Store-Bought Cinnamon

Kitchen Cabinet

By Milk StreetDecember 2, 2025

Universal Lids

By Milk StreetDecember 2, 2025

Bronze-Cut Spaghetti

By Milk StreetDecember 3, 2025

Fıstıkzade: The New, Old Baklava

This old-school Gaziantep baklava is as much about the pistachio filling as it is about the phyllo

By J.M. HirschDecember 1, 2025

In Veneto, Stuffed Shells Get a Crispy, Meaty Makeover

Tender-crisp radicchio, a cheesy sauce and tons of sausage. Reimagining a red sauce classic.

By J.M. HirschDecember 1, 2025

In Romania, the Meatballs are in the Soup

Anca Vlad taught us that a touch of sour can lighten even the most substantial soup

By Christopher KimballDecember 1, 2025

Kitchen Insider

By Milk StreetDecember 2, 2025

Coconut, Chicken and Chilies: The Easiest Curry

In Sri Lanka, toasted spices create a bold backbone for a simple chicken curry

By J.M. HirschDecember 1, 2025

Roasted Red Peppers

Taste Test

By Milk StreetDecember 3, 2025

Is It Worth It?: Poaching Your Own Shrimp

By Milk StreetDecember 2, 2025

Hokkaido-Style Salmon Baked in a Foil Packet?

At Kermis in Tokyo, chef/owners Nobu and Yuko Namiki make a Japanese version of salmon en papillote

By Christopher KimballDecember 1, 2025

Is Japanese Cheesecake Worth Waiting For?

Standing in line for half an hour at Rikuro in Osaka, Japan, I wondered if the wait was worth it

By Christopher KimballDecember 1, 2025

Off the Air

By Milk StreetDecember 2, 2025

Chili Pastes

Chili pastes are fundamental to countless cuisines, bringing depth, heat and nuance to everything from braises to broths.

Better Mashed Potatoes Start with a Butter Bath

A low-liquid, buttery braise locks in flavor, keeps potatoes fluffy and makes them ideal for prepping ahead

By Ari SmolinDecember 1, 2025

Madeleine Pans

By Milk StreetDecember 2, 2025

Madeleines Are Dessert

At Jouvence in Paris, Romain Thibault’s madeleines are so good they are baked to order

By Christopher KimballDecember 1, 2025

Tongs

By Milk StreetDecember 2, 2025

Browned Butter Madeleines

At Jouvence restaurant in Paris, chef Romain Thibault is known for his warm, made-to-order madeleines, which feature a delicious contrast of delicately crisp exterior and rich, custardy-cakey crumb. Thibault uses browned butter, almond flour, and grat

Sweet Potato Brown Rice with Soy and Scallions

Goguma-bap is a traditional Korean dish of sweet potatoes (goguma) and cooked rice (bap). Our take has a pure sweet potato flavor accented by chewy short-grain rice; we prefer the nuttiness of brown short-grain rice for added complexity. The sweet pot

Chicken and Potato Traybake with Garlic, Lemon and Parsley

For this easy, one-pan meal, we took a cue from chicken Vesuvio, an Italian-American classic that combines chicken and potatoes with lots of garlic, lemon and oregano. The dish typically is a saucy stovetop braise, but we’ve turned it into a traybake

Basque Leek and Potato Soup

This rustic soup, called porrusalda, takes a few humble ingredients and transforms them into a light but satisfying vegetarian meal. Leeks’ many layers tend to trap dirt and sand, so make sure to thoroughly rinse the sliced leeks, then drain them well

Parmesan-Roasted Butternut Squash

Inspired by classic Italian pasta with pumpkin, this recipe pairs the earthy sweetness of butternut squash with warm nutmeg, woodsy herbs and salty-savory Parmesan. The cheese is sprinkled on midway through roasting so it browns and crisps in the oven

Lebanese-Style Chicken and Rice with Vermicelli

This meal-in-a-skillet of chicken, rice and toasted noodles is a fusion of two Lebanese classics: riz bi sharieh (rice and vermicelli pilaf) and riz ala’ dajaj (chicken and rice). If vermicelli is difficult to find, capellini works well, too. We espec

Romanian Meatball Soup (Ciorbă de Perișoare)

Ciorbă is a category of Romanian soups that can feature just about any type of meats and/or vegetables, but always has a tart, tangy flavor from an acidic ingredient, such as fermented wheat bran or vinegar. This simple, rustic meatball ciorbă is our

Tuscan Chickpea and Pasta Soup (Striscia coi Ceci)

