Milk Street TV Recipes | Season 6

Fried Shrimp Tacos with Salsa Roja

Many will never know the crispy, shrimp-stuffed joy of Raul Ortega’s legendary tacos, but these are close!

By Courtney HillApril 1, 2022

Oaxacan-Style Vegetables in Chili-Garlic Sauce

Looking to bring loads of flavor to simple veggies? Oaxaca’s chili-garlic steeped chileajo de verduras are your answer.

By Courtney HillDecember 9, 2021

Beef Chili Colorado Tacos

Don’t wear your dry-clean-only for these succulent, stewy chili colorado, for the Spanish word colorado, or “red-colored.”

By Courtney HillApril 1, 2022

Greek Meatballs with Tomato Sauce (Soutzoukakia)

These tender-sweet, all-pork meatballs are seasoned with cumin and simmered in a garlicky honeyed tomato sauce.

By Courtney HillApril 1, 2022

Greek Baked Vegetables (Briam)

The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summ

Greek-Style Baked White Beans in Tomato Sauce

Gigantes plaki, or gigante beans baked in tomato sauce, is a Greek classic. The delicious version we tasted at Manousakis Winery on the island of Crete had us eager to re-create the dish ourselves. But we quickly learned that dried gigante beans, a ty

By Rose HattabaughApril 4, 2022

Fettuccine Alfredo

In Rome, fettuccine alfredo is totally unlike gloopy American versions—silky-smooth, buttery, and light.

By Diane UngerJune 11, 2021

Lemon-Garlic Fettuccine

In Amalfi, Italy, we were taught a delicious, bracing pasta dish of handmade lemon fettuccine tossed with a simple, quick sauté of garlic, olive oil and fresh lemon segments. To mimic the sweet, mild flavor of Amalfi lemons using the standard lemons a

By Diane UngerDecember 14, 2020

Chocolate Biscotti with Pistachios, Almonds and Dried Cherries

Not-too-sugary, crunchy chocolate biscotti—adapted from a recipe in “Maida Heatter’s Best Dessert Book Ever”—studded with pistachios, almonds and dried cherries.

Moroccan Flatbreads (Khobz)

Khobz is a Moroccan yeasted flatbread that isn’t truly flat. It’s a low, small, pleasantly dense round loaf present at almost every meal and, being the daily bread, is typically quite plain in flavor. But the bread that home cook Houda Mehdi showed us

By Diane UngerJanuary 25, 2022

Salmon with Matbucha

Matbucha is a North African cooked “salad” made with olive oil, garlic, tomatoes, sweet peppers and spicy chilies. With a jammy, spoonable consistency, it typically is served as a dip or spread, but we think it makes a delicious sauce that complements

By Courtney HillOctober 4, 2022

Moroccan Harissa-Garlic Shrimp (Crevettes Pil Pil)

This stewy, spicy Moroccan shrimp dish is deeply rich and flavorful but astoundingly simple to make. The recipe is based on the version of crevettes pil pil that home cook Houda Mehdi demonstrated for us in her kitchen in Fes, Morocco. All of the elem

By Diane UngerJanuary 25, 2022

Chocolate Olive Oil Cake

This decadent chocolate cake gets its tender, luscious crumb from the unexpected addition of fruity, peppery olive oil.

By Rose HattabaughApril 4, 2022

Rice Pudding with Bourbon, Orange and Cardamom

Bourbon and orange are a classic combination (think bourbon old fashioned cocktail), but here we add lightly floral, subtly citrusy cardamom to spice up the flavor of this pudding. Be sure to use heavy cream, not half-and-half; the cream’s higher fat

Mascarpone Mousse (Crema al Mascarpone)

The Italian dessert known as zabaglione, a rich concoction of whipped egg yolks, sugar and sweet wine, is a classic for a reason, but it can be heavy and too sweet and/or boozy. This five-ingredient mascarpone mousse we encountered in Milan is both li

By Julia RackowApril 8, 2019

Pour-in-the-Pan Pizza with Tomatoes and Mozzarella

This focaccia-pizza hybrid represents the culmination of Chris Kimball’s lifelong quest for the perfect pizza dough.

