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.

By Courtney HillJune 30, 2026

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

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

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.

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

We tested Parmesan, olive oil and butter to find which best binds a watery tomato sauce to the pasta. Butter won, with the least elbow grease.

By Milk StreetJune 25, 2024

Spaghetti with Shrimp, Tomatoes and White Wine

Shrimp, tomatoes and white wine reduce into a bright, briny sauce for spaghetti—dinner in about the time it takes to boil the pasta.

By Rose HattabaughJune 3, 2022

Zucchini Carbonara

Is it possible to get a vegetarian carbonara that’s still meaty and rich? Yes—with the added benefit of garden freshness.

Zucchini and Chickpea Salad with Tahini Yogurt

This crisp, creamy chickpea-zucchini salad is why salads deserve main course attention.

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.

Charred Zucchini with Gochujang and Scallions

Inspired by Korean side dish hobak muchim, we broil zucchini until deeply charred, then toss with a funky, fermented gochujang-based dressing.

Pizza with Ricotta, Zucchini and Mint

The bright, summery flavors of this pizza are a nice change from rich, cheesy, tomatoey pies. Be sure to choose medium-sized zucchini or summer squash—that is, one that weighs no more than about 8 ounces. Its texture will be more tender and its core w

Antipasto-Style Zucchini and Cauliflower Salad

Stop steaming your cauliflower! Thinly sliced and boldly marinated, it’s amazing raw in this salad inspired by Italian antipasto. The cauliflower brings crisp texture as well as a subtle sweetness that combines well with thinly sliced raw zucchini. If

Marinated Zucchini with Garlic and Herbs (Concia di Zucchine)

Marinated zucchini, or concia di zucchine (sometimes shortened to concia), is a classic dish in cucina ebraica romana, or Jewish-Roman cuisine. Concia translates as "tanning" (as in the tanning of leather) but in her book "Portico," Leah Koenig explai

Zucchini and Cherry Tomato Frittata with Feta and Herbs

A frittata is one of the simplest meals you can make, and one of the most variable. You can add just about any type of vegetable, but when using moisture-rich vegetables, such as the zucchini and tomatoes in this version, it’s key to precook them to s

Zucchini Bread with Orange Zest and Chocolate Chunks

Unlike the basic (and often boring) zucchini bread, this quick bread is saturated with citrusy orange flavor thanks to a simple step of rubbing orange zest into the sugar. This draws out the zest’s essential oils and evenly distributes them for bright

Charred Zucchini Dip with Tahini and Lemon

This velvety, creamy-charred dip is a relative of the better-known baba ghanoush.

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

Grilled Zucchini with Lemony Ricotta

The contrast of silky grilled zucchini, creamy ricotta and crunchy nuts provides this dish with satisfying textural complexity. We incorporate lemon two ways, stirring the zest into the ricotta and grilling the halved fruit to bring out a gentler acid

Lemon-Miso Stir-Fried Zucchini

From zucchini to pattypan, summer squash has a reputation for being bland and uninteresting. To combat this, we brown summer squash quickly over high-heat, facilitating caramelization, then toss it with a light and zingy sauce. Miso contributes salty-

Stir-Fried Zucchini and Kimchi Rice Bowls

Korean bibimbap, a meal-in-a-bowl of rice topped with various vegetables plus meat and/or seafood, then finished with an egg, gave us the idea for these rice bowls. Stir-fried zucchini is tender but almost meaty in texture, and kimchi brings a jolt of

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!

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

Austrian Potato Salad (Erdäpfelsalat)

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

Cucumber Salad with Sour Cream and Dill

To create this creamy, crunchy dish, we looked to the Polish salad known as mizeria, which features cucumbers, sour cream, dill and sometimes red onion. Though it’s not traditional, we also added prepared horseradish for a spicy kick. Be sure to salt

Pesto Potato Salad

A no-mayo potato salad you can assemble in under an hour. Dress the potatoes while they’re still warm so they soak up the pesto.

Shaved Zucchini and Chicken Salad with Lemon and Almonds

This light, bright chicken salad—inspired by one from Milan, Italy—is packed with zucchini ribbons and almonds, and a simple, clean dressing.

Sichuan Chicken Salad

This chicken salad uses no mayo—instead, it gets a lighter and more flavorful creaminess from tahini, chili oil, and sesame oil.

