Milk Street's Cooking School

Steam Oven Pizza Dough Bagels

There’s nothing like a warm, fresh-made bagel that’s crispy on the outside, chewy on the inside, and replete with your favorite combination of toppings.

By Milk StreetNovember 1, 2022

Pour-in-the-Pan Pizza with Parmesan Cream, Fontina and Arugula

Our pour-in-the-pan pizza features a bubbly focaccia-style dough, but lighter; fresh arugula and a light hand with cheese preserves the crust’s delicate texture.

By Diane Unger & Chris KimballNovember 1, 2022

Skillet Pizza with Fennel Salami and Red Onion

Skillet pizza makes for a crispy, almost fried, bottom crust, while saving on oven cleanup.

By Diane UngerFebruary 18, 2022

Gnocchi in an Instant

Potato flakes make for the most pillowy gnocchi- in just 30 minutes!

Marika Contaldo Seguso’s Basil Tagliatelle with Butter, Sage and Parmesan

Marika Contaldo’s luscious, homemade tagliatelle, flecked with basil and coated with a luscious buttery sauce.

By Rose HattabaughNovember 1, 2022

Gnocchi di Farina with Pancetta and Garlic

Flour, water, and salt are all you need for gnocchi di farina; inspired by Amalfi-based chef Antonio Cioffi, we top with savory, soul-satisfying pancetta, garlic and Parmesan cheese.

By Diane UngerNovember 1, 2022

Air Fryer Churros

Air fryers were created to produce “fried” foods without requiring copious amounts of fat, as needed for deep-frying. That also means there’s no grease left behind by a sputtering stovetop pot or conventional countertop fryer. We put that technology t

Pork and Hominy Stew with Cilantro and Lime (Posole)

Hominy is made by drying corn kernels, treating them with alkali, then cooking them until chewy-tender. This recipe pairs canned hominy with chunks of pork shoulder—a classic match for Mexican posole—to create a simple, hearty and flavorful stew. The

Beef Stew with Olives and Orange

This unconventional, but easy beef-stew method yields deep. We skip the step of browning the meat, add a only minimal amount of liquid (sometimes none at all) and use the steady heat of the oven instead of the stovetop for simmering. Because the ingre

Baja-Style Fried Shrimp Tacos

These fantastic tacos are a shrimp version of the ever-popular fried fish tacos. The recipe comes to us from Jorge Fritz and Beto Estúa, proprietors of Casa Jacaranda cooking school in Guadalajara, Jalisco. The shrimp, with their briny-sweet flavor an

By Courtney HillNovember 1, 2022

Instant Pot Cochinita Pibil Tacos

From the Mexican state of Yucatán on the Gulf of Mexico, cochinita pibil, in its most traditional form, is suckling pig (cochinita) that has been marinated in the juice of sour oranges and achiote paste, wrapped in banana leaves and slow-roasted in an

By Diane UngerAugust 9, 2021

Dutch Oven Cochinita Pibil Tacos

From the Mexican state of Yucatán on the Gulf of Mexico, cochinita pibil, in its most traditional form, is suckling pig (cochinita) that has been marinated in the juice of sour oranges and annatto, wrapped in banana leaves and slow-roasted in an under

By Diane UngerAugust 9, 2021

Charred Habanero Salsa

This salsa, known as salsa de habanero tatemado, is made with only four ingredients (not including the water and salt), but its flavor is amazingly complex—at once fruity, spicy, bitter, tangy and subtly sweet—owing mostly to the intense charring (sco

By Courtney HillAugust 9, 2021

Sous Vide Eggs Benedict with Asparagus

With precise requirements for timing and temperature, making hollandaise and poached eggs for eggs Benedict can be a high-maintenance affair. The gentle, constant heat of a sous vide circulator is the perfect solution, providing a surprisingly easy, h

Spaghetti with Parsley Pesto (Spaghetti al Pesto di Prezzemolo)

“Nothing like the classic pesto Genovese from 1,000 kilometers north,” editorial director J.M. Hirsch writes of this gelato-like emerald pesto.

