Eggs Around the World

We go around the world in search of smarter ways to cook eggs.

The Secrets of Curry

Milk Street travels to Sri Lanka to learn the fundamentals of curry.

Favorite Forgotten Cakes

These are some of the best cakes you’ve never heard of!

Easy Enchiladas

Christopher Kimball travels across Mexico City.

Fearless Fish

Take the fear out of cooking fish!

Favorite Italian Soups

From Tuscany to Campania, we explore Italy’s repertoire of simple soups.

Professional Breads at Home

Become a master bread maker!

Backroads Romania

Christopher Kimball travels across Romania to meet cooks who are bringing back lost culinary traditions.

New Christmas Cookies

Milk Street offers something new and something old when it comes to holiday cookies.

The New Chicken Noodle Soup

In South Korea, Milk Street finds a recipe that will change the way you cook chicken noodle soup.

Best Italian Desserts

Milk Street searches Italy for its best desserts.

New Holiday Vegetables

Milk Street transforms vegetables for the holidays!

Cheese Bread & Garlic Chicken

Milk Street heads to the Republic of Georgia to investigate the country’s famous cheese bread!

Everyone is Wrong About Pie!

Pie school is in session!

Coconut Curry and Stir-Fried Chicken

We head to Malaysia to learn about the fusion of Indian, Chinese and Malay flavors.

Chicken Paprikash

Milk Street visits Budapest, Hungary, and learns all about the country's number one ingredient... paprika! Christopher Kimball and J.M. Hirsch begin by preparing Hungarian Chicken Paprikash with Dumplings & Cucumber Salad, where they ask themselves: I

New Cookie Classics

Milk Street takes your favorite cookie recipes to the next level! Christopher Kimball begins with a grown-up version of the ultimate classic: Rye Chocolate Chip Cookies. Then, Bianca Borges combines sweet and salty with crunchy and chewy to bake Peanu

Back Streets Rome

Christopher Kimball goes off the beaten path in Rome to learn new twists on Italian classics. He starts with Fresh Egg Pasta with Brown Butter and Hazelnuts. Then, Rosemary Gill revamps Roman-Style Chicken Cacciatore, leaving its chunky tomato-heavy b

Milk Street Steakhouse

Milk Street shows you how to transform your kitchen into a steakhouse any night of the week! Rosemary Gill leads the way with a Steak 101 lesson that will explain how to set up your steak for success. Bianca Borges shows why you should “bake your stea

Biryani and Curry

Milk Street travels to Lahore, Pakistan to learn about the heart and soul of Pakistani cuisine. Christopher Kimball and J.M. Hirsch combine inspiration from street vendors and chefs to make the perfect Chicken Biryani. Then, Bianca Borges makes Chicke

Dressing Up Chicken

We offer three approaches to chicken–whole-poached, spatchcocked and tray-baked––all with big, bold flavors! Christopher Kimball uses a slow-poaching technique to make Chinese White-Cooked Chicken with Ginger Soy Dressing. Bianca Borges breaks down sp

Flatbreads 101

Milk Street explores flatbreads from around the world. Christopher Kimball starts with Turkish Pide Breads, demonstrating that sometimes flatbreads aren’t so flat. Then, Rosemary Gill prepares weeknight-friendly Yogurt Flatbreads with Flavored Butter.

Basque Cheesecake

What makes a perfect cheesecake? Milk Street heads into the kitchen to find out! Rose Hattabaugh leads the way with Basque Cheesecake, which has garnered global acclaim for its blistered, “burnt” surface and creamy-smooth center. Christopher Kimball t

The Sichuan Kitchen

Christopher Kimball travels to London to cook with Fuchsia Dunlop, author of “The Food of Sichuan.” Back at Milk Street, he makes Sichuan-Style Cold Poached Chicken with Double Sesame Sauce, an extremely flavorful take on chicken salad. Wes Martin div

Milk Street Holiday

Whether it’s the holiday season, or you’re just looking for a reason to entertain, Milk Street has you covered this episode with crowd-pleasing favorites! Christopher Kimball makes decadent Barolo-Braised Beef Short Ribs, and gives us insight into the

Thai Takeout

Milk Street travels to the street markets of Bangkok to learn Thai classics. J.M. Hirsch and Christopher Kimball start off with Thai-Style Coconut and Chicken Soup, using homemade coconut milk as the base of this boldly seasoned soup. Then, Rosemary G

The Weekend Baker

Milk Street takes "project baking" to new and exciting heights with two recipes for show-stopping sweets. First, Christopher Kimball makes Kolaches, Czech-American breakfast treats filled with lemon-scented cream cheese and jam. Rose Hattabaugh then b

New Potatoes

From roasted to mashed, Milk Street gives potatoes a makeover! Christopher Kimball visits Türkiye, where he learns a recipe for cheesy Turkish Mashed Potatoes. Then, Wes Martin prepares Patatas Bravas, where he shares tips for getting perfectly crisp

Parisian Sweets

Christopher Kimball heads back to Paris to satiate his sweet tooth with two show-stopping recipes, one of which has Chris the most excited he's ever been about a dessert! First up is a towering Parisian Flan, where we harness the science of cornstarch

