Milk Street TV Recipes | Season 4

Bolognese-Style Pork Cutlets

Classic cotoletta alla bolognese are pan-fried breaded veal cutlets topped with salty, savory prosciutto and Parmigiano-Reggiano cheese. After frying, the crisp cutlets usually are placed in a simple pan sauce and cooked just long enough to melt the c

By Diane UngerSeptember 2, 2020

Pasta with Zucchini, Pancetta and Saffron

This is our version of a fantastic pasta offering from Trattoria Bertozzi in Bologna, Italy. In lieu of guanciale (cured pork jowl), we opted for easier-to-find but equally meaty pancetta, and we lightened up the dish’s richness by swapping half-and-h

By Courtney HillApril 13, 2020

Mexican Stewed Beans with Salsa Fresca

Soupy beans brightened with a late-addition sofrito of tomatoes and chilies, learned from chef Eduardo García in Mexico City.

By Diane UngerJune 8, 2020

Salsa Fresca

By Diane UngerJune 8, 2020

Shredded Pork and Pork Broth for Stewed Beans

By Diane UngerJune 8, 2020

Mexican Sweet Corn Cake

This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack. And it's made in a blender!

By Calvin CoxMarch 25, 2020

Tortilla Soup

Our take on sopa de tortilla is a simple, homestyle tortilla soup like the one made for us by home cook Jazmín Martínez in Mexico City. It is pureed for smoothness; contrasting colors, flavors and textures are added with garnishes. For the best result

By Diane UngerSeptember 14, 2020

Andalusian Tomato and Bread Soup (Salmorejo)

Way better than gazpacho, this no-cook soup is thickened with crusty bread.

By Diane UngerJune 3, 2019

Seared Pork Tenderloin with Smoked Paprika and Oregano

In the Extremadura region of Spain that is home to pimentón de la vera, or Spanish smoked paprika, we were taught that exposure to high heat blunts the spice’s unique earthiness, smokiness and notes of fruit and tobacco. This recipe illustrates how to

By Courtney HillFebruary 10, 2020

Chicken and Bean Paella

Leaving out the luxurious seafood and pricey saffron, this fragrant paella is loaded with beans, chicken, rice, and beans, soaked in broth and tomatoey juices.

By Diane UngerApril 8, 2019

Palestinian Upside-Down Chicken and Rice (Maqlubeh)

A streamlined version of impressive Palestinian upside-down rice.

By Courtney HillDecember 18, 2019

Semolina-Sesame Cake

The start-to-finish time is long, but this tender-crumbed, syrup-soaked cake, very loosely based on Lebanese sfouf, is simple to make and requires little hands-on effort. We toast the semolina, coconut and cornmeal to heighten the flavors and aromas,

By Rose HattabaughAugust 10, 2020

German Apple Cake (Apfelkuchen)

“This is one of those slam dunks that worked, and I loved it right away."

Danish Dream Cake

This fluffy vanilla "dream cake" (drømmekage), gets its dreaminess from a light crumb and a gooey, glossy, caramelized coating.

Belgian Spice Cookies (Speculoos)

These airy, crispy cookies from Belgium are all about warming holiday spice.

Deep-Dish Quiche with Mushrooms, Bacon and Gruyère

We learned the secret to the tallest, creamiest quiche from Seattle’s French brasserie Le Pichet.

By Diane UngerApril 13, 2020

Pastry for Deep-Dish Quiche

We highly recommend using a 9-inch-round and 2-inch-deep metal tart pan with fluted sides and a removable bottom. The metal is a good conductor of heat so the crust browns nicely, even without prebaking. A deep-dish glass pie plate (such as Pyrex) wil

By Diane UngerApril 13, 2020

Cranberry and Candied Ginger Buckle

This buckle, studded with cranberries and topped with a just-right buttery crumble, gets an extra lift from cinnamon and ginger.

By Wes MartinOctober 16, 2019

Sweet Fresh Corn Pudding

We can’t wait til summer to make Vivian Howard’s light, elegant sweet corn soufflés. OR Our summery take on the classic French soufflé.

