StoryTurkish Scrambled Eggs with YogurtThese velvety scrambled eggs get extra richness from whole-milk yogurtBy Christopher KimballJanuary 30, 2023
StoryWant Better Fried Rice? Sear, Don’t Stir!Deeply savory fried rice gets extra depth from Indonesian-inspired seasonings.By Priyanka ShahaneJanuary 30, 2023
StoryIn Mangaluru, India, Pork Curry Has a Bright, Fruity SideThis deeply flavorful curry combines tender pork and a rich, tangy sauceBy Hannah PackmanJanuary 30, 2023
StoryStop Frying Your Eggplant!Rich, yet still light, Neapolitan eggplant Parmesan skips the breadingBy J.M. HirschJanuary 30, 2023
StoryPaprika Is So Much More Than a Seasoning!Paprika and onions cook down into an almost jammy coating for potatoesBy J.M. HirschJanuary 30, 2023
StoryBroccoli Rabe Meets Italian SausageBitter greens are best when balanced with sweet, spicy and savory flavorsBy J.M. HirschJanuary 30, 2023
StoryChicken Ka Salan, the Best Curry in the World?This curry gets depth and complexity from its well-bloomed spicesBy Christopher KimballJanuary 30, 2023
StorySuper-Starch Your Pasta Sauce!Zucchini blended with starch-rich pasta cooking water results in a plush, creamy sauce—without the need for creamBy Milk StreetJanuary 30, 2023
StoryHot and Sour Chicken SoupTom yum gai rethinks the basic chicken soup with a riot of intense flavorsBy J.M. HirschJanuary 30, 2023
StoryMeat Pizza Minus the PizzaTurkish “tray kebab” is like a meat pizza—without the crustBy Christopher KimballJanuary 30, 2023
StoryToast Your Spices Before You Grind ThemFor bigger flavor, toast your spices—as we do for this Sichuan-style stir-fryBy Milk StreetJanuary 30, 2023
StoryWalking Rice: Spain’s Precursor to PaellaThis one-pan rice dish gets bold, smoky, meaty flavor from chorizoBy Albert StummJanuary 31, 2023
StoryGrilled Bean and Cheese TortillasToasted until golden brown, these cheese and bean tacos pack big flavorBy Christopher KimballJanuary 31, 2023
StoryButtery, Flaky Turkish FlatbreadThis buttery, rich flatbread can be served either sweet or savoryBy Christopher KimballJanuary 31, 2023
StoryThe Best Sponge Cake Starts with Scalded Milk!Inspired by a family recipe, this hot milk sponge cake is light and tenderBy Shaula ClarkJanuary 31, 2023
StoryPunch Up Your CauliflowerA rich, savory trio of smoky bacon, browned garlic and chicken broth ensures big flavor in this saucy braised cauliflower dishBy Shaula ClarkJanuary 31, 2023
StorySmall Bites from Milk Street“You can be miserable before you have a cookie and you can be miserable after you eat a cookie, but you can’t be miserable while you are eating a cookie.” —Ina Garten
StoryOff The Air: "Do yogurt marinades tenderize meat?"Editors’ Answers to Milk Street Radio QuestionsBy Milk StreetJanuary 31, 2023
StoryDim SumDim Sum is a meal of steamed buns, dumplings and many other small dishes accompanied by tea
StoryChris Kimball's Book ReviewsGet a taste of what Christopher Kimball is reading at Milk Street.By Christopher KimballJanuary 31, 2023
RecipeHot Milk Sponge CakeThis old-fashioned recipe is everything you wish angel food cake would be—light, but tender and flavorful, rather than vanishing and cotton-candy sweet.9
RecipeBraised Cauliflower with Garlic, Bacon and ScallionsSalty, smoky bacon and lightly toasted garlic bring loads of flavor to cauliflower simmered in chicken broth. At the end of cooking, we thicken the broth with a cornstarch slurry to create a velvety sauce. A full bunch of scallions, thinly sliced and 3
RecipeChicken Salad with Romaine and Tahini-Herb DressingFor this main-course chicken salad, we make a creamy-herbal dressing by blending rich, nutty tahini with handfuls of fresh parsley and cilantro, lime juice, garlic and olive oil. Apple, celery and romaine bring light, fresh notes and lots of texture. 7
RecipeStir-Fried Beef with Mushrooms and Snow PeasVelveting is a Chinese technique of coating slices of meat, usually beef, pork or chicken, with cornstarch or baking soda before cooking for tenderization. For this stir-fry, we use a little of both—the soda tenderizes more effectively while the corns5
RecipeCumin Rice with Caramelized OnionsJeera (or zeera) rice is an everyday dish in Pakistan and India. In her book “Made in India,” Meera Sodha includes a unique, especially delicious version that incorporates deeply caramelized onions. Their rich savory-sweetness is a perfect complement 4
