A Story of Love and Zucchini

In Maria Grazia Di Lauro’s kitchen, a surprise ingredient transforms a simple zucchini salad

By J.M. HirschJune 8, 2020

In Vietnam, the Grilling Is Just the Start

On the streets of Ho Chi Minh City, grilling is as much about bright, fresh flavors as it is about a great char

By J.M. HirschJune 8, 2020

In Ethiopia, the Spices Make the Meal

In the depths of Africa’s largest market, we discovered collards that taste like steak

By J.M. HirschJune 8, 2020

The New Panzanella

Yes, creamy mozzarella does belong in a bread and tomato salad

By Albert StummJune 8, 2020

Slashed Ginger-Soy Chicken

If you want your marinades to work, you’d better start slashing your chicken

By Albert StummJune 8, 2020

Eduardo García Cooks Beans in Xochimilco

The best beans in the world are simple and meaty, freshened with a late addition of sofrito and simple salsa

By Christopher KimballJune 8, 2020

Stop Making Soggy Pasta Salad

For the best pasta salads, turn your noodles into ramen

By Shaula ClarkJune 8, 2020

A Fresh Take on Greek Casserole

Briny feta and ample herbs keep baked vegetables tasting light and bright

By Albert StummJune 8, 2020

Keep Your Glaze on the Chicken and Off the Pan

For a perfectly lacquered bird, grab kitchen shears

By Shaula ClarkJune 8, 2020

Green Beans Like Never Before

In La Vera, the basic green bean is transformed by crisped ham, toasted almonds and plenty of paprika.

Orecchiette with Tomato-Ricotta Almond Pesto

In Calabria, pesto is savory, sweet—and cooked!

By Shaula ClarkJune 8, 2020

The Perfect Pot of Rice

Cooking rice is not one-size-fits-all

By Shaula ClarkJune 8, 2020

Angie Mar Puts Chèvre in Her Cheesecake

Chef/owner of the Beatrice Inn in New York, Angie Mar delivers a classic American dessert with a pleasant surprise.

By Christopher KimballJune 8, 2020

Mexican Sweet Corn Cake

At La Cocina de Mi Mamá, they serve panqué de elote, a slightly sweet corn cake that makes one rethink cornbread

By Christopher KimballJune 8, 2020

A Grownup Peanut Butter Cookie

Chewy-crispy, salty-savory

By Albert StummJune 8, 2020

Weighing Up the Usual Suspects

Kitchen Counts

Off the Air

Editors' Answers to Milk Street Radio Questions

Hetty McKinnon’s Kimchi and Broccoli Oven-Fried Rice

Kitchen Cabinet

Chris Kimball's Book Reviews

Catch up on what Christopher Kimball is reading at Milk Street.

By Christopher KimballJune 8, 2020

Bitter Greens

Small Bites from Milk Street

Meze

Sesame Noodles with Chicken and Scallions

Homemade sesame noodles are a revelation: the flavor is potent and umami-rich, and the sauce is silkier than any you’ll find in takeout.

Pasta with Italian Sausage, Tomatoes and Eggplant

This pasta dish, loosely based on a sausage and eggplant ragù we tasted on a recent visit to Sicily, is ideal for summer: it uses in-season tomatoes and eggplant, and because the pasta is cooked directly in the sauce, there’s no need to heat up the ki

Stir-Fried Chili-Garlic Beef

For this stir-fry, we like to use either beef sirloin tips (also called sirloin flap meat) or flat iron steak. No matter which cut you choose, it’s important to thinly slice the beef against the grain. This helps make the meat more tender because the

Moroccan-Style Braised Chicken and Chickpeas

This skillet braise was inspired by a recipe from “A Flash in the Pan” by John Whaite. Ras el hanout is a Moroccan spice blend that includes cinnamon, cumin, turmeric, ginger, black pepper and allspice, to name just a few of the ingredients. Look for

Cambodian-Style Rice Noodle Salad with Shrimp, Cucumber and Herbs

Cucumber, a trio of herbs, and chopped peanuts add tons of color and texture to plump shrimp and tender rice vermicelli noodles.

Shrimp and Couscous with Tomatoes and Toasted Almonds

The city of Trapani, Sicily, is closer to North Africa than it is to mainland Italy, so it’s no surprise that Trapanese cuisine is strongly influenced by Moorish flavors and ingredients. Couscous alla trapanese combines the couscous and spices of the