Milk Street TV Recipes | Season 3

Tlayudas (Oaxacan Quesadillas)

When a taco won't satisfy your appetite, reach for a hefty tlayuda: Oaxaca's pizza-format tortilla topped with melty cheese, meat, beans, chilis, and fixings galore.

By Diane UngerApril 8, 2019

Carnitas

In Mexico, real carnitas manage to be meltingly tender and crispy at the same time. And you don’t need a ton of ingredients or work to make them at home!

By Diane UngerSeptember 6, 2019

Green Chili and Tomatillo Hot Sauce

This brightly acidic, cumin-spiked hot sauce is an excellent condiment for any Mexican-inspired meal. To give the sauce kick, we use a serrano chili with its seeds, but you could remove the seeds for less heat. For an even milder sauce, replace the se

By Courtney HillApril 8, 2019

Black Bean Puree

This bean puree is quick and simple to make. Keep some on hand for use as a filling for tacos, quesadillas or molletes; serve it warm as a side dish to any Mexican-inspired meal; or use it as a dip for tortilla chips. Leftovers can be thinned with wat

By Diane UngerApril 8, 2019

Pickled Red Onions

Za'atar Flatbreads

Pita and Chickpea Salad with Yogurt and Mint (Fatteh)

This dish is known as fatteh in the Levant, where it often is eaten for breakfast. It’s a way to turn stale pita bread into a hearty meal. We, however, start with fresh pita, brush it with butter, crisp it in the oven, then break it into shards before

By Courtney HillApril 8, 2019

Middle Eastern Rice with Toasted Pasta and Herbs

The combination of rice and pasta, introduced to the U.S. in the mid-20th century as Rice-A- Roni, is based on a classic Middle Eastern pilaf often served as a side dish with meat. Toasting the dry pasta in butter is key; it caramelizes some of the st

Flatbread (Pizza) Dough

This versatile dough is a breeze to make in a food processor and can used for pizzas with various toppings or Middle Eastern–style flatbreads. The Greek yogurt makes a supple dough that's easy to work with and that bakes up with a chewy-soft crumb and

Spinach and Feta Flatbreads

Spinach and feta—beloved as spanakopita filling—make a crowd-pleasing topping for chewy, soft flatbread.

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 JM HirschMarch 27, 2018

Risotto with Fresh Herbs

We learned the principles of risotto from two chefs in Milan, Max Masuelli (and his son, Andrea) at Trattoria Masuelli San Marco, who use neither chicken broth nor onion, and Diego Rossi, of Trippa, who showed us that skipping the traditional wine and

By Julia RackowJanuary 4, 2019

Spaghetti al Limone

Lemony freshness and light creaminess pair beautifully in this simple, vibrant pasta from Italy’s Amalfi coast.

By Diane UngerMay 28, 2018

Easy Vegetable-Parmesan Broth

This simple vegetarian broth can be made in about 30 minutes. Use immediately after straining or cool to room temperature, cover and refrigerate for up to five days.

By Julia RackowSeptember 21, 2019

Salted Peanut and Caramel Tart

In a Parisian bakery, the Fluffernutter sandwich became a salty-sweet, high-end tart.

By Erika BruceSeptember 27, 2019

Lemon-Almond Pound Cake

Plush Lemon Pound Cake

Vietnamese Shaking Beef (Bò Lúc Lắc)

The name of this Vietnamese dish refers to the way cooks shake the pan while the beef cooks. We, however, prefer to minimize the meat’s movement so the pieces achieve a nice dark, flavor-building sear. Sirloin tips (also called flap meat) or tri-tip a

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

Stir-Fried Broccoli with Sichuan Peppercorns

Sichuan peppercorns don't provide heat so much as a pleasant resinous flavor and an intriguing tingling sensation on your lips and tongue. To enhance their flavor and aroma, we toasted the peppercorns in a small skillet over medium heat for about 2 mi

Filipino Chicken Adobo with Coconut Broth

Thousands of islands make up the Philippines. And there probably are as many recipes for chicken adobo, the classic Filipino dish that turns handful of ingredients—loads of garlic, black pepper and vinegar—into a bright and tangy meal. We tailored our

Chicken Traybake with Roasted Poblano and Tomato Salsa

In Oaxaca, in southeastern Mexico, salsas start with charring chilies, tomatoes, onions and garlic on a steel or clay comal (a flat griddle used to make tortillas) to soften and deepen their flavors. We adapt that concept in this traybake, roasting ch

By Phoebe MaglathlinOctober 12, 2019

Crispy Chicken under a Brick (Tsitsila Tabaka)