By Diane Unger & Chris KimballApril 16, 2020

Inverted Pizza with Onions, Potatoes and Thyme

An all-time Milk Street favorite, this pizza comes together with store bought dough, rolled out over the toppings. Flip it over after baking, and get toppings that meld with the crust.

Shaved Fennel, Mushroom and Parmesan Salad

This is an elegant take on an American favorite: the Italian deli salad. We dressed thinly sliced vegetables, cheese and salami with a lemony vinaigrette that keeps the flavors bright and fresh. The salad tastes best the day it's made, but still is de

By Julia RackowSeptember 23, 2021

Indian-Spiced Butternut Squash Soup with Yogurt

In his book “Bollywood Kitchen,” filmmaker Sri Rao offers a pureed butternut squash soup with flavors that are bold and vibrant, yet comforting. Our adaptation, like his, includes fresh ginger and warm spices to complement the natural sweetness of squ

By Courtney HillAugust 6, 2018

Cauliflower Steaks with Chipotle-Cashew Sauce

Caramelized cauliflower is slathered in bright, smoky sauce with toast cashew bites.

By Julia RackowOctober 16, 2019

Lentils with Swiss Chard and Pomegranate Molasses

This hearty vegetarian dish combines quick cooking brown lentils and silky, sweet caramelized onion. The earthy, deep flavors are brightened with lemon juice and tangy-sweet pomegranate molasses, while Swiss chard lends minerally notes and cilantro br

By Julia RackowOctober 15, 2019

Dutch Oven Beef Birria Tacos

Slow-cooked, succulent meaty stew in a thick, chili-rich sauce.

By Diane UngerAugust 9, 2021

Ancho-Spiced Pork and Potato Tacos

Flavorful, juicy tacos hit the table in 25 minutes. "Definitely a keeper!" one reader writes.

By Rose HattabaughOctober 13, 2020

Fresh Tomatillo and Serrano Chili Salsa

Bright, tangy and moderately spicy, this salsa cruda, or uncooked salsa, requires little knifework and comes together quickly in a blender. We make it with only three ingredients, plus salt, as taught to us by Jorge Fritz and Beto Estúa of Casa Jacara

By Courtney HillAugust 9, 2021

Spaghetti with Clams (Spaghetti con Vongole)

In this Venetian classic, clams, wine, spaghetti, and parsley create a seamless blend of light, briny, complementary flavors.

By Diane UngerDecember 17, 2021

Spaghetti with Shrimp, Tomatoes and White Wine

In Venice, Italy, cookbook author Marika Contaldo Seguso taught us to make a regional classic, scampi alla busara. Large, sweet, shell-on prawns are bathed in a sauce made with fresh tomatoes and flavored with a splash of white wine, smashed garlic cl

By Rose HattabaughJune 3, 2022

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

Cretan Salad (Dakos)

On the island of Crete, we learned there are countless versions of the local salad called dakos, which is similar to a basic Greek salad combined with an Italian panzanella. A key component of dakos are barley rusks, which have a decidedly whole-grain

By Rose HattabaughJune 3, 2022

Fennel, Tomato and Parsley Salad

By Courtney HillOctober 7, 2019

Turkish Chickpea Salad

In our version of nohut piyazi, sun-dried tomatoes, Aleppo pepper, and a medley of herbs and lemon juice bring bright and rich flavor to earthy chickpeas.

By Calvin CoxJanuary 25, 2022

Goan-Style Chili-Fry with Beef, Tomatoes and Potatoes

On the southwestern coast of India, the state of Goa was under Portuguese control for more than 400 years, and its port city served as a trading hub between Europe and points east. Not surprisingly, the food and cooking of the region fuses ingredients

By Calvin CoxSeptember 30, 2021

Salt and Pepper Tofu

Instead of deep-frying, a common cooking technique to make Chinese salt and pepper tofu, we coat the pieces of tofu with seasoned cornstarch, then pan-fry them in batches to brown and crisp the exteriors. In the empty skillet, a punchy mix of garlic,

By Rose HattabaughNovember 14, 2022

Thai-Style Vegetable Stir-Fry with Garlic and Black Pepper

We used components of an aromatic, flavor-packed Thai paste, typically used to season meat, to create a genuinely mouthwatering veggie bowl.

