In Egypt, Spices Do More Than Simply Season

Egyptian markets, even in the alleys at the feet of the Pyramids of Giza, are remarkably vibrant

By J.M. HirschFebruary 4, 2019

Small Bites From Milk Street

Arabic sweets, stovetop coffee and more.

Portuguese-Style Beef

Pica pau dresses a savory steak with briny pickles and pops of chili heat

By Albert StummFebruary 4, 2019

In Provence, Pesto Transforms a Simple Soup

Marseille's basic bean and vegetable soup gets a bold garlic-basil flourish

By J.M. HirschFebruary 4, 2019

Parsley Salad: Bright, Fresh and Just Seven Ingredients

Delicious on its own, an onion-parsley salad also pairs perfectly with meat

By Albert StummFebruary 4, 2019

We Traveled Across Belgium to Build a Better Meatball

We find meatballs that are savory, sweet and cause for celebration

By Albert StummFebruary 4, 2019

Miso-Glazed Roasted Cauliflower

For better browning and flavor, we sauce our cauliflower after roasting.

By J.M. HirschFebruary 4, 2019

For Better Pasta Sauce, Throw Away Your Garlic

Antonella Scala turns spaghetti puttanesca on its head. No bubbling pot. No anchovies. And she throws away the garlic!

By J.M. HirschFebruary 4, 2019

The Search for Mexico's Easiest Mole

Lightly charred chilies and fresh herbs give mole verde its namesake bright green color.

Finding Comfort in Beirut

Rice, lentils and fried onions are Lebanon’s go-to comfort food

By Christopher KimballFebruary 4, 2019

The Lightest Gnocchi in the World

The right potatoes are key to tender gnocchi

By Christopher KimballFebruary 4, 2019

Supermarket Tomatoes Transformed

Slow-cooked tomatoes reduce to an intensely flavorful concentrate

A Chocolate Cake Inspired by Gold

Soft-whipped egg whites simplify a fussy French treat

By Albert StummFebruary 4, 2019

An English Baker in Paris

Almond flour keeps this lemony pound cake’s crumb extra tender and moist, and gives it an interesting texture.

Off the Air

Questions & Answers from Milk Street Radio.

A Creamy, Crunchy Guacamole from Gaza

Avocado chunks and sesame seeds add texture

By Albert StummFebruary 4, 2019

Baking Mix-In Weights

Why Chef Reem Kassis Flips Her Wok Upside Down

A smart workaround for a traditional flatbread.

Chris Kimball's Book Reviews

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

By Christopher KimballFebruary 4, 2019

A Guide to Dried Chilies

Breaking down six common varieties, and how to use them.

Creamy Asparagus Pasta

Nothing says springy like a tangle of fettuccine, coated in creamy, bright green asparagus sauce.

Stir-Fried Beef with Celery and Cilantro

In this simple stir-fry, the freshness and crunch of sliced celery balance the savory meatiness of flank steak. We use half of the oyster sauce and fish sauce as a quick marinade for the beef, then add the remaining half at the end, to enhance the uma

Steak and Bacon Tacos (Tacos de Alambre)

Tacos de alambre, the skillet version of Mexican beef kebabs (alambres), features steak, bacon, peppers, onion, tomato and a blanket of melted cheese. If you like, serve the tacos with additional toppings to add fresh notes to balance the richness. We

Cauliflower Soup with Brown Butter Pine Nuts

Cauliflower Soup With Brown Butter Pine Nuts

Mustard-Braised Chicken with Tarragon

In this French bistro classic, we crisp chicken skin on the stovetop, slather it with a mustard-spiked sauce, then let it cook in its own juices and broth.

Garlic, Ginger and Five-Spice Roasted Chicken

A fragrant seasoning paste infuses chicken parts with deep savoriness, while a high-temperature roast results in flavorful browning. Deep slashes cut into the chicken ensure that the paste seasons the meat throughout and helps speed the cooking. To ro