Small Bites from Milk Street

Espresso makers, curry powder and more

A Fresh Tomato Salad for All Seasons

In a tomato salad, sumac acts like salt, enhancing the tomato’s sweetness

Georgia's Herbal, Spicy Adjika Sauce

This mint-chili mash from Georgia was traditionally made in harvest season

A Greek Winter Slaw for Summer

For better slaw, tenderize with sugar, salt and acid

By J.M. HirschJune 4, 2018

Taipei Street Corn

To replicate Taipei's richly seasoned street corn, we slather grilled ears with a simple spicy sauce

From the Silk Road, Tomato-Herb Bulgur Pilaf

Armenia's version of a bulgur salad is laced with bell pepper and tomatoes

Smoky Spanish Vegetables

A mix of direct and indirect heat makes it easy to char and tenderize vegetables

Italy's Simple Lemon Pasta

Just a sprinkle of Parmesan is all you need to finish this citrusy spaghetti

Armenian Grilled Pork with Pepper Sauce

Use flame and fruitwood to flavor simple grilled pork and vegetables

Bolivian Humintas: Cornbread, Actually

To marry the fresh corn flavor of humintas with classic cornbread texture, we chose baking over traditional broiling

A Lebanese Taco? Or Mexican Shawarma? Both.

For sweet, smoky grilled pork tacos, use pineapple two ways

Singapore's Chicken Satay: Tender, Sticky and Rich with Vinegar and Peanuts

In Singapore, chicken satay is in near-constant motion as it is cooked over blazing hot coals

By J.M. HirschJune 4, 2018

Uruguay's Cheesesteak Sandwich

While chivito tradition calls for a stack of toppings, our sandwich is simpler

Tzatziki and Beyond: The Dips of Greek Meze

For dips with clean, bright flavor, Greeks reach for red wine vinegar

By J.M. HirschJune 4, 2018

Chicken Teriyaki Donburi

Elizabeth Andoh's apartment exudes efficiency and order.

Austrian Plum Cake

To avoid a soggy summer cake, balance moist fruit with a drier, lighter batter

Creamy Chocolate Pudding

Chocolate and tahini pair for silky richness

A Lighter, More Flavorful Sangria

Vinho verde gives our white sangria bright acidity and a slight effervescence

By Jenn LaddJune 4, 2018

Blanching Vegetables

Kitchen Counts

Utility Players

Kitchen Cabinet

Chris Kimball's Book Reviews

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

By Christopher KimballJune 4, 2018

Rigatoni with Ricotta-Sage Pesto

Sage can be either too bitter or too faint, but satisfyingly bold when gently cooked with creamy ricotta. OR Sage lends a welcome, earthy boldness to a mild, creamy ricotta-parsley sauce.

Cuban Beef Picadillo

Picadillo—a ground beef dish popular in Cuba, the Caribbean and Latin America—combines tangy, sweet and salty flavors. There are many variations, but the essentials are a stew of ground meat and tomatoes with raisins for sweetness and chopped olives f

Fish Poached in Tomato-Garlic Broth (Pesce all'Acqua Pazza)

There are many versions of pesce all’acqua pazza, or “fish in crazy water,” but all involve poaching or simmering fish in a tomato broth or sauce. For our version, anchovies, black olives and capers bring bold, punchy flavor to mild-flavored fillets.

Mango-Tomato Chicken

Curry spices and a lightly spicy mango-tomato relish infuse these quick-cooking chicken cutlets. We speed up the process by pounding the cutlets ¼ inch thick. We then seasoned them with garam masala, an aromatic Indian spice blend, before sautéing. Th

Peruvian Quinoa and Corn Chowder (Chupe de Quinoa)

Ají amarillo, an orange-yellow chili with a fruity yet earthy flavor, is ubiquitous in Peruvian cuisine. The fresh chilies are difficult to find in the U.S., but ají amarillo paste, sold in jars, is available at well-stocked markets and specialty stor

Orange–Guajillo Chili Pulled Chicken

Chilorio, a pulled pork from the Mexican state of Sinaloa, inspired this dish, but instead of pork, we use faster-cooking boneless, skinless chicken thighs. Fresh orange juice amplifies the fruity notes of the guajillo chilies while giving the sauce a

Spicy Portuguese Shrimp with Garlic (Shrimp Mozambique)

This is our take on camarão a moçambique, or shrimp Mozambique. Despite the name, the dish is in fact Portuguese—Mozambique was once a Portuguese colony and the source of the piri piri chilies traditionally used to spice up the shrimp. For our version

Cantonese Shrimp with Fluffy Eggs

Cantonese shrimp with eggs is typically made as a stir-fry in a wok, but we found a nonstick skillet well-suited to the task. Instead of Chinese chives, which are traditional, we used an entire bunch of scallions for savory, oniony flavor and vibrant

Trinidad Pepper Shrimp

Trinidad pepper shrimp, a stir-fry that pairs fruity habañero chili with ginger and soy sauce, is a result of the Chinese influence on the local cuisine. Chinese immigrants began to arrive in Trinidad in the early 19th century. Ketchup may be an unexp