Chris Kimball's Book Reviews

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

By Christopher KimballMarch 28, 2024

Rolling Pins

Over time, cultures around the world have adapted the rolling pin to suit the specific needs of their cuisines.

By Milk StreetMarch 28, 2024

Measuring Cups

Change the way you cook

By Milk StreetMarch 28, 2024

For Tender-Crisp Vegetables, Turn Up the Heat

Charring delicate produce in cast iron keeps flavors fresh

By Shaula ClarkMarch 27, 2024

The Two-Step Solution to Better Braising

The secret to self-glazing vegetables

By Milk StreetMarch 27, 2024

Green Pozole Is Light, Spicy and Clean

Smoky, spicy and bright flavors define this chili-laden Mexican chicken soup.

By Matthew CardMarch 27, 2024

Pasta Without the Pasta

Roman ricotta-spinach dumplings, or palline, are quick-cooking and light.

By Christopher KimballMarch 27, 2024

Seared, Sweet and Seriously Spiced: Pakistani Grilled Marinated Lamb

A marinade of papaya, yogurt and lemon juice leaves this grilled lamb tasting especially tender and moist.

By J.M. HirschMarch 27, 2024

Japanese Shiitake-Butter Sticky Rice

Harness the heat of cooking rice to prepare flavorful toppings

By Milk StreetMarch 28, 2024

Garlic Bread Gets a Makeover

A Parisian take on garlic bread pairs garlic confit with goat cheese and herbs.

Stuffed, Chewy and Crisp: Pakistani Potato-Stuffed Naan

We traveled to Lahore to learn the best stuffed flatbread

By J.M. HirschMarch 28, 2024

Torta Antica Roma

This rustic Roman tart layers ricotta, jam and a crumbly cookie topping.

By Christopher KimballMarch 28, 2024

Crispy, Glazed Vietnamese Chicken Wings

Chilies, fish sauce and lemon grass transform wings

By Christopher KimballApril 5, 2024

Small Bites from Milk Street

“Ice cream is exquisite. What a pity it isn’t illegal.” —Voltaire

By Milk StreetMarch 28, 2024

Off The Air

Editors’ Answers to Milk Street Radio Questions

By Milk StreetMarch 28, 2024

Kitchen Insider

Tips and Tricks From Our Kitchen

By Milk StreetMarch 28, 2024

Gochujang

Taste Test

By Milk StreetMarch 22, 2024

Two-Minute Shrimp with Garlic and Paprika

Two-minute shrimp is the best example of coaxing potent flavors from simple ingredients—garlic, red pepper flakes, and smoked paprika. OR Briny-sweet shrimp in a generous amount of olive oil infused with toasted garlic, smoked paprika, and red pepper

Kimchi Grilled Cheese with Ham

Spicy, garlicky kimchi ups the umami quotient of the classic grilled cheese. The pairing of cheese and kimchi actually isn’t new. Budae jjigae, otherwise known as army base stew, originates with the Korean War. It’s a hot pot made with American surplu

Ginger-Tomato Curried Kidney Beans

This is our version of the aromatic kidney bean curry called rajma. We season the dish with two spice blends—garam masala and curry powder—along with a good dose of cumin to add earthy notes, so its flavor is complex and robust. Blooming the spices in

Garlic-Lemon Grass Chicken Wings

The best chicken wings in the world have a bright, Vietnamese glaze—close to nước chấm and nothing like spicy goop. OR These zingy chicken wings are everything buffalo is not: crispy-crusted, fresh-flavored, coated in sweet-tart glaze.

