Milk Street TV Recipes | Season 5

Chicken, Salsa Verde and Tortilla Casserole (Pastel Azteca)

“Pastel azteca” translates to “Aztec cake,” but often referred to as "tortilla pie"—comprised of corn tortillas layered with sauce, meat, cheeses, crema, and vegetables.

By Courtney HillDecember 14, 2020

Pork in Veracruz Sauce (Puntas a la Veracruzana)

Adriana Luna, who runs La Cocina de mi Mamá in Mexico City, showed us how to make puntas a la Veracruzana, a dish of sliced pork in garlicky tomato sauce that, to us, tasted both new and familiar. The term “puntas,” which translates from the Spanish a

By Courtney HillFebruary 5, 2021

Cauliflower with Spiced Tahini and Garlic-Chili Oil

In London's Middle Eastern food scene, our editorial director J.M. Hirsch tried what he called “easily some of the best cauliflower I've ever had.”

Almond-Coconut Cake with Cherries and Pistachios

A Milk Street fan favorite, this cake adapted from “Honey & Co.: The Cookbook” mixes rustic Middle Eastern flavors—fruits, nuts, spices, and coconut.

By Rose HattabaughApril 9, 2021

Jerusalem-Style “Mixed-Grill” Chicken

Our skillet take on “mixed-grill” chicken, a medley of meats, onions, and spices served up in the markets of Israel.

Italian Flourless Chocolate Torta

A deeply chocolatey flourless cake, devised from a century-and-a-half-old secret recipe from Vignola, Italy.

By Rose HattabaughJune 11, 2021

Spaghetti Aglio e Olio with Tomatoes and Basil

Italy’s perfect pasta—cheap, easy, essentially olive oil and pasta—gets an added flavor boost from tomatoes and basil.

By Rose HattabaughSeptember 10, 2021

Italian Bean Soup with Fresh Pasta

“Everyone should eat this,” a reader writes of one of our all-time most popular soups: rustic Italian bean soup, the perfect vehicle for fresh pasta.

Madeiran Pork with Wine and Garlic (Carne Vinha d’Alhos)

Carne vinha d’alhos, or pork with wine and garlic, is a traditional Christmas dish from the Portuguese island of Madeira and the precursor to the spicy Indian curry called vindaloo. To make it, chunks of pork are marinated in a heady mixture of wine,

By Diane UngerApril 9, 2021

Portuguese Sponge Cake (Pão de Ló)

Portugal's famously airy, eggy cake with a gooey layer underneath a thin withered crust.

By Rose HattabaughFebruary 5, 2021

Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana)

This brothy bowl of green—our take on Portuguese açorda alentejana—starts with a sort of jalapeño-cilantro pesto, served with a hefty dose of Parm.

Lebanese Baked Kafta with Potatoes and Tomatoes

It’s easy to see why kafta bil sanieh, a casserole, if you will, of sliced potatoes, rounds of tomatoes and flavorful kafta (seasoned meatballs or meat patties), is Lebanese comfort food. The ingredients are shingled into a baking dish and baked until

By Courtney HillOctober 1, 2021

Hummus with Chipotle Black Beans and Tomato Salsa

Family-owned Shlomo & Doron in Tel Aviv’s Yemenite Quarter is famous for its hummus, both classic and unconventional. The eatery’s Mexican-inspired hummus—complete with black-bean, salsa and tortilla chip toppings—inspired us to make our own version a

Yeasted Flatbreads with Za’atar Oil

At Magdalena restaurant in Migdal, Israel, chef Yousef (Zuzu) Hanna offers a house-baked flatbread that’s a hybrid of Yemeni saluf and Moroccan frena. Soft and chewy, with a puffy, open crumb and golden brown crust, the breads, shaped like slightly fl

By Diane UngerFebruary 5, 2021

Cauliflower Steaks with Pickled Peppers, Capers and Parmesan

To make a satisfying vegetarian main, we cut thick cauliflower “steaks” from the center section of the whole head; you’ll get two steaks per head. The ends that are left over tend to fall apart because they’re detached from the core, but don’t discard

By Calvin CoxOctober 13, 2021

Mushroom and Cheese Quesadillas

You’ll find quesadillas of all types in Mexico. In Mexico City, they’re often made from fresh masa and without cheese; in other parts of the country, they’re made with flour tortillas, with lots of melty Oaxaca cheese. Fillings vary from stewed or gri

By Calvin CoxSeptember 17, 2021

Panzanella with Herbs and Mozzarella

This version of the classic Italian bread salad known as panzanella was inspired by a version from “Ruffage” author Abra Berens. We tear the bread into pieces to create more texture. We also quick-pickle red onion in sherry vinegar to add sharp bites

By Courtney HillJune 8, 2020

Spaghetti with Lemon Pesto

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

By Courtney HillDecember 14, 2020

Lemon and Shrimp Risotto with Fresh Basil

In Amalfi, we learned to make an intensely-flavored lemon and shrimp risotto with an egg yolk and cream for velvety richness.