Gabriele Borgianni, chef/owner at Trattoria Bel Mi’ Colle in Colle Val d'Elsa, Italy, showed us how to cook the Tuscan chickpea and pasta soup called striscia coi ceci, which translates as “strips with chickpeas.” He prefers the taste and texture crea

Spaghetti with Guanciale and Pecorino (Pasta alla Gricia)

To make this minimalist pasta dish, we employ the same unconventional technique we use to make cacio e pepe, another Roman classic. Our pasta alla gricia is a one-pan affair that utilizes the starch released by the pasta as it cooks to create a lightl

Baked Stuffed Shells with Radicchio and Sausage

Radicchio, a red and white member of the chicory family, is a favorite vegetable in the Veneto region of Italy. In her kitchen in Treviso, home cook Alessandra Bianchi showed us how to make conchiglie ripiene con radicchio al forno. She stuffed parcoo

Parmesan-Crusted Chicken with Vinegar Jus

Cheesy-crispy chicken and a vinegar jus. Need we say more? This recipe is loosely inspired by chicken savoy, the signature dish of New Jersey’s Belmont Tavern, but it is a delicious marriage of cheese-crusted chicken and vinegary, garlicky sauce. We u

Reverse-Seared Pork Loin with Roasted Shallots and Pears

We’re flipping the script on searing. Boneless pork loin is notorious for turning out dry, tough and tasteless. Our solution is to reverse the order of operations. Instead of searing the meat at the start, we roast it low and slow for most of the cook

Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)

Kukul mas maluwa is a Sri Lankan chicken curry that derives richness from coconut along with a spice mix that’s roasted to enhance its earthiness and complexity. Home cooks Mohara Dole and the mother-daughter team of K.S. Luxmi and Shasikala Samuel sh

Vietnamese Shrimp Salad (Gỏi Tôm)

Vietnamese gỏi tôm lands somewhere between a salad and slaw studded with shrimp. You can either purchase cooked shrimp at the supermarket seafood counter or poach your own. For the latter, in a large saucepan, bring 2 quarts water and ½ teaspoon koshe

Japanese Cheesecake

This hybrid of sponge cake and classic cheesecake goes by multiple names, including Japanese cheesecake, cotton cheesecake and soufflé cheesecake. The understated, light yet rich confection is defined by a fluffy, airy texture—known as fuwa fuwa in Ja

Miso Butter Salmon and Vegetable Packets

There are numerous approaches to making chan chan yaki, a Japanese dish of salmon and vegetables flavored with miso and butter. The dish originates in Hokkaido, but we learned the version that inspired this recipe at Kermis, a stamp-sized restaurant i

Toasted Orzo with Shrimp and Mussels

We learned this dish, called kritharoto, in Thessaloniki, at Tiffany’s x 1905, a restaurant serving modern Greek fare. There, chef Theodoris Pastourmatzis used four varieties of seafood, along with cognac and three different alliums. Our version is st

Butter-Braised Mashed Potatoes

The trouble with most mashed potatoes? They taste more of milk or cream than potatoes. And they often end up gluey. So this recipe skips the liquid dairy and instead simmers russets in a minimal amount of water that is cooked off, not drained. This en

Turkish Pistachio Baklava

In Gaziantep, a city in southern Türkiye that is considered the home of baklava, the syrup-soaked treat always is made with pistachios, but it comes in numerous forms. Of the many we tasted, the old-fashioned, fıstıkzade-style was our favorite; it put

Fennel, Pear and Radicchio Salad with Walnuts and Pecorino

Key to this salad’s appeal is its play of contrasting flavors and textures. For that reason, the pear should be juicy and tender, yet still a bit firm. We like Bosc pears, but any variety would work, even crisp, apple-like Asian pears (which are large

Green Beans with Garlic-Herb Yogurt

For this simple, fresh take on green beans, we steam them in water with a few tablespoons of butter, then the lid comes off the pot so the water can evaporate, leaving the beans tender and lightly slicked with flavorful fat. The garlic-herb yogurt, sp

Rigatoni with Swiss Chard, White Beans and Rosemary

The deep-green leaves of Swiss chard have a flavor similar to spinach, while the crisp stems have a sweet earthiness that’s not unlike beets (the two vegetables are, in fact, related). We use both parts in this hearty one-pot pasta and bean dish, saut

Pan-Roasted Winter Vegetables with Miso, Ginger and Honey

A cast-iron skillet, with its steady, even heat, works beautifully for pan-roasting vegetables and achieving flavorful caramelization. This wintry combination of carrots, parsnips, Brussels sprouts and shallots starts on the stovetop, covered for a po