Milk Street TV Recipes | Season 8

French Onion Soup

Is there such a thing as “light” French onion soup? The answer is an herbaceous, brothy bowl served to Chris Kimball at Bichettes in Paris.

By Courtney HillMarch 7, 2024

Oven-Baked Three-Layer Croque Monsieur Sandwiches

In Paris, Chris Kimball tasted the best croque monsieur of his life. Could we achieve greatness at home?

By Rose HattabaughApril 17, 2023

Garlic Toasts with Goat Cheese and Herb Salad

Mellow, spreadable cloves of garlic confit top these little toasts. Tangy goat cheese, lemon zest, and a simple salad of mint and parsley balance the richness.

By Hisham Ali HassanApril 5, 2024

Slow-Cooked Snapper with Chili and Lime

Pescado zarandeado is a grilled fish dish popular on Mexico's Pacific coast, particularly in the states of Sinaloa and Nayarit. We first sampled it in the town of San Vicente at Restaurante Bar Fernando, a casual eatery known for its outstanding rendi

By Courtney HillOctober 17, 2022

Mexican-Style Shrimp in Chili-Lime Sauce (Aguachile Negro)

“Unlike ceviche, here one gets spiciness as well as depth, a bracing but deeply flavored sauce that has no business being the perfect complement to seafood.”

By Courtney HillAugust 11, 2022

Skillet Spanakopita

We love spanakopita—Greek spinach and feta pastry pockets—so much that we turned it into a skillet-sized brunch dish. OR We took spanakopita—the popular Greek spinach-and-feta-stuffed triangle—and expanded it into an abundant, skillet-filling course.

By Courtney HillApril 20, 2022

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

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

Cacio e Pepe

Cacio e pepe is the simplest of dishes, but achieving creamy, silky perfection took us years of attempts. We did it. And you will too.

By Rose HattabaughFebruary 12, 2024

Zucchini Carbonara

Is it possible to get a vegetarian carbonara that’s still meaty and rich? Yes—with the added benefit of garden freshness. OR Zucchini carbonara delivers on the vegetable's ability to straddle a “wonderful line between meaty and rich, yet still light a

By Rose HattabaughJune 22, 2023

Spaghetti with Parsley Pesto (Spaghetti al Pesto di Prezzemolo)

“Nothing like the classic pesto Genovese from 1,000 kilometers north,” editorial director J.M. Hirsch writes of this gelato-like emerald pesto.

By Courtney HillAugust 12, 2022

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

Brazilian-Style Chocolate-Glazed Carrot Cake

In bolo de cenoura, the blender pulls out an amazing, orangey sweetness from carrots—totally unlike any American carrot cake.

By Rose HattabaughDecember 22, 2023

Yellow Blender Cake

A tender all-purpose yellow cake that's almost as easy as a boxed mix, with a pure vanilla flavor you'd expect from a fancy bakery.

By Rose HattabaughFebruary 8, 2024

Chicken Kyiv

During a visit to Ukraine, chefs Ievgen Klopotenko and Igor Bragin taught us a great, old-school chicken Kyiv—one that’s nothing like the dry, bland, bready chicken cutlet roll that we’d known.

By Courtney HillAugust 9, 2023

Ukrainian Borsch

A celebration of the dish which Ukrainians have fought to claim as a cultural touchstone—sustaining, comforting, sweet, meaty, and savory.

By Courtney HillOctober 3, 2023

Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad

Adding coarsely ground spices—such as this dukkah spice blend—to the breading for pan-fried cutlets is an easy way to boost the flavor of chicken breasts. A tangy shredded carrot salad studded with cashews and sesame seeds is a savory-sweet counterpoi

By Julia RackowOctober 15, 2019

Butter-Roasted Carrots with Za’atar and Pomegranate Molasses

With roasted citrus and a luxe, buttery-herbal coating, these carrots are so much better than the simple olive oil-roasted variety.

By Courtney HillOctober 3, 2023

Berbere-Spiced Red Lentils

This lentil stew is our spin on the Ethiopian dish called misir wat. It’s seasoned with berbere, a rich, complex, aromatic Ethiopian blend of warm spices, savory dried alliums and red chilies. Look for berbere in spice shops or in well-stocked grocery

By Diane UngerJune 2, 2022

Pasta with Spicy Tomato and Pancetta Sauce

The thick, spicy base for this pasta sauce is based on an old-school Neapolitan soffritto which makes for intensely flavorful pasta.

By Courtney HillNovember 1, 2022

Homemade Orecchiette

Small and cup-shaped, orecchiette, meaning “little ears,” come from southern Italy. The pasta traditionally is made using only semolina: a strong flour milled from durum wheat with a high gluten content. Our version calls for equal parts semolina and

By Malcolm JacksonApril 25, 2023

Rigatoni alla Zozzona

This Roman mash-up of carbonara and Amatriciana is, as Claudia Rinaldi describes it, “a dirty mess of delicious stuff.”