Baked Salted Salmon with Dill

"Always gets rave reviews even from people that say that they don’t like salmon," one reader shares. OR In Norway, we learned to cook salmon like a rare steak—succulent, pink, and tender on the inside, with a surprising meatiness

By Diane UngerDecember 18, 2019

Steamed Potatoes with Fresh Dill

Steamed potatoes tossed with melted butter and chopped fresh herbs are the perfect accompaniment to Baked Salted Salmon with Dill. Any thin-skinned, lower-starch potato, such as Yukon Gold, work well in place of the red potatoes called for. The dill c

By Julia RackowDecember 18, 2019

Quick-Pickled Cucumbers

By Diane UngerDecember 18, 2019

Roasted Acorn Squash with Browned Butter–Orange Vinaigrette

This elegant, wintry side dish was inspired by a recipe from “Gjelina” by chef Travis Lett. Deeply caramelized roasted squash is finished with a sauce of browned butter, orange juice and white wine vinegar, the bright acidity of the liquids balancing

By Julie RackowOctober 16, 2019

Smashed Potatoes with Chili-Lemon Vinaigrette

To make these creamy-inside, crisp-outside potatoes, we first boil whole fingerlings or small Yukon Golds, then flatten and roast them in a ripping-hot oven. We took a cue from Mokonuts, a popular Parisian café, and dressed the smashed potatoes with t

By Courtney HillOctober 16, 2019

Vieux Carré

This New Orleans’ classic straddles the delicious space between an Old Fashioned and a Manhattan: rich and bold, yet not heavy. Typically, this drink is made with a combination of Angostura and Peychaud's Bitters, the latter of which adds anise-minty

By JM HirschOctober 26, 2020

Lasagna Bolognese

The perfect lasagna marries the silky, meaty richness of Bologna’s ragù with creamy besciamella.

By Diane UngerFebruary 10, 2020

Ragù Bolognese

This recipe makes enough ragù for lasagna Bolognese with enough leftovers for another night's pasta dinner. We were taught how to make it at chef Alberto Bettini’s Michelin-starred Amerigo restaurant outside Bologna. Try to purchase pancetta in a larg

By Diane Unger & Courtney HillFebruary 10, 2020

Tagliatelle alla Bolognese

We do our Ragù Bolognese the authentic way—cream-free and silky-smooth. OR Ragu Bolognese—a velvety, creamy-yet-creamless meat sauce—luxuriates in ribbony tagliatelle.

By Diane UngerOctober 30, 2020

Parmesan Besciamella

The finished besciamella can be refrigerated in an airtight container for up to two days. -Editorial Note, 2/24/25: This recipe is an update of the Parmesan Besciamella that appeared in the March-April 2020 issue of Milk Street Magazine and in season

By Diane Unger & Courtney HillFebruary 10, 2020

Bête Noire

Cookbook author Lora Brody’s creation bête noire is no typical chocolate cake: silky, custardy, with a base of sugar syrup.

By Wes MartinOctober 16, 2019

French Almond-Rum Cake (Gâteau Nantais)

France’s decadent (and doable) almond-rum cake

By Diane Unger & Rose HattabaughDecember 18, 2019

Egg-Stuffed Mexican Meatballs with Salsa Roja

Like the ones we were taught to make in Mexico, these meatballs, or albóndigas, hide a sliver of hard-cooked egg at the center. For best flavor and texture, we use a combination of ground beef and pork. The tomato-onion-garlic puree that becomes the s

By Courtney HillAugust 10, 2020

Chicken Tinga (Tinga Poblana de Pollo)

This chicken tinga—a tomatoey Mexican chicken dish, often topping tostadas—is a perfect example of quick cooking packed with a lively medley of flavors.

By Courtney HillNovember 13, 2020

Roasted Cauliflower with Tahini and Lemon

A weeknight-friendly version of crispy Levantine cauliflower gets layers of flavor from tahini, lemon, and tomato paste.

By Diane UngerJune 3, 2019

Persian Jeweled Rice (Javaher Polow)

Colorful dried fruits and nuts embellish this saffron-tinted basmati rice.

By Courtney HillDecember 10, 2018

Persian Tomato and Cucumber Salad (Shirazi Salad)

Ripe summer tomatoes shine in this simple salad inspired by a recipe from Najmieh Batmanglij’s book “Cooking in Iran.” To make the dish out of season, try Campari tomatoes (sometimes called cocktail tomatoes), which have a better texture than other va

By Laura RussellJune 3, 2019

French 75

A half-teaspoon of a saltwater solution—and Angostura bitters—give exceptional balance to this slight tweak on the classic French 75. We liked the clean flavors that resulted from almost-equal proportions of gin and sparkling wine. To prepare the salt

By JM HirschDecember 31, 2017

Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses

This meal-in-one is our adaptation of a recipe in “The Palestinian Table” by Reem Kassis, which she prepared for us on a recent trip to Galilee. In lieu of seasoning the chicken and potatoes with the Kassis family’s nine-spice blend, we make a simpler