Milk Street Thanksgiving

Milk Street celebrates Thanksgiving! Matthew Card prepares a Two-Hour Turkey that saves you time in the kitchen and frees up your oven for other Thanksgiving favorites. Rosemary Gill streamlines sides with Milk-Simmered Mashed Potatoes, and Christophe

Colombian-Style Empanadas

In her book “Colombiana,” Mariana Velásquez explains that Colombian empanadas are almost always deep-fried—not baked, as Argentinian empanadas are—creating deeply golden, extra-crisp crusts that conceal any number of fillings. A savory mixture of pota

By Diane UngerSeptember 10, 2023

Colombian Potato Soup with Chicken, Corn and Capers (Ajiáco)

Loaded with potatoes, a corn cob, and avocado slices, this chicken soup (ajiáco) is creamy, hearty, and fresh all at once.

By Rose HattabaughAugust 12, 2022

Braised Chicken with Coconut and Plantain

This deliciously rich chicken braise is an adaptation of Mariana Velásquez’s pollo guisado en coco y ají criollo from her book “Colombiana.” She explains that the dish is not a traditional Colombian guisado (stew), but the flavors are very much in kee

By Diane UngerSeptember 10, 2023

Umbrian Flatbreads with Sausage and Broccoli Rabe

Torta al testo is a simple Umbrian flatbread that can be an accompaniment to soups or stews, or, as Perugia home cook Silvia Buitoni showed us, the bread can be split and filled to make fantastic sandwiches. Though some versions of torta al testo are

By Diane UngerAugust 9, 2021

Pasta with Ricotta, Tomatoes and Herbs

The best summer pasta is all about tossing, and garden-fresh tomatoes; the sauce requires no cooking at all. OR Rome’s best no-cook pasta sauce is the simple pleasure of fresh ingredients: just piping-hot pasta, tossed with crushed tomatoes, a heap of

By Diane UngerApril 4, 2022

Umbrian Lentil Soup (Zuppa de Lenticchie)

In her kitchen in Perugia, Italy, home cook Silvia Buitoni taught us how to make brothy but hearty Umbrian lentil soup, or zuppa di lenticchie, a regional classic and a fine example of rustic Italian cooking. Of utmost importance, of course, are the l

By Diane UngerAugust 9, 2021

Corn and Cinnamon Butter Cookies (Galletas de Maíz)

These buttery cookies, with the warm, sweet fragrance and flavor of cinnamon and the subtly nutty notes of ground corn, are food writer and recipe developer Paola Briseño-González’ re-creation of the galletas de maíz (corn cookies) from a home bakery

By Rose HattabaughSeptember 12, 2023

Salsa Macha Costeña

Salsa macha is a dark, thick, rich and nutty condiment. Its base is always oil, but the combination of nuts, spices and dried chilies that give it character varies cook to cook. This version from Puerta Vallarta native Paola Briseño-González is earthy

By Courtney HillJanuary 5, 2022

Butterflied “Grilled” Shrimp (Camarones Zarandeados)

Restaurante Bar Fernando, a casual outdoor eatery in the town of San Vicente in the state of Nayarit, Mexico, specializes in simple but expertly grilled seafood. With this recipe, food writer and recipe developer Paola Briseño-González replicates the

By Rose HattabaughSeptember 13, 2023

Skillet-Roasted Peruvian-Style Chicken

Peru’s uber-popular juicy, crispy chicken, adapted for the skillet.

By Courtney Hill & Elizabeth MindreauApril 27, 2022

Eggs Fried in Parmesan Breadcrumbs with Wilted Spinach

Eggs fried in breadcrumbs were the creation of the late Judy Rodgers, the longtime chef of Zuni Cafe, San Francisco’s landmark restaurant. The iconic dish consists of crisp, toasted breadcrumbs on top of which eggs are cooked, the whites seeping sligh

By Courtney HillApril 20, 2022

Italian Summer Vegetable Stew

The southern Italian vegetable stew known as ciambotta or cianfotta often is likened to Provençal ratatouille, but it sometimes contains potatoes, which give the dish a little more heft. We use a 12-inch skillet to make the stew; its wide surface area

By Rose HattabaughJanuary 11, 2022

Circassian Chicken (Çerkez Tavuğu)

Served at Ottoman empire palaces, this chicken salad is dressed with a rich, creamy walnut sauce, drizzled with a shock of red oil.

By Courtney HillJune 6, 2022

Chicken Chilindrón

“Fresh” and “sunny” aren’t adjectives we normally associate with stew, which is why we loved the light, simple chilindrón that Rose Maria Loraque Gimeno served us at the Zaragoza market in Spain.

Arroz con Pollo

This Spanish-style arroz con pollo (rice with chicken) gets a flavor boost from browning the chicken and cooking the tomato paste until it darkens. The caramelization develops flavor compounds that add complexity to the finished dish. We use Italian A

Fried Shrimp Tacos with Salsa Roja

Many will never know the crispy, shrimp-stuffed joy of Raul Ortega’s legendary tacos, but these are close!