RecipeRoasted Chicken with Avocado-Cilantro SauceThis avocado sauce, guasacaca, is made for golden, crisp-skinned chicken: cooling, creamy, herbaceous, with a kick of chili heat.6
RecipeVelvety Turkish Scrambled Eggs with YogurtMade with plenty of olive oil and a thick, salted yogurt called tuzlu, this creamy-rich egg dish traditionally is served as part of a Turkish breakfast spread. The mixture is seasoned with fruity, mildly hot Aleppo pepper and paired with morning meze 7
RecipePortuguese-Style Pork, Bean and Collard Greens StewFeijoada à transmontana, a rustic, hearty, stick-to-your-ribs stew of beans, cabbage, sausage and multiple cuts of pork that originates from northeastern Portugal, was the inspiration for this Instant Pot easy meal. Kidney beans are traditional, but w1
RecipeNo-Fry Neapolitan Eggplant Parmesan (Parmigiana di Melanzane)Skip the breading for a lighter, silkier eggplant Parmesan. OR Naples's hands-off eggplant Parm is lighter, silkier, and golden-browned. OR In Naples, we learned a hands-off, no-fry eggplant Parm that's lighter and silkier—opposite of the familiar gut52
RecipeHungarian Paprika-Braised PotatoesIn Zákányszék, a village in southern Hungary, home cook Piroska Tanácsné taught us paprikás kumpli—a simple, traditional side of paprika-braised potatoes, often served with sausage. Our take on the dish features chunks of waxy red potatoes cooked in a1
RecipeBroccoli Rabe and SausageSimple and satisfying, the classic dish of broccoli e salsiccia—well-browned Italian sausage and tender broccoli rabe—was one of our favorite meals during a recent trip to Naples. The earthy, pleasantly bitter brassica pairs perfectly with spice-rich 4
RecipeHyderabadi Chicken CurryThis Salan-style chicken curry is luxuriously sauced with peanuts, coconut, and sesame seeds.23
RecipePasta with Pecorino-Zucchini Sauce and BasilThis velvety sauce of pureed zucchini comes from Italy’s Amalfi Coast, where we were served some of the most beautiful pasta dishes of our lives—elegantly simple, all about fresh ingredients.9
RecipeThai Hot and Sour Soup with Chicken and Mushrooms“Words, in every language, fail us,” J.M. Hirsch writes of this explosively flavorful tom yum soup he tried in Bangkok.9
RecipeTurkish Skillet Kebab with Charred Peppers and TomatoesA Turkish-style skillet of juicy meats, tomatoes, and peppers, sopped up with warm flatbread.10
RecipeStir-Fried Sichuan Pepper ChickenSichuan peppercorns—which come from the prickly ash tree and are unrelated to black peppercorns—bring a pleasantly tingly, mouth-numbing effect to dishes. In this recipe, we combine them with fennel seeds and black pepper—first toasting the spices in 8
RecipeToasted Tacos with Adobo Beans and CheeseAt Restaurante Bar Fernando, a casual eatery in Nayarit on the west coast of Mexico, we tasted simple bean- and cheese-filled tortillas, folded in half and lightly charred. The tacos are a typical side to pescado zarandeado, seasoned fish slow-cooked 2
RecipeTurkish-Style Flaky FlatbreadsLavishly flaky and buttery, these skillet flatbreads, katmer, come together with just four ingredients. OR This buttery, flaky flatbread was inspired by katmer—just flour, water, and salt, transformed into a tender, rich skillet bread.2
RecipeIndonesian-Style Chicken Fried RiceDeclared one of five national dishes by the Indonesian Ministry of Tourism, salty, subtly sweet nasi goreng (fried rice) is a simple, commonplace meal and eaten at any time of the day. Kecap manis, or Indonesian sweet soy sauce, is a key flavoring; we2
RecipeSpicy Korean-Style Shrimp with Zucchini and ScallionsOjingeo bokkeum is a Korean stir-fry of squid, and sometimes vegetables, with a garlicky, umami-loaded, savory-sweet, gochujang-based sauce. For our adaptation of the dish, we replaced the squid with plump, briny shrimp and included carrots, scallions11
RecipeSpicy Curry-Cumin PorkPortuguese influence in southern India explains the preponderance of pork in many of the region's stews. Mangalorean dukra maas was the inspiration for this spicy pork curry with tangy, fruity notes from tamarind pulp and the brightness of vinegar sti2
