Small Bites from Milk Street

Crackers, frothers and more.

Orange, Fennel and Caper Salad

Orange zest boosts the fruity flavor in the dressing for this Sicilian salad.

By J.M. HirschOctober 8, 2018

Big Flavor from Hot Oil

Tarka: A simple way to season from India

By Jenn LaddOctober 8, 2018

Bold and Beefy: Taiwanese Beef Noodle Soup

From cinnamon, ginger and tomato paste, the richest beef noodle soup

By Christopher KimballOctober 8, 2018

Winter Stews That Taste Like Summer

In Athens, we learn how the Greeks find summer's flavors all year long

By J.M. HirschOctober 8, 2018

A Side of Salmon for a Crowd

Cooking salmon with dry vermouth, mirepoix and herbs gives it robust flavor

By Michelle LockeOctober 8, 2018

South American Roast Pork

Spicy capicola, roasted peppers, briny olives and creamy hard-cooked eggs give pork loin loads of contrast.

By Albert StummOctober 8, 2018

Georgia's Walnut Chicken

Fresh herbs and pomegranate molasses balance a robust sauce for chicken

By Albert StummOctober 8, 2018

From Sicily, the Real Pasta con Fagioli

Natural starches add richness to a simple pasta

By J.M. HirschOctober 8, 2018

The French Answer to Pecan Pie

From southwestern France, a pecan pie-like dessert that actually tastes like nuts

By Albert StummOctober 8, 2018

Chocolate-Almond Spice Cookies

From Switzerland, an easier, chewier chocolate cookie.

By Albert StummOctober 8, 2018

The Key to Better Hot Chocolate? Water.

Cinnamon-spiced, almond-enriched, water-based: Oaxacan hot chocolate

By Jenn LaddOctober 8, 2018

From Eastern Europe, Poppy Seed Bread

A drizzle of lemony glaze adds a tart-sweet finish to this buttery bread

By Albert StummOctober 8, 2018

Bundt Pan Sticky Toffee Pudding

Rye whiskey tames the sweetness of this cake's brown sugar-based glaze.

By Michelle LockeOctober 8, 2018

Sizing Up Baking Times

Stella Parks: Lemon Rind Syrup

Chris Kimball's Book Reviews

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

By Christopher KimballOctober 8, 2018

Milk Street’s Holiday Sides: Seven Ways to Rethink Tradition

Off the Air

Questions & Answers from Milk Street Radio.

Taiwanese Beef Noodle Soup

Niu rou mian, or beef noodle soup, is one of Taiwan’s signature dishes. Chuang Pao-hua, founder of the Chung-Hua Culinary Teaching Center, located in Taipei's Datong District, taught us how to make the hearty meal in a bowl the slow, labor-intensive t

Chili Verde Turkey Tacos

When you reach the last bit of leftover turkey, these green turkey tacos are a welcome quick and light lunch. Fragrant cumin, tart tomatillos, and pickled jalapeños—plus lots of lime—bring just-right zinginess to rich turkey meat.

Ancho Chili Soup

Ancho Chili Soup

Pasta with Potatoes, Gorgonzola and Fried Sage

Gemelli and cavatappi are short, twisty pastas that combine nicely with crumbles of cheese and chunks of potato. We liked Gorgonzola, but any creamy blue cheese will work. The sauce tends to thicken if the pasta stands for more than a few minutes befo

Chicken Escabeche

Browned chicken, spice, softened ribbons of onions, cooked down into a quick, thickened glaze.

Korean Chicken-Vegetable Soup with Noodles

This Korean-inspired soup features a balanced salty-sweet-mildly spicy broth. It gets its heat and a dose of umami from gochujang, a Korean fermented chili paste; look for it in red plastic tubs or squeeze bottles in the international aisle of most gr

Chard and Sausage with Crispy Spiced Chickpeas

This one-pot meal was inspired by a recipe in “Autentico” by Rolando Beramendi, who, in turn, borrowed the recipe from Trattoria Cammillo in Florence, Italy. We particularly liked the color that rainbow chard brought to the dish, but any variety works

Green Beans with Mushrooms and Sherry-Mustard Vinaigrette

We borrowed some of the flavors from classic green bean casserole to create this simple, bright green bean side. The soy sauce in the vinaigrette boosts the natural umami of the mushrooms, and a mixture of chopped and sliced mushrooms makes the dish m

Green Beans with Toasted Almonds, Browned Butter and Whole Spices

Ground seeds and spices—as well as fragrant toasted almonds—give classic green beans amandine gets a bold update with plenty of texture. The browned butter amplifies the nuttiness of the almonds, adds a touch of richness and ties everything together.

Green Beans with Fennel-Tomato Sauce

The Italians know their legumes. This version of fagiolini alla fiorentina is green beans unlike any others—fresh and healthful, rich with tangy, tomatoey flavor.

Pomegranate Mimosa

Inspired by the classic Champagne cocktail, we wanted to dress up a glass of sparkling wine without masking the flavor. We kept the bitters, but rather than sprinkle them on a sugar cube—which usually is dropped to the bottom of the glass—we combine t

Coquito

Coquito is a traditional Christmas cocktail from Puerto Rico that often is compared to eggnog. Though creamy and rich, it doesn't always contain eggs. It's traditionally made from a blend of evaporated milk, sweetened condensed milk and coconut milk,

Hot Brown Buttered Cider

This alcohol-free drink combines the flavors of two holiday favorites—mulled cider and hot buttered rum. Lemon juice keeps the cider tasting light and bright. We top it with browned butter in which we bloomed cinnamon, nutmeg and vanilla bean. The but

Cranberry-Gin Smash

Muddling—using a thick baton-like tool or spoon to lightly crush ingredients—helps extract flavorful essential oils and juices. In this recipe, we muddle fresh rosemary and cranberries with a bit of sugar, then add additional cranberry juice for color

Citrus and Bay Sangria

Though we often associate white wine sangria with warmer months, cutting back the sugar and flavoring it with warming spices—cardamom and bay leaf—make it a perfect holiday punch. Dry vermouth adds depth of flavor and underscores the seasonings. We li

Reposado Negroni

Sid Datta of Cunard Tavern in East Boston turned us on to this subtly smoky, slightly fruity version of the classic negroni, which replaces the gin with tequila. Reposado tequila has been aged up to a year, which gives it more nuance and less bite tha