By Courtney HillApril 1, 2022

Oaxacan-Style Vegetables in Chili-Garlic Sauce

Looking to bring loads of flavor to simple veggies? Oaxaca’s chili-garlic steeped chileajo de verduras are your answer.

By Courtney HillDecember 9, 2021

Beef Chili Colorado Tacos

Don’t wear your dry-clean-only for these succulent, stewy chili colorado, for the Spanish word colorado, or “red-colored.”

By Courtney HillApril 1, 2022

Greek Meatballs with Tomato Sauce (Soutzoukakia)

These tender-sweet, all-pork meatballs are seasoned with cumin and simmered in a garlicky honeyed tomato sauce.

By Courtney HillApril 1, 2022

Greek Baked Vegetables (Briam)

The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summ

Greek-Style Baked White Beans in Tomato Sauce

Gigantes plaki, or gigante beans baked in tomato sauce, is a Greek classic. The delicious version we tasted at Manousakis Winery on the island of Crete had us eager to re-create the dish ourselves. But we quickly learned that dried gigante beans, a ty

By Rose HattabaughApril 4, 2022

Fettuccine Alfredo

In Rome, fettuccine alfredo is totally unlike gloopy American versions—silky-smooth, buttery, and light.

By Diane UngerJune 11, 2021

Lemon-Garlic Fettuccine

In Amalfi, Italy, we were taught a delicious, bracing pasta dish of handmade lemon fettuccine tossed with a simple, quick sauté of garlic, olive oil and fresh lemon segments. To mimic the sweet, mild flavor of Amalfi lemons using the standard lemons a

By Diane UngerDecember 14, 2020

Chocolate Biscotti with Pistachios, Almonds and Dried Cherries

Not-too-sugary, crunchy chocolate biscotti—adapted from a recipe in “Maida Heatter’s Best Dessert Book Ever”—studded with pistachios, almonds and dried cherries.

Moroccan Flatbreads (Khobz)

Khobz is a Moroccan yeasted flatbread that isn’t truly flat. It’s a low, small, pleasantly dense round loaf present at almost every meal and, being the daily bread, is typically quite plain in flavor. But the bread that home cook Houda Mehdi showed us

By Diane UngerJanuary 25, 2022

Salmon with Matbucha

Matbucha is a North African cooked “salad” made with olive oil, garlic, tomatoes, sweet peppers and spicy chilies. With a jammy, spoonable consistency, it typically is served as a dip or spread, but we think it makes a delicious sauce that complements

By Courtney HillOctober 4, 2022

Moroccan Harissa-Garlic Shrimp (Crevettes Pil Pil)

This stewy, spicy Moroccan shrimp dish is deeply rich and flavorful but astoundingly simple to make. The recipe is based on the version of crevettes pil pil that home cook Houda Mehdi demonstrated for us in her kitchen in Fes, Morocco. All of the elem

By Diane UngerJanuary 25, 2022

Chocolate Olive Oil Cake

This decadent chocolate cake gets its tender, luscious crumb from the unexpected addition of fruity, peppery olive oil.

By Rose HattabaughApril 4, 2022

Rice Pudding with Bourbon, Orange and Cardamom

Bourbon and orange are a classic combination (think bourbon old fashioned cocktail), but here we add lightly floral, subtly citrusy cardamom to spice up the flavor of this pudding. Be sure to use heavy cream, not half-and-half; the cream’s higher fat

Mascarpone Mousse (Crema al Mascarpone)

The Italian dessert known as zabaglione, a rich concoction of whipped egg yolks, sugar and sweet wine, is a classic for a reason, but it can be heavy and too sweet and/or boozy. This five-ingredient mascarpone mousse we encountered in Milan is both li

By Julia RackowApril 8, 2019

Chicken, Salsa Verde and Tortilla Casserole (Pastel Azteca)

“Pastel azteca” translates to “Aztec cake,” but often referred to as "tortilla pie"—comprised of corn tortillas layered with sauce, meat, cheeses, crema, and vegetables.

By Courtney HillDecember 14, 2020

Pork in Veracruz Sauce (Puntas a la Veracruzana)

Adriana Luna, who runs La Cocina de mi Mamá in Mexico City, showed us how to make puntas a la Veracruzana, a dish of sliced pork in garlicky tomato sauce that, to us, tasted both new and familiar. The term “puntas,” which translates from the Spanish a

By Courtney HillFebruary 5, 2021

Cauliflower with Spiced Tahini and Garlic-Chili Oil

In London's Middle Eastern food scene, our editorial director J.M. Hirsch tried what he called “easily some of the best cauliflower I've ever had.”

Almond-Coconut Cake with Cherries and Pistachios

A Milk Street fan favorite, this cake adapted from “Honey & Co.: The Cookbook” mixes rustic Middle Eastern flavors—fruits, nuts, spices, and coconut.

By Rose HattabaughApril 9, 2021

Jerusalem-Style “Mixed-Grill” Chicken

Our skillet take on “mixed-grill” chicken, a medley of meats, onions, and spices served up in the markets of Israel.

