Milk Street TV Recipes | Season 9

Cantonese-Style Shrimp Omelet on Rice

Shun Hing Cha Dong, a casual eatery in Hong Kong, is famous for its omelet-like, set-but-wet eggs that are served on a mound of steamed rice. The dish is simple, hearty comfort food, and, as demonstrated to us by owner Wing Chen, it comes together wit

By Hisham Ali HassanSeptember 19, 2024

Soy Sauce Eggs

Soy sauce eggs: the crown jewel on a steaming bowl of ramen, the golden-yolked prize on a simple rice bowl.

By Courtney HillMarch 20, 2024

Wok-Fried Eggs

The perfect topping for a stir-fry or bowl of fried rice.

By Courtney HillJanuary 30, 2026

Velvety Turkish Scrambled Eggs with Yogurt

Made with plenty of olive oil and a thick, salted yogurt called tuzlu, this creamy-rich egg dish traditionally is served as part of a Turkish breakfast spread. The mixture is seasoned with fruity, mildly hot Aleppo pepper and paired with morning meze

By Diane UngerFebruary 1, 2023

Sri Lankan Spinach and Coconut Dal with Tomato Tarka

In Sri Lanka, we learned to make nivithi dal, a rustic, rich dish of coconut-simmered red lentils and spinach. Our rendition combines the spinach-heavy version prepared at restaurant Lunu Mirisa in Boralesgamuwa and the tarka-embellished dal by Colomb

By Courtney HillMarch 27, 2025

Sri Lankan Deviled Shrimp

In Sri Lanka, “deviled” dishes are spicy, tangy and sweet, a fusion of South Asian curry and Cantonese sweet-and-sour. We tasted a chicken version cooked by chef Chamidu Jayashiva at Sea Beach Resort, along with shrimp iterations prepared by home cook

By Hisham Ali HassanMarch 7, 2025

Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)

Kukul mas maluwa is a Sri Lankan chicken curry that derives richness from coconut along with a spice mix that’s roasted to enhance its earthiness and complexity. Home cooks Mohara Dole and the mother-daughter team of K.S. Luxmi and Shasikala Samuel sh

By Courtney HillMarch 28, 2025

Invisible Apple Cake (Gâteau Invisible)

“Cake” is somewhat of a misnomer for this elegant dessert. Instead of open, airy and crumby, the texture is rich and dense, with slices of sweet-tart apples set in an egg-rich batter. During its long bake in the oven, the fruit slices and custard-like

By Hisham Ali HassanAugust 16, 2024

Broken Phyllo Baklava Cake

Fussing over delicate phyllo is tedious. Instead, smash it! This dessert is a riff on chef Maria Leivaditaki’s recipe for portokalopita, a Greek syrup-soaked cake made from broken bits of phyllo dough in place of flour. The cake is moist, rich and del

By Milk StreetFebruary 12, 2025

Hot Milk Sponge Cake

This old-fashioned recipe is everything you wish angel food cake would be—light, but tender and flavorful, rather than vanishing and cotton-candy sweet.

By Milk StreetOctober 28, 2022

Cheese Enchiladas with Salsa Roja

At Nicos restaurant in Mexico City, chef Gerardo Vázquez Lugo taught us that enchiladas can be a simple affair, inspiring us to create our own version paired with an easy, blender-blitzed red salsa. As a filling, Vázquez Lugo used a cheese called ques

By Courtney HillMarch 25, 2025

Mexican Cowboy Beans (Frijoles Charros)

Mexican frijoles charros, or cowboy beans, is a brothy stew of beans and a variety of meats, plus aromatics, tomatoes and sometimes chilies. The dish is said to originate with the charros, or cowboys, who worked on the ranches of northern Mexico and t

By Rose HattabaughMay 22, 2025

Mexican-Style Corn with Chili and Lime (Esquites)

This brothy bowl of corn, typically ladled from cauldrons and served in cups, is the most delicious thing you can try in Mexico City.

By Rose HattabaughJune 2, 2022

Sautéed Cod with Zhoug

Zhoug, a spicy pesto-like condiment with a base of cilantro and often parsley, is said to have Yemeni origins, but it is popular throughout the Levant and Middle East. Its zip and pungency comes from fresh chilies, a small handful of spices and fresh

By Courtney HillApril 6, 2021

Italian Seafood Stew

In Ancona, the capital of the Marche region on Italy’s Adriatic coast, we learned two similar types of fisherman’s stew. Chef Raffaele Attili at Trattoria La Cantineta demonstrated his recipe for guazzetto and chef Corrado Biló at Trattoria La Moretta

By Elizabeth MindreauMarch 13, 2025

Crisp-Skinned Broiled Salmon with Cucumber-Sesame Salad

For salmon with crispy-savory potato chip-like skin and meaty, tender flesh, we borrow a technique from Japanese shiozake, which uses salt to draw out moisture from the fish. The salt needs at least four hours to work, but can go for up to 24 hours fo

By Courtney HillJanuary 17, 2025

Ribollita (Tuscan White Bean and Vegetable Soup)

This Tuscan veggie soup ribollita makes smart use of beans and bread to create a creamy soup with clear flavors.

