Tuesday Nights at Milk Street

Skillet Shrimp with Green Olive, Caper and Jalapeño Sauce

Inspired by Veracruz-style shrimp from the Gulf Coast of Mexico, this shrimp dish combines punchy, savory depth of Spanish cooking with a piquant, Mexican-style touch.

By Courtney HillDecember 8, 2023

Parmesan and Pancetta Pasta with Kale

This quick, one-pot pasta dinner hits a wide spectrum of flavors: it’s savory with crisp bits of pancetta, umami-rich with Parmesan, green and minerally with kale, spicy with pepper flakes and bright with a last-minute addition of lemon juice. We use

By Hisham Ali HassanDecember 8, 2023

Tomato Rice with Smoked Sausage and Peas

This homey, comforting one-pot meal is a riff on Cuban arroz con salchichas, or rice and sausage. We first brown slices of smoky kielbasa, then sauté a simple sofrito of onion and poblano pepper to build flavor. Garlic, cumin, dried oregano and bay pr

By Rose HattabaughDecember 8, 2023

Curry-Braised Chicken with Tomatoes and Potatoes

This comforting, low-effort braise takes inspiration from Mauritian chicken daube. In the 18th century, French colonizers brought the hearty braise called daube to Mauritius, an island nation in the Indian Ocean. Over time, Mauritians adapted the dish

By Diane UngerDecember 8, 2023

Green Curry Beef with Snap Peas

This rich coconut curry leans on store-bought Thai green curry paste to provide spiciness and complexity, while fresh ginger and lime juice add brightness. Snap peas and a red bell pepper bring sweetness, color and a pleasant crispness. Be sure to sli

By Diane UngerOctober 3, 2023

Roasted Butternut Squash with Chickpeas, Herbs and Tahini

This colorful vegetarian dish, inspired by a recipe in “The Lebanese Kitchen” by Salma Hage, matches the sweetness of roasted butternut squash and shallots with a tangy, nutty lemon-tahini dressing. We toss the squash and shallots with tahini and oil

Spicy Peanut-Sesame Stir-Fried Shrimp

Chunky peanut butter and toasted sesame oil bring two layers of nutty flavor to this simple stir-fry.

By Courtney HillOctober 4, 2023

Rigatoni with Turkey Sausage and Tomato-Cream Sauce

This comforting pasta dish is our re-creation of a favorite from Bar Pitti in New York City. Italian sausage made with turkey or chicken is best, as its leaner, milder flavor is a better match than pork-based sausage for the creamy tomato sauce and sw

By Malcolm JacksonOctober 4, 2023

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.

By Courtney HillAugust 9, 2023

Tomato, Bread and Chorizo Salad with Sherry Vinaigrette

Italy’s toasty bread salad meets Spain’s bread-and-chorizo dish—a simple, yet incredibly satisfying balance of deep umami, sweetness, and crunch.

By Diane UngerAugust 9, 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

Two-Cheese Orzo with Cauliflower

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

By Rose HattabaughAugust 9, 2023

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

Curried Chicken Fried Rice with Chilies

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but here we opted for chicken thighs and green beans. Instead

By Courtney HillJune 22, 2023

Pasta with Fresh Tomatoes, Capers and Herbs

The tiny Italian island of Pantelleria off the coast of Sicily is the home of pesto pantesco, a puree of fruity olive oil, fresh tomatoes, leafy herbs, briny capers and pungent garlic. For a quick, summery dinner, we deconstructed the pesto and create

By Elizabeth MindreauApril 6, 2021

Chicken Cutlets with Shaved Carrot and Zucchini Salad

Liven up quick chicken with earthy, warming spice and a colorful tangle of carrots.

By Rose HattabaughApril 6, 2021

Pan-Seared Steak with Smoky Miso Butter and Watercress Salad

Miso compound butter ups the umami; peppery watercress salad keeps things light.