Italian Flourless Chocolate Torta

A deeply chocolatey flourless cake, devised from a century-and-a-half-old secret recipe from Vignola, Italy.

By Rose HattabaughJune 11, 2021

Spaghetti Aglio e Olio with Tomatoes and Basil

Italy’s perfect pasta—cheap, easy, essentially olive oil and pasta—gets an added flavor boost from tomatoes and basil.

By Rose HattabaughSeptember 10, 2021

Italian Bean Soup with Fresh Pasta

“Everyone should eat this,” a reader writes of one of our all-time most popular soups: rustic Italian bean soup, the perfect vehicle for fresh pasta.

Madeiran Pork with Wine and Garlic (Carne Vinha d’Alhos)

Carne vinha d’alhos, or pork with wine and garlic, is a traditional Christmas dish from the Portuguese island of Madeira and the precursor to the spicy Indian curry called vindaloo. To make it, chunks of pork are marinated in a heady mixture of wine,

By Diane UngerApril 9, 2021

Portuguese Sponge Cake (Pão de Ló)

Portugal's famously airy, eggy cake with a gooey layer underneath a thin withered crust.

By Rose HattabaughFebruary 5, 2021

Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana)

This brothy bowl of green—our take on Portuguese açorda alentejana—starts with a sort of jalapeño-cilantro pesto, served with a hefty dose of Parm.

Lebanese Baked Kafta with Potatoes and Tomatoes

It’s easy to see why kafta bil sanieh, a casserole, if you will, of sliced potatoes, rounds of tomatoes and flavorful kafta (seasoned meatballs or meat patties), is Lebanese comfort food. The ingredients are shingled into a baking dish and baked until

By Courtney HillOctober 1, 2021

Hummus with Chipotle Black Beans and Tomato Salsa

Family-owned Shlomo & Doron in Tel Aviv’s Yemenite Quarter is famous for its hummus, both classic and unconventional. The eatery’s Mexican-inspired hummus—complete with black-bean, salsa and tortilla chip toppings—inspired us to make our own version a

Yeasted Flatbreads with Za’atar Oil

At Magdalena restaurant in Migdal, Israel, chef Yousef (Zuzu) Hanna offers a house-baked flatbread that’s a hybrid of Yemeni saluf and Moroccan frena. Soft and chewy, with a puffy, open crumb and golden brown crust, the breads, shaped like slightly fl

By Diane UngerFebruary 5, 2021

Cauliflower Steaks with Pickled Peppers, Capers and Parmesan

To make a satisfying vegetarian main, we cut thick cauliflower “steaks” from the center section of the whole head; you’ll get two steaks per head. The ends that are left over tend to fall apart because they’re detached from the core, but don’t discard

By Calvin CoxOctober 13, 2021

Bolognese-Style Pork Cutlets

Classic cotoletta alla bolognese are pan-fried breaded veal cutlets topped with salty, savory prosciutto and Parmigiano-Reggiano cheese. After frying, the crisp cutlets usually are placed in a simple pan sauce and cooked just long enough to melt the c

By Diane UngerSeptember 2, 2020

Pasta with Zucchini, Pancetta and Saffron

This is our version of a fantastic pasta offering from Trattoria Bertozzi in Bologna, Italy. In lieu of guanciale (cured pork jowl), we opted for easier-to-find but equally meaty pancetta, and we lightened up the dish’s richness by swapping half-and-h

By Courtney HillApril 13, 2020

Mexican Stewed Beans with Salsa Fresca

Soupy beans brightened with a late-addition sofrito of tomatoes and chilies, learned from chef Eduardo García in Mexico City.

By Diane UngerJune 8, 2020

Salsa Fresca

By Diane UngerJune 8, 2020

Shredded Pork and Pork Broth for Stewed Beans

By Diane UngerJune 8, 2020

Mexican Sweet Corn Cake

This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack. And it's made in a blender!

By Calvin CoxMarch 25, 2020

Tortilla Soup

Our take on sopa de tortilla is a simple, homestyle tortilla soup like the one made for us by home cook Jazmín Martínez in Mexico City. It is pureed for smoothness; contrasting colors, flavors and textures are added with garnishes. For the best result

By Diane UngerSeptember 14, 2020

Andalusian Tomato and Bread Soup (Salmorejo)

Way better than gazpacho, this no-cook soup is thickened with crusty bread.

By Diane UngerJune 3, 2019

Seared Pork Tenderloin with Smoked Paprika and Oregano

In the Extremadura region of Spain that is home to pimentón de la vera, or Spanish smoked paprika, we were taught that exposure to high heat blunts the spice’s unique earthiness, smokiness and notes of fruit and tobacco. This recipe illustrates how to

By Courtney HillFebruary 10, 2020

Chicken and Bean Paella

Leaving out the luxurious seafood and pricey saffron, this fragrant paella is loaded with beans, chicken, rice, and beans, soaked in broth and tomatoey juices.

By Diane UngerApril 8, 2019

Palestinian Upside-Down Chicken and Rice (Maqlubeh)

A streamlined version of impressive Palestinian upside-down rice.