For this recipe, we find inspiration in Georgia, set at the crossroads of Eastern Europe and Western Asia and known for dishes that benefit from both cuisines. The chicken is spatchcocked, which puts thighs and breasts on the same plane for even cooki

By Courtney HillDecember 10, 2018

Shrimp with Feta Cheese (Garides Saganaki)

This classic Greek dish pairs plump, sweet shrimp with briny feta cheese. We added chopped Kalamata olives for added savoriness, as well as ground fennel seed for hint of anise flavor. Our preferred tomato for this recipe is Campari (or cocktail) toma

Spicy Feta Dip (Tirokafteri)

Tangy yet briny, spicy yet vegetal, creamy and savory, this dip has it all.

By Courtney HillJune 4, 2018

Tzatziki

Summer heat calls for tzatziki: Greece’s cooling cucumber-yogurt dip, with heightened freshness from mint and dill, with a light garlicky kick.

By Courtney HillJune 4, 2018

Greek White Bean Soup (Fasolada)

Greece’s cold weather soups are designed to taste like a summer garden.

By Diane UngerOctober 8, 2018

Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina)

The simple, generously peppered beef stew known as peposo is said to have been created by 15th century kiln (fornacina) workers in Tuscany, Italy. Chianti is the best-known wine produced in that region and is the traditional choice for peposo, but any

By Diane UngerAugust 6, 2018

Pasta con Fagioli

We thought this rustic pasta and bean dish from Sicily would feel heavy, but the starches are lightened by tomatoes, rosemary and lemon. We were taught how to make it by Piera Ferruzza, winery cook at Cantina della Val di Suro, and Maria Enza Arena, s

By Diane UngerOctober 8, 2018

Soft Polenta

Polenta, a savory cornmeal porridge, can be a disappointment in the U.S., tasting mostly of the cheese and fat that weigh it down. Not to mention it requires near-constant whisking to get a lump-free consistency. But in Cossano Belbo, Italy, we learne

By Diane UngerAugust 6, 2018

Spicy Tomato Sauce with Garlic and Anchovies (Bagna d'Inferno)

We developed this sauce as a topping for polenta, but it also would be delicious tossed with pasta.

By Diane UngerAugust 9, 2018

Molletes with Pico de Gallo

Mexican molletes are not unlike Italian bruschetti, but the bread is topped with mashed beans and cheese, then toasted until the cheese is melted and browned. They make a great breakfast, light lunch or midday snack. We had molletes in Oaxaca, Mexico,

By Diane UngerApril 8, 2019

Pico de Gallo

Pico de gallo is a bright, fresh tomato salsa. We use grape or cherry tomatoes because they tend to be dependably sweet and flavorful even when regular tomatoes are dull, mealy and out of season. For a spicier salsa, leave the seeds in the jalapeño.

Green Enchiladas with Chicken and Cheese (Enchiladas Verdes)

To make the filling for these enchiladas, use leftover roasted or grilled chicken or meat from a store-bought rotisserie bird. You also can poach your own chicken. To do so, place 1 pound boneless, skinless chicken breasts in a medium saucepan, cover

By Phoebe MaglathlinNovember 2, 2019

Tomatillo-Avocado Salsa

This smooth, herbal salsa is a nice alternative to tomato-based versions. The tartness of the tomatillos balances the creamy richness of the avocado. We greatly preferred serrano chilies over jalapeños here, as they provided more fruitiness and flavor

By Courtney HillApril 8, 2019

Black Bean Puree

This bean puree is quick and simple to make. Keep some on hand for use as a filling for tacos, quesadillas or molletes; serve it warm as a side dish to any Mexican-inspired meal; or use it as a dip for tortilla chips. Leftovers can be thinned with wat

By Diane UngerApril 8, 2019

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.

Eventide Green Salad with Nori Vinaigrette

Toasted nori and pickles carrots, onion, and radishes make one of the most flavorful and surprising salads we’ve ever tried—that’s why it’s Eventide’s signature dish.