By Courtney HillJanuary 25, 2022

Drunken Shrimp with Tequila (Camarones Borrachos)

In camarones borrachos, or “drunken shrimp,” tequila is subtle base for layering classic Mexican flavors—lime and cilantro, cutting through rich, garlicky butter.

By Courtney HillApril 1, 2022

Veracruz-Style Rice and Shrimp

A seaside classic from Veracruz, Mexico, the rice dish called arroz a la tumbada often features a medley of seafood. In our streamlined version, we opt for just shrimp to create a one-pot meal that’s easy enough for a weeknight. If you seek chili heat

By Laura RussellNovember 15, 2022

Cilantro Rice

This dead-simple, vibrant green rice comes together with loads of cilantro and a blender.

By JM HirschMay 31, 2018

Liberian Banana-Rice Bread

In Monrovia, Liberia, home cooks Sharon Mulbah and Yassah Cooper each taught us to make a local favorite, a rice-based banana bread with a moist, dense crumb that tastes of the ripe fruit and fresh ginger. Many recipes for this bread take a shortcut b

Orange-Cranberry Soda Bread with White Chocolate Chunks

A cranberry and white chocolate-studded soda bread, perfect for breakfast over a cup of tea. OR A soda bread unlike any you've ever tasted

By Rose HattabaughOctober 4, 2021

Swedish Cardamom Buns (Kardemummabullar)

Swedish cardamom buns, wafting of holiday aroma, are a reason to look forward to winter. There’s a reason we devote some time to these: the reward of soft, yeasted buns, rich with buttery sugary cardamom aroma, is well worth it.

Chicken and Vegetable Soup with Chipotle Chilies (Caldo Tlalpeño)

This hearty chicken and veg bowl from Mexico City is brimming with color, flavor, and heat—plus a heap of last-minute green garnishes.

By Diane UngerDecember 17, 2021

Chicken and Rice Noodles in Ginger-Hoisin Broth

This simple chicken noodle variety, with zingy ginger and deep flavor, is the perfect hot sauce-and-lime soup.

By Rose HattabaughOctober 13, 2020

Chicken Soup with Ricotta Dumplings

Light and tender ricotta dumplings (Calabria’s meat-free “ricotta meatballs”), nestled in a bowl of chicken and broth.

By Diane UngerApril 1, 2022

Yelapa-Style Chocolate Pie

This decadent, cocoa-rich pie comes from the beaches of Yelapa, where pies are eaten in hand, by the slice.

By Rose HattabaughFebruary 10, 2022

Yelapa-Style Sweet Corn Pie

Corn pie (pay de elote) celebrates the sweet, grassy, delicate flavors of fresh corn that pair beautifully with sugar, eggs, and dairy.

By Rose HattabaughJune 6, 2022

Coconut Macaroon Pie

Adapted from Yelapa—where pie is sold by the slice and eaten by hand—recipe developer Paola Briseño-González describes this as coconut macaroon in pie form.

By Rose HattabaughDecember 15, 2022

Pinto Beans with Bacon and Chipotle

Mexican frijoles charros, or “cowboy beans,” often is made by simmering pinto beans and fresh tomatoes with multiple varieties of pork, including sausage, ham, pork rind, and shoulder or foot. In our pantry-centric riff on frijoles charros, we keep th

By Calvin CoxNovember 7, 2022

Tomato-Rice Soup with Caramelized Onion

Caramelized onion soup: one onion, deep flavor, and a couple pantry staples.

By Rose HattabaughNovember 8, 2022

Hoisin-Ginger Noodles

“Even my son, who claims he doesn’t like spicy, scarfed them down.”

