StoryThe Best Fried Rice Isn’t FriedIn Hong Kong, the flavors are layered, not fried.By J.M. HirschMarch 17, 2025
StorySunflower Seeds–Not Sesame–Make the Creamiest HummusIn Tblisi, sunflower and pomegranate seeds respect and reinvent a classic.By J.M. HirschMarch 17, 2025
StoryIn Calabria, Whole-Wheat Pasta Gets What It DeservesStroncatura pasta was made with leftover flour scraps and paired with anchovies, olives, garlic and tomatoes.By Christopher KimballMarch 17, 2025
StoryRadicchio Transforms RisottoCrunchy and bittersweet, Treviso’s signature vegetable balances creamy richness.By J.M. HirschMarch 17, 2025
StoryThe Sultry, Six-Ingredient Side of TiramisùFor the best version, we learned to ditch the cooking and dump most of the sugar.By J.M. HirschMarch 18, 2025
StoryThe One-Pot Chicken Soup That Punches Above Its WeightLet South Korea’s flavor trio—gochujang, gochugaru and garlic—do the work for you.By J.M. HirschMarch 18, 2025
StoryGeorgia’s Perfect Marriage of Bread and CheeseA khachapuri so easy you can make it while drinking!By J.M. HirschMarch 18, 2025
StoryCanned Tomatoes and Stale Bread Never Tasted So GoodTuscany’s “cooked water” shows just how deliciously simple ingredients can be transformed.By J.M. HirschMarch 19, 2025
StoryThe Way of the NonnaAt the Librandi olive orchards in Calabria, nonna Maria Luisa Ventre Librandi sets us straight on the way—the only way—to make breaded pork chopsBy Christopher KimballMarch 19, 2025
StoryHow to Blow Up a Gougère!Edward Delling-Williams, a British chef in France, upsizes the cheesy gougère, and we approve.By Christopher KimballMarch 21, 2025
StoryTransylvanian Apple PiePlăcintă cu mere is the perfect marriage of bar cookie and slab pie.By Christopher KimballMarch 31, 2025
StoryChris Kimball's Book ReviewsGet a taste of what Christopher Kimball is reading at Milk Street.By Christopher KimballApril 2, 2025
StoryNut and Seed CandiesThe tradition of making candies from nuts and seeds can be traced back millennia.By Milk StreetApril 2, 2025
RecipeCheddar, Roasted Onion and Apple TartinesThis tartine, an open-faced crusty bread with melted cheese, gets a savory-sweet twist: cheddar tartness with sweet caramelized onions and apples. OR Toasty baguettes and savory, melty cheese? A no-brainer! But caramelized onions and apples add a whol3
RecipeTahini-Roasted Sweet Potatoes with Za’atarTwo Middle Eastern pantry staples, tahini and za’atar, the seed and spice blend, boost the flavor of sweet potatoes. First we coat the potato wedges with tahini, za’atar and cornstarch, then roast them in a hot oven until golden brown and meltingly te3
RecipeCantonese-Style Shrimp Omelet on RiceShun Hing Cha Dong, a casual eatery in Hong Kong, is famous for its omelet-like, set-but-wet eggs that are served on a mound of steamed rice. The dish is simple, hearty comfort food, and, as demonstrated to us by owner Wing Chen, it comes together wit4
RecipeTangy-Crispy Chickpea FattoushFattoush, a Levantine salad, tosses hunks of toasted pita with fresh vegetables and sometimes meats. In this version, we fry chickpeas until golden and sprinkle them on top. The chickpeas, along with a tahini-enriched dressing, make the salad substant1
RecipeCreamy Tortilla Chip and Tomato SoupThis pantry-friendly simple soup is our adaptation of a sopa de tortilla we learned to make in Mexico City. It requires barely any knifework and only a few minutes at the stove. Tortilla chips are the hard-working ingredient here—blended into the mix,1
RecipePasta Puttanesca with TunaIn Naples, we learned to make an anchovy-free iteration of pasta puttanesca that leans on generous amounts of olives and capers for savoriness against the backdrop of sweet-tart tomatoes. We’ve added canned tuna, which gives the dish a satisfying meat1
RecipeSunflower HummusWe thought we’d had enough hummus bastardizations. Then we went to Georgia and had sunflower hummus! At Craft Wine Restaurant in Tbilisi, chef Giorgi Andghuladze makes hummus with sunflower seeds in place of tahini. Look for sunflower butter in the su
RecipeTikka Masala CauliflowerDitch the cream, not the creamy flavor. This vegetarian spin on chicken tikka masala uses pureed cashews instead of dairy to create a rich and creamy tomato-based sauce. It’s a trick we learned in Mumbai. Be sure to use roasted cashews, which have dee1
RecipeButtery Vietnamese Fried RiceKnown as cơm đỏ, this rusty-hued Vietnamese fried rice is a common accompaniment to shaking beef. But garnished with a fried egg, it’s a fast and fantastic meal. Butter may seem an odd ingredient in fried rice, but its sweet notes and richness carry f1