By Courtney HillApril 8, 2019

Maple-Whiskey Pudding Cakes

These individual desserts bake up with a gooey sauce beneath a layer of rich, tender cake. We tried a few different types of whiskey here: our favorites were Jameson for its clean, bright flavor and Rittenhouse rye for its spicy depth. This recipe can

Chocolate-Almond Spice Cookies

This recipe is a loose interpretation of the Swiss chocolate-almond holiday cookie known as Basler brunsli. Traditionally, the dough is rolled and cut into shapes before baking, but we opted for an easier drop cookie studded with bits of chocolate. Ev

Triple Ginger Scones with Chocolate Chunks

These rich, flavor-packed oversized scones are the creation of Briana Holt of Tandem Coffee + Bakery in Portland, Maine. Ginger in three different forms—ground, fresh and crystallized—give these breakfast pastries plenty of kick, as does ground black

Lebanese Lentils and Rice with Crisped Onions (Mujaddara)

Rice and lentils with caramelized onions is a much-loved food in the Middle East. This is our take on the version we tasted in Lebanon. The rice and lentils are simmered together in the same pot, with the lentils getting a 10-minute head start so both

By Courtney HillNovember 27, 2018

Beef Kibbeh

Kibbeh, a popular dish throughout the Levant, is a spiced mixture of bulgur and ground meat. It may be layered with stuffing in a baking dish and baked or shaped into small portions, filled and fried, with the goal of getting a toasty, browned crust t

Pasta with Pistachios, Tomatoes and Mint

Sicily is known for its pistachios, so it’s no surprise that the colorful, subtly sweet nuts feature heavily in the region's cuisine. This recipe is our take on a pistachio- and tomato-dressed pasta taught to us by Doriana Gesualdi, owner of Sicilia i

By Courtney HillDecember 10, 2018

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

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

By Courtney HillAugust 6, 2018

French Walnut Tart

“Like eating the most elegant pecan pie you could imagine—next-level amazing.”

Argentinian-Style Stuffed Pork Loin with Chimichurri

This holiday-worthy roast was inspired by Argentinian matambre arrollado, or beef that is stuffed with hard-cooked eggs, vegetables and sliced cured meats, then poached or roasted. We opted for a boneless pork loin roast because its uniform shape make

By Courtney HillDecember 7, 2019

Greens with Walnuts, Parmesan and Pancetta Vinaigrette

Bitter greens—such as frisée, endive, radicchio, escarole or arugula—paired with a rich dressing are an ideal counterpoint to typically heavy winter meals. For this salad, use any combination of the greens. To toast the walnuts, spread them evenly on

Potato Gnocchi with Butter, Sage and Chives

A combination of lightly browned butter and fresh herbs creates a simple sauce that pairs perfectly with the delicate gnocchi. You can make gnocchi ahead of time and keep covered with plastic wrap in the refrigerator up to a day ahead. Heat the chill

By Diane UngerFebruary 4, 2019

Lamingtons

The inspiration for these Lamingtons—small chocolate-coated, coconut-covered cakes from Australia—came from Le Petit Grain boulangerie in Paris. We skipped the customary jam filling, but these treats are so delicious we don't think you'll notice. We b

Potato Gnocchi

It helps to have a kitchen scale to weigh out the 1¼ pounds of cooked potatoes needed to make the gnochhi dough. To process the cooked potatoes, a ricer or food mill works best for obtaining the smooth texture needed for light, fine gnocchi. A potato

Caprese Chocolate and Almond Torte

This gluten-free, flourless chocolate cake from Capri, Italy gets rich, almost brownie-like texture, thanks to ground almonds and a generous amount of egg.

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

Spanish Almond Cake (Tarta de Santiago)

This fragrant almond cake taught us the secret to extra springy, chewy texture.

By Julia RackowAugust 6, 2018

Austrian Potato Salad (Erdäpfelsalat)

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

Austrian Plum Cake (Zwetschgenkuchen)

A light cake which serves as a simple base for a topping of juicy roasted plums: summertime baking, perfected.

Austrian Beef Stew with Paprika and Caraway (Rindsgulasch)

A dish that tastes as though it demanded far more effort than it actually did. OR “The dish is subtle—a bit like the Austrians themselves,” Chris Kimball writes of this spiced, silky-sauced beef stew.

Tacos al Pastor

Our no-fuss riff on this Mexican street food staple relies on your oven's broiler to mimic the effect of a spit roast.

Ancho Chili Salsa Roja

We use ancho chilies, with their earthy, smoky flavor, to up the flavor of a simple salsa. Deep-red anchos are dried ripe poblano chilies. The chilies are harvested green to use fresh, but to make anchos, they're left to ripen until red, developing a

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

Spicy Beef Salad with Mint and Cilantro (Larb Neua)

“My favorite Milk Street recipe so far,” more than one reader tells us of this spicy, tangy beef bowl. OR This spicy beef bowl with mint and cilantro is our version of Thai minced beef salad (larb neua), but it makes a crave-able quick dinner.