By Courtney HillFebruary 14, 2022

Sweet-and-Savory Glazed Salmon

This speedy and simple Japanese-inspired salmon dish is packed with flavor thanks to the marriage of sweet mirin, dry sake and salty, umami-rich soy sauce. We brush the fillets with some of the mixture, then reduce the rest to a syrupy glaze that is s

By Courtney HillApril 4, 2023

Tomato-Ginger Braised Cauliflower

For this weeknight-easy, one-pan vegetarian curry, we lean on garam masala, an Indian blend of warm spices that usually includes black pepper, cumin, clove, cardamom and cinnamon. To develop depth of flavor, we first sear the cauliflower florets, then

By Dimitri DemopolousApril 4, 2023

Stir-Fried Beef with Mushrooms and Snow Peas

Velveting is a Chinese technique of coating slices of meat, usually beef, pork or chicken, with cornstarch or baking soda before cooking for tenderization. For this stir-fry, we use a little of both—the soda tenderizes more effectively while the corns

By Malcolm JacksonFebruary 1, 2023

Spicy Korean-Style Shrimp with Zucchini and Scallions

Ojingeo bokkeum is a Korean stir-fry of squid, and sometimes vegetables, with a garlicky, umami-loaded, savory-sweet, gochujang-based sauce. For our adaptation of the dish, we replaced the squid with plump, briny shrimp and included carrots, scallions

By Courtney HillApril 27, 2022

Spaghetti with Pancetta, Parmesan and Herbs

Earthy, woodsy herbs and salty pancetta, both crisped in rendered pancetta fat, infuse this simple spaghetti dish with savory depth. Parmesan cheese adds nutty, umami notes and red pepper flakes add a kick of heat, rounding everything out. Orange is a

By Malcolm JacksonFebruary 1, 2023

Chicken Salad with Romaine and Tahini-Herb Dressing

For this main-course chicken salad, we make a creamy-herbal dressing by blending rich, nutty tahini with handfuls of fresh parsley and cilantro, lime juice, garlic and olive oil. Apple, celery and romaine bring light, fresh notes and lots of texture.

By Malcolm JacksonFebruary 1, 2023

Lemon-Garlic Rice with Sausage and Kale

This flavorful meal-in-a-pot was inspired by Portuguese arroz de grelos com farinheira, a comforting combination of garlicky rice cooked with turnip greens and sausage. We’ve opted for supple lacinato kale (also called dinosaur or Tuscan kale) instead

By Courtney HillDecember 6, 2022

Pasta with Mushrooms, Tomato and Pancetta

This reader favorite pasta is creamy, tomatoey, and packed with meaty mushrooms—satisfying all of our pasta night cravings. OR Our version of pasta alla boscaiola—or “woodsman’s pasta”—highlights flavor and texture of a variety of mushrooms, with a co

By Rose HattabaughDecember 5, 2022

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.

By Courtney HillDecember 6, 2022

Harissa-Honey Lentil Salad with Almonds

Lentils du Puy are a French variety with a speckled green color and a firm, nutty texture even when fully cooked. In this recipe we dress Puy lentils, carrots and tangy-sweet raisins (or chopped dried apricots) with a harissa- and honey-spiked lemon v

By Rose HattabaughDecember 6, 2022

Sautéed Snapper with Green Beans, Tomatoes and Balsamic Vinegar

In “French Food at Home,” Laura Calder shares a recipe for a simple yet elegant one-skillet, six-ingredient (not counting the salt and pepper) sautéed fish supper. Our riff yields a slightly more substantial vegetable accompaniment to serve with the f

By Courtney HillFebruary 5, 2021

Persian Eggs with Spiced Beef and Tomatoes

This is an adaptation of a recipe for vaavishkaa from “The Saffron Tales” by Yasmin Khan. The dish is similar to Middle Eastern shakshuka, which also poaches eggs in a spiced tomato sauce, but the addition of ground beef makes for a more substantial m

By Calvin CoxFebruary 5, 2021

Linguine with Artichokes, Lemon and Pancetta

This umami-rich, potent artichoke sauce is in a class of its own.

By Rose HattabaughFebruary 5, 2021

Shrimp with Chilies and Mustard Seeds

This curry-like dish, which uses lightly crushed mustard seeds to amp up the flavor of briny-sweet shrimp, is a riff on recipe from “Madhur Jaffrey’s Step-by-Step Cooking.” The best way to lightly crush the seeds is with a mortar and pestle; alternati

Chicken Cutlets with Avocado-Poblano Sauce

Avocados make this green sauce—a take on mojo verde—extra creamy and perfect for simple chicken cutlets.

