Chocolate Mousse, Again?

Extra egg whites, not overwhipped—and no cream—are the secret to a light-as-air Parisian chocolate mousse.

By Chris KimballSeptember 1, 2026

Make Good Tomatoes Even Better

Caramelized honey: a bittersweet match for fresh and tangy tomatoes.

By Claire LowerSeptember 1, 2026

Let’s Rethink Chickpeas!

Set and forget—chickpeas cooked low and slow become a savory base for soups, stews or salads.

By Chris KimballSeptember 1, 2026

Scones 1-2-3-4

The scone, simplified: four ingredients, one formula, infinite variations.

By Chris KimballSeptember 1, 2026

Is This a Mole or Just a Great Sauce?

Emilio Pérez stirs encacahuatado in a cazuela, ideal for slow simmering

By Chris KimballSeptember 1, 2026

The Best Thing to Eat with A Cold Beer

At serious yakitori bars the tare is never discarded—some are decades old.

By Matthew CardSeptember 1, 2026

Chicken with Plums, Three Ways

Plums and poultry—the fruit is added in three stages for layers of flavor

By Chris KimballSeptember 1, 2026

The Lasagna-Inspired Ragù

Cinnamon and nutmeg tie this dish to Florence’s spice-trading past.

By Chris KimballSeptember 1, 2026

Arianna Pasquini Keeps It Simple

During the week, it’s mostly pasta, eggs and vegetables with fresh fruit for dessert

By Chris Kimball & Arianna PasquiniSeptember 1, 2026

What to Eat in Sardinia? Squash Salad!

Sardinia offers two worlds—a fish lover’s coast and a rugged interior known for pastoral cooking.

By Rosie GillSeptember 1, 2026

Japanese Pork Stew

Japan’s pork stew follows the rule of three: soy, sake and dashi (or mirin)

By Chris KimballSeptember 1, 2026

Solving The Problem of Pesto Genovese

A brighter, greener pesto gets an assist from antioxidant-rich arugula.

By Dawn YanagiharaSeptember 1, 2026

The Clam Chowder of Finland

Every seacoast has its fish stew. In Finland, it’s simple, creamy lohikeitto.

By Matthew CardSeptember 1, 2026

Torta Bolzano

Caramelized edges, custardy interior—a cake that’s more fruit than batter.

By Chris KimballSeptember 1, 2026

Risotto Without the Rice?

Swap barley for rice to create orzotto, risotto’s nuttier, chewier cousin.

By Michelle LockeSeptember 1, 2026

Eggplant and Cherry Tomato Curry

This weeknight-easy vegetarian curry is a simplified version of a recipe we learned from London-based cookbook author Meera Sodha. A trio of aromatics (green chili, garlic and ginger) as well as three pantry spices (garam masala, cumin and turmeric) b

Chicken with Peanut and Red Chili Sauce (Pollo Encacahuatado)

Learned at a Mexico City cooking school, this velvety peanut-chili sauce shares DNA with mole—charred vegetables, toasted chiles and nuts—but comes together fast.

Pasta with Peas (Pasta e Piselli)

This brothy green pasta is peas on peas—a verdant green sauce, plus pops of whole peas, studded with pancetta. But peppery arugula is a surprise star.

Roasted Kabocha Squash and Herb Salad

At Josto, a restaurant in Cagliari on the island of Sardinia, a simple winter squash and herb salad made such an impression on us that we wanted to re-create it back at Milk Street. In our rendition of the dish, the dressing is rustic, a mixture of ha

Apple Cake (Torta Bolzano)

This rustic apple cake sports crisp, deeply caramelized edges and a custardy interior, a texture achieved by coating a heap of thinly sliced fruit in crepe-like batter. We learned it from home cook Franca Giuliani in Padergnone, in the Trentino region

Chicken with Plums and Sweet Spices

We learned this recipe from Sarit Packer and Itamar Srulovich of London’s popular Honey & Co. restaurants. The two are expert at combining everyday ingredients in new but simple ways to create unfussy yet elegant dishes with fresh, surprising flavors.

Sautéed Steak with Arugula (Straccetti di Manzo)

The name of this trattoria classic, straccetti di manzo, means “little rags of beef.” With so few ingredients and fast stovetop sautéing, the dish comes together in under a half hour. To slice the meat no thicker than ⅛ inch, use a sharp chef’s knife

Japanese Chicken and Scallion Skewers (Negima)

Skewers of chicken thighs and scallions, called negima in Japanese, are a common yakitori. Grilled and swiped at the finish with tare (pronounced tah-reh), an umami-rich soy glaze, the flavors are surprisingly subtle and nuanced. Scallions are a stand

Zucchini Frittatina

This frittatina is thinner and more delicate than a standard frittata. In Italy, it would be served as an antipasto or a vegetable secondo, but we think it makes a fine low-effort weeknight dinner for two. Make sure to slice the zucchini about ¼ inch

Finnish Salmon Chowder (Lohikeitto)

Finnish lohikeitto isn’t really a chowder, but it’s not too far from it. The salmon-centric soup is lighter and looser, but it does feature potatoes and, in many cases, cream. Soups like this one commonly call for medium-starch potatoes but we chose h

Braised Meatballs in Broth (Polpette Bianche in Umido)

Polpette bianche translates from the Italian as “white meatballs,” a reference to the absence of tomatoes. White wine and broth form the braising liquid that becomes a simple, elegant sauce. In this iteration, a generous amount of lemon zest lifts the

Braised Cod with Chorizo, Tomatoes and Olives

Bold Spanish ingredients lend loads of smoky, briny, woodsy flavor to mild-tasting, flaky cod fillets. If you prefer a firmer, slightly richer fish, use red snapper instead. Either way, look for fillets that are at least 1 inch thick so they remain mo

Ultra-Light Chocolate Mousse

Le Bon Georges, a Parisian bistro that serves excellent renditions of all the classics, offers an ethereal chocolate mousse for dessert. The chocolate base is lightened with a generous amount of whipped egg whites instead of with the typical whipped c

1-2-3-4 Scones

A formula recipe in the Julia Child tradition—easy enough to memorize, and a tender, lightly sweet base for whatever fruit, zest or chocolate you have.

Braised Ginger Chicken

This simple chicken braise was inspired by a recipe in “The Slanted Door” by Charles Phan, chef/owner of the San Francisco restaurant by the same name. A generous amount of ginger and garlic, cooked only with sake, a splash of fish sauce and the chick

Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo)

A massive amount of garlic and bright cut of lime build the sauce for this Mexican shrimp dish, camarones al mojo de ajo.

Barley Risotto with Roasted Tomatoes (Orzotto ai Pomodori Arrosto)

In the Tuscan town of Colle di Val d'Elsa, cooking instructor and cookbook author Giulia Scarpaleggia taught us how to make orzotto ai pomodori arrosto, or barley risotto with roasted tomatoes. Hearty yet not heavy, with a concentrated sweet-tartness

Tomato Salad with Burnt Honey Vinaigrette

Honey cooked to a deep amber gives ripe summer tomatoes a bittersweet backdrop, poured on warm with fennel, red wine vinegar and pounded pistachios.