By Courtney HillDecember 18, 2019

Semolina-Sesame Cake

The start-to-finish time is long, but this tender-crumbed, syrup-soaked cake, very loosely based on Lebanese sfouf, is simple to make and requires little hands-on effort. We toast the semolina, coconut and cornmeal to heighten the flavors and aromas,

By Rose HattabaughAugust 10, 2020

German Apple Cake (Apfelkuchen)

“This is one of those slam dunks that worked, and I loved it right away."

Danish Dream Cake

This fluffy vanilla "dream cake" (drømmekage), gets its dreaminess from a light crumb and a gooey, glossy, caramelized coating.

Belgian Spice Cookies (Speculoos)

These airy, crispy cookies from Belgium are all about warming holiday spice.

Tlayudas (Oaxacan Quesadillas)

When a taco won't satisfy your appetite, reach for a hefty tlayuda: Oaxaca's pizza-format tortilla topped with melty cheese, meat, beans, chilis, and fixings galore.

By Diane UngerApril 8, 2019

Carnitas

In Mexico, real carnitas manage to be meltingly tender and crispy at the same time. And you don’t need a ton of ingredients or work to make them at home!

By Diane UngerSeptember 6, 2019

Green Chili and Tomatillo Hot Sauce

This brightly acidic, cumin-spiked hot sauce is an excellent condiment for any Mexican-inspired meal. To give the sauce kick, we use a serrano chili with its seeds, but you could remove the seeds for less heat. For an even milder sauce, replace the se

By Courtney HillApril 8, 2019

Black Bean Puree

This bean puree is quick and simple to make. Keep some on hand for use as a filling for tacos, quesadillas or molletes; serve it warm as a side dish to any Mexican-inspired meal; or use it as a dip for tortilla chips. Leftovers can be thinned with wat

By Diane UngerApril 8, 2019

Pickled Red Onions

Za'atar Flatbreads

Pita and Chickpea Salad with Yogurt and Mint (Fatteh)

This dish is known as fatteh in the Levant, where it often is eaten for breakfast. It’s a way to turn stale pita bread into a hearty meal. We, however, start with fresh pita, brush it with butter, crisp it in the oven, then break it into shards before

By Courtney HillApril 8, 2019

Middle Eastern Rice with Toasted Pasta and Herbs

The combination of rice and pasta, introduced to the U.S. in the mid-20th century as Rice-A- Roni, is based on a classic Middle Eastern pilaf often served as a side dish with meat. Toasting the dry pasta in butter is key; it caramelizes some of the st

Flatbread (Pizza) Dough

This versatile dough is a breeze to make in a food processor and can used for pizzas with various toppings or Middle Eastern–style flatbreads. The Greek yogurt makes a supple dough that's easy to work with and that bakes up with a chewy-soft crumb and

Spinach and Feta Flatbreads

Spinach and feta—beloved as spanakopita filling—make a crowd-pleasing topping for chewy, soft flatbread.

Pasta all'Amatriciana

“Bright, bold and…barely there?” That’s how Milk Street editorial director J.M. Hirsch describes this red sauce which he first tasted in Rome.

By JM HirschMarch 27, 2018

Risotto with Fresh Herbs

We learned the principles of risotto from two chefs in Milan, Max Masuelli (and his son, Andrea) at Trattoria Masuelli San Marco, who use neither chicken broth nor onion, and Diego Rossi, of Trippa, who showed us that skipping the traditional wine and

By Julia RackowJanuary 4, 2019

Spaghetti al Limone

Lemony freshness and light creaminess pair beautifully in this simple, vibrant pasta from Italy’s Amalfi coast.

By Diane UngerMay 28, 2018

Easy Vegetable-Parmesan Broth

This simple vegetarian broth can be made in about 30 minutes. Use immediately after straining or cool to room temperature, cover and refrigerate for up to five days.

By Julia RackowSeptember 21, 2019

Salted Peanut and Caramel Tart

In a Parisian bakery, the Fluffernutter sandwich became a salty-sweet, high-end tart.

By Erika BruceSeptember 27, 2019

Three-Cup Chicken

Taiwanese three-cup chicken is named for the formula once used to prepare the dish: one cup each of sesame oil, soy sauce and rice wine. Not surprisingly, recipes no longer adhere to that ratio, but the name has stuck. Bone-in chicken legs that have b

Taiwanese Beef Noodle Soup

Niu rou mian, or beef noodle soup, is one of Taiwan’s signature dishes. Chuang Pao-hua, founder of the Chung-Hua Culinary Teaching Center, located in Taipei's Datong District, taught us how to make the hearty meal in a bowl the slow, labor-intensive t

By Diane UngerSeptember 8, 2018

Spicy Stir-Fried Cumin Beef (Wok Version)

Once cooking begins, things move along quickly, so have all ingredients prepared and a serving platter nearby. Toasted cumin seeds added both earthy flavor and crunchy texture. Breaking some of the chilies in half released the seeds, giving the dish a

Pork and Chorizo Stew with Peppers (Carcamusa)

Carcamusa, a Spanish tapas dish, traditionally calls for three different types of pork—fresh pork, cured ham and chorizo—all simmered with seasonal vegetables in tomato sauce. To simplify our weeknight version, we skipped the ham and opted for jarred

Spanish Ratatouille (Pisto Manchego)

Pisto Manchego, or Spain’s answer to ratatouille, is a colorful collection of sautéed summer vegetables topped with the Manchego cheese.