By Courtney HillFebruary 5, 2021

Cauliflower Rice with Sesame Tofu and Scallions

Cauliflower rice usually is just a side dish, but here we top a platterful of soy-seasoned “rice” with golden-brown fried tofu to make a satisfying main. Before pan-frying, the tofu slices (use firm or extra-firm) are coated with a mixture of cornstar

Orecchiette with Sausage and Arugula

A ragu of ground pork and wild fennel that we tasted in Sardinia served as the inspiration for this quick and easy pasta dish. Dry vermouth and citrusy lemon zest perfectly balance the richness of the Italian sausage and the pepperiness of baby arugul

Chicken Cutlets with Garlic, Chilies and Peanuts

This quick sauté of chicken cutlets with an Asian-inflected pan sauce was inspired by a recipe in “Searing Inspiration” by Susan Volland. Garlic, ginger and red pepper flakes season a sherry-based sauce, while butter stirred in at the end rounds out t

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

Miso-Glazed Chicken with Mushrooms

This umami-packed sheet-pan meal combines a few Japanese staples to a delicious effect. The mushrooms release moisture as they roast, which not only prevents the drippings from scorching but also creates juices that, after defatting, are served with t

By Laura RussellAugust 5, 2019

Indian-Spiced Pork Burgers

These flavor-packed burgers are a spin on a chouriço-like spiced pork sausage from Goa in southern India. They're especially delicious topped with yogurt, torn fresh mint leaves and thin slices of cucumber or tomato.

By Diane UngerJune 3, 2019

Pasta with Fried Capers and Toasted Breadcrumbs

Inspired by a recipe from “On Top of Spaghetti," this veg pasta dish adds fresh and fried capers for flavor bursts and crunch.

By Julia RackowJune 3, 2019

Stir-Fried Garlic Beef with Scallions

This bold, flavorful stir-fry is a spin on Filipino beef salpicao, which counts Worcestershire sauce as a main ingredient. We've added a red bell pepper and an entire bunch of scallions for color and textural contrast, as well as sugar to balance the

Grilled Garlic-Herb Shrimp

You can’t go wrong with shrimp, garlic, herbs, olive oil, and citrus; for this grill recipe, they do double duty as both marinade and sauce.

By Laura RussellJune 3, 2019

Spicy Tomato Soup with Toasted Pasta and Feta

This simple vegetarian soup made hearty with toasted pasta was inspired by a recipe in “The Lebanese Kitchen” by Salma Hage. A cinnamon stick and a whole habanero chili, pierced a few times with a knife so the chili releases its flavor into the mix, g

By Courtney HillAugust 5, 2019

Coriander-Orange Skirt Steak with Arugula

This dish, inspired by a recipe in “Season” by Friend of Milk Street, Nik Sharma, delivers a flavorful steak plus salad using just a handful of ingredients. A simple spice mix spiked with orange zest seasons both the steak and the vinaigrette that dre

Quinoa and Avocado Salad with Almonds and Mint

White, red or rainbow (tricolor) quinoa works in this recipe, so use whichever type you prefer. Most quinoa sold in grocery stores is pre-rinsed to rid the seeds of the naturally occurring, bitter-tasting saponin coating; check the package and if it d

By Courtney HillAugust 5, 2019

Black-Eyed Pea and Sweet Potato Stew (Ndambe)

A light and hearty vegetarian stew packed full of depth and flavor.

By Courtney HillDecember 10, 2018

Pearl Couscous and Zucchini Salad with Tomato Vinaigrette

This hearty salad was inspired by a recipe in the book “Shaya” by New Orleans chef Alon Shaya. Tomato paste browned with garlic in olive oil forms a rich base for the dressing. Thinly sliced fresh zucchini adds subtle crunch while tomatoes offer succu

By Julia RackowJune 3, 2019

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

By Julia RackowDecember 10, 2018

Polenta Soup with Crispy Pancetta and Kale

Our weeknight take on polentina, a traditional, brothy Italian peasant soup; adding pancetta, leeks and rosemary brings complexity that rounds out the corn.