By Rose HattabaughAugust 13, 2018

Bread and Tomato Soup with Poached Eggs (Acquacotta)

In Colle di Val D’Elsa, cookbook author Giulia Scarpaleggia prepared this classic Tuscan soup for us. It is called acquacotta, or “cooked water,” because the thrifty dish originally was made with little more than day-old bread, vegetables and hot wate

By Hisham Ali HassanJanuary 13, 2025

Italian Wedding Soup (Minestra Maritata)

This brothy bowl rich with greens is faithful to the wedding soup we learned in Naples—in place of meatballs, shredded beef and pork, added at the end.

By Diane UngerDecember 6, 2022

Olive Oil Challah with Golden Raisins

Golden raisins soaked in orange juice complement the fruity, peppery notes of extra-virgin olive oil in his light, feathery bread.

By Erika BruceSeptember 12, 2024

Three-Seed Beer Pretzels

These soft pretzels offer a chewy, salty crust and soft, slightly sweet interior. Dark, sticky barley malt syrup supplies earthy sweetness and contains enzymes that help the pretzels develop a rich, golden hue. Look for it where you’d find molasses, w

By Courtney HillSeptember 26, 2024

Romanian Musaca

In Bucharest, at Bucătăria, a restaurant owned by brothers Adrian and Gabriel Alexe, we were introduced to hearty, stick-to-the-ribs Romanian musaca di cartofi. A relative of better-known Greek moussaka, the dish layers precooked sliced potatoes with

By Courtney HillMarch 12, 2025

Romanian Baked Polenta with Sour Cream and Cheese

In Romania, mămăligă cu brânză și smântână, or polenta with cheese and sour cream, can be the center of a meal or served as a side to roasts and braises. We prefer the robust texture and flavor notes of coarse polenta or stone-ground yellow cornmeal.

By Rose HattabaughSeptember 16, 2024

Romanian Meatball Soup (Ciorbă de Perișoare)

Ciorbă is a category of Romanian soups that can feature just about any type of meats and/or vegetables, but always has a tart, tangy flavor from an acidic ingredient, such as fermented wheat bran or vinegar. This simple, rustic meatball ciorbă is our

By Hisham Ali HassanMarch 27, 2025

Polish Gingerbread Cookies with Honey and Rye (Pierniki)

Peppery and honeyed pierniki, Poland’s celebrated gingerbread. OR To decorate, roll the dough balls in turbinado sugar before baking to create a pretty, crackled appearance. Or you can drizzle the baked and cooled cookies with an espresso glaze.

Tahini and Browned Butter Cookies

These sweet and nutty cookies are proof that chocolate can make anything better, even from a rich and luscious starting point!

By Rose HattabaughNovember 16, 2022

Linzer Bars

Linzertorte is from Linz, Austria, but these more casual bars were inspired by ones we tasted in Frankfurt, Germany. Whereas the classic dessert requires a tart pan, a lattice top and deftness with delicate doughs, this bar cookie comes together easil

By Rose HattabaughSeptember 12, 2024

Korean Stir-Fried Chicken with Rice

Around communal tables in Seoul, we gorged on the spicy, saucy chicken stir-fry maeun dakgalbi; at home, we adapted it for stovetop cooking.

By Courtney HillOctober 3, 2023

Korean Spicy Stir-Fried Pork

Jeyuk bokkeum, also known as dwaeji bulgogi, is a popular Korean dish of thinly sliced pork, and oftentimes vegetables, in a vivid red sauce that’s spicy, salty-sweet and super-charged with garlic and umami. Seoul home cook Hakyung Han taught us her v

By Courtney HillApril 5, 2024

Korean Hand-Torn Noodle Soup with Chicken (Sujebi)

Rustic hand-torn wheat noodles are the star of sujebi, a hearty, brothy Korean soup. In Seoul, we learned there are countless ways to make the dish, but for our version, we combined our favorite elements of the recipes we learned from home cook Insook

By Courtney HillJanuary 19, 2024

Ricotta and Cherry Jam Tart

A rustic tart inspired by the traditional Roman combination of milky-sweet ricotta and tangy cherries.

