Panzanella Without Tomatoes?

Roasted asparagus mingles with cheesy croutons, beans and ample herbs.

By Shaula ClarkApril 4, 2023

Killer Spaghetti. Deliciously So.

Smoky, spicy “killer’s spaghetti” is charred for flavor and texture.

By Albert StummApril 4, 2023

Twice-Fried and Gochujang-Glazed

Sticky sweet-heat sauces are a hallmark of Korean fried chicken, a favorite late-night snack.

By J.M. HirschApril 4, 2023

Jordan’s Creamy and Crunchy Answer to the Bread Salad

Amman is a city of many rolling hills and even more varieties of fatteh

By J.M. HirschApril 4, 2023

Lemon-Garlic Shrimp with Spaghetti

A double dose of garlic delivers crunch and toasted richness in a simple pasta

Sweet-and-Sour Pork with Pineapple

Fresh pineapple, ginger and chilies lighten this sweet-and-sour pork stir-fry.

By Albert StummApril 4, 2023

Spatchcock Your Bird for Faster, Better Roasting

A simple snip and a triple punch of umami richness transform basic roasted chicken

Dressing Up Köfte

Fried golden brown, these Turkish-style meatballs remain juicy and tender.

By Christopher KimballApril 4, 2023

Don’t Call Them Nachos!

Saucy, savory chilaquiles turn tortillas, cheese and salsa into so much more.

By Albert StummApril 4, 2023

Seoul-Style Kimchi Fried Rice

At markets across Seoul, spicy cabbage kimchi is made in massive batches.

By J.M. HirschApril 4, 2023

Gunpowder Potatoes

Gunpowder potatoes are at once crispy, creamy, herbal, tangy and a bit spicy.

By Christopher KimballApril 4, 2023

Oeuf Mayonnaise and the Secret to Easy-Peel Eggs

At Le Saint Sebastien in Paris, chef Christopher Edwards teaches me a thing or two about classic French technique

By Christopher KimballApril 4, 2023

Chocolate Loaf Cake

This cake’s chocolaty depth comes from Dutch-processed cocoa and bittersweet chocolate.

By Christopher KimballApril 4, 2023

Spicy Pork Noodles

Spicy pork noodles made easy, fast and flavorful.

By Shaula ClarkApril 4, 2023

Book Reviews

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

By Christopher KimballApril 4, 2023

Off The Air: "Is tangzhong too good to be true?"

Editors’ Answers to Milk Street Radio Questions

By Milk StreetApril 4, 2023

Brown Your Tomato Paste!

Change the way you cook

Gochujang

Kitchen Cabinet

Small Bites from Milk Street

“A smooth soup with nothing in it is my idea of hell.” —Yotam Ottolenghi

Edible Flowers

Edible flowers have been part of numerous culinary traditions for millennia.

Chilaquiles Rojos

A beloved Mexican breakfast dish that’s equally great for lunch or dinner, chilaquiles feature tortilla chips that are lightly cooked in a red or green sauce and topped with melted cheese. It was created as a way to use up leftover tortillas and other

Spicy Pork and Oyster Sauce Noodles

The meatiness of Sichuan dan dan mian, blended with the simplicity of peanut noodles.

Chicken Fatteh (Fatteh Dajaj)

Fatteh, a dish of broken bits of crisped bread combined with any number of different ingredients—from chickpeas to eggplant—takes its name from the Arabic term for “crushed” or “broken apart”; dajaj means “chicken.” Though originally a way to use up s

Tomato-Ginger Braised Cauliflower

For this weeknight-easy, one-pan vegetarian curry, we lean on garam masala, an Indian blend of warm spices that usually includes black pepper, cumin, clove, cardamom and cinnamon. To develop depth of flavor, we first sear the cauliflower florets, then

Sweet-and-Savory Glazed Salmon

This speedy and simple Japanese-inspired salmon dish is packed with flavor thanks to the marriage of sweet mirin, dry sake and salty, umami-rich soy sauce. We brush the fillets with some of the mixture, then reduce the rest to a syrupy glaze that is s