By Courtney HillDecember 10, 2018

Toasted Pearl Couscous with Chicken and Chickpeas

Palestinian maftoul, a pasta similar to pearl couscous, inspired this quick and easy one-pot meal. The wheaty flavor and aroma of the couscous is greatly enhanced by toasting until the seed-sized bits are richly browned before they're cooked pilaf-sty

By Courtney HillDecember 10, 2018

Miso-Glazed Broiled Salmon

Soy sauce, mirin, white miso and honey combine to create a sweet-savory balance in this super-simple recipe. Some of the glaze mixture is reserved for serving—drizzle it over the salmon itself or onto a side of sautéed greens or broccoli.

By Julia RackowDecember 10, 2018

Ancho Chili Soup

Ancho Chili Soup

By Courtney HillOctober 8, 2018

Korean Chicken-Vegetable Soup with Noodles

This Korean-inspired soup features a balanced salty-sweet-mildly spicy broth. It gets its heat and a dose of umami from gochujang, a Korean fermented chili paste; look for it in red plastic tubs or squeeze bottles in the international aisle of most gr

By Julia RackowOctober 8, 2018

Chili Verde Turkey Tacos

When you reach the last bit of leftover turkey, these green turkey tacos are a welcome quick and light lunch. Fragrant cumin, tart tomatillos, and pickled jalapeños—plus lots of lime—bring just-right zinginess to rich turkey meat.

By Diane UngerOctober 8, 2018

Chard and Sausage with Crispy Spiced Chickpeas

This one-pot meal was inspired by a recipe in “Autentico” by Rolando Beramendi, who, in turn, borrowed the recipe from Trattoria Cammillo in Florence, Italy. We particularly liked the color that rainbow chard brought to the dish, but any variety works

By Courtney HillOctober 8, 2018

Chicken Escabeche

Browned chicken, spice, softened ribbons of onions, cooked down into a quick, thickened glaze.

By Julia RackowOctober 8, 2018

Pasta with Potatoes, Gorgonzola and Fried Sage

Gemelli and cavatappi are short, twisty pastas that combine nicely with crumbles of cheese and chunks of potato. We liked Gorgonzola, but any creamy blue cheese will work. The sauce tends to thicken if the pasta stands for more than a few minutes befo

By Courtney HillOctober 8, 2018

Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)

This Taiwanese dish, called lu rou fan, is a one-bowl meal consisting of richly flavored, soy-simmered pork served over steamed rice. Pork belly is traditional, but we found ground pork faster and just as delicious. Hard-cooked eggs are common, but we

Potato and Eggplant Tortilla Española

In Spain, a tortilla is a thick, hearty, frittata-like omelet, usually made with potatoes and onion. We make it even more substantial with the addition of eggplant and garlic. Chinese and Japanese eggplants—the varieties called for in this recipe—have

By Laura RussellAugust 13, 2018

Steamed Chicken and Shiitakes with Soy-Sake Sauce

Steaming is a simple cooking method that results in clean, pure flavors. In this recipe, we layer sliced fresh shiitake mushrooms in a steamer basket under briefly marinated chicken thighs. The mushrooms soak up the cooking juices, becoming deeply fla

Tibetan Curried Noodles with Beef and Cabbage

Curry flavors and hefty noodles stand up to beef and cabbage in this deeply satisfying weeknight meal.

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.

Shrimp with Tamarind and Cilantro

Tart tamarind and a generous amount of cilantro complement the natural sweetness of shrimp, while coriander and turmeric add fragrance and complexity in this recipe inspired by a Persian seafood stew called galieh mahi. Tamarind paste, available in As

Soy-Steamed Japanese-Style Rice with Mushrooms and Tofu

This recipe is a simplified take on takikomi gohan, a Japanese dish in which rice is cooked in a flavorful liquid, with additional ingredients scattered over it. Be sure to use Japanese-style short-grain rice here; if it's not alongside the other vari

Spanish Eggs and Potatoes (Huevos Rotos)

In traditional Spanish huevos rotos, or “broken eggs,” fried eggs are served on top of fried potatoes, along with serrano ham or chorizo. The yolks are broken so they flow onto the food below, creating a rich sauce. For our simplified version, we prec

Ribollita (Tuscan White Bean and Vegetable Soup)

This Tuscan veggie soup ribollita makes smart use of beans and bread to create a creamy soup with clear flavors.