Sherry-Soaked French Toast (Torrijas)

Torrijas, Spain’s answer to French toast, are warmly-spiced and citrus-tinted, custardy on the inside and delicately crisped.

Sumac-Spiced Chicken (Musakhan)

Sumac is the secret to this dish, a lesson we learned from a young Palestinian named Nadir, who showed us how to make musakhan in a kitchen in downtown West Ramallah. He used a generous amount of the deep-red spice as do we, its tart, citrusy flavor n

By JM Hirsch & Diane UngerAugust 7, 2017

Pita Bread

Yogurt gives this perfectly-puffed pita bread a tender, chewy bite.

Fattoush

Fattoush is a Levantine chopped salad that makes tasty use of old pita. The bread may simply be left out to stale or it may be toasted before it is broken into pieces and tossed with vegetables and dressing. In this recipe, we brush the rounds with oi

By Diane UngerJune 5, 2017

Chicken Teriyaki Rice Bowls (Teriyaki Donburi)

Tender and glossy, with a sweet-­savory glaze, this perfected chicken donburi was served to us by cook and philosopher Elizabeth Andoh.

By Julia RackowApril 10, 2018

Pork and Vegetable Miso Soup (Ton-Jiru)

Miso gives this simple soup—inspired by a recipe from Japanese cooking expert Elizabeth Andoh—great depth of flavor and a unique savoriness. Of the various types of miso, we liked the mild, subtle sweetness of white (shiro) miso best in this dish, but

French Apple Cake

This simple French cake is more apples than cake, held together with a light crumb and thin golden crust.

Chocolate-Orange Tart

Ricotta cheese creates a deliciously creamy yet surprisingly light filling that highlights the orange and chocolate that flavor it. OR This bright, orange-chocolate tart, with a cheesecake-like filling, made Chris Kimball a repeat customer of Paris’s

Salted Butter Caramel-Chocolate Mousse

With butter-and-cream richness, bittersweet notes from the chocolate and caramel, and sea salt to cut through the sugar, this simple six-ingredient dessert from “My Paris Kitchen” by David Lebovitz is far greater than the sum of its parts. You can whi

Thai Rice Soup (Khao Tom)

One of our readers’ favorite recipes, this pork soup showcases almost magical layers of aroma and flavor.

By Diane UngerApril 2, 2018

Chinese White-Cooked Chicken with Ginger-Soy Dressing

Perfect chicken is a joyous, lifelong pursuit; there are may paths to success, but this common Cantonese method stands the ultimate test of time.

Hot Oil-Flashed Chard with Ginger, Scallions and Chili

We tenderized Swiss chard with sizzling oil, a technique we learned from cookbook author Fuchsia Dunlop. Her recipe is modeled on a classic Cantonese method in which hot oil is poured over lightly blanched greens. We scattered fresh ginger, scallions

By Matthew CardNovember 26, 2016

Chocolate, Prune and Rum Cake

This is a version of Claire Ptak’s chocolate, prune and whiskey cake for the home baker that you’ll fall in love with on the first try.

Brown Sugar Tart

Eggs, cream, and brown sugar: the reliably delicious crowd-pleasing trio.

Single-Crust Pie Dough

“Best pie dough ever!!” a reader writes of Chris Kimball’s single-crust pie dough, the culmination of Chris’s decades-long search for a pie crust that’s perfect every time.

Thai Fried Rice

Cooked in under five minutes in the open-air kitchen of his home in Thailand, chef Andy Ricker’s fried rice was speedy, simple—and delicious. Pork belly, shallot and garlic added bold flavors. Soy and fish sauces added savory depth. Fresh herbs kept e

By Diane UngerFebruary 2, 2017

Pickled Chilies

Our Thai fried rice was delicious on its own, but some of us wanted to spike it with something bold. Our solution: jalapeno chilies pickled in fish sauce, lime juice and a little sugar. It’s a milder variation of the typically fiery Thai dressing call

Chiang Mai Chicken (Gai Yang)

Chicken leg quarters and breasts were easy to buy at the grocer, but breaking down a whole chicken worked well, too, and ensured the parts were of similar size. You also can use four whole legs or four split breasts instead of a combination. While opt

By Diane UngerApril 10, 2017

Tamarind Dipping Sauce

Tamarind pulp is sold in blocks and will keep for several weeks in the refrigerator. A blender gave the sauce its smooth consistency.

Chili-Lime Dipping Sauce

Chili-garlic sauce has a coarser texture, fuller body and more pronounced garlic flavor than Sriracha. Look for it in the grocer's Asian foods aisle.

Turkish Meatballs with Lime Yogurt Sauce

There are many variations (and spellings) of kofta across the Middle East and North Africa, but essentially they’re seasoned patties, often made from ground lamb or a blend of beef and lamb. It’s the rest of the world’s answer to the Italian meatball.