By Courtney HillAugust 12, 2022

Pasta with Spicy Tomato and Pancetta Sauce

The thick, spicy base for this pasta sauce is based on an old-school Neapolitan soffritto which makes for intensely flavorful pasta.

By Courtney HillNovember 1, 2022

Pasta with Tomato, Garlic and Basil

This is a super-quick, ultra-easy version of basic pasta with tomato sauce. We double down on basil flavor and fragrance by using both fresh and dried, added at different stages during cooking. We like the subtle fruitiness and spicy heat of a fresh F

By Courtney HillDecember 14, 2020

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

By Diane UngerJanuary 26, 2022

Chris Kimball’s Fresh Peach and Raspberry Crostata

We look forward to summer peaches all year just for the crostata: the minimalist, free-form tart with a shatteringly crispy crust.

By Chris Kimball & Rose HattabaughJune 7, 2022

Chris Taylor and Paul Arguin’s Peanut Butter Banana Cream Pie

Salty peanut butter cuts through the sweetness of the banana cream pie, creating a balanced, unique take on the diner classic.

By Rose HattabaughNovember 1, 2022

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

Vietnamese Rice Soup with Chicken (Cháo Gà)

Seasoned with modest amounts of garlic, ginger and fish sauce, our version of the Vietnamese soup cháo is built from simple, clean yet wholly satisfying flavors.

By Julia RackowOctober 15, 2019

Spiced Fried Chickpeas

Crisp on the outside and creamy on the inside, these pan-fried chickpeas are a satisfying crunchy topping or standalone snack

By Milk StreetNovember 1, 2022

Roasted Whole Cauliflower with Feta

This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking with minimal manipulation, lots of flavor and brightness.

By Courtney HillJanuary 22, 2024

Yogurt-Roasted Carrots with Warm Spices

Warm spices, cooling yogurt, and fresh herbs give roasted carrots new dimension.

By Calvin CoxOctober 1, 2021

Smoky “Pulled” Portobello Sandwiches

Smoky pulled pork, but portobello: in this vegetarian twist, we smoke and sauce portobellos for succulent texture and classic BBQ flavor.

Hetty McKinnon’s Kimchi and Broccoli Oven-Fried Rice

This unique method of making fried rice comes from Hetty McKinnon, Sydney native turned Brooklynite, cookbook author and creator of Peddler Journal. It’s a terrific way to use up a jar of cabbage kimchi, but it’s also a delicious reason to buy kimchi

By Diane UngerNovember 1, 2022

Mushroom and Herb Risotto

Earthy, meaty mushrooms and fresh herbs pair perfectly with salty, savory Parmesan cheese and the rich creaminess of risotto. We especially liked this dish made with a combination of fresh mushrooms—a mix of shiitakes and oysters was our favorite—but

By Julia RackowApril 7, 2020

Instant Pot Dulce de Leche

Dulce de leche, traditionally prepared by simmering and stirring milk and sugar for hours on the stovetop until the mixture is thick, jammy and caramelized, can be made hands-off and in less time by starting with sweetened condensed milk and pressure-

Instant Pot Floating Island Meringue

This melt-in-your mouth meringue offers delicate elegance and unparalleled fluffiness with only 5 ingredients.

Claire Ptak’s Three-Layer Spice Cake with Brown Sugar Buttercream and Sugared Fruits

Claire Ptak’s statuesque, sugared fruit-topped showstopper sandwiches three layers of tender spice cake in a silky-smooth orange-mascarpone filling—with a subtly boozy touch of brandy syrup.

By Rose HattabaughNovember 1, 2022

Claire Ptak’s Vegan Chocolate-Frosted Devil’s Food Cupcakes

Claire Ptak created the Holy Grail of vegan cupcakes—moist, rich, devil’s food crumb finished with a light, silky-smooth chocolate “buttercream.”