By Rose HattabaughAugust 13, 2018

Chicken Curry with Coconut and Tomatoes

This dish was inspired by chicken Chettinad, a robustly spiced curry from southern India made with chilies, poppy seeds and coconut. To grate the tomatoes, first cut them in half. Place the cut side of each half against the large holes of a box grater

Mussels with Fennel, Crème Fraîche and Vermouth

Fresh mussels cook quickly, making them an ideal weeknight dinner. We steam them in dry vermouth scented with shallots, fresh fennel and fennel seed. Crème fraîche whisked in at the end adds richness and rounds out the other flavors. Serve warm, crust

Moroccan Carrot Salad

Our take on classic Moroccan carrot salad transforms average grocery-store carrots into a delicious side dish. Shredding both minimizes the fibrousness of the carrots and increases their sweetness. We then dress the carrots with a fruity, tangy-sweet

By Phoebe MaglathlinAugust 13, 2018

Soupy Rice with Chicken, Bok Choy and Mushrooms (Pao Fan)

Chinese soupy rice (pao fan) is ultimate winter comfort, with deep umami from a stir-fry of chicken and mushrooms.

Toasted Pearl Couscous with Fried Eggs

For this vegetarian main, we browned pearl couscous (also called Israeli couscous) to give it a toasted-wheat flavor, then cooked it risotto-style for a rich, creamy consistency. The couscous is an ideal base for runny-yolked fried eggs sprinkled with

Linguine with Spiced Beef and Feta

This savory pasta dish was inspired by kawarma, the spicy ground beef topping spooned over hummus in Israel. We decided it would work equally well over noodles with just a few adjustments. The result is a ground beef sauce seasoned with fragrant spice

Parmesan and Herb Turkey Burgers

Mayonnaise and plenty of herbs turn ground turkey into moist and flavorful patties in this take on the classic burger. For our panade—a hydrating binding mixture of dairy and breadcrumbs—we use creamy mayonnaise and crisp panko along with fresh mint,

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

Pork Chops in Chipotle Sauce (Chuletas de Puerco Enchipotladas)

Our 5-star, chipotle-sauced pork chops are savory, spicy, and succulent—perfect with warm tortillas.

By Milk StreetJune 18, 2018

Pasta alla Norma

Sicilian eggplant pasta draws loads of concentrated flavor from simple ingredients.

Soba with Edamame and Watercress

Nutty-flavored soba noodles, peppery watercress and no-fuss frozen, shelled edamame combine for a refreshing yet hearty vegetarian dish. This is one-pot cooking at its simplest; the edamame go in a few minutes before the soba are done cooking—the nood

Peruvian Quinoa and Corn Chowder (Chupe de Quinoa)

Ají amarillo, an orange-yellow chili with a fruity yet earthy flavor, is ubiquitous in Peruvian cuisine. The fresh chilies are difficult to find in the U.S., but ají amarillo paste, sold in jars, is available at well-stocked markets and specialty stor

Thai Grapefruit Salad with Shrimp (Som Tom O)

Our take on som tom o, Thai pomelo salad, uses grapefruit as a stand-in for the highly seasonal pomelo. Traditional versions include dried shrimp as a flavoring, but we use fresh shrimp and include enough to turn the salad into a light main dish. To s

Polish Chilled Beet Soup (Chlodnik)

Chlodnik translates from the Polish as “a little cold something” or “the cooler.” It's a go-to during the muggy summer months in Poland, where the soup is popular in restaurants and homes alike. We start by cooking raw beets and later add pickled beet

Pasta with Cauliflower, Lemon and Pistachios

We drew on the flavors of bagna cauda—the sauce-like dip from Italy's Piedmont region that is a harvest ritual—pairing pasta and skillet-seared cauliflower with the bold flavors of garlic and anchovies. The anchovies melt away, leaving behind a salty-

Rigatoni with Ricotta-Sage Pesto

Sage can be either too bitter or too faint, but satisfyingly bold when gently cooked with creamy ricotta. OR Sage lends a welcome, earthy boldness to a mild, creamy ricotta-parsley sauce.

