Garlic-Chili Roasted Cauliflower

In London, a delicious riot of flavors and textures upgrades the humble cauliflower

By J.M. HirschDecember 14, 2020

Korean Barbecue Ribs

Sweet and spicy, no grill required

Yucatán’s Chicken Soup

A savory bowl of citrus, spice and crunch

By Shaula ClarkDecember 14, 2020

A New World of Hummus

At fourth-generation Tel Aviv restaurant Shlomo & Doron, Elad Shore is pushing the hummus envelope

By Christopher KimballDecember 14, 2020

In Ho Chi Minh City, Beef Stew Is Fragrant and Bright with Lemon Grass and Star Anise

In Vietnam’s bold beef stew, the ingredients do the work for you

By J.M. HirschDecember 14, 2020

Japanese Ginger Pork

Quick-cooking pork tenderloin gets a double dose of flavor from a tangy teriyaki-like sauce

By Albert StummDecember 14, 2020

In Amalfi, Lemons Are the Secret Ingredient

From pasta to risotto to liquor, lemons come first

The Sauce Makes the Seafood in Basque Country

A rich, fragrant parsley-garlic sauce dresses flaky fish and tender clams

Pastel Azteca Is Not Lasagna

Often referred to as “Mexican lasagna,” this dish tells a much more compelling story

By Christopher KimballDecember 14, 2020

Sami Tamimi’s Spicy Roasted Potatoes

Cumin, lemon and cilantro brighten the basic potato

By Albert StummDecember 14, 2020

Ligurian Green Bean Casserole

Just add potatoes, mushrooms and a savory-crunchy topping

By Albert StummDecember 14, 2020

For the Most Flavorful Pasta Sauce, Use Tomato Paste

Our simple solution for amazing out-of-season tomato sauce

The Easiest French Cake

Gâteau au yaourt is a patisserie-worthy treat you can make in an hour

By Albert StummDecember 14, 2020

Chocolate Honey-Syrup Cake

Briana Holt loves to bend the rules of simple sweets

By Albert StummDecember 14, 2020

Small Bites from Milk Street

Meze

Off the Air

Editors’ Answers to Milk Street Radio Questions

Dairy Dilemmas, Solved

Kitchen Counts

Eric Kim’s Butter-Soy Vegetable Stir-Fry

Kitchen Cabinet

Chris Kimball's Book Reviews

Get a look at of what Christopher Kimball is reading at Milk Street.

By Christopher KimballDecember 14, 2020

Citrus

Cuban-Style Braised Chicken

This hearty braise is our Instant Pot take on the classic Cuban comfort food called fricasé de pollo. Dark meat chicken and potatoes are cooked in a tomato sauce flavored with garlic, capers and pimento-stuffed olives. Raisins add pops of sweetness to

Korean Chicken and Vegetable Stew

This spicy, umami-filled stew is called dakdoritang in Korean. The flavor backbone comes from soy sauce and gochujang, a Korean fermented chili paste. Look for gochujang, packed in red plastic containers or bottles, in the international aisle of super

Salmon with Sweet Peppers and Chorizo

The rich flavor and firm texture of salmon pair perfectly with sweet peppers made into pipérade, a Basque relish-like stew of peppers, tomatoes, onion and garlic. Piment d’esplette is the authentic seasoning for pipérade, but instead we use a combinat

Lebanese-Style Eggplant and Chickpea Stew

This spiced stew of eggplant, onion, chickpeas and tomato paste is a simplified version of Lebanese maghmour, a dish also known as moussaka (but is different from Greek moussaka). The eggplant for maghmour often is fried before it meets the tomatoey b

Pasta with Tomatoes, Orange and Olives

This vegetarian pasta dish is loaded with the robust flavors of the Mediterranean. It’s a riff on a recipe from “The Italian Country Table” by Lynn Rosetto Kasper, who found inspiration for the citrusy, savory tomato sauce in the markets of Siracusa,

Beef and Potato Curry with Lemon Grass and Coconut

Southeast Asian curries combine Indian influences with regional ingredients such as lemon grass and star anise. For this one, we took inspiration from a recipe in “Best of Malaysian Cooking” by Betty Saw, but instead of calling for a long list of spic

Braised Chicken with Tomatoes, Mustard and Brandy

This dish may sound French, but our starting point was the Portuguese classic called frango na púcara, or chicken in a clay pot. For quick and easy weeknight cooking, we opt for boneless, skinless chicken thighs instead of bone-in parts and cook them

Indian Yogurt Rice

When he has leftover rice, Milk Street Facebook Community member Patrick Owen Chadd of Sicklerville, New Jersey, makes thayir sadam, or South Indian yogurt rice (also known as curd rice). He uses a combination of whole milk and yogurt to get just the

Rice Pakora

These lacy rice fritters—pakora—get loads of freshness from chilis, cilantro, and ginger. Credit goes to Milk Street Facebook Community member Pragya Chandra for the submission!

Japanese Ginger Pork (Shogayaki)

Shoga means “ginger” in Japanese, and yaki translates as “grilled,” though the term is sometimes applied to foods that are fried or griddled. In the popular dish known as shogayaki, thinly sliced pork is cooked with a lightly sweetened, very gingery s