Carbonara Meets Amatriciana

Rigatoni alla zozzona is a one-pot mashup of two classic Italian pastas.

By J.M. HirschAugust 7, 2023

The Best Beans Balance Creamy and Crispy

Rich, meaty braised beans brown and caramelize on top as the dish cooks.

By Shaula ClarkAugust 7, 2023

Pile on the Taco Toppings. This Pork Can Take It!

Aidee Gonzalez taught us to love the char as much as the taco toppings.

By J.M. HirschAugust 7, 2023

As War Triggers a Culinary Awakening, Ukrainians Rediscover Their Own Cuisine

In central Kyiv, chicken Kyiv made using the pre-Soviet recipe is fast food eaten as a hand pie.

By J.M. HirschAugust 7, 2023

Skip the Water! Real Flavor Is Built with Sauce

The one-pot trick for better pasta

Can the Canned Coconut Milk!

When coconut milk is the star, we prefer the fresh richness of homemade.

By J.M. HirschAugust 7, 2023

Bringing Beef Bulgogi Home

In Seoul restaurants, bulgogi is communal, cooked by diners at the table.

By J.M. HirschAugust 7, 2023

The Secret of Catalan Cooking

The secret weapon of Catalan cooking, a picada is a flavorful finishing touch.

By Albert StummAugust 7, 2023

Cheese-Crisped Pinto Bean Quesadillas

For easier, crispier quesadillas, skip the skillet

Be Gentle with the Shrimp, Rough with the Sauce

Pearly Kee’s lesson on Malaysian cooking starts at Pulau Tikus Market.

By Albert StummAugust 7, 2023

Finally, No More Soggy Bottoms!

This upside-down tomato tart boasts big tomato flavor—even with out-of season produce.

By Albert StummAugust 7, 2023

The Problem with All-Purpose White Flour

London baker Claire Ptak’s caramel-topped spice cake inspired us to try more rye flour in our baking.

By Christopher KimballAugust 7, 2023

Chris Kimball's Book Reviews

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

By Christopher KimballAugust 9, 2023

Apple Desserts

There are more than 7,500 distinct apple cultivars-and seemingly countless desserts that make the most of their firm, crisp flesh and sweet, floral flavor

For Deeper Flavor, Slash Your Chicken

Change the way you cook

Cracking the Coconut Code

Off The Air

Editors’ Answers to Milk Street Radio Questions

By Milk StreetAugust 8, 2023

Small Bites from Milk Street

“I don't believe in harmony, I like to have clashes in my mouth when I eat—it's like having angels and demons inside.” —Francis Mallmann

Chickpea and Carrot Curry

In our spin on the Indian chickpea and potato curry known as chana masala aloo, we swap carrots for the usual potatoes. If you’d rather stick to tradition, feel free to use potatoes instead—or try a combination of the two. Garam masala, a warming Indi

Japanese Fried Noodles with Bacon and Cabbage

Salty-sweet, umami-packed Japanese stir-fried noodles called yakisoba are a wildly popular type of casual comfort food. The mix of well-seasoned noodles and vegetables (and sometimes protein) might even be tucked into a hot dog bun—yes, a bun—to make

Shortcut Paella

Spain’s abundant, ceremonial dish translated to a one-pot meal—make it quick, and dress up as you like.

Two-Cheese Orzo with Cauliflower

“You guys killed it coming up with this,” a reader writes about this creamy, cheesy “orzotto” with cauliflower.

Stir-Fried Masala-Spiced Pork with Peas

This pea-studded pork-and-rice bowl, inspired by southwestern Indian flavors, uses few ingredients for maximum pizazz.

Salmon Traybake with Harissa-Roasted Pepper Sauce

The inspiration for this colorful traybake is Moroccan-style red chermoula: a bold, warmly spiced sauce, often served with fish. Our weeknight-friendly version calls on smoky harissa, a North African chili and spice paste, plus sweet roasted peppers,

Tomato, Bread and Chorizo Salad with Sherry Vinaigrette

Italy’s toasty bread salad meets Spain’s bread-and-chorizo dish—a simple, yet incredibly satisfying balance of deep umami, sweetness, and crunch.

Rigatoni alla Zozzona

This Roman mash-up of carbonara and Amatriciana is, as Claudia Rinaldi describes it, “a dirty mess of delicious stuff.”

Short Rib and Butternut Squash Tagine

A savory-sweet bowl of beef and butternut squash, inspired by Moroccan tagines (but cooked in an Instant Pot).

Baked White Beans and Sausages with Paprika, Onions and Sweet Peppers

A delicious, creamy-crispy mess of white beans with deep flavor, minus the slow cooking.

Pan-Seared Brussels Sprouts with Feta and Honey

Feta! Honey! Red pepper flakes! We give brussels sprouts lively flavor pops and char in the skillet for smoky caramelization.

Yucatecan Citrus-Marinated Pork Tacos

Our editorial director J.M. Hirsch considered himself a “toppings guy” until poc chuc: citrus-marinated pork taco meat which takes taco meat to a new level.

Chicken Kyiv

During a visit to Ukraine, chefs Ievgen Klopotenko and Igor Bragin taught us a great, old-school chicken Kyiv—one that’s nothing like the dry, bland, bready chicken cutlet roll that we’d known.

Thai-Style Coconut and Chicken Soup

This fragrant Thai soup is rich with coconut milk, awoken with chili heat, lime, and lemongrass, and studded with meaty chicken and mushrooms—and its electricity depends on that deep, coconutty backdrop. Ersatz homemade coconut milk provides the rich

Beef Bulgogi

Korea’s tender, succulent strips of thin-sliced beef aren’t just a special occasion restaurant order—bulgogi comes together quickly with a blender marinade.

Braised Chicken and Tomatoes with Garlic and Dried Fruits

This classic cool-weather chicken from Catalonia, pollo a la catalana, is defined by a simple, elegant savory-sweet braise.

Cheese-Crisped Pinto Bean Quesadillas

These ooey-gooey quesadillas boast double the cheese—some is tucked inside the folded tortillas and the rest is sprinkled on the outside. As they toast in the oven, the outer layer of cheese melts and becomes deliciously crisp. Bonus: We cook quesadil

Malaysian Tamarind Shrimp

We never knew our pantry packed so much flavor—til we tried Malaysia’s Chinese-inflected cuisine.

Red Chili and Shallot Sambal

“If it’s not on the table, I can’t eat without it,” cookbook author Pearly Kee told Milk Street’s Albert Stumm, on the Malaysian island of Penang.

Coconut Rice

This coconut rice is rich with tropical notes that work especially well with jasmine rice. Coconut milk adds richness; to keep the rice light and fluffy, we also use unsweetened coconut water. The bottom of the rice may caramelize during cooking; this

Upside-Down Tomato Tart with Parmesan Pastry

How to get a tomato tart with a crispy crust and richly-concentrated, caramelized flavor? Bake it upside-down. OR This savory tomato tart with buttery Parmesan crust flips the tarte tatin technique—pastry on top—to achieve deep tomato flavor with zero

Upside-Down Cardamom-Spiced Plum Cake

Peak-season plums mean plum cake—and we can do no better than this enchanting recipe, inspired by Claire Ptak’s upside-down fig cake.

Smoky Chili-Garlic Pork Burgers

This recipe will make you a pork burger convert—succulent pork uniquely accommodates loads of spicy-sweet-garlicky flavor, with very little effort.