By Calvin CoxDecember 21, 2021

Falafel

After rigorous testing, we achieved a falafel that's crispy. light, and tender.

By Diane UngerJune 6, 2022

Baked Kefta with Tahini

These succulent Jordanian meatballs, kefta, meld beef with aromatics and a tangy, lemony tahini coating.

By Rose HattabaughDecember 19, 2022

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

Moroccan Beef, Tomato and Chickpea Stew (Harira)

Harira is a Moroccan stew—or a thick, hearty soup—traditionally served during Ramadan as a way to break the fast. Made with meat, tomatoes, spices and chickpeas, harira is warming and deeply satisfying, so it’s no surprise it’s served year-round in ho

By Diane UngerAugust 12, 2022

Dal Tarka

Dal tarka combines two classic Indian preparations: dal, or lentil stew, and tarka, a mixture of spices and aromatics and the fat used to bloom them. The warm tarka is poured onto the dal as finishing touch, adding color and complex flavor and aroma t

By Courtney HillOctober 13, 2020

Miso Soup with Shiitake Mushrooms and Poached Eggs

The backbone of this simple vegetarian soup is a quick and easy broth made with nothing more than water, red miso, garlic and tomato paste. Fresh shiitake mushrooms, silken tofu and runny-yolked poached eggs add full flavor and satisfying richness. Yo

By Phoebe MaglathlinOctober 15, 2019

German-Style Winter Squash Bread

This golden braided loaf, with a brioche-like texture, is flavored with roasted butternut squash and a touch of warming allspice.

By Rose HattabaughDecember 21, 2021

Chinese Sesame-Scallion Bread

Focaccia meets scallion pancakes, and it comes together in a skillet. OR At once fluffy, crispy, and chewy, this Chinese-style bread—based on a wildly popular recipe from Darda Seafood Restaurant—comes together easily in the skillet.

Palestinian-Style Turmeric Bread (Ka’ak Asfar)

We first tasted ka’ak asfar, which translates as “yellow bread,” at a Palestinian bakery. The warm, golden glow of the round, flattish loaves came from turmeric, and sesame seeds and fragrant spices flavored the subtly sweet, almost cake-like crumb. H

By Diane UngerAugust 15, 2022

Pasta with Radicchio, Walnuts and Black Pepper

Meaty walnuts and pleasantly bitter radicchio balance out the rich Parmesan sauce in this weeknight friendly pasta dish featured on this week’s episode.

By Courtney HillOctober 1, 2021

Pasta with Sage, Walnut and Parmesan Pesto

Sage, rather than basil, makes for a bold, woody pesto that’s beautifully complimented by gentle ricotta and parsley.

By Courtney HillOctober 13, 2020

Rigatoni with Broccoli-Lemon Sauce

We updated our readers’ favorite broccoli pasta sauce—now even creamier (but still cream-free).

By Rose HattabaughSeptember 3, 2021

Ana Sortun’s Lahmajoun

These mini pizza-like flatbreads, melded with richly-seasoned ground meat, are chef Ana Sortun’s chewier, thicker-crusted lahmajoun.

By Rose HattabaughJanuary 25, 2023

Turkish Poached Eggs with Garlicky Yogurt (Çilbir)

In this recipe, runny-yolked eggs are nestled in a creamy, garlic-spiked pool of yogurt, then drizzled with spicy-savory infused butter.

By Julia RackowJanuary 14, 2019

Red Lentil Soup with Potato and Lemon

Turkish red lentil soup, called kırmızı mercimek çorbası, is a classic dish and a ubiquitous offering in Turkish eateries. There are many versions of the soup, some with a base of chicken stock, others made vegetarian; some that include only with lent

By Courtney HillJanuary 25, 2023

Beef and Onion Tagine with Prunes and Apricots

Fruity sweetness balances deep savoriness in this beef tagine, enlivened by a harmony of spices.