By Diane UngerApril 20, 2017

Tahini Swirl Brownies

The duo of dark chocolate and cocoa powder gave these brownies depth, and the vanilla enhanced the flavor of both of them. The combination of tahini and sugar replicates the sweet sesame flavor of halvah candy but was easier to work with—and to find.

Creamy Whipped Hummus

Fresh hummus—warm, creamy, with pops of flavor and a drizzle of olive oil—had us abandon storebought forever.

By JM Hirsch & Diane UngerApril 10, 2017

Spiced Beef Topping for Hummus (Kawarma)

Warm ground meat toppings lend rich, savory notes to hummus, and makes it a more robust meal. Our inspiration was kawarma, which uses ground lamb. We found beef was just as delicious. Use a wand-style grater to finely grate the garlic. The raw meat mi

Sweet-and-Sour Mint Dressing (Sekanjabin)

French vinaigrette may be the dressing we know best, but step out of Europe and choices multiply. We were introduced to one of the simplest, most appealing dressings by Yasmin Khan, author of “The Saffron Tales.” The ancient Iranian dressing sekanjabi

By Diane UngerMarch 22, 2017

Milk Street Season 8 Cookbook

The new Milk Street Cookbook is here to change the way you cook. Featuring 620 tested recipes — including every dish from the TV show and 70+ new ones from the 2024-2025 season. It's the ultimate guide to high-quality, low-effort cooking &mdahs; the perfect kitchen companion for cooks of all skill levels.

$27.00

Milk Street Backroads Italy

Discover the real techniques, ingredients and stories behind the Italian dishes you know and love—and the ones you've yet to try—with more than 145 delicious recipes that bring simplicity back to Italian cooking, from the James Beard Award-winning team at Milk Street. Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta and they never labor over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta. We have have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes, as well as little-known regional favorites that never crossed the Atlantic. On our travels, we found new ways with pasta, from perfect cacio e pepe in Rome to Puglia's olive oil-crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus, some surprising tomato sauces, including spaghetti all'assassina from Bari—spicy, charred and made in one skillet. We visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans and tiny nuggets of pasta.“Milk Street Backroads Italy” gives you a seat at the table with Italian cooks sharing the food they love, handed down from generation to generation.

$27.00

Milk Street 365 Cookbook

Cook with confidence every day! Dig into 640 essential recipes and tons of foundational resources—from the James Beard Award winning team at Christopher Kimball’s Milk Street.This is Milk Street’s new and comprehensive guide to today’s recipe repertoire, full of fresh flavors and simple yet game-changing techniques. This is everyday cooking you actually want to cook every day. Milk Street 365 is both inspiration and reference for the contemporary kitchen, with recipes that will change the way you cook at home from soups, stews and salads to flatbreads, pizzas and noodles. Dishes include: Velvety Turkish Scrambled Eggs with Yogurt Vietnamese Pork and Scallion Omelette Butter Beans in Tomato Sauce with Dill and Feta Thai Green Curry Chicken and Vegetables Taiwanese Five-Spice Pork with Rice Garlic-Rosemary Burgers with Taleggio Sauce Cheese-Crisped Pinto Bean Quesadillas Plus deep dives into ingredients, pantry basics, and foundational techniques that every cook should master.You’ll learn better ways to roast chicken (hint: flat birds crisp better, and seasonings stay in place when slid under the skin) and discover bold finishes for chops and steaks (think a slather of cilantro-lime sauce or a smear of miso butter).Here, fundamental recipes and their nearly endless variations are paired with lessons on the art and science of good cooking. Sidebars and charts deliver valuable guidance about the tools, ingredients and techniques that comprise the modern kitchen.It’s a 360-degree approach for all 365 days of the year.Page Count: 640 pages[/description-break][/accordions-break]

$27.00$24.30 Store Member (save 10%)

Milk Street Bakes

The American baking repertoire may be unparalleled in our claim to pies, biscuits and cakes. But step off a plane in London, Mexico City, Istanbul or Paris, and you realize how much more there we can learn about the art of simple, delicious baked goods.Milk Street “Bakes” includes 200+ recipes—and step-by-step techniques—spanning the globe. We found a simple Spanish almond cake that uses no wheat flour. Loaf cakes that balance the sugar with slightly-bitter rye. Super-creamy Basque cheesecake that requires no water bath. Mexican sweet corn cake made in a blender. Or Catalan biscotti, sticky chocolate cake from Sweden and crispy spinach and cheese börek from Türkiye. We also include forgotten American recipes, such as maple-glazed hermits, and new classics, such as peanut butter banana cream pie. And we go beyond sweets to include yeasted breads, savory tarts, pizzas and flatbreads (some made in a skillet in minutes). Most of these recipes are easier than you’d think, from beer pretzels to Danish dream cake. But in baking, the little things count—so Milk Street is here to help you avoid pitfalls with recipes that you can count on. Our promise to you is that you will become the best baker you know!

