StoryCape Malay Chicken CurryDiscovering the lighter, brighter side of curry in Cape Town’s Bo-Kaap neighborhoodBy J.M. HirschAugust 7, 2017
StoryStir-Fried Udon NoodlesAn Italian technique produces the best stir-fried Japanese noodlesBy Michelle LockeAugust 7, 2017
StoryOf Gophers, Snakes, and Patient CookingDeborah Madison transforms the simple frittataBy Matthew CardAugust 7, 2017
StoryA Simple Vietnamese SoupWe learn to make “canh” in Lowell, MassachusettsBy Jenn LaddAugust 7, 2017
StoryFinally! A Pizza Dough That Is Chewy, Crisp and Easy to Work WithPizza made easyBy Christopher KimballAugust 7, 2017
StoryThe Fresh Heat of HorseradishTo harness the power of this root, reach for a graterBy Michelle LockeAugust 7, 2017
StorySumac Chicken from PalestineA tangy spice enlivens richly seasoned chicken thighsBy J.M. HirschAugust 7, 2017
StoryPortuguese Cornbread: Crackling, Sweet, and EarthyRustic and European, a fresh take on cornbread
StoryQofte? Kafta? Cufta? Kofte!Spice, not sauce, flavors the Middle Eastern meatballBy Michelle LockeAugust 7, 2017
StoryThe Magic of a Dry CurryA simple blend of spices coats the potatoes and green beans in this dry curryBy Jenn LaddAugust 7, 2017
StoryRich, Earthy and Bright: New Mexico's Carne AdovadaIn New Mexico, chili is as much about the peppers as the pork.By Matthew CardAugust 7, 2017
StorySplit Pea Curry— Earthy. Bright. Bold.Meeru Dhalwala’s fast-and-loose cooking style makes Indian recipes approachableBy Matthew CardAugust 7, 2017
StoryChris Kimball's Book ReviewsGet a taste of what Christopher Kimball is reading at Milk Street.By Christopher KimballAugust 7, 2017
StoryRicotta Salata-Stuffed FlatbreadA crispy, cheesy two-ply pizza that is layered, not foldedBy J.M. HirschAugust 7, 2017
RecipeSeared Strip Steak with Almond-Rosemary Salsa VerdeThe salsa verde can be made up to a day ahead and refrigerated, but allow it to come to room temperature before serving. It's also good served with roasted poultry or fish, and is good as a sandwich spread. If your steaks have an extra-generous layer
RecipeStir-Fried Chicken with Snap Peas and BasilTo prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. Using both chopped basil (mixed with the cooked chicken) and whole basil leaves (stirred in at the end) provided the full herbal f5
RecipeKale and White Bean SoupA leftover Parmesan rind and canned cannellini beans make for an extra-savory broth in one of our favorite crusty-bread soups.8