By Courtney HillAugust 9, 2023

Two-Hour Turkey

Chris Kimball's method makes roasted turkey the easiest dish on the Thanksgiving menu.

By Milk StreetNovember 7, 2023

Milk-Simmered Mashed Potatoes

By cooking your potatoes in a little milk, which doubles as your mashing liquid, you get natural, creamy lusciousness—no cream needed.

By Diane UngerJanuary 21, 2024

Christopher Kimball’s Double-Crust Apple Pie

It’s only a minor overstatement to say that apple pie is holy for Chris Kimball. This recipe is the product of decades of study.

By Chris KimballNovember 22, 2021

Parisian Flan (Flan Pâtissier)

Parisian flan is not the quivering, caramel-doused custard of Spanish origin. Rather, it’s a tart with a cheesecake-like stature.

By Rose HattabaughAugust 27, 2024

Babas au Rhum

A classic French dessert with Eastern European roots, babas au rhum traditionally consists of yeasted, mildly sweet, bread-like individual cakes heavily soaked in a boozy, rum-spiked syrup. At Restaurant Astier in Paris, we tried a lighter, fresher i

By Rose HattabaughSeptember 24, 2024

Turkish Mashed Potatoes with Garlic, Yogurt and Cheese (Patates Paçasi)

Twice-cooked potatoes mashed with mashed potatoes with garlic and tangy yogurt, then smothered in cheese and baked until golden brown.

By Courtney HillOctober 13, 2022

Patatas Bravas

Patatas bravas is a popular Spanish tapa, and for good reason. Potatoes fried until perfectly crisp and served piping hot with alioli (the Spanish version of aioli) and a smoked paprika sauce (called bravas sauce) have universal appeal. To avoid havin

Suya-Spiced Roasted Potatoes with Tomato-Chili Relish

Suya is a Nigerian street food of spiced sliced meat threaded on skewers and grilled. We make our suya spice mix by processing peanuts, paprika, ginger, garlic and a touch of brown sugar and use it to add flavor and crunch to potatoes. We add a bit of

By Elizabeth MindreauNovember 22, 2021

Chocolate and Tahini Babka

Jewish-style babkas originated as a way to utilize leftover challah dough. To keep the pastry kosher, no dairy was allowed, so both the dough and filling typically were oil-based. These days, bakeries across the globe have reinvented the classic, craf

By Rose HattabaughAugust 30, 2024

Kolaches

“The best Danish in the world is a kolache,” writes Milk Street’s Shaula Clark—after whipping up several batches of these pillowy, savory or sweet treats, we are inclined to agree.

By Rose HattabaughOctober 3, 2023

Thai-Style Coconut and Chicken Soup

This fragrant Thai soup is rich with coconut milk, awoken with chili heat, lime, and lemongrass, and studded with meaty chicken and mushrooms—and its electricity depends on that deep, coconutty backdrop. Ersatz homemade coconut milk provides the rich

By Courtney HillJanuary 21, 2024

Thai Salad Rolls with Green Chili Dipping Sauce

“An explosion of flavor and textures,” editorial director J.M. Hirsch writes of fresh rolls from Bangkok—nothing like the often bland, lettuce-forward variety you’ll often find in the US.

By Diane Unger & Hector TabordaJune 22, 2023

Thai Hot and Sour Soup with Chicken and Mushrooms

“Words, in every language, fail us,” J.M. Hirsch writes of this explosively flavorful tom yum soup he tried in Bangkok.

By Courtney HillFebruary 1, 2023

Barolo-Braised Beef Short Ribs

Short ribs start out tough but are well marbled; slow, gentle braising renders them succulent and tender.

By Diane UngerOctober 24, 2022

Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms

Mushrooms, used two ways, are the co-star of this succulent beef tenderloin, packed with woodsy, autumnal flavors.

By Courtney HillOctober 3, 2023

Dark Chocolate Terrine with Coffee and Cardamom

Undeniably rich, yet surprisingly light, our chilled chocolate terrine features a touch of cardamom evoking the fragrance and flavor of Turkish coffee. OR “Rich, yet feather light. Make-ahead easy, yet impossibly elegant.”

By Rose HattabaughNovember 8, 2022

Sichuan Red-Braised Beef

This spicy, red-braised Sichuan beef has all of the spicy-salty-savory-umami flavors we love in Sichuan cooking.