Amalfi-Style Lemon Cake

"I married her just for the lemon cake," a sixth-generation Amalfi lemon farmer told us.

By Rose HattabaughOctober 22, 2021

Chocolate-on-Chocolate Three-Layer Cake

This grand, triple-layer, old-fashioned chocolate cake comes from “Back in the Day Bakery Cookbook” by Cheryl Day and Griffith Day, proprietors of Back in the Day Bakery in Savannah, Georgia. Cheryl Day learned the recipe from her grandmother but put

By Rose HattabaughOctober 29, 2021

Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting

These ochre-toned, spiced cupcakes with a light orange scent are an adaptation of a recipe from “The Back in the Day Bakery Cookbook” by Cheryl Day and Griffith Day, owners of Back in the Day Bakery in Savannah, Georgia. The frosting here is no ordina

By Rose HattabaughOctober 28, 2021

Glazed Sour Cream and Brown Sugar Bundt Cake

Sour cream and brown sugar have an affinity for each other, and the combination gives this nostalgic cake, adapted from “The Back in the Day Bakery Cookbook,” a plush, moist crumb and a rich, caramelly sweetness. A little ground cardamom adds a whispe

By Rose HattabaughJune 11, 2021

Vietnamese Beef Stew with Star Anise and Lemon Grass (Bò Kho)

In Ho Chi Minh City, Vietnam, Nguyên Thį Thúy, literature teacher and home cook, showed us how to make bò kho, a fragrant beef stew that marries local ingredients with French culinary technique. Though recipes for bò kho vary from cook to cook, star a

By Diane UngerDecember 14, 2020

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 Braised Lemon Grass Chicken

In Ho Chi Minh City, Vietnam, home cook Phạm Thị Thanh Tâm taught us to make her version of braised chicken with lemon grass. Seasoned with turmeric, garlic, chilies and fish sauce—staple ingredients in the Vietnamese kitchen—the dish was remarkably s

By Diane UngerApril 9, 2021

Venetian Rice and Peas (Risi e Bisi)

This Saint Mark’s holiday dish, Venetian rice and peas, have risotto-like creaminess, but bathed in a beautiful green broth.

By Diane UngerMarch 19, 2021

Polenta with Shrimp and Tomatoes

Polenta e schie, a specialty of Venice, Italy, is polenta topped with tiny local shrimp called schie. The dish typically is a minimalist, sauce-free marriage of corn and crustacean, but Michela Tasca, owner of Ca’ de Memi farm and bed and breakfast in

By Rose HattabaughApril 9, 2021

Venetian Cornmeal and Currant Cookies (Zaletti)

Zaletti are buttery, crisp Italian cornmeal cookies studded with raisins or currants. The dried fruit usually is first plumped in grappa, a fiery Italian brandy, but we opted instead to use orange liqueur for its more nuanced flavor. We then upped the

By Julie RackowOctober 16, 2018

Spinach and Cheese Gozleme

Türkiye’s stuffed golden browned flatbreads, with spinach and white cheese—the world’s most satisfying vegetarian pairing.

By Calvin CoxNovember 4, 2021

Turkish Flatbreads

The Turkish flatbread called yufka is fast and easy to make largely because it’s unleavened (that is, yeast free). As chef Ana Sortun, whose recipe from “Soframiz” we adapted, explains, yufka is more slender than a flour tortilla but more substantial

By Calvin CoxNovember 4, 2021

Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses

This is our version of the bright, bracing salad that we had in Manzara Restaurant in Söğüt, Turkey. The dish often is part of a Turkish meze spread, but we think it also is an ideal accompaniment to just about any type of grilled meat or kebabs. The

By Diane UngerFebruary 5, 2021

Rib-Eye Steaks with Rosemary and Pomegranate Molasses

At Manzara Restaurant in Söğüt, in southeastern Turkey, we tasted a superb grilled rib-eye steak prepared by chef Naci Isik. We thought the fruity, tangy-sweet flavor of pomegranate molasses, the savoriness of onion and the resinous notes of fresh ros

By Diane UngerFebruary 5, 2021

Chocolate-Hazelnut Cream Cake

Rich chocolate cake, layered with a light, hazelnutty whipped ganache: our special-occasion dessert adapted from Dominique Ansel.

By Wes MartinOctober 12, 2020

Swedish “Sticky” Chocolate Cake

Sweden's popular "sticky cake," or kladdkaka, is for the diehard chocolate lover.