Circassian Chicken (Çerkez Tavuğu)

Served at Ottoman empire palaces, this chicken salad is dressed with a rich, creamy walnut sauce, drizzled with a shock of red oil.

Thai-Inspired Chicken and Cabbage Salad

This chicken salad draws inspiration from Thai flavors: fish sauce, coconut, lime and fresh chili. You can poach your own chicken to add to the salad, or purchase an average size rotisserie chicken to obtain the 3 cups shredded meat needed for the rec

Herbed Egg Salad with Pickled Red Onion

This egg salad, inspired by a recipe from “In My Kitchen” by Deborah Madison, is made without mayonnaise. Instead, three of the 12 cooked egg yolks are mashed to a paste with onion-infused vinegar, then mixed into coarsely chopped eggs to lightly bind

Double Sesame Sichuan Chicken Salad with Chili Crisp

This dish is a spin on classic Sichuan ban ban si ji, a salad in which poached chicken is smashed to shreds. We keep things simple—and nonaggressive!—by pulling the meat by hand. A store-bought rotisserie chicken is the easiest way to get the 3 cups s

Grilled Mustard-Herb Potato Salad

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

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.

Sichuan-Style Cold Poached Chicken with Double Sesame Sauce

“Bang” feels pretty on-point when referring to bang bang chicken, which loads mild, poached chicken with power flavors and tongue-tingling peppercorns.

Spanish-Style Tuna Salad

This mayonnaise-free tuna salad was inspired by the colorful mixed vegetable and tuna salads served in Spain. For the richest flavor and silkiest texture, use good-quality tuna packed in olive oil. Our favorite widely available brands are Wild Planet

Chicken and Bean Salad with Pepper Jelly Vinaigrette

Red pepper jelly makes a fabulous chicken salad dressing—this is what happens when you take a second look at your condiments and find an all-star pinch hitter.

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

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.”

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.

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

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

French Lentil Salad with Bacon

Chef Loïc Lobet at Le Bon Georges, a bistro in Paris’ 9th arrondissement, showed us his version of the classic French lentil salad. When simmering the lentils, he included finely chopped aromatics along with bacon fat, which provided richness in the f

Thai-Style Caramel-Braised Pork with Star Anise

The savory-sweet, warmly spiced braise known as moo hong is from southern Thailand but has Chinese roots. The classic cut of meat for the brothy stew is fatty pork belly, but in this Instant Pot version, we use leaner, meatier shoulder to moderate the

Miso Ground Chicken with Rice and Scallions

Japanese niku miso is a simple mixture of ground meat cooked with miso, soy sauce and a few other basic ingredients from the Japanese pantry. Its savory-sweet flavor tends to be intense and concentrated, as niku miso is meant to be eaten with rice or

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.

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

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

Instant Pot Butter Chicken

Our rich, creamy riff on classic Indian butter chicken uses no heavy cream—pureed cashews bring the creaminess and allow the warming spices and aromatics to shine through.

Spaghetti with Lemon Pesto

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

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

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

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

Lemon-Lime Lacquered Grilled Chicken (Inihaw Na Manok)

Lemon-lime soda takes center stage in this succulent Filipino grilled chicken, lacquered to perfection for a sweet and savory BBQ twist.

Grilled Eggplant with Sesame and Herbs

We learned the beauty of smoky-fresh, summery eggplant in the Arabic restaurant Ein Hod, by the Mediterranean Sea: smoky and charred, yet bright and herbal.

Charred Guacamole (Guacamole Tatemado)

A trip to Mexico City revealed that when it comes to guacamole, anything goes. We saw it garnished with peanuts, flavored with all manner of herbs, even studded with seafood. We like the butteriness of avocado paired with smoky notes, so we created th

Grilled Chicken Salmoriglio

Extra-virgin olive oil, lemon, garlic and herbs comprise salmoriglio, a sauce/marinade from southern Italy (specifically, Calabria and Sicily). Our version is made with grated zest; we use some of the mixture for marinating bone-in chicken parts, then

Vietnamese Grilled Lemon Grass Pork (Thịt Nướng)

This summer, bring tangy, fresh, bright, and meaty flavors to the grill.

