Milk Street TV Recipes | Season 9

Austrian Apple Strudel

In Austria, Eva-Maria Steinbichler and her daughter, Petra Steinbichler, showed us how to prepare a proper apple strudel. The result was a light, barely there pastry surrounding a buttery, sweet-tart filling. To build impressive gluten strength in the

Austrian Pork Schnitzel

At Wirtshaus Zwettler’s in Salzburg, chef Thomas Partl gave us a lesson in making proper Wienerschnitzel. We learned that the meat must be pounded especially thin, the breading should be only a light coating and clarified butter is essential for fryin

By Hisham Ali HassanMarch 27, 2025

Spaetzle

Spaetzle, which means “little sparrows” in German, are small, rustic dumplings—some call them noodles—made from a simple batter of flour, eggs and milk or water. The dumplings are formed by dropping the batter through the perforations of a Spaetzle ma

By Dimitri DemopolousApril 25, 2023

Arrabbiata Slab Pizza

This slab-style pizza features a puffy, crisp-bottomed, focaccia-like crust and a spicy, garlicky tomato sauce inspired by pasta all’arrabbiata. We like mild, buttery fontina cheese for the way it counters the intensity of the sauce, but if you want b

By Courtney HillDecember 2, 2024

Easy-Stretch Yogurt Pizza Dough

Is it heretical to use yogurt in pizza dough? Traditionalists would say yes. But there’s no arguing that the yogurt in this high-hydration formula yields a dough that is easy to shape into rounds because it does not recoil when stretched. It also adds

By Christopher KimballSeptember 19, 2024

Tarte Flambée (Flammekueche)

Tarte flambée, also known as flammekueche, is an onion and bacon-topped flatbread from the Alsace region of northeastern France. Its name translates as "flamed tart," which hints at its method of preparation. The tarts traditionally were prepared as a

By Rose HattabaughSeptember 12, 2024

Pizza with Cherry Tomatoes, Mozzarella and Basil

By Christopher KimballSeptember 19, 2024

Cantonese Sweet-and-Sour Pork

In Hong Kong, we sought out true Cantonese sweet-and-sour pork, predecessor of the gloppy, overly sweet versions served in many Chinese American restaurants. After sampling dozens of versions, we created our recipe by combining the attributes of the b

By Courtney HillOctober 9, 2024

Hot Oil-Flashed Garlic-Ginger Shrimp

At Brother Seafood Restaurant in Hong Kong, chef and owner Au Yam Shing prepared these garlicky, spicy-sweet shrimp and used a classic Cantonese method to finish the dish: pouring hot oil over aromatics to bloom their flavors and aromas. For our riff,

By Hisham Ali HassanDecember 3, 2024

Cantonese Stir-Fried Black Pepper Beef and Potatoes

In Hong Kong, Oi Man Sang Kitchen cook Tang Kwok Keung showed us how to make black pepper beef with potatoes, one of the eatery’s signature stir-fries. Our adaptation simplifies the process by simmering the potatoes instead of deep-frying them. Prior

By Courtney HillJanuary 16, 2025

Burmese Tomato Salad with Shallots and Peanuts

This tomato salad is an electric symphony of sweet, salty, tangy, nutty, herbal and spicy notes that elevate tomatoes’ summery flavor.

By Courtney HillAugust 15, 2022

Calabrian Panzanella with Olives and Capers

In Calabria, Giancarlo Suriano, founder of Surianolii, a purveyor of Calabrian ingredients, showed us his version of panzanella. He used freselle, a thin, crunchy twice-baked southern Italian bread. In its place, we toast country-style sourdough bread

By Rose HattabaughMarch 27, 2025

Tomato Conserva

“There is a lot of magic in the kitchen, but this recipe is at the top of my list,” writes Chris Kimball of this rich, tomatoey jam.

By Julia RackowFebruary 4, 2019

Upside-Down Tomato Tart

For a crispy, sog-free tomato tart, bake the crust on top. OR Sweet, jammy tomatoes, topped with tangy cheese on an extra-crisp crust.

By Rose HattabaughSeptember 20, 2021

Romanian Crème Fraîche Cake (Lichiu)

During a trip to Transylvania, we tasted lichiu, a sweet yeasted dough spread with a creamy, lemony, semolina filling and a custard upper layer made with crème fraîche and egg yolks. The semolina and custard fuse during baking, resulting in a deliciou

By Hisham Ali HassanSeptember 5, 2024

Meringue-Topped Cake with Cherries

Romanian prăjitură cu rubarbă is a simple, rustic rhubarb-studded cake that is covered with a snowy cloud of meringue after baking, then slid back into the oven. A few minutes later, the two-layer treat emerges with a crown of golden swirls and peaks—

By Rose HattabaughJune 27, 2024

Romanian Apple Pie with Cinnamon and Walnuts (Plăcintă cu Mere)

Cookbook author Irina Georgescu introduced us to Romanian plăcintă cu mere, a hybrid of slab-style apple pie bar cookie. The traditional baked treat sandwiches lightly sweetened shredded apples between two layers of tender crust. For our version, we c

By Rose HattabaughFebruary 20, 2025

Greek Bean Salad (Fasolia Piaz)

Cannellini beans and ripe avocados team up with garden-fresh parsley and dill in this refreshing, make-ahead Greek Salad.

By Courtney HillApril 8, 2019

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

This refreshing salad is a symphony of tastes, colors and textures. Fish sauce, known as nuoc mam in Vietnam, gives the dressing savory, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavors. The jalapeños add moderate spic

By Julia RackowOctober 15, 2019

Romaine with Manchego and Smoky Pepper Dressing

Smoky Romaine

By Hisham Ali HassanFebruary 12, 2024

Slow-Cooked Short Rib Ragù with Pasta

At Tenuta Nonno Luigi, a restaurant in the town of Bellosguardo in Italy’s Campania region, chef Giuseppe Croce taught us how he makes ragù cilentano, a unique dish not well known outside of the area. The tomato-centric sauce gets its intense flavor a

By Rose HattabaughOctober 21, 2024

Charred Red Sauce Spaghetti (Spaghetti all’Assassina)

In Bari, Italy, spaghetti is crisped til partly blackened—creating intensely concentrated tomato flavor and lasagna-like texture. OR Charring spaghetti adds rich, concentrated flavor and crunchy-chewy bits akin to the edges of a lasagna.

By Rose HattabaughApril 4, 2023

The Original Spaghetti and Meatballs (Pasta alla Chitarra con Pallottine)

In towns across the Abruzzo region in central Italy, we learned to make a local specialty: pasta alla chitarra con pallottine, the ancestor of Italian American spaghetti and meatballs. Pasta alla chitarra, the pasta used in Italy, is a long strand sha

By Courtney HillAugust 16, 2024