By Courtney HillOctober 15, 2019

Southern Thai–Style Fried Chicken

Marinated in toasted spices and fish sauce, our riff on this Southern Thai classic has a burst of umami in every crunchy bite.

By Diane UngerJanuary 11, 2020

Thai Braised Pork and Eggs with Star Anise and Cinnamon (Moo Palo)

Moo palo is a classic Thai braise that combines the richness of pork belly and eggs in savory-sweet broth flavored with Chinese five-spice powder. For our version, we opted for easier-to-source pork shoulder; it's a leaner cut but it cooks up equally

Tangy-Sweet Chili Sauce

By Diane UngerJanuary 11, 2020

Beef, Orange and Olive Stew (Boeuf à la Gardiane)

Our version of this hearty stew from Camargue, in the south of France, uses chuck roast, a well-marbled cut. It gets robust flavor from Provençal ingredients—red wine, olives, anchovies and garlic. Orange is traditional, too; it lends the braise a bal

Chocolate Meringue Cookies

Can a chocolate cookie be fudgy, airy, and crispy at the same time? We were delighted to find that the answer is yes!

Lentil Salad with Gorgonzola

Green lentils du Puy, also known as French lentils, cook quickly, hold their shape well and do a great job at soaking up flavors in a rich broth or stew. But it can be a bit of a race to develop that flavor before the lentils overcook and become mushy

By Diane UngerMay 5, 2017

Gonzalo Guzmán's Pozole Rojo

Chef Gonzalo Guzmán's pozole rojo (pork, red chili and hominy stew), from his book “Nopalito,” is boldly flavored with ancho chilies, herbs, cumin and aromatics. He blends some of the hominy (dried corn kernels treated with alkali, then cooked until t

Oaxacan Refried Black Beans

In Oaxaca, black beans are a part of almost every meal. Though they sometimes are served whole, we especially liked the balanced, complex flavor and smooth, velvety consistency of refried black beans. We got a lesson in the importance of the daily bas

By Diane UngerOctober 25, 2018

Oaxacan Green Mole with Chicken

When we think of mole, we most often think of mahogany-colored mole negro, flavored with chocolate, dried chilies and nuts. But as we learned from Oaxaca chef Olga Cabrera Oropeza, there is a wide variety of moles, each with a unique character. Mole v

By Courtney HillFebruary 4, 2019

Spicy Egyptian Eggplant with Fresh Herbs

The inspiration for this recipe was btingan mekhalel, a spicy, vinegary deep-fried eggplant dish sold by street vendors in Cairo. We learned our version from Abo Ahmed Sheta, who runs the café El-Gahsh. We made a lighter, easier and oven-friendly vers

By Diane UngerFebruary 4, 2019

Lemon-Saffron Chicken (Tangia)

Tangia—which originates in Marrakech and often is slow-cooked in the community wood-fired ovens that heat bathhouses—is a stew-like dish of fall-apart tender hunks of lamb bathed in a thick, but spare broth rich with saffron, turmeric, cumin, ginger,

By JM Hirsch & Diane UngerFebruary 5, 2018

Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel)

In Cairo, patates mekhalel are served by street vendors as a side to liver sandwiches, their gentle acidity and crunchy spices balancing the richness of the liver. For our version, we peel, cut and cook the potatoes in water seasoned with both salt an

By Courtney HillFebruary 4, 2019

Miso-Gochujang Pulled Pork

These mouthwateringly savory-sweet and zingy pork sliders let a couple high-impact ingredients do all the work.

By Diane UngerDecember 10, 2018

Gingery Pickled Carrots

We liked the miso-gochujang pulled pork piled onto soft potato rolls and topped with quick-pickled carrots, sliced pickled jalapeños and gochujang-spiked sour cream.

Gochujang Sour Cream

We liked the miso-gochujang pulled pork piled onto soft potato rolls and topped with quick-pickled carrots, sliced pickled jalapeños and gochujang-spiked sour cream.

Roasted Cauliflower with Miso Glaze

This recipe—inspired by a dish at Fujisaki, a Japanese restaurant along the Sydney waterfront—coats chunks of cauliflower with dengaku, a thick, miso-based glaze that is sweet and savory. We roast the cauliflower before tossing the richly browned flor

By Phoebe MaglathlinFebruary 8, 2020

Miso-Ginger Dressing

The creamy texture and mild, sweet-salty flavor of white miso, also called shiro miso, worked best for this dressing. Walnuts gave it richness and body. If the dressing becomes too thick after being refrigerated, gradually whisk in water to thin it.

By Elizabeth GermainDecember 11, 2018