StoryRoasted Cauliflower with Tahini and LemonIn downtown Beirut, chefs display the cooking of their hometownsBy Christopher KimballJune 3, 2019
StoryMalaysia's Coconut Shrimp and Rice SaladCoconut, lime and herbs transform rice and shrimpBy Albert StummJune 3, 2019
StoryGrilled-Smoked Pork Chops with Cider Vinegar GastriqueIt's time to stop soaking your wood chipsBy Albert StummJune 3, 2019
StoryIran's Fresh, Vibrant Cucumber-Tomato SaladBeat back watery chopped salads with this simple trick for salting vegetablesBy Shaula ClarkJune 3, 2019
StoryLemon-Lime Lacquered Grilled ChickenFor great grilled chicken, Filipinos crack a can of sodaBy Albert StummJune 3, 2019
StoryCreamy Cajun Maque Choux Without the CreamDon't toss your cobs! They are the secret to creamy sweetnessBy Shaula ClarkJune 3, 2019
StoryOil and Water Do Mix for Ottolenghi's Best Pasta SauceCoaxing bigger, bolder flavor from cherry tomatoesBy Albert StummJune 3, 2019
StoryCoconut and Cashew Chicken SaladCitrus, herbs and chilies embolden a simple salad from SydneyBy J.M. HirschJune 3, 2019
StorySweet-and-Sour PerfectionFor the best Sicilian caponata, treat each vegetable as an individualBy J.M. HirschJune 3, 2019
StorySpanish Chilled Tomato and Bread SoupHalf the work of gazpacho. All the flavor.By Albert StummJune 3, 2019
StorySay Goodbye to the Basic French VinaigretteIt's time to rethink a classicBy Albert StummJune 3, 2019
StoryIn Cambodia, Pepper is the Star of the TableCoarsely ground pepper transforms the taste and texture of chickenBy J.M. HirschJune 3, 2019
StoryBarbados' Hot Sauce Grilled FishFor the best grilled fish, sauce it twiceBy Albert StummJune 3, 2019
StoryThe Perfect Thick-Cut Steak Is Cooked Low and SlowIn Argentina, we learned that the less we did the better the steakBy J.M. HirschJune 3, 2019
StoryA Fresher, Lighter Southern Corn PuddingCorn is the secret to the unsinkable souffléBy Shaula ClarkJune 3, 2019
StoryCatalonia's Almond BiscottiCookies as good for snacking as they are for dunkingBy Albert StummJune 3, 2019
StoryChris Kimball's Book ReviewsGet a taste of what Christopher Kimball is reading at Milk Street.By Christopher KimballJune 3, 2019
StoryPeppercorns: A Guide To the Most Widely Used Spice in the WorldUnderstanding their differences is the key to the perfect dish.
RecipeIndian-Spiced Pork BurgersThese flavor-packed burgers are a spin on a chouriço-like spiced pork sausage from Goa in southern India. They're especially delicious topped with yogurt, torn fresh mint leaves and thin slices of cucumber or tomato.6
RecipeChicken Cutlets with Garlic, Chilies and PeanutsThis quick sauté of chicken cutlets with an Asian-inflected pan sauce was inspired by a recipe in “Searing Inspiration” by Susan Volland. Garlic, ginger and red pepper flakes season a sherry-based sauce, while butter stirred in at the end rounds out t1
RecipeGrilled Garlic-Herb ShrimpYou can’t go wrong with shrimp, garlic, herbs, olive oil, and citrus; for this grill recipe, they do double duty as both marinade and sauce.
RecipePasta with Fried Capers and Toasted BreadcrumbsInspired by a recipe from “On Top of Spaghetti," this veg pasta dish adds fresh and fried capers for flavor bursts and crunch.1
RecipePearl Couscous and Zucchini Salad with Tomato VinaigretteThis hearty salad was inspired by a recipe in the book “Shaya” by New Orleans chef Alon Shaya. Tomato paste browned with garlic in olive oil forms a rich base for the dressing. Thinly sliced fresh zucchini adds subtle crunch while tomatoes offer succu3
RecipeCoriander-Orange Skirt Steak with ArugulaThis dish, inspired by a recipe in “Season” by Friend of Milk Street, Nik Sharma, delivers a flavorful steak plus salad using just a handful of ingredients. A simple spice mix spiked with orange zest seasons both the steak and the vinaigrette that dre4
