StoryWhen Tender Meatballs Marry Creamy TahiniBaked in deep pans, Jordanian kefta are generously sauced with tahini.By J.M. Hirsch & J.M. HirschFebruary 14, 2024
StorySichuan Red-Braised BeefThe big flavors of chili-bean sauce, ginger, star anise, Sichuan pepper and black cardamom jump-start this beef stew.By Christopher KimballFebruary 15, 2024
StoryPakistan’s Speedy Sweet-and-Savory Chicken CurryMohammed Sadiq easily maneuvers six pans as he speeds through one of Pakistan’s rare quick-cooking curries.By J.M. HirschFebruary 15, 2024
StoryFinally! No More Mushy NoodlesInsook Park and her mother finish their soup with hand-torn noodles.By J.M. HirschFebruary 21, 2024
StoryThe Flatbread That Isn’t FlatAntakya’s best pide ekmeği (a soft, dimpled flatbread) could be found at the Kirkici BakeryBy Christopher KimballFebruary 21, 2024
StoryTender-Crisp Fruity FinanciersStudded with berries, friands are as crispy as they are chewy and butteryBy Matthew CardFebruary 21, 2024
StorySolving the Problem of Cacio e PepeChef Flavio de Maio gives our local guide, Arianna Pasquini, a lesson on cacio e pepe.By Christopher KimballFebruary 21, 2024
StoryTransform Vegetables with Caramelized VinaigretteFor better, deeper flavor, roast your citrus!By Milk StreetFebruary 29, 2024
StoryFor Better Dressings, Consider CrustsBread is the unlikely hero for great dressingsBy Milk StreetFebruary 29, 2024
StoryTofu: To Press or to Pat?Pressing tofu—either with a tofu press or weighed down—gives it a firmer texture.By Milk StreetFebruary 29, 2024
StorySpecialized Cooking PansHumans have used various cooking vessels for tens of thousands of yearsBy Milk StreetFebruary 22, 2024
StoryChris Kimball's Book ReviewsGet a taste of what Christopher Kimball is reading at Milk Street.By Christopher KimballFebruary 22, 2024
RecipeGarlicky Peanut NoodlesThis Asian-inspired noodle dish comes together in a flash. We use peanut butter as a base for a rich, flavorful sauce, while soy sauce (or fish sauce) and miso provide a double-dose of umami, and chili-garlic sauce (or Sriracha) adds a bright hit of h4
RecipeItalian Almond Crumb Cookie (Fregolotta)Fregolotta is a Venetian cookie akin to buttery streusel topping. The cookie baked into a slab and allowed to cool before it is broken into rustic shards or coarse crumbs for serving. pieces of fregolotta alongside coffee, tea or dessert wine, or crum4
RecipeBaked Kefta with TahiniThese succulent Jordanian meatballs, kefta, meld beef with aromatics and a tangy, lemony tahini coating.11
RecipeMojo Shredded Pork (Fast & Slow)Cuban mojo, a tangy garlic-citrus mixture that’s often used as a marinade for pork roasts as well as a sauce, was the inspiration for this delicious shredded pork. Sour Seville oranges are used in authentic mojo; to mimic their flavor, we combined reg3
RecipeSweet-and-Sour CauliflowerThis flavor-packed stir-fry utilizes our go-to sear and steam technique, yielding perfectly tender-crisp and caramelized cauliflower florets. They’re coated in a salty-sweet mixture of tangy rice vinegar, umami-rich hoisin sauce and fresh ginger, garl8
RecipeMaple and Miso-Glazed Broiled TofuIn this sweet-spicy tofu dish, a mixture of maple syrup, Sriracha, miso and sesame oil does triple-duty—first as a marinade for the tofu, then as a basting liquid and finally, thinned with a little water, as an umami-rich serving sauce. Pressing the p5
RecipeCumin-Seared Flank Steak with LimeWe figured out how to get crazy tender steak, and work in loads of flavor, for this lightspeed version of a Cuban classic.4
RecipeMalaysian-Style Chicken and Coconut Curry (Masak Lemak)Originally from Malaysia’s southwest coast, masak lemak is a golden-colored curry that’s punchy with lemon grass and chilies, and silky-rich from coconut milk. The dish can be prepared with a wide variety of proteins, vegetables and fruits—we liked ch4
RecipeSichuan Red-Braised BeefThis spicy, red-braised Sichuan beef has all of the spicy-salty-savory-umami flavors we love in Sichuan cooking.7
RecipeWhite Beans and Carrots with Roasted Orange VinaigretteThis meatless traybake starts by roasting sturdy root vegetables and licorice-y fennel. Once the vegetables are tender, we toss in cannellini beans (canned, for convenience) that marinated in a vinaigrette spiked with orange zest and thyme, then give 3
RecipeCacio e PepeCacio e pepe is the simplest of dishes, but achieving creamy, silky perfection took us years of attempts. We did it. And you will too.28
RecipePakistani Chicken Karahi (Spicy Tomato-Chicken Curry)Spicy and warming with hints of sweetness and acidity from tomatoes, chicken karahi is named for the shallow, wok-like pan in which it is cooked. In Lahore, Pakistan, we tasted multiple versions, and once back in the Milk Street kitchen, we combined o12
RecipeRaspberry FriandsA relative of French financiers, Australian friands are miniature cakes. Like financiers, they feature nutty almond flour and get their light, chewy texture from egg whites. What sets friands apart is the addition of fresh fruit, and instead of a bar 6
RecipeGreek-Style Spinach Rice with Shrimp and DillSpanakorizo, or spinach rice (literally translated), is a homestyle Greek dish. The addition of shrimp creates a complete one-pot meal. With dill and lemon as accents, the flavors are fresh and bright, but a little butter used to wilt the spinach and 7
RecipePork Tenderloins with Sun-Dried Tomatoes and Green Olives“Double the topping; you won't be sorry,” a reader writes of these pork tenderloins, topped with a relish-like pan sauce of sun-dried tomatoes and olives.4
RecipeEggs in PurgatoryEggs in purgatory—ova ’mpriatorio in the local dialect—is a Neapolitan classic. The whites of the eggs surrounded by the red of the tomato sauce are said to resemble religious depictions of souls in the fires of purgatory. An alternate explanation for2
RecipeJicama and Orange Salad with Queso FrescoJicama, a root vegetable native to Mexico, has a ruddy, tough brown skin which must be removed before eating. Once peeled, it resembles a raw potato. Often eaten raw, jicama’s texture is crisp, snappy and a little starchy and its flavor is mild and wi1
