StoryThe Middle East Reinvents the Summer SaladFresh zucchini, meaty chickpeas and a creamy-rich dressingBy J.M. HirschJune 8, 2022
StorySaffron-Spiked Crispy Rice with Chicken and Lemon ZestAn Iranian rice dish with an irresistible crunchy crust
StoryOn the Greek Island of Crete, Going From Farm to Table Takes Just a Few FeetCrete’s anything-goes salad is a delicious symphony of tastes and texturesBy J.M. HirschJune 8, 2022
StoryIn Lido, We Learn the Real Taste of VeniceThe sweet-and-sour side of Venetian pastaBy J.M. HirschJune 8, 2022
StoryIn Search of the World’s Crispiest, Lightest and Most Flavorful FalafelIn Jordan, we learned the secret ingredient to tender, fluffy falafelBy J.M. HirschJune 8, 2022
StoryThe Sultan’s Chicken SaladÇerkez tavuğu is a simple Circassian dish of chicken and walnuts served at the palace at the height of the Ottoman EmpireBy Christopher KimballJune 9, 2022
StoryJet Tila’s 7-Ingredient Secret to Better Barbecue ChickenA Thai shortcut for bold, weeknight-easy chickenBy Shaula ClarkJune 9, 2022
StoryThe Pies of YelapaIn a small coastal town south of Puerto Vallarta, Gustavo Lorenzo Garcia sells slices of pie on the beachBy Christopher KimballJune 9, 2022
StoryCook Your Rice with Coconut WaterCaribbean-style rice and beans with bright, fresh coconut flavorBy Shaula ClarkJune 9, 2022
StoryDon’t Make Pie, Make Crostada!A one-crust pie is easier, but what if it is also better?By Christopher KimballJune 9, 2022
StoryPantry-Simple Sun-Dried Tomato PestoSicily’s pesto rosso is bright, bold and easily made from pantry basics.By Shaula ClarkJune 9, 2022
StoryChris Kimball's Book ReviewsGet a taste of what Christopher Kimball is reading at Milk Street.By Christopher KimballJune 9, 2022
RecipeVietnamese-Style Caramel ShrimpThe classic Vietnamese method of cooking pork, chicken or fatty fish in a savory-sweet caramel sauce produces deep, umami-rich flavors. In this recipe, we apply the technique to shrimp. We liked the dish when made with both shallots and garlic, as wel2
RecipeBerbere-Spiced Red LentilsThis lentil stew is our spin on the Ethiopian dish called misir wat. It’s seasoned with berbere, a rich, complex, aromatic Ethiopian blend of warm spices, savory dried alliums and red chilies. Look for berbere in spice shops or in well-stocked grocery13
RecipeGinger-Curry Grilled Chicken KebabsUp your grilled chicken kebab with the punchy, aromatic flavors of Zanzibar.9
RecipeThai Steak and Herb Salad with Spicy Lime Sauce (Nam Tok Neua)Thailand’s “waterfall beef” packs the rainbow of bright, punchy flavors we love in Thai cuisine—plus an extra textural dimension from ground-up, toasted rice granules, which add a light crunch and slightly smoky note.3
RecipeShrimp in Poblano Chili and Cilantro SauceTurn your shrimp vibrant green with poblano chili and cilantro sauce!3
RecipeFarfalle with Kale, Garlic and LemonThe inspiration for this pasta dish comes from “The River Cafe Cook Book” by Rose Gray and Ruth Rogers. The kale is quickly blanched, then whirred in a food processor to make a vibrant puree for coating al dente noodles. The kale’s green, mineral note2
RecipeMochitlán-Style Beef Stew with Red Chilies and ChickpeaEach year in Mochitlán, in southwestern Mexico, a festival is held to honor Santa Ana, the town’s patron saint. As part of the celebration, the townspeople prepare an elaborate stew called huacaxtoro (also spelled huacashtoro) using the meat of bulls,4
