The Secret Ingredient to Crisp Oven-Fried Cauliflower

Gobi Manchurian—no deep-frying required

By Shaula ClarkApril 4, 2022

The World’s Best Pizza Isn’t in Italy?

Bring a fork and knife, because Brazilian pizza is bold, brash & piled high

By J.M. HirschApril 4, 2022

Tuscan Spring Soup

Packed with green vegetables and rich broth, garmugia is light but meaty

By Shaula ClarkApril 4, 2022

The Streets of Los Angeles

Tacos de camarón, sobaqueras, flautas, pescado zarandeado & camarones borrachos

By Christopher KimballApril 4, 2022

Meze Makes the Meal

The rustic cooking of Crete is fresh, tangy and a perfect balance of sweet and savory

By J.M. HirschApril 5, 2022

Southern Italy’s Chicken Soup with Ricotta Dumplings

Calabria’s simple, satisfying take on chicken soup, starring tender, feather-light dumplings

By Shaula ClarkApril 5, 2022

Rome’s Best No-Cook Pasta Sauce

Tomatoes, cheese and tons of herbs transform spaghetti

By J.M. HirschApril 5, 2022

Chocolate and Olive Oil Do Go Together

Olive oil is the Mediterranean secret to a richer, moister chocolate cake

By Shaula ClarkApril 5, 2022

Corn and Butter Turn Rice into Dinner

Tomorokoshi gohan is Japan’s three-ingredient supper solution

By Shaula ClarkApril 5, 2022

Charting Spice Blends

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 KimballApril 5, 2022

Tropical Fruits

Small Bites from Milk Street

Meze

Greek Chicken and Potato Traybake

The Greek dish known as kotopoulo skorthato typically is called “Greek garlic-lemon chicken” in English, but the ensemble also includes potatoes, making it a delicious complete meal. For our take on the classic, we use our trusty traybake technique—we

Strip Steaks with Spicy Tomato-Basil Sauce (Steak Pizzaiola)

As its name suggests, the Italian classic bistecca alla pizzaiola pairs a meaty steak with the sort of tomato sauce that might typically be used on pizza. There are many ways to prepare the dish, but we keep ours simple and perfect for a weeknight mea

Stir-Fried Noodles with Kimchi and Pork

This is an umami-packed, noodle-based version of another weeknight favorite, kimchi fried rice. Butter may seem out of place, but its richness smooths the edges and adds a welcome velvetiness. If you like, sprinkle some furikake or crumble some crisp

Ginger-Curry Pork with Green Beans

This quick meat and vegetable curry starts as a stir-fry and finishes as a braise. Boneless pork shoulder has a rich, full flavor; slicing it thin before cooking counters its chewiness. Green beans cook alongside, absorbing the spiced broth and provid

Chili-Soy Noodles with Bok Choy and Peanuts

“Caught my husband slurping the leftovers from the pan,” one reader writes of these salty-spicy-sweet chili-soy noodles.

Char Siu-Style Baby Back Ribs

A popular style of Cantonese barbecued meat, char siu means “fork roasted,” a reference to the traditional way it was prepared. Long, thin strips of pork cut from the shoulder or butt were marinated in a sweet, spiced sauce, then suspended from long f

Marika Contaldo Seguso’s Tomato and Bread Soup

For Marika Contaldo Seguso, event planner, cookbook author and native of Milan who now resides in Venice, pappa al pomodoro, or Italian tomato and bread soup, is a simple but satisfying meal that comes together quickly. To boot, it requires only a han