StoryHow to Spatchcock a ChickenA faster, more reliable route to evenly cooked meat and crispy skin. By J.M. HirschJune 5, 2017
StorySalsa, Charred and SmokyOur Guatemalan salsa relies on fresh mint and charred chilies for flavor.By Jenn LaddJune 5, 2017
StoryRaw Zucchini: What's New is OldNo spirals needed to enjoy this simple saladBy Jenn LaddJune 5, 2017
StoryA New French-Bistro StandardClassic French lentilles du Puy get bigger, bolder flavorBy Christopher KimballJune 5, 2017
StoryEdelweiss Is Nice, but Austrian Potato Salad Is BetterThis potato salad builds its own dressingBy Christopher KimballJune 5, 2017
StoryCape Town’s Piri Piri ChickenSouth African braai is as much culture as it is cuisine.By J.M. HirschJune 5, 2017
StoryA Fresh Pesto, from SicilyThis pesto eases up on the basil and brings the tomatoesBy Michelle LockeJune 5, 2017
StorySalt of the Earth, Fish of the SeaWhy salt, not citrus, is the real star of cevicheBy J.M. HirschJune 5, 2017
StoryNigeria’s No. 1 Street Food: Beef SuyaGround peanuts and spices transform humble strips of beefBy Michelle LockeJune 5, 2017
StoryHow to Sharpen a Knife Without a StoneA quest for user-friendly knife sharpenersBy Matthew Card & Jenn LaddJune 5, 2017
StoryCrème, Not Cream, for the Smoothest Ice CreamCreamy ice cream right at homeBy Christopher KimballJune 5, 2017
StorySleepless over Cracked Cheesecake?Taking the worry and work out of the creamy dessertBy Christopher KimballJune 5, 2017
StoryA Cookie That Shreds TraditionAn Aussie staple makes for a better oatmeal cookieBy Michelle LockeJune 5, 2017
StoryBatch Cocktails Made SimplerMojitos for a crowd? Get out the stand mixerBy Jenn LaddJune 5, 2017
StoryChris Kimball's Book ReviewsGet a taste of what Christopher Kimball is reading at Milk Street.By Christopher KimballJune 5, 2017
RecipeShaved Zucchini and Herb Salad with ParmesanRaw zucchini gets the spotlight it deserves in this elegant, nuanced salad with handfuls of herbs, crunchy hazelnuts and plenty of Parmesan.2
RecipeGinger-Soy Steak with Pear-Cucumber SaladSirloin tips are sometimes labeled steakhouse-style steak tips; the cut also goes by “sirloin flap meat.” If it isn't available, flat-iron steak is a good alternative, but make sure it is about 1 inch thick. A slightly underripe pear—any variety is fi1
RecipeMoroccan Ginger-Lemon Chicken SkewersThese chicken skewers reflect the bright, many-layered flavor complexity of Moroccan cuisine—with a short ingredient list.10
RecipePeanut-Sesame Udon Noodles with ScallionsNatural peanut butter approximates the dark color and rich flavor of Chinese sesame paste, which can be difficult to find. The sauce can be made ahead and refrigerated for up to a week; bring it to room temperature before using. Check the packaging of