Crispy Chickpea, Cucumber and Mint Salad

A type of savory street snack popular in South Asia, chaat comes in many varieties. They all feature a mix of contrasting flavors and textures, from sweet, tart and spicy to creamy and crunchy. Chickpeas fried in oil and seasoned with curry powder bri

Berbere-Spiced Chicken Skewers

These vibrant chicken skewers get deep flavor from berbere, Ethiopia’s signature spice blend. Made with dried alliums, chilies and warm spices, berbere features complex flavor and a rich, earthy aroma. Look for it in spice shops or well-stocked grocer

Asparagus Panzanella with Parmesan, White Beans and Herbs

A fresh, seasonal take on the classic Italian salad.

Charred Red Sauce Spaghetti (Spaghetti all’Assassina)

In Bari, Italy, spaghetti is crisped til partly blackened—creating intensely concentrated tomato flavor and lasagna-like texture. OR Charring spaghetti adds rich, concentrated flavor and crunchy-chewy bits akin to the edges of a lasagna.

Korean Fried Chicken (Dakgangjeong)

Double-fried crunchy chicken bites with a sticky, savory-sweet glaze.

Hummus Fatteh

Hummus fatteh is a dish that melds hummus with shards of crisped bread, yielding a superb mix of creamy and crunchy textures with earthy, nutty flavors. We tasted many versions of the dish during a recent visit to Amman, Jordan; our version combines t

Lemon-Garlic Shrimp with Spaghetti

Spaghetti aglio e olio—just spaghetti, olive oil (olio), and garlic (aglio), is endlessly modifiable—and a perfect base for lemony shrimp.

Umami-Bomb Spatchcocked Roasted Chicken

Umami-Bomb Chicken

Turkish Beef and Rice Meatballs (Kadınbudu Köfte)

Plump and juicy, Türkiye’s pan-fried beef and rice balls achieve the perfect balance of tender interiors and golden-brown crustiness.

Kimchi Fried Rice

There are countless ways to make kimchi fried rice, or kimchi bokkeum bap, as it’s called in Korea. During a visit to Seoul, we had a few lessons on how to cook up the spicy, garlicky, umami-packed marriage of rice and fermented cabbage. Chef Sung Min

Indian-Spiced Smashed Potatoes

These crisp on the outside, dense and creamy on the inside smashed potatoes are our riff on the gunpowder potatoes we loved at Dishoom, an Indian restaurant with multiple locations in the U.K. We simmer then drain skin-on potatoes, smash them until th

Raita

Oeufs Mayonnaise

Oeuf mayonnaise is a beloved French bistro classic of halved hard-cooked eggs that are garnished with mayonnaise. At Le Saint Sebastien in Paris’ 11th arrondissement, we had a lesson in how to prepare the hors d’oeuvre from chef Chris Edwards, vice-ch

Double Chocolate Loaf Cake

A velvety, deeply chocolatey cake from renowned baker Claire Ptak, of Violet Cakes in East London.

Indonesian Coconut-Curry Beef

This is a simplified version of beef rendang, a dry-style curry usually involving a long, slow simmer in coconut milk spiked with an aromatic spice paste. The fall-apart tender beef is left coated with a thick, rich and intensely flavorful sauce. Toas

Chicken Cutlets with Shaved Carrot and Zucchini Salad

Liven up quick chicken with earthy, warming spice and a colorful tangle of carrots.

Pan-Seared Steak with Smoky Miso Butter and Watercress Salad

Miso compound butter ups the umami; peppery watercress salad keeps things light.

Sweet-and-Sour Stir-Fried Pork with Pineapple

Sweet-and-sour pork with pineapple is a Cantonese classic called gu lao rou. The American takeout version of the dish typically is a greasy, gloppy affair that downplays the pork, pineapple and vegetables in favor of a cloying, candy-like sauce. Our r