By Diane UngerFebruary 6, 2024

Spicy Broccolini with Seared Tofu and Sesame Oil

This hearty vegetarian main gets its spicy-salty earthiness from chili-bean sauce, or toban djan, a common ingredient in Sichuan cooking. The brownish red sauce is sold in jars; if it’s not available, approximate the flavor by mixing 2 tablespoons red

By Calvin CoxNovember 24, 2021

Sichuan-Style Cold Poached Chicken with Double Sesame Sauce

“Bang” feels pretty on-point when referring to bang bang chicken, which loads mild, poached chicken with power flavors and tongue-tingling peppercorns.

By Courtney HillJune 22, 2023

Basque-Style Cheesecake

This world-famous Basque-style cheesecake, with its burnt, caramelized top, comes straight from the source.

By Rose HattabaughOctober 3, 2023

Ricotta-Semolina Cheesecake

This is Chris Kimball’s recreation of a light, creamy cheesecake with a “grownup flavor” that eluded him for 20 years.

Turkish Pide Breads

“It’s as if a Pullman loaf married a piadina. Marvelous.”

By Diane UngerFebruary 12, 2024

Quick Flatbreads with Yogurt and Whole Wheat

Flour, baking powder, salt, yogurt, honey: if you’ve got these onhand, you can make plush skillet flatbreads.

By Erika BruceOctober 16, 2018

Potato-Stuffed Naan

In Lahore, we learned to make a fluffy, chewy, crispy potato-stuffed naan in a massive tandoor oven. This is our quick, oven-free shortcut.

By Courtney HillApril 5, 2024

Piri Piri Chicken

Piri piri can refer to a finger-staining chili pepper sauce—usually spiked with garlic, sugar and plenty of cayenne, lemon and paprika—or to whatever the sauce douses. Its origins are Portuguese, but today it is found in South Africa, Mozambique and N

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

Chinese White-Cooked Chicken with Ginger-Soy Dressing

Perfect chicken is a joyous, lifelong pursuit; there are may paths to success, but this common Cantonese method stands the ultimate test of time.

Pakistani-Style Chicken Biryani

In Lahore, Pakistan, we learned different ways to make biryani, a multi-layered dish of rice and meat, all boldly seasoned with spices and aromatics. Based on lessons we learned from street vendor Mohammed Muzmil and chefs Muneeze Khalid and Gulnaz Si

By Courtney HillDecember 11, 2023

Pakistani Chicken Karahi (Spicy Tomato-Chicken Curry)

Spicy and warming with hints of sweetness and acidity from tomatoes, chicken karahi is named for the shallow, wok-like pan in which it is cooked. In Lahore, Pakistan, we tasted multiple versions, and once back in the Milk Street kitchen, we combined o

By Hisham Ali HassanFebruary 12, 2024

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

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

Fresh Egg Pasta with Browned Butter and Hazelnuts

Fresh egg pasta is rich with flavor and boasts a satisfying texture that is sturdy yet tender. Supple and golden-hued, the noodles shine in a simple butter-based sauce. We infuse nutty browned butter with garlic, sage and black pepper, then incorporat

By Courtney HillJanuary 16, 2025

Roman-Style Chicken Cacciatore

Cacciatore, it turns out, is not always a chunky, tomato-heavy braise. At Piatto Romano in Rome, we learned how to make the Roman version—an elegant, minimalist dish bright with the acidity of white wine and vinegar and heady with rosemary, garlic and

By Courtney HillAugust 16, 2024

Spinach and Ricotta Dumplings in Tomato Sauce (Palline al Verde)

At Trattoria Antico Falcone in Rome, palline al verde—which translates as “green balls”—were small dumpling-like orbs of ricotta, Parmesan and an abundance of spinach. Since the only binder was egg, their texture was delicate and creamy, and their fla

By Rose HattabaughApril 5, 2024

Rye Chocolate Chip Cookies

Rye flour—an addition we learned from Claire Ptak—makes for a far more complex, robustly flavored chocolate chip cookie.

Tahini Swirl Brownies

The duo of dark chocolate and cocoa powder gave these brownies depth, and the vanilla enhanced the flavor of both of them. The combination of tahini and sugar replicates the sweet sesame flavor of halvah candy but was easier to work with—and to find.

Peanut Butter-Miso Cookies

Based on Falco Bakery’s wildly popular creation, this classic cookie gets a savory upgrade with white miso.

By Diane UngerJune 8, 2020

Hungarian Chicken Paprikash (Paprikás Csirke)

In this version of paprikás csirke, chicken is bathed in a spiced, silky sauce of sweet roasted red peppers and tomato.

By Diane UngerOctober 14, 2022

Hungarian Goulash

Hungary’s national dish, goulash—or gulyás in Hungarian—has countless variations. Some are soupy; others thick and meaty. Our version takes inspiration from Tibor Rosenstein, chef/owner of Rosenstein restaurant in Budapest, whose unique method makes f

By Courtney HillDecember 11, 2023