StoryChris Kimball's Book ReviewsGet a taste of what Christopher Kimball is reading at Milk Street.By Christopher KimballOctober 3, 2023
StoryFoods for the New YearAround the world, people celebrate the new year by preparing special foods that are considered symbolic of luck or wealth, often drawing on traditions that date back centuries.By Milk StreetOctober 3, 2023
StorySmall Bites from Milk Street“Most turkeys taste better the day after. My mother’s tasted better the day before” —Rita RudnerBy Milk StreetOctober 3, 2023
StoryRolled Lasagna? No! It’s RotoloIn Rome, rounds of rotolo are sold as a prepped pasta for take-home ease.
StoryBasque Country’s Burnished CheesecakeA dramatic browned top reveals a luscious, creamy cheesecake underneathBy Albert StummSeptember 27, 2023
StoryThe Best Danish in the World Is a KolacheJewel-like dollops of jam fill these pillowy-soft buns known as kolaches—a Czech-style treat that is beloved in Texas.By Shaula ClarkSeptember 27, 2023
StoryDressing Up HummusIn Antakya, hummus is topped with pickles, chopped fresh herbs and spices.By Christopher KimballSeptember 27, 2023
StoryCarrots: Roast Slow, Season LateTime is the secret ingredient for better roasted carrotsBy Milk StreetSeptember 27, 2023
StoryBraised Swiss Chard: Bitter and Sweet, Tender and CrispA sweet-savory dressing balances the flavor and texture of Swiss chard.By Albert StummSeptember 27, 2023
StoryTwice-Cooked Korean Stir-FryAt Seoul restaurants, leftovers are repurposed on the spot for fried rice.By J.M. HirschSeptember 27, 2023
StoryUkrainian Borsch: The Taste of Past, Present and FutureSince the war, Ukrainians have rallied around borsch as a symbol of resistance.By J.M. HirschSeptember 27, 2023
StoryPorcini-Rubbed Beef TenderloinMushrooms are the secret to this beef-boosting, umami-packed spice rub.By Albert StummSeptember 27, 2023
StoryFor the Most Tender, Succulent Roast, Go Low and SlowFor the best pork roast, time is as important as temperatureBy Milk StreetSeptember 27, 2023
StoryMalaysian Stir-Fried NoodlesPenang’s mee goreng is built from a bit of everything, including heat, sweet and charBy Albert StummOctober 3, 2023
StoryThe Bun That Tastes Like an Italian GrinderIn Naples, Fiats double as produce stallsBy J.M. HirschOctober 3, 2023
RecipeGeorgian-Style Chicken Stew with Tomatoes and HerbsThis flavorful braised chicken is based on the Georgian dish chakhokbili, an aromatic stew that combines garlic, fresh tomatoes and a spice blend called khmeli-suneli, which includes blue fenugreek and coriander. We approximated the flavor of blue fen4
RecipeTurkish-Style Noodles with Butter, Walnuts and FetaTürkiye’s buttery pasta dish cevizli erişte is a riot of flavor and texture like none other: creamy feta, toasted walnuts, lemon, and heat.4
RecipeTurkish HummusA shock of red oil and a garden of toppings defined an incredible, silky-smooth hummus that Chris Kimball was served in Istanbul.9
RecipeNeapolitan Salami-Provolone BunsThese breakfast buns, panini napoletani, are “so intensely craveable,” J.M. Hirsch writes, that they trigger “a whole-bag-of-potato-chips moment.”11
RecipeFried Onion Strings with Rosemary SaltThese quick, feather-light fried onion strings, which we learned from a chef in Italy’s Campania region, are the answer to thick, greasy onion rings.
RecipeGreen Curry Beef with Snap PeasThis rich coconut curry leans on store-bought Thai green curry paste to provide spiciness and complexity, while fresh ginger and lime juice add brightness. Snap peas and a red bell pepper bring sweetness, color and a pleasant crispness. Be sure to sli5
RecipeRigatoni with Turkey Sausage and Tomato-Cream SauceThis comforting pasta dish is our re-creation of a favorite from Bar Pitti in New York City. Italian sausage made with turkey or chicken is best, as its leaner, milder flavor is a better match than pork-based sausage for the creamy tomato sauce and sw4
RecipeSpicy Peanut-Sesame Stir-Fried ShrimpChunky peanut butter and toasted sesame oil bring two layers of nutty flavor to this simple stir-fry.7
RecipeButter-Roasted Carrots with Za’atar and Pomegranate MolassesWith roasted citrus and a luxe, buttery-herbal coating, these carrots are so much better than the simple olive oil-roasted variety.9
RecipeKorean Stir-Fried Chicken with RiceAround communal tables in Seoul, we gorged on the spicy, saucy chicken stir-fry maeun dakgalbi; at home, we adapted it for stovetop cooking.9
RecipePorcini-Rubbed Beef Tenderloin with Roasted Portobello MushroomsMushrooms, used two ways, are the co-star of this succulent beef tenderloin, packed with woodsy, autumnal flavors.3
RecipePasta Rotolo with Spinach and RicottaThick pasta rolls, stuffed with ricotta and spinach, come together easily with a food processor and lasagna noodles.6
RecipeSlow-Roasted Pork Shoulder with Fennel, Garlic and RosemaryWe exhaustively tested for the most succulent, tender pork shoulder—and in this take on Tuscan-style porchetta, we found it.5
RecipeMalaysian-Style Fried Noodles with Sweet PotatoThese sweet potato noodles—our riff on mee goreng—are “like sesame noodles on steroids.”2
RecipeBasque-Style CheesecakeThis world-famous Basque-style cheesecake, with its burnt, caramelized top, comes straight from the source.23
RecipeKolaches“The best Danish in the world is a kolache,” writes Milk Street’s Shaula Clark—after whipping up several batches of these pillowy, savory or sweet treats, we are inclined to agree.14
RecipeMilk-Simmered Mashed PotatoesBy cooking your potatoes in a little milk, which doubles as your mashing liquid, you get natural, creamy lusciousness—no cream needed.42
RecipeRoasted Butternut Squash with Chickpeas, Herbs and TahiniThis colorful vegetarian dish, inspired by a recipe in “The Lebanese Kitchen” by Salma Hage, matches the sweetness of roasted butternut squash and shallots with a tangy, nutty lemon-tahini dressing. We toss the squash and shallots with tahini and oil 5
RecipeBraised Swiss Chard with Raisins and Pine NutsSavory-sweet chard with plump raisins and rich, resinous pine nuts is a common vegetable offering in Catalonia, Spain. In our version, we’ve accentuated the contrast of tangy and sweet by adding a touch of floral honey and woodsy sherry vinegar, and w3