By Rose HattabaughApril 5, 2024

Almond and Citrus Biscotti

In Tuscany, Antonio Mattei Premiata Fabrica di Biscotti is a bakery that has been churning out the twice-baked cookies for more than a century. Their biscotti are classic and simple, just flour, sugar, eggs, almonds and pine nuts. On the other hand, c

By Hisham Ali HassanDecember 6, 2024

Tiramisù

In Treviso, where tiramisù was born, we were shown how to make the dessert by Linda Maria Botter of Camelia Bakery, whose tiramisù was voted best in the city. The lesson: Simplicity is best. Many recipes start with cooking a zabaglione, a yolk-rich cu

By Kevin ClarkFebruary 13, 2025

Moroccan-Spiced Glazed Carrots

This recipe was inspired by the Moroccan carrot salad we enjoyed in Israel as a part of salatim. The term translates as “salads” but also refers to the array of small plates—from pickles to slaws to dips—offered at the start of a meal, much like meze.

By Courtney HillApril 5, 2024

Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce

Corn starch and oven frying mimics crispy-creamy Lebanese fried cauliflower, for the home kitchen.

Buttery Hazelnut and Winter Squash Tian

This winter squash side comes together easily. It takes its name from a classic French Provençal dish of vegetables baked in a shallow, round earthenware vessel called a tian. Either a 9-inch deep-dish pie plate or an 8-inch square baking dish works f

Georgian Creamy-Garlic Chicken (Shkmeruli)

This traybake chicken makes its own rich and garlicky pan sauce. It’s our version of shkmeruli, a Georgian classic we learned in Tbilisi from Giorgi Andghuladze, chef at Craft Wine Restaurant, and home cook Mako Tchabashvili. For ease, we moved the co

By Hisham Ali HassanMarch 21, 2025

Georgian Tomato and Cucumber Salad with Walnuts

In Georgia (the country, not the state), walnuts aren’t in salad dressing, they are the salad dressing. Crushed and tossed with tomatoes and cucumbers, the nuts create a creamy-savory dressing that adds as much texture as flavor. We learned this versi

By Rose HattabaughMarch 26, 2025

Red Adjika

This savory relish is a table condiment in Georgia. It's paired with meats, seafood, vegetables and even used as a dip or spread. We found that it's also delicious stirred into polenta and served alongside creamy cheeses such as mozzarella, farmer's c

By Courtney HillNovember 7, 2025

Puff Pastry Khachapuri (Penovani Khachapuri)

Penovani khachapuri is one of more than 50 regional variations of kachapuri, the Georgian cheese-stuffed savory bread or pastry. Winery owner Ani Lomidze taught us this easy version during a visit to Georgia’s Alazani Valley. Store-bought puff pastry

By Rose HattabaughDecember 17, 2024

Mixed Berry Crostata

This free-form berry dessert forgoes the pie plate in favor of a sheet pan.

Pumpkin Pie with Honey-Orange Whipped Cream

We love pumpkin pie, but we don’t love how dense, cloying and overspiced it can be. We wanted a lighter, fresher take with a pronounced pumpkin flavor. Canned pumpkin puree was a great place to start, but we intensified its flavor by giving it a quick

By Milk StreetNovember 19, 2024

Flaky Pie Pastry

This pie dough packs in a generous amount of butter, resulting in rich flavor, but remains workable and holds its shape when baked without a filling. One of the tricks is incorporating the butter in two stages. First, about a third is processed into t

By Milk StreetSeptember 11, 2024

Malaysian-Style Chicken and Coconut Curry (Masak Lemak)

Originally from Malaysia’s southwest coast, masak lemak is a golden-colored curry that’s punchy with lemon grass and chilies, and silky-rich from coconut milk. The dish can be prepared with a wide variety of proteins, vegetables and fruits—we liked ch

By Courtney HillFebruary 5, 2024

Coconut-Ginger Rice

Jasmine rice steamed with shallots, ginger, lemon grass and coconut yields a richly aromatic side dish that's perfect with Southeast Asian mains. Rice cooked with all coconut milk was too rich and heavy. A combination of water and coconut milk made fo

Malaysian Twice-Cooked Turmeric Chicken with Lemon Grass and Sweet Soy

The Malaysian dish called ayam masak kecap translates as “chicken cooked in soy sauce,” but it’s commonly referred to as “bachelor’s chicken” because it’s quick and easy to throw together. It also happens to be irresistibly delicious. Pieces of turmer

By Courtney HillDecember 11, 2023

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

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

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

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

Pizza with Cherry Tomatoes, Mozzarella and Basil

By Chris KimballSeptember 19, 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 Chris KimballSeptember 19, 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

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

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

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

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

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 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

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

Romaine with Manchego and Smoky Pepper Dressing

Smoky Romaine

By Hisham Ali HassanFebruary 12, 2024

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

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