RecipeCalabrian-Style Pasta with Anchovies, Tomatoes and Toasted BreadcrumbsThis flavor-packed, breadcrumb-topped pasta is our adaptation of a recipe learned from chef Andrea Roberto at Al Girone del Golosi in Cosenza, Italy. In Calabria, stroncatura—a robust and rough-textured, linguine-shaped pasta with an earthy brown hue
RecipePuff Pastry Khachapuri (Penovani Khachapuri)Penovani khachapuri is one of more than 50 regional variations of kachapuri, the Georgian cheese-stuffed savory bread or pastry. Winery owner Ani Lomidze taught us this easy version during a visit to Georgia’s Alazani Valley. Store-bought puff pastry 2
RecipeBread and Tomato Soup with Poached Eggs (Acquacotta)In Colle di Val D’Elsa, cookbook author Giulia Scarpaleggia prepared this classic Tuscan soup for us. It is called acquacotta, or “cooked water,” because the thrifty dish originally was made with little more than day-old bread, vegetables and hot wate2
RecipeRadicchio-Red Wine Risotto with PancettaThis classic Venetian risotto features radicchio, a purple-hued member of the chicory family. It contains anthocyanins, or red pigments, that give the dish its characteristic mauve hue. In Treviso, Italy, we tried versions made by home cook Alessandra
RecipeKorean Chicken and Vegetable Stew (Dakdoritang)At Jeontong Nokdoo Bindaeddeok lunch stall in Seoul’s Pungmul Market, we tasted dakdoritang, a spicy chicken and vegetable stew, prepared by Mi-Ok Seo. Gochujang, a cornerstone of Korean cooking, is a fermented chili paste; be sure to purchase pure go4
RecipeCrumb-Crusted Pork Chops with Green Olives and CapersAt Tenute Librandi Pasquale in Calabria, Maria Luisa Ventre Librandi prepared simple, homey baked pork chops topped with a mix of coarse homemade breadcrumbs, Parmesan, chopped olives, capers and an astounding amount of olive oil. The result was a cri5
RecipeTwo-Cheese GougèresGougères are cheese puffs made from pâte à choux (also known as choux paste), the same light, airy pastry that is the basis of so many classic French desserts, including éclairs and profiteroles. Edward Delling-Williams of The Presbytere restaurant in1
RecipeTiramisùIn Treviso, where tiramisù was born, we were shown how to make the dessert by Linda Maria Botter of Camelia Bakery, whose tiramisù was voted best in the city. The lesson: Simplicity is best. Many recipes start with cooking a zabaglione, a yolk-rich cu7
RecipeRomanian Apple Pie with Cinnamon and Walnuts (Plăcintă cu Mere)Cookbook author Irina Georgescu introduced us to Romanian plăcintă cu mere, a hybrid of slab-style apple pie bar cookie. The traditional baked treat sandwiches lightly sweetened shredded apples between two layers of tender crust. For our version, we c1
RecipeMiso Butter Spaghetti with ScallionsMiso and garlic deliver a flavor upgrade to that classic kid food—buttered noodles. Softened butter mixed with miso, garlic, scallion whites and lemon juice creates a simple, flavorful no-cook sauce for pasta. The heat from the noodles and some of the10
RecipePorcini-Seasoned Steak au PoivreMushroom powder sounds illicit, but it’s actually a secret-weapon umami bomb. We pulverize dried porcini mushrooms, mix them with salt and pepper, then rub it all over steaks for intense seasoning. We also stir some into water for an instant broth for2
RecipeSalt and Vinegar Smashed PotatoesSalt and vinegar potato chips as a smashed potato? Yes! Crisp outside and creamy inside, these smashed potatoes feature the popular, puckery potato-chip flavor. We tried multiple vinegars for this recipe but found that punchy white vinegar was best. T4
RecipePork and Red Chili StewThis is a simple Mexican-inspired pork stew of earthy dried red chilies, sweet-tart tomatoes and warm spices. With a little cider vinegar to brighten up and balance the richness of the braise, the sauce echoes the flavor profile of classic Mexican ado4
RecipeRed-on-Red Slaw with Horseradish and DillCrunchy red cabbage and tender beets join forces in this vibrant, Nordic-inspired slaw. Refrigerated cooked beets, found in the supermarket’s produce section, make this a breeze to prepare. For ease, we also use refrigerated prepared horseradish inste2
RecipeSea Scallops with Browned Butter, Capers and LemonWith just six ingredients, you get a caper and lemon sauce with nutty browned butter that highlights the scallops’ sweetness.4