By Courtney HillFebruary 2, 2023

Chinese Beef Stew with Chickpeas and Star Anise

This hearty, aromatic stew is our adaptation of a recipe from “Hot Sour Salty Sweet” by cookbook authors Jeffrey Alford and Naomi Duguid, who explain that the dish comes from the Hui people of Yunnan province in western China. We use beef shanks in ou

By Courtney HillOctober 15, 2019

Toasted Pearl Couscous with Butternut Squash and Cranberries

Toasting pearl couscous before cooking it with liquid brings out the pasta’s wheaty, nutty notes and an enticing aroma. In this recipe, we pair the couscous with butternut squash for creamy texture and subtle sweetness, then add pops of flavor with ca

By Courtney HillOctober 13, 2020

Chocolate Bundt Cake with Dark Chocolate Glaze

No mixer? No problem! This rich and chocolate-y cake from Cheryl Day is a one-bowl wonder.

By Wes MartinFebruary 9, 2023

Mini Almond Cakes with Spiced Chocolate

These three-bite sweets are a riff on classic French financiers, almond cakes baked in a shape that resembles gold bars (hence the name). Their interiors are light and moist and the crusts golden and slightly crisp. We flavored ours with cocoa and spi

Plum Cake with Spiced Almond Crumble

This elegant plum cake, with a plush, sour cream-enriched crumb, uses Middle Eastern-inspired spicing—warming cardamom, cloves, allspice, and coriander. The sweet-tart fruit melds into the cake.

By Rose HattabaughJuly 28, 2021

Brazilian-Style Pizza Dough and Tomato Sauce

In São Paulo, Brazil, where reportedly half the population of more than 12 million is of Italian descent, pizza reigns supreme. An estimated 1 million pies are served up each day at the 6,000 or so pizzerias across the South American metropolis. But w

By Diane UngerApril 4, 2022

Brazilian-Style Pizza with Ricotta, Za’atar and Arugula

One reader tells us that this Middle Eastern-style ricotta pizza with a thick Brazilian-style crust "knocked their socks off."

By Diane UngerMarch 31, 2022

Brazilian-Style Pizza Carbonara

In São Paulo, Brazil, where reportedly half the population of more than 12 million is of Italian descent, pizza reigns supreme. An estimated 1 million pies are served up each day at the 6,000 or so pizzerias across the South American metropolis. But w

By Diane UngerApril 1, 2022

Chicken Fatteh (Fatteh Dajaj)

Fatteh, a dish of broken bits of crisped bread combined with any number of different ingredients—from chickpeas to eggplant—takes its name from the Arabic term for “crushed” or “broken apart”; dajaj means “chicken.” Though originally a way to use up s

By Courtney HillFebruary 21, 2023

Eggplant and Tahini Dip (Mutabal)

This baba ghanoush-like dip combines rich roasted eggplant and nutty tahini with bright and tangy pops of pomegranate.

By Courtney HillAugust 11, 2022

Jordanian Bedouin Flatbread (Shrak)

Shrak is the daily bread on the Bedouin table. The simple, rustic flatbread is as suited to dunking in olive oil and za’atar or serving with hummus and other dips as it is for scooping up stewy or saucy main dishes. We loved the shrak that home cook F

By Diane UngerFebruary 21, 2023

Yucatecan Chicken and Lime Soup (Sopa de Lima)

Sopa de lima is a classic Mexican soup from the Yucatán Peninsula. Brothy, spicy and usually chicken-based, it counts as a key ingredient the juice of limas, or Mexican bittersweet limes, a variety of citrus that is difficult to find here in the U.S.

By Diane UngerDecember 14, 2020

Filipino-Style Chicken Soup with Coconut and Lemon Grass

Coconut water makes the brightest, freshest-tasting chicken soup we’ve ever had—and out of thousands of Milk Street recipes, it’s one of our kitchen’s favorites.

By Courtney HillAugust 9, 2021

Turkish Wedding Soup

Turkish wedding soup, called düğün çorbası, not to be mistaken for Turkish bride’s soup (ezorbelin çorbası), traditionally is served at weddings, but is an easy yet elegant meal for any occasion. This version is based on a recipe from Istanbul home co

By Rose HattabaughFebruary 21, 2023