By Rose HattabaughAugust 10, 2020

Ricotta-Semolina Cake with Caramelized Apples

Adapted from “Summer Kitchens” by Olia Hercules, this cake-cheesecake hybrid is inverted out of the baking pan to reveal a layer of silky, buttery, golden-hued apples. The ricotta-based cake is deliciously rich but whipped egg whites folded into the b

By Wes MartinDecember 3, 2021

Chicken Roasted with Garlic-Herb Crème Fraîche

In “Summer Kitchens,” Ukraine-born Londoner and cookbook author Olia Hercules writes, “Chicken smothered and baked in cultured cream is an old classic, but sometimes I like to go one step further.” So she packs bold flavor into crème fraîche by mixing

By Diane UngerFebruary 5, 2021

Chèvre Cheesecake with Black Pepper–Graham Crust

Angie Mar's reinvented cheesecake is a lighter, tangier harmony of flavors.

By Rose HattabaughJune 8, 2020

Raspberry-Mascarpone Freeform Tart

“My guests were all asking me for the recipe,” one reader tells us of our easy yet elegant raspberry mascarpone freeform tart.

By Rose HattabaughOctober 13, 2020

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.

By Diane UngerDecember 14, 2020

Udon Noodles in Soy Broth

With only the simplest of garnishes, classic Japanese kake udon is a great way to appreciate the chewy texture and clean, wheaty flavor of homemade udon noodles. The broth is nothing more than a combination of smoky dashi (Japanese stock) and soy sauc

By Calvin CoxDecember 17, 2021

Udon Noodles with Spicy Meat and Mushroom Sauce

This meaty, umami-rich sauce from “Japanese Home Cooking” by Sonoko Sakai is a perfect match for thick, hearty udon noodles, whether you use homemade or store-bought. A salty fermented chili-bean paste called toban djan provides the spiciness; use the

Homemade Udon Noodles

Udon is a type of Japanese wheat noodle. The thick, chewy strands can be served in hot soup, eaten cold with dipping sauce, stir-fried or simply sauced. When adapting Sonoko Sakai’s udon formula from her book, “Japanese Home Cooking,” we found that th

By Calvin CoxDecember 17, 2021

Braised Beef with Dried Figs and Quick-Pickled Cabbage

For this rich, warming beef braise, adapted from a recipe in “Aegean” by Marianna Leivaditaki, London chef and native of Crete, we use bone-in beef shanks, braise them until meltingly tender, pluck the meat off the bones and return it to the flavorful

By Diane UngerDecember 24, 2021

Shrimp, Orzo and Zucchini with Ouzo and Mint

In her acclaimed cookbook “Aegean,” Crete-born London chef Marianna Leivaditaki coaxes orzo pasta to a rich, creamy texture, as if making risotto. A fragrant broth of brandy, aromatic vegetables and shrimp shells is the cooking liquid for the orzo, in

By Courtney HillApril 9, 2021

German Pork Schnitzel

During a visit to Berlin, we learned that the coating for authentic German pork Schnitzel, or Schweineschnitzel, is dry breadcrumbs made from kaiser rolls, which are extremely fine-textured. For ease, we developed this recipe using store-bought plain

By Diane UngerOctober 12, 2020

Croatian Mashed Potatoes

Croatian restani krumpir is a hearty, rustic dish of mashed potatoes studded with onions that are sautéed until soft and sweet, oftentimes seasoned with paprika and brightened with fresh herbs. Our version, modeled after the potatoes we tasted at Samo

German Cucumber-Dill Salad (Gurkensalat)

Cucumber salad is the traditional accompaniment to German Schnitzel. This recipe is based on the salad we tasted at Restaurant Lohninger in Frankfurt. Instead of tart and vinegary, like Gurkensalat from other areas of Germany, ours is creamy but not o

By Courtney HillSeptember 21, 2021

Borsch with Duck and Prunes

This warming, elegant duck borsch is adapted from a recipe in Olia Hercules’s “Summer Kitchens,” in which she writes about the importance of borsch in Ukrainian cuisine.

By Courtney HillDecember 29, 2021

Slow-Roasted Pork with Sauerkraut, Apples and Dried Fruits

Rich, succulent roasted pork with a savory-sweet mix of sauerkraut and fruits. What’s not to love? We adapted Olia Hercules’ recipe from her book “Summer Kitchens,” making the recipe a one-pan endeavor. That pan needs to be a large roasting pan to acc

By Diane UngerSeptember 30, 2021

Colima-Style Shredded Braised Pork

The state of Colima on the western coast of Mexico is home to the pork dish called tatemado de Colima. Dried chilies, spices and aromatics, all blended to a smooth puree, are key flavorings, but a defining ingredient, other than the pork itself, is vi

By Courtney HillJanuary 4, 2022

Banana Custard Pie with Caramelized Sugar

Recipe writer Paola Briseño-González’s rustic banana custard pie, inspired by Yelapa’s beachside pie, is best topped with crackly-crisp sugar brûlée.