Fish Poached in Tomato-Garlic Broth (Pesce all'Acqua Pazza)

There are many versions of pesce all’acqua pazza, or “fish in crazy water,” but all involve poaching or simmering fish in a tomato broth or sauce. For our version, anchovies, black olives and capers bring bold, punchy flavor to mild-flavored fillets.

Mango-Tomato Chicken

Curry spices and a lightly spicy mango-tomato relish infuse these quick-cooking chicken cutlets. We speed up the process by pounding the cutlets ¼ inch thick. We then seasoned them with garam masala, an aromatic Indian spice blend, before sautéing. Th

Cuban Beef Picadillo

Picadillo—a ground beef dish popular in Cuba, the Caribbean and Latin America—combines tangy, sweet and salty flavors. There are many variations, but the essentials are a stew of ground meat and tomatoes with raisins for sweetness and chopped olives f

Tagliatelle with Portobellos and Chive Ricotta

Weeknight fan favorite! A meaty-yet-meatless mushroom sauce pairs perfectly with chive-seasoned ricotta in a tangle of tagliatelle.

Stir-Fried Chicken with Snap Peas and Basil

To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. Using both chopped basil (mixed with the cooked chicken) and whole basil leaves (stirred in at the end) provided the full herbal f

Orange–Guajillo Chili Pulled Chicken

Chilorio, a pulled pork from the Mexican state of Sinaloa, inspired this dish, but instead of pork, we use faster-cooking boneless, skinless chicken thighs. Fresh orange juice amplifies the fruity notes of the guajillo chilies while giving the sauce a

Glazed Salmon with Chili-Basil Sauce

Lime juice might be more common in the Vietnamese-inspired sauce that accompanies this salmon, but lemon juice reinforces the flavor of the lemon grass. If you can find Thai basil—it's sold in many Asian markets—by all means use it; it packs a stronge

Peanut-Sesame Udon Noodles with Scallions

Natural peanut butter approximates the dark color and rich flavor of Chinese sesame paste, which can be difficult to find. The sauce can be made ahead and refrigerated for up to a week; bring it to room temperature before using. Check the packaging of

By Elizabeth GermainJune 5, 2017

Sesame Stir-Fried Pork with Shiitakes

Pork tenderloin and kimchi headline this stir-fry, but fresh shiitake mushrooms and a full bunch of scallions add to its umami-rich appeal. For a meatless alternative, substitute a 14-ounce container of extra-firm tofu, drained and cut in 1-inch cubes

By Dawn YanagiharaApril 2, 2018

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.

By Laura RussellApril 10, 2017

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.

By Julia RackowApril 10, 2018

Chickpea and Cucumber Salad (Chana Chaat)

“Perfect summer dish,” one reader calls this chickpea and cucumber salad: our go-to, garden-fresh antidote to summer heat, based on the popular Indian street snack.

By Julia RackowApril 2, 2018

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

Pan-Seared Miso-Marinated Skirt Steak

For this recipe, we preferred red miso for its deep, rich, savory flavor. It is used in both the marinade and the sauce for the steak. When slicing the steak for serving, be sure to cut against the grain. This results in shorter muscle fibers, which t

By Sandra Rose GluckApril 2, 2018

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.

Vietnamese Turmeric Fish with Wilted Herbs and Peanuts

This dish draws inspiration from a Hanoi restaurant, Cha Ca La Vong, renowned for its fish—the only item on the menu— seasoned with turmeric and dill. For our version, cornstarch and ground turmeric form a delicate crust on tilapia fillets that are qu

By Laura RussellApril 2, 2018

Pasta with Browned Butter, Yogurt and Herbs

Browned butter brings rich nuttiness, beautifully balanced with strong herbs.

By Sandra Rose GluckApril 2, 2018

Persian Barley-Vegetable Soup

Toasting the barley may not be traditional to this Persian comfort food, but we found it was an easy way to subtly enhance the soup's flavor and aroma. Shredded carrots lend an earthy sweetness, ground turmeric adds a golden hue and sour cream offers

Pasta all'Amatriciana

“Bright, bold and…barely there?” That’s how Milk Street editorial director J.M. Hirsch describes this red sauce which he first tasted in Rome.

By J.M. HirschMarch 27, 2018