Pork Chops in Chipotle Sauce (Chuletas de Puerco Enchipotladas)

Our 5-star, chipotle-sauced pork chops are savory, spicy, and succulent—perfect with warm tortillas.

By Milk StreetJune 18, 2018

Tuscan Tomato-Pancetta Chickpea Stew

Tuscan cacciucco is a famous seafood stew. Lesser-known cacciucco de ceci, also from Tuscany, is a rustic chickpea and chard stew. We’ve added pancetta to ours for a little richness. Made with canned chickpeas, the dish comes together inside of an hou

By Rose HattabaughDecember 1, 2025

Pasta with Fennel, Green Olive and Pistachio Pesto

Olives and Parm, balanced with sweet pistachios and herbaceous parsley, make for a potent, umami-rich pesto.

By Calvin CoxNovember 9, 2022

Miso Ground Chicken with Rice and Scallions

Japanese niku miso is a simple mixture of ground meat cooked with miso, soy sauce and a few other basic ingredients from the Japanese pantry. Its savory-sweet flavor tends to be intense and concentrated, as niku miso is meant to be eaten with rice or

By Hisham Ali HassanDecember 9, 2025

Roasted Tomatoes and White Beans with Burrata

This is a hearty, flavorful vegetarian traybake that requires only a handful of ingredients, minimal prep and zero time at the stovetop. Burrata is an orb of fresh mozzarella filled with rich, buttery cream and curds. It is highly perishable, so typic

By Rose HattabaughDecember 10, 2025

Steak with Salsa Verde Board Sauce

“Board sauces” originate with chef and cookbook author Adam Perry Lang. The concept: Make a simple mixture of ingredients—prepped on a cutting board—then plop a just-cooked steak (or steaks) on top. As the meat rests and then during carving, the steak

By Hisham Ali HassanSeptember 26, 2025

Ragù Bolognese

This recipe makes enough ragù for lasagna Bolognese with enough leftovers for another night's pasta dinner. We were taught how to make it at chef Alberto Bettini’s Michelin-starred Amerigo restaurant outside Bologna. Try to purchase pancetta in a larg

By Diane Unger & Courtney HillFebruary 10, 2020

Balsamic-Roasted Beets with Hazelnuts and Chives

A dose of vinegar and honey added to beets as they roast results in a well-rounded, sweet-sour flavor, without the aggressive acidity of pickled beets. Whole beets take a good, long while to become tender, giving the vinegar—we use balsamic—a chance t

By Courtney HillDecember 10, 2025

Turkish Lentil Salad with Sweet Peppers and Herbs

In Gaziantep, Türkiye, home cook Aynur Zorkirisci showed us how to make a mung bean salad called maş fasulyesi salatası. Simple yet layered, the dish pairs red onion and nubby mung beans with hot chilies, fresh herbs and tart lemon and sumac. To re-cr

By Courtney HillDecember 10, 2025

Mexican Red Rice (Arroz Rojo)

Mexican red rice, or arroz rojo, gets its color, flavor and aroma from tomatoes pureed with garlic and onion. The cooking liquid is commonly chicken broth, which adds savoriness and depth. Light, separate, almost airy grains define arroz rojo. This te

By Hisham Ali HassanSeptember 3, 2025

Red Pesto (Pasta with Sun-Dried Tomato and Red Pepper Pesto)

The sauce here is our version of the oil-based pestosino calabrese, also known as salsa piccante, we learned in Italy from “Papa” Mario Conforti. It is not classic Calabrian pesto, which is creamy and typically includes ricotta and fresh produce. We f

By Courtney HillFebruary 26, 2025

One-Pot Thai Shrimp and Glass Noodles (Goong Ob Woon Sen)

Traditionally cooked in a covered clay pot over a coal fire, goong ob woon sen—a Thai dish of Chinese origin—comes together with ease. Noodles and shrimp are layered into the pot, liquid is poured in and everything steams for 10 minutes. The flavors—a

By Courtney HillDecember 10, 2025

Super-Light Hummus

This hummus is designed to be super-light and ultra-creamy. We use canned chickpeas for convenience, but we simmer them in alkalized water so the skins soften and break down during processing for a smoother, silkier puree. We were then faced with a pa

By Hisham Ali HassanDecember 10, 2025

Nagoya-Style Fried Chicken Wings (Tebasaki)

Nagoya, in central Japan, is the epicenter of tebasaki, or Japanese fried chicken wings. Though Furaibo is credited for creating tebasaki back in the 1960s, our recipe attempts to re-create the wings offered at Maka Maka Honten. We slick them while pi

By Milk StreetNovember 14, 2025

Greek Spinach and Feta Pie (Spanakotiropita)

“Spanakopita” is the term commonly used outside Greece to refer to a savory spinach, feta and phyllo pie, but in Thessaloniki, we learned that spanakotiropita is more accurate, as the “tiro” in the middle of word signals there is the feta in the filli

By Rose HattabaughNovember 24, 2025