Grilled Zucchini with Lemony Ricotta

The contrast of silky grilled zucchini, creamy ricotta and crunchy nuts provides this dish with satisfying textural complexity. We incorporate lemon two ways, stirring the zest into the ricotta and grilling the halved fruit to bring out a gentler acid

Vietnamese Grilled Eggplant (Cà Tím Nướng)

“So fresh and delicious it made me want summer and fresh herbs to last all year,” a reader writes.

Grilled Chicken with Soy Sauce Tare

In the Japanese kitchen, tare (pronounced tah-reh) is a multipurpose seasoning liquid made by combining high-impact ingredients to create deep, concentrated, umami-rich flavor. The base might be miso, sesame paste or even salt, but soy sauce (shoyu, i

Turkish-Style Chicken Kebabs (Tavuk Şiş)

Smoky, charred chicken is expertly balanced with sweet flavors like mint and honey in our version of Turkish chicken kebabs.

Grilled Corn with Za’atar Butter

Eggplant and Tahini Dip (Mutabal)

This baba ghanoush-like dip combines rich roasted eggplant and nutty tahini with bright and tangy pops of pomegranate.

Charred Zucchini Dip with Tahini and Lemon

This velvety, creamy-charred dip is a relative of the better-known baba ghanoush.

Grilled Shrimp Satay

There are myriad versions of Southeast Asian satay, or grilled skewers of seasoned meats or seafood. This is our simplified version of Singapore-style shrimp satay. A fragrant blend of cashews and coconut milk gives the shrimp richness and cloaks them

Pakistani-Style Grilled Marinated Leg of Lamb

A tenderizing trio of papaya, yogurt and lemon juice gives this lamb a rich, juicy texture.

Armenian Grilled Potatoes

When purchasing potatoes for this recipe, look for ones about the size of an extra-large egg and that weigh about 2 ounces each. And for even cooking, try to select potatoes of similar shape and size. The potatoes can be precooked and refrigerated up

Upside-Down Cardamom-Spiced Plum Cake

Peak-season plums mean plum cake—and we can do no better than this enchanting recipe, inspired by Claire Ptak’s upside-down fig cake.

Carrot-Tahini Quick Bread with Candied Ginger and Pistachios

We turn carrot cake into moist, tender quick bread for any time of day.

Double Chocolate Loaf Cake

A velvety, deeply chocolatey cake from renowned baker Claire Ptak, of Violet Cakes in East London.

Tahini Banana Bread

Earthy, nutty tahini is as at home in cookies, brownies and cakes as it is in savory hummus. Here, it replaces some of the butter in banana bread, lending the crumb an especially plush, tender texture. Banana slices, arranged on the batter, followed b

Meringue Cradle Cake

A lost 1950s Bake-Off winner: a chocolate-hazelnut meringue “cradle” that fuses to the crumb as it bakes, working as both shell and frosting.

Banana-Hazelnut Bread

Buttery hazelnuts, ground in the food processor, take banana bread to a new level—adding more moisture to the crumb and playing off the bananas’ sweetness.

Zucchini Bread with Orange Zest and Chocolate Chunks

Unlike the basic (and often boring) zucchini bread, this quick bread is saturated with citrusy orange flavor thanks to a simple step of rubbing orange zest into the sugar. This draws out the zest’s essential oils and evenly distributes them for bright

Clementine Blender Cake

We blitz whole, unpeeled clementines in a blender and use them to flavor the batter and finishing syrup in this fragrant, bright orange cake.

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.

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

Tomato, Feta and Black Olive Quick Bread

The idea for this savory quick bread with a Mediterranean flavor profile comes from Milk Street Facebook Community members Stephanie Huddleston and Alin Manukyan. Tomato, olives, feta and fresh dill add bursts of boldness, while olive oil and Greek yo

Yogurt Loaf Cake with Coriander and Orange

An easy yogurt cake often baked by French children, with a moist crumb and an added fragrant, zesty lift.

Pistachio-Cardamom Cake

Baking a cake can be daunting. Enter the loaf cake, as easy as a quick bread but with more polish. Rose Bakery in Paris, created by Briton Rose Carrarini and her French husband, Jean-Charles, has elevated the style to an art form, producing tempting l

Marbled Chocolate-Tahini Cake

This loaf cake boasts a marbled interior featuring one of our favorite flavor combinations—nutty, savory tahini and rich dark chocolate. The cake’s striking design is made by alternating layers of chocolate-enriched batter and plain, lightly colored b

Lemon-Almond Pound Cake

Plush Lemon Pound Cake

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