By Courtney HillApril 13, 2020

Muhammara

Muhammara is a spicy-tart dip for flatbread made from walnuts and roasted red peppers. The name comes from the Arabic word for reddened, and the dish originated in Syria, where it often is served alongside hummus and baba ganoush. Aleppo pepper is mad

Pearl Couscous with Chicken and Chickpeas

This is our version of the fragrantly spiced, stew-like maftoul with chicken and chickpeas that we tasted in Galilee. Maftoul, sometimes referred to as Palestinian couscous, resembles pearl couscous in shape and size but is made with bulgur. It is dif

Vietnamese Caramel Chicken

Vietnam’s technique of simmering in dark caramel, mixed with fish sauce and aromatics, yields complex savory-sweet chicken.

Vietnamese Scallion Sauce

Vietnamese scallion oil, called mỡ hành, is used as a garnish or condiment on a number of different foods, from grilled clams on the half shell to steamed rice. It adds fresh allium notes as well as bright green color to any dish it’s drizzled onto. A

By Courtney HillApril 13, 2020

Vietnamese Chicken Curry

The category of complexly spiced dishes we know collectively as “curry” was brought to Vietnam by Indian immigrants who arrived in the country in the 19th century, while both Indochina and the port of Pondicherry, India, were under French rule. Lemon

Tuscan Braised Potatoes (Patate in Umido)

This hearty vegetable stew is based on a recipe in “Autentico” by Rolando Beramendi. The potatoes are cooked using a technique that's often employed with risotto: the liquid is incorporated in multiple additions. This concentrates flavors while using

By Rose HattabaughApril 8, 2019

Roman Braised Beef with Tomato and Cloves

For this hearty Italian braise—garofolato di manzo alla romana—beef typically is cooked as a large roast, similar to a pot roast. We prefer cutting a chuck roast into chunks and simmering the meat as a stew. This ensures that the pieces are succulent

By Courtney HillOctober 7, 2019

Bucatini with Cherry Tomato Sauce and Fresh Sage

This dish takes inspiration from a recipe in “Simple” by Yotam Ottolenghi. But instead of conventional stovetop simmering, we pressure-cook cherry or grape tomatoes, which tend to be dependably good no matter the season, into a tangy-sweet sauce. The

Ikarian Braised Pork with Honey, Orange and Rosemary

This savory-sweet pork braise is our version of the tigania, or skillet-cooked meat meze, that Diane Kochilas demonstrated for us on the Greek island of Ikaria. Instead of serving the dish in the Greek meze tradition—that is, as a small plate along wi

By Diane UngerOctober 16, 2019

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

Tomato Rice with Oregano and Feta

This is our adaptation of Diane Kochilas’ risotto-esque tomato rice. The grains are cooked until al dente (the centers are still slightly firm) and the consistency is a little loose and soupy. We opted to use grape or cherry tomatoes because they tend

By Diane UngerAugust 5, 2019

Tomato-Olive Focaccia

The world’s best focaccia comes from Bari, Italy, where oozing buckets of dough bake up into an impossibly airy, tender crumb. OR A recreation of a light, open-crumbed focaccia from Bari, Italy, with tomatoes and olives melded in the crust.

By Diane UngerJanuary 21, 2024

Orecchiette with Broccolini

Orecchiette with broccoli rabe (orecchiette con cime di rapa) is a signature pasta dish from the Puglia region of southern Italy. We were taught how to make it by Nunzia da Scalo, a cook in Bari, Italy. The bitterness of rabe is challenging for some p

Fregola with Shrimp and Tomatoes

This is our simplified version of the fregola with seafood and tomato sauce taught to us by chef Francesco Pinna at Trattoria Lillicu in Sardinia. Cooking the pasta in chicken broth and bottled clam juice that were first simmered with shrimp shells ad

By Diane UngerAugust 5, 2019

Yogurt Panna Cotta with Sumac Syrup

This panna cotta is more nuanced than standard all-cream panna cotta. Just the right amount of yogurt adds a creamy suppleness and a subtle tang, and lemon zest and thyme lend their perfume. Panna cotta is made in individual portions that often are un

By Rose HattabaughApril 13, 2020

Couscous “Risotto”

Traditional risotto is made with starchy medium-grain Italian rice. This “risotto,” modeled on a dish we had in Tel Aviv, uses pearl couscous (which actually is a pasta) and a cooking technique similar to the classic risotto method to produce “grains”

Lahmajoun

Lahmajoun (also spelled lahmacun) is a meat-topped flatbread common in the Levant, as well as in Turkey and Armenia. Arugula and a drizzle of yogurt are unusual finishes for lahmajoun, but they add fresh, peppery flavor and a creamy coolness that comp

By Courtney HillApril 13, 2020

Neapolitan Meatballs with Ragù

Naples is best known for pizza—but we went for the generously-sized, ultra-tender meatballs.

