Small Bites from Milk Street

Meze

The Three-Ingredient Solution to a Better Stir-Fry

In Thailand, pepper, garlic and cilantro do the heavy lifting

For Big Flavor, Smother Your Cauliflower

Brown, then braise for tender, caramelized florets

For Better Flavor, Microwave Your Chickpeas

Cumin and tangy sumac punch up a bean salad

By Shaula ClarkJanuary 27, 2022

A Simple, Seeded Flatbread Is at the Center of the Moroccan Table

Khobz: More than a flatbread, it’s also your fork and knife

By J.M. HirschJanuary 27, 2022

Brazilian Black Bean Stew with Pork and Beef

In São Paolo, we learn the rules of balancing bold stews

By J.M. Hirsch & J.M. HirschJanuary 27, 2022

Uzbekistan’s Rich, Meaty Rice Dish

Plov pairs light, fluffy grains with tender beef and carrots

By Shaula ClarkJanuary 27, 2022

Stomp It! Cut It! Boil It!

Homemade udon noodles are easy and irresistible

By Christopher KimballJanuary 27, 2022

Caramelized Cherry Tomato Pasta

Claudio Furlanis deliciously upends a classic Italian pasta

By J.M. HirschJanuary 27, 2022

Chinese-Spiced Beef Stew

With this stew, you can skip the sear!

Meltingly Tender Leeks with Balsamic Glaze

In Spain, we learn the simple joy of olive oil-poached leeks

Broken Phyllo Cake with Orange and Bay

On a mountaintop in Crete, Marianna Leivaditaki swaps phyllo for flour for the simplest of cakes

By J.M. HirschJanuary 27, 2022

The Xinjiang Secret to a Better Stir-Fry

High-impact flavors transform a simple tofu dish.

By Shaula ClarkJanuary 27, 2022

It’s Not Easy Buying Greens

Kitchen Counts

Off the Air

Editors’ Answers to Milk Street Radio Questions

Chris Kimball's Book Reviews

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

By Christopher KimballJanuary 28, 2022

Graters

Korean-Style Noodle Soup with Shrimp

This is a simplified, not-too-spicy version of haemul jjampong, a fiery Korean seafood and noodle soup. Gochujang, or Korean chili paste, gives the broth a bright red hue, as well as chili heat and a solid dose of umami. Look for gochujang in red bott

Homemade Udon Noodles

Udon is a type of Japanese wheat noodle. The thick, chewy strands can be served in hot soup, eaten cold with dipping sauce, stir-fried or simply sauced. When adapting Sonoko Sakai’s udon formula from her book, “Japanese Home Cooking,” we found that th

Ginger-Lime Chicken and Herb Salad

Chicken larb—the minced meat salad from Thailand and Laos—gets a ginger zing that rounds out lime and spice. OR This ginger-lime chicken and herb salad is inspired by Thai larb: light and aromatic, great for scooping in a wide lettuce leaf.

Pan-Roasted Pork Tenderloin with Caraway, Celery and Apple

This skillet dinner with a fantastic combination of flavors and textures was inspired by a recipe from “Kachka,” by Bonnie Frumkin Morales, chef at the acclaimed Kachka restaurant in Portland, Oregon. Be sure to use hard cider, not fresh, or the sauce

Fettuccine with Asparagus, Lemon and Prosciutto

This fettuccine, studded with prosciutto and asparagus, plus cheese and a cut of citrus, is the first recipe we make when asparagus comes back in season.

Lentil Salad with Arugula and Pickled Sweet Peppers

French lentils du Puy are meaty and firm even when fully cooked, so they’re great in salads. In this recipe, we balance their earthy flavor with the sharpness of vinegar and Dijon mustard, the sweetness of Peppadew peppers (sweet cherry peppers work n

Tomato-Ginger Pork Curry

Nepal shares a large part of its border with India, so it’s no surprise that the cuisines also share similarities, including fragrant, richly flavored curries. This is our Instant Pot adaptation of a curry from “Taste of Nepal” by Jyoti Pathak. To kee

Glass Noodles with Chicken, Herbs and Peanuts

This weeknight-simple noodle dish full of fresh, vibrant flavors and contrasting textures comes from Tung Nguyen, Vietnam-born, Miami-based chef and coauthor with Katherine Manning and Lyn Nguyen of “Mango and Peppercorns.” Glass noodles go by a few d