By Rose HattabaughDecember 21, 2021

Salsa Macha Costeña

Salsa macha is a dark, thick, rich and nutty condiment. Its base is always oil, but the combination of nuts, spices and dried chilies that give it character varies cook to cook. This version from Puerta Vallarta native Paola Briseño-González is earthy

By Courtney HillJanuary 5, 2022

Carne en su Jugo

Carne en su jugo, or “meat in its own juices” translated from the Spanish, is from Jalisco state on the west coast of central Mexico. It’s a stewy, brothy meal in a bowl that, as its name suggests, derives its hearty, meaty flavor from beef simmering

By Courtney HillJanuary 4, 2022

Japanese-Style Chicken and Vegetable Curry

Japanese curry is wildly popular, including outside Japan. Some restaurants specialize in the dish, offering dozens of iterations, from basic beef curry to fried cutlets and croquettes with curry, hamburger curry, even curried omelets. At home, Japane

By Courtney HillDecember 17, 2021

Japanese Milk Bread

Pillowy Japanese milk bread is what Wonder Bread promised to be: both fluffy and chewy, perfect for sandwiches or as 2-­inch­ thick slices, slathered with butter and jam. OR Japan’s ever-popular fluffy, buttery bread makes a perfectly pillowy base for

By Diane UngerApril 9, 2021

Daikon-Carrot Salad with Sesame and Lemon

As Sonoko Sakai, author of “Japanese Home Cooking” explains, many vinegared Japanese salads fall somewhere between a pickle and a conventional salad, and this namasu is a good example. Meant to be served in small portions, as most Japanese pickles are

By Courtney HillSeptember 22, 2021

Japanese-Style Curry Powder

By Courtney HillDecember 17, 2021

Provençal Braised Chicken

Think of this dish as bouillabaisse made with chicken instead of seafood. Fresh fennel, garlic, white wine, orange zest and saffron give the braise rich, heady perfume and an unmistakably Mediterranean flavor. Any unoaked dry white wine works well her

Sardinian Herb Soup with Fregola and White Beans (S’erbuzzu)

Traditionally, the Sardinian soup called s’erbuzzu is jammed with wild herbs and greens—sometimes more than 17 varieties. And with both fregola (a pea-shaped Sardinian pasta) and white beans in the mix, the soup—which we learned from Chef Luigi Crispo

By Courtney HillFebruary 10, 2020

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

Spanish Shrimp and Chickpea Stew

At Palacio Carvajal Girón, in the Extremadura region of Spain, we tasted a delicious shellfish and chickpea stew that was rich and redolent with locally produced smoked paprika. Requiring both a ham- and langoustine-infused broth and made with dried c

Broken Phyllo Cake with Orange and Bay

The soaking syrup we use in this pudding-like citrus cake is infused with warm spices for added dimensions of flavor and fragrance.

By Rose HattabaughJanuary 5, 2022

Pork Souvlaki with Tzatziki and Tomato-Onion Salad

Our take on Marianna Leivaditaki’s version of Greece’s spiced spit-roasted pork pitas, deconstructed into an opulent platter.

By Courtney HillAugust 9, 2021

Yogurt and Olive Oil Flatbreads

Incredibly delicious and soft, these flatbreads from chef Marianna Leivaditaki make smart use of a short ingredients list.

By Rose HattabaughAugust 9, 2021

Ethiopian Chicken Stew (Doro Wat)

Doro wat, a succulent chicken stew fragrant with spices and savory-sweet with a preponderance of onions, is the national dish of Ethiopia. We were taught how to make it by home cook Tigist Chane in Addis Ababa. A generous measure of berbere, Ethiopia’

By Courtney HillAugust 10, 2020

Ethiopian Stewed Collard Greens (Gomen Wat)

Gomen wat translates as “collard greens stew.” In Ethiopia, we tasted multiple versions of the hardy greens braised with beef (in which case, the dish is called gomen besiga), but we prefer the lighter, brighter, more flavorful version in which the gr

By Courtney HillJune 8, 2020

Berbere Spice Blend

The Ethiopian seasoning blend called berbere (pronounced bear-ba-ree) is sold in some well-stocked supermarkets and spice shops or can be ordered online. It’s easy enough, though, to make a simple homemade version using readily available spices. To pu

By Courtney HillAugust 10, 2020