The Search for The Real Fettuccine Alfredo

Hidden in plain sight: An iconic Italian pasta proves less is more

By J.M. HirschJune 11, 2021

Xi’an’s Tangy, Spicy Potato Salad

Jason Wang introduces us to the potato salad that bridges his childhood to today

By Albert StummJune 11, 2021

For Better Broccoli, Treat It Like Steak

With high heat and a citrusy-nutty dressing, basic broccoli becomes anything but

By Shaula ClarkJune 11, 2021

Spain’s Answer to Pizza Is Weeknight Simple

Coca de recapte marry crisp flatbreads, tender toppings

By Albert StummJune 11, 2021

In Puerto Rico, Sofrito Rules the Flavor

Jose Santaella introduces us to the flavorful undercurrent of the island’s cooking

By Albert StummJune 11, 2021

Smashed, Charred and Layered

Three simple steps to better chickpeas

By Rosemary GillJune 11, 2021

Mastering Istanbul’s Meaty, Tender Kebabs

Two surprise ingredients are the secret to Turkey’s famous kebabs

By Albert StummJune 11, 2021

Learn to Balance the Big Flavors of Korean Cooking

Hooni Kim shows us how to tame Korea’s boldly flavorful jangs

By Albert StummJune 11, 2021

Rich, Light and Flourless

Italy’s torta Barozzi is a flourless chocolate cake that’s equal parts history and mystery

By Shaula ClarkJune 11, 2021

The Bundt Cake Inspired by a Grandmother’s Candy Jar

Cheryl Day has a taste for the old-fashioned. So should you.

By Shaula ClarkJune 11, 2021

Variations on Vanilla

Kitchen Counts

Crispier Corn Fritters

By Shaula ClarkJune 11, 2021

Off the Air

Editors’ Answers to Milk Street Radio Questions

Yasmin Fahr’s Tomato and White Bean Soup

Kitchen Cabinet

Chris Kimball's Book Reviews

July-August 2021

By Christopher KimballJune 11, 2021

Roots and Rhizomes

Small Bites from Milk Street

Meze

Carrot-Lime Soup with Cilantro

This colorful, creamy, cream-free carrot soup injects autumnal sweetness with a jolt of spice, lime, and heat.

Strip Steaks with Walnut, Parsley and Caper Sauce

From the Languedoc-Roussillon region of southern France, aillade is an emulsified sauce of nuts, garlic and oil. It’s not uncommon to find versions that call for almonds or pistachios, but here we use the traditional walnut. Aillade is undeniably rich

Penne with Pancetta, Provolone and Salami (Penne alla Silana)

This substantial pasta dish comes from the Sila area of Calabria in southern Italy, a region known for bold, intensely flavorful ingredients. Pasta alla silana combines cured meats and two kinds of cheese, along with tomatoes, chili and onion. Classic

Spicy Egyptian Eggplant with Chickpeas and Herbs

The inspiration for this recipe was btingan mekhalel, a spicy, vinegary deep-fried eggplant dish sold by street vendors in Cairo. We learned our version from Abo Ahmed Sheta, who runs the café El-Gahsh. We swapped the deep-fryer for the ease of a broi

Greek Meatballs in Tomato Sauce

These Greek cigar-shaped meatballs are known as soutzoukakia smyrneika. The spicing reflects the dish’s origins in Smyrna, a former Greek settlement and now the Turkish city of Izmir. Soutzoukakia often are made with beef or a combination of beef and

Chicken Shawarma

Traditional Middle Eastern shawarma roasts spiced meat on a vertical spit; as the exterior cooks, slices are carved away while the meat slowly rotates. Our easy weeknight chicken shawarma uses the intense heat of the broiler to char chicken thighs and

Bulgur Salad with Summer Vegetables and Pomegranate Molasses

This tangy-sweet bulgur-based salad, inspired by the Turkish dish called kisir, requires no cooking other than bringing water to a boil. We toss chopped onion and bell pepper with the bulgur before adding the boiling water to hydrate the grain; this e

Eggs with Asparagus, Roasted Peppers and Manchego

Eggs are a fast and easy way to get a satisfying meal on the table, and they pair terrifically with a wide variety ingredients. In this recipe, we scramble them to soft curds with asparagus, then add roasted peppers and Manchego cheese (or Parmesan) a

Pepper-Lemon Beef and Spinach Stew

This rich, yet brightly flavored stew is our Instant Pot take on a recipe from “The Cooking of the Eastern Mediterranean” by Paula Wolfert. It’s unusual in that at the end of cooking, the braising liquid is lightly thickened with egg yolks, which give

Spanish-Style Flatbread with Roasted Peppers, Artichokes and Prosciutto

Inspired by the Spanish flatbread coca, this open-faced pizza is topped with a punchy medley of roasted red peppers, artichokes, garlic, capers, thyme—“the absolute bomb,” a reader writes.