pesto alla Genovese in its birthplace—Genoa, Italy. It traditionally is made in a mortar and pestle of nothing more than basil, pine nuts, cheese, garlic, salt and olive oil, emphasis on the basil. We use a food processor for conven

Burmese Tomato Salad with Shallots and Peanuts

This tomato salad is an electric symphony of sweet, salty, tangy, nutty, herbal and spicy notes that elevate tomatoes’ summery flavor.

By Courtney HillAugust 15, 2022

Campanelle Pasta with Sweet Corn, Tomatoes and Basil

This summery campanelle utilizes sweet corn two ways to infuse the noodles with creamy, grassy sweetness.

By Courtney HillOctober 15, 2019

Summer Tomato Tian

Ripe summer tomatoes are ideal for this all-tomato take on tian, with rich, concentrated flavor.

By Courtney HillSeptember 20, 2021

Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta

This recipe was inspired by a stewy mélange of cherry tomatoes, garlic, sweet-spicy peppers and extra-virgin olive oil that was served with flatbread at Ristorante Barbieri in Calabria. To make a sauce for pasta, we combine mini sweet peppers (usually

By Courtney HillApril 21, 2025

Upside-Down Tomato Tart

For a crispy, sog-free tomato tart, bake the crust on top.

By Rose HattabaughSeptember 20, 2021

Three-Tomato Marinara Pasta

Most marinaras are mundane, but this one is marvelously multi-layered. Tomatoes in three forms create complexity: tomato paste lays a foundation of concentrated flavor; canned crushed tomatoes offer sauciness; and fresh cherry (or grape) tomatoes supp

By Chris Kimball & Courtney HillSeptember 4, 2025

Capellini with Smoked Paprika and Olives

This rich, tomatoey pasta gets loads of paella-like flavors from a mix of briny olives, tangy-sweet sherry, and hot smoked paprika.

By Malcolm JacksonAugust 9, 2023

Chipotle-Peanut Tomato Salad

The trick for making tomatoes taste more tomatoey

Spaghetti Aglio e Olio with Fresh Tomatoes

Italy’s perfect pasta—cheap, easy, essentially olive oil and pasta—gets an added flavor boost from tomatoes and basil.

By Rose HattabaughDecember 7, 2021

Tomato and Watermelon Salad with Basil and Goat Cheese

This is a salad for the height of summer, when tomatoes and melons are at their peak. The sweet fruit mingles with savory shallot, whose pungency is tempered by a short soak in white balsamic vinegar. Fresh basil (or mint) adds color and herbal notes,

By Courtney HillJune 8, 2020

Tomato Sauce with Vermouth and Fennel Seeds

For this multi-purpose sauce, we pair a 6-ounce can of tomato paste with fennel seeds, ground coriander and red pepper flakes, all bloomed in olive oil. Browning the tomato paste and adding umami-packed anchovies enriches the sauce even further, while

By Rose HattabaughOctober 17, 2023

Toss-Your-Garlic Tomato Sauce

This two-ingredient (not including oil and salt), 15-minute tomato sauce requires a can opener but no knifework and is super easy to make. It mirrors the technique used by the many Italian home cooks and chefs with whom we’ve spent time in the kitchen

By Milk StreetJune 25, 2024

Upside-Down Tomato Tart with Parmesan Pastry

How to get a tomato tart with a crispy crust and richly-concentrated, caramelized flavor? Bake it upside-down.

By Rose HattabaughAugust 9, 2023

Spaghetti with Shrimp, Tomatoes and White Wine

In Venice, Italy, cookbook author Marika Contaldo Seguso taught us to make a regional classic, scampi alla busara. Large, sweet, shell-on prawns are bathed in a sauce made with fresh tomatoes and flavored with a splash of white wine, smashed garlic cl

By Rose HattabaughJune 3, 2022

Pasta with Ricotta, Tomatoes and Herbs

The best summer pasta is all about tossing, and garden-fresh tomatoes; the sauce requires no cooking at all.

By Diane UngerApril 4, 2022

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

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