By Diane UngerDecember 18, 2019

Two-Cheese Pasta with Cauliflower

We learned this recipe from home cook Antonella Scala in Naples. We loved how it uses the same water to both parcook the cauliflower and to cook the pasta. Parcooking means the cauliflower browns quickly when it is later added to the skillet. It also

By Julia RackowApril 8, 2019

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

By Diane UngerFebruary 4, 2019

Butter Chicken

From Mumbai home cook Rumya Misquitta, here’s a lighter-yet-still-creamy butter chicken rich with spice.

By Diane UngerOctober 16, 2019

Potato and Green Pea Curry (Aloo Matar)

Aloo matar, potato curry with green peas, is a classic (and vegan) comfort food: a flavorful balance of sweet tomatoes, pungent aromatics, and warm spices.

By Diane UngerAugust 5, 2019

Chicken Vindaloo

"A one-skillet meal that packs an impossible amount of flavor,” wrote J.M. Hirsch of this chicken vindaloo he tasted in a Mumbai home kitchen.

By Courtney HillApril 13, 2020

Passatelli in Brodo

In the village of Monteveglio, about 12 miles west of Bologna, Italy, we tasted delicious homemade passatelli in brodo. Paolo Parmeggiani, owner of the small restaurant/hotel Trattoria del Borgo, demonstrated the dish—made with stale bread, cheese, eg

By Diane Unger & Hisham Ali HassanOctober 12, 2020

Instant Pot Chicken Broth

The Instant Pot takes the effort out of homemade broth; our version takes just 10 minutes hands-on time. Chicken wings, which contain ample collagen, yield a rich, full-bodied broth. Use this as a base for passatelli en brodo, or in any recipe that ca

By Diane UngerOctober 20, 2020

Pasta with Parmesan Cream

This silky Pasta With Parmesan Cream is barely a recipe—Parm, lemon, and cream—yet solves the often gooey mishaps of Alfredo and carbonara.

By Diane UngerAugust 10, 2020

Pineapple Upside-Down Cornmeal Cake

Briana Holt’s pineapple upside-down cake is like no other—with a ricotta cheesecake density, toothsome cornmeal, and perfectly jammy fruit.

Glazed Maple–Whole Wheat Muffins

These two-grain, maple-sweetened breakfast treats were inspired by muffins baked by Friend of Milk Street Briana Holt at Tandem Bakery + Coffee in Portland, Maine. The smoky, caramel notes of pure maple syrup accentuate the nuttiness of whole-wheat fl

By Diane UngerJanuary 28, 2021

Oven-Perfect Strip Steak with Chimichurri

For a medium rare steak cooked to perfection, use the "reverse sear" method. We top it with Argentinian chimichurri, a smoky blend of spices that's our new go-to steak sauce.

By JM Hirsch & Diane UngerJune 3, 2019

Red Chimichurri: An Authentic Recipe for this Argentinian Sauce

This recipe can easily be halved, but if you're like us, you'll find uses other than steak for this delicious condiment; we also like it on grilled pork, fish and other seafood. Chimichurri can be stored in an airtight container in the refrigerator fo

By JM Hirsch & Diane UngerJune 3, 2019

Shaved Carrot Salad with Poppy Seeds and Parsley (Zanahorias Dulces)

This colorful, eye-catching salad is our version of one that we sampled in Buenos Aires at a tapas stall that reflects Spain’s lingering influence in Argentina. The flavors are salty, sweet and tangy, with nutty notes from toasted poppy seeds and gras

By Courtney HillAugust 5, 2019

Caramelized Pork with Orange and Sage

Succulent pork tenderloin gets a shatteringly crisp orange crust, inspired by Argentine chef Francis Mallmann.

By Diane UngerApril 10, 2017

Savory Kale and Two-Cheese Scones

When standard breakfast pastries are too sugary, bake a batch of these flavorful savory scones. This recipe is our adaptation of the hearty kale and cheese scones created by Briana Holt, of Tandem Coffee + Bakery in Portland, Maine. Dried currants and

Double Chocolate Cake with Honey-Rosemary Syrup

This unique syrup-soaked chocolate cake is our adaptation of a dessert by Briana Holt, who flavors her cake with piney, peppery juniper berries. We opted for herbal, resinous (and more readily available) fresh rosemary. Either is a delicious match for