Butter-Lemon Roasted Chicken with Herbs Jus

This is a simple and straightforward roasted chicken that makes a buttery, yet bright sauce from the juices. The fresh herbs and lemon halves that are tucked in the cavity don’t season the chicken per se, but they do contribute flavor and aroma to the

Straccetti di Manzo (Steak Salad with Balsamic and Parmesan)

Straccetti di manzo, which translates roughly from the Italian to “little rags of beef,” is a trattoria staple. The version we enjoyed at Armando al Pantheon in Rome inspired our riff on the dish. The cooking here is minimal and quick, making this ide

Gingery Stir-Fried Pork and Asparagus

This savory-sweet pork and asparagus stir-fry calls on soy sauce, oyster sauce and Sriracha for bold flavor, fast. Minced ginger and thinly sliced scallions bring bright freshness, while rings of Fresno chili contribute crunch and heat. For less of a

Spice-Braised Lemon-Cilantro Chicken

Bright Green Lemony Chicken

Strawberry and Amaretti Fool

This no-cook British dessert combines whipped cream and fruit for a light, almost effortless treat.

Charred Snap Peas with Radishes, Mint and Lemon

Snap peas and mint are a classic springtime combination—and for more flavor, add a high-heat char. (You won’t sacrifice any of the freshness.) OR Crisp sugar snaps get a quick char in a cast iron skillet. Peppery radishes and bright lemon add freshnes

Moroccan-Spiced Glazed Carrots

This recipe was inspired by the Moroccan carrot salad we enjoyed in Israel as a part of salatim. The term translates as “salads” but also refers to the array of small plates—from pickles to slaws to dips—offered at the start of a meal, much like meze.

Korean Spicy Stir-Fried Pork

Jeyuk bokkeum, also known as dwaeji bulgogi, is a popular Korean dish of thinly sliced pork, and oftentimes vegetables, in a vivid red sauce that’s spicy, salty-sweet and super-charged with garlic and umami. Seoul home cook Hakyung Han taught us her v

Spinach and Ricotta Dumplings in Tomato Sauce (Palline al Verde)

At Trattoria Antico Falcone in Rome, palline al verde—which translates as “green balls”—were small dumpling-like orbs of ricotta, Parmesan and an abundance of spinach. Since the only binder was egg, their texture was delicate and creamy, and their fla

Pakistani-Style Grilled Marinated Leg of Lamb

A tenderizing trio of papaya, yogurt and lemon juice gives this lamb a rich, juicy texture.

Garlic Toasts with Goat Cheese and Herb Salad

Mellow, spreadable cloves of garlic confit top these little toasts. Tangy goat cheese, lemon zest, and a simple salad of mint and parsley balance the richness.

Potato-Stuffed Naan

In Lahore, we learned to make a fluffy, chewy, crispy potato-stuffed naan in a massive tandoor oven. This is our quick, oven-free shortcut.

Ricotta and Cherry Jam Tart

A rustic tart inspired by the traditional Roman combination of milky-sweet ricotta and tangy cherries.

Orecchiette with Tomatoes, Peas and Pancetta

Slightly brothy yet chunky, pasta e piselli lands somewhere between soup and generously sauced pasta. Home cook and Pompei resident Antonella Scala taught us her recipe, which we adapted, for an ultra-easy one-pot affair. To form the flavor base, we u

Japanese-Style One-Pot Mushroom Rice

Japanese takikomi gohan cooks a variety of ingredients—from sweet peas to hijiki (a type of seaweed) to bamboo shoots—directly on top of short-grain rice. When the cooking is done and the rice has had a chance to rest, the ingredients are stirred into

Pasta alla Umami

This six-ingredient (not including salt and pepper) pasta dish packs bigger, more satisfying flavor than you might expect, and can be on the table in 30 minutes. What’s more, the only knifework needed is chopping fresh basil. Tomato paste, Parmesan c

Green Pozole with Chicken

A reader favorite, one commenter writes that this pozole “has a ton of flavor for not much work, my kind of recipe.”

Parmesan Baked Eggs with Potatoes and Pine Nuts

This frittata-like dish is based on a recipe from “At Elizabeth David’s Table” by Elizabeth David. She calls the preparation a “tian,” the French Provençal term that refers to a shallow round earthenware vessel, as well as the dishes baked in it. In o