$27.00

Milk Street Noodles Cookbook

Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragù, spicy North African couscous and buttery Turkish noodles flecked with feta cheese. In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and satisfying than what we knew. In Sapporo, Japan, we learned to develop the deep umami flavors of miso ramen with minimal time and effort. And from Ho Chi Minh to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is the need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes. What’s for dinner? Use your noodle. ​ [/description-break][/accordions-break]

$23.95$20.36 Store Member (save 15%)

Milk Street Simple Cookbook

A simple recipe is one that is so perfectly constructed, every component is essential and in balance with the rest. A simple recipe stands the test of time and offers a teaching moment, whether about flavor, texture or technique.The best recipes are, in fact, simple, whether it's a shaved carrot salad, pasta with caramelized onions and pecorino, upside-down pizza or a pan-roasted pork tenderloin. The Milk Street Simple Cookbook offers 200 simple, clever recipes you can just cook. The world's greatest culinary ideas, distilled to their essence and simplified for weeknight meals by the James Beard Award-winning team at Milk Street. [/description-break]Specifications[/title] Recipes: 200Pages: 368Publish Date: 10/17/23 [/accordions-break]

$23.95$20.36 Store Member (save 15%)

Milk Street Cook What You Have Cookbook

When you look around the kitchen only to think that you have “nothing for dinner,” this cookbook will provide the inspiration for a great meal. With “Cook What You Have,” you can make amazing and easy suppers out of the simplest pantry staples. The 225 recipes demonstrate the surprising possibilities that can be fashioned from the basic ingredients you already have at home. All of the recipes have fewer than 10 ingredients; most have fewer than eight; many have only six. The result is a range of weeknight-simple meals that nevertheless bring creativity and inspiration to every recipe. This is how any good cook thinks about preparing dinner: Cook what is on hand instead of starting with a shopping list that adds expense and effort. And forget about calling for take-out. You do have plenty to make for dinner.

$23.95$20.36 Store Member (save 15%)

Milk Street Vegetables Cookbook

Put Vegetables in The Center of Your Plate! In Vegetables we treat vegetables with respect. We traveled the world to find the best ways to treat vegetables, grains and beans with respect and with a fresh, lively approach, one that transforms the ordinary into the extraordinary. In Athens, we learned how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. ​ [/description-break][/accordions-break]This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. [/banner_heading]And the possibilities are endless: a head of cauliflower can become Cauliflower Shawarma; Smothered Cauliflower with Tomatoes, Capers and Raisins; Sichuan Dry-Fried Cauliflower; Pasta with Cauliflower and Toasted Breadcrumbs; Cauliflower-Chickpea Salad with Dill-Lemon Dressing; or Curried Cauliflower Rice with Peas and Cashews. [/banner-text-break]

$23.95$21.55 Store Member (save 10%)

Milk Street Tuesday Nights

Now simple midweek suppers will taste like Saturday night. Ginger-Soy Steak, Salt and Pepper Shrimp, Hazelnut-Crusted Chicken Cutlets, Pasta with Seared Cauliflower and Garlic, and Cuban-Spiced Burgers. Milk Street has searched the world for simple techniques that deliver bold flavor in less time. Here, we present more than 200 solutions for bold weeknight cooking, showing how to make simple, healthy, big-flavor meals that come together in minutes using pantry staples and just a few other ingredients.

$35.00$29.75 Store Member (save 15%)

Milk Street Tuesday Nights Mediterranean

125 Simple Weeknight Recipes from the World’s Healthiest Cuisine So much more than fish and pasta, the true cooking of the Mediterranean is a lesson in how simple, healthy food can be prepared from almost anything.Spain, Italy and France and Greece are just the start. The cooking of the Mediterranean also includes Turkey and Syria, Tunisia and Morocco, Israel and Egypt, Bosnia and Algeria. With thousands of years of culinary history and hundreds of cuisines, the Mediterranean region has one thing in common: big flavors married to everyday ingredients that combine and transform quickly and easily.And though every recipe delivers big, naturally healthy flavors, the ingredient lists don’t go on forever. Nor does the cooking. It’s food you really can make for dinner, even if you start cooking at 6 p.m. and need dinner on the table in an hour. Real food for real people. Most of all, Tuesday Nights Mediterranean delivers food inspired by the many and diverse countries that make up the Mediterranean region, not just the usual suspects. This is not a diet cookbook, but it does offer naturally healthy recipes with big, interesting flavors.[/description-break]Recipe Sneak Peeks![/title]​You don’t just get a piece of grilled fish topped with pesto with a glass of Sancerre. You get the unexpected.Ranging from: -Sardinian Herb Soup with White Beans -Turkish-Style Tomato Salad and Pork Tenderloins with Fig-Olive Relish -Andalusian Tomato Bread Soup (much better than gazpacho) -Green Shakshuka -Spiced Shrimp with Tomatoes and Fresh Mint -Tunisian-Style Frittata.[/accordions-break]

$23.95$20.36 Store Member (save 15%)

Milk Street Fast & Slow

Fast & Slow transforms the Instant Pot from a quicker way to prepare dinner to a better way! With 150 revolutionary recipes, we deliver fresh flavor combinations and big-flavor, one-pot meals that also simplify the cooking process. Milk Street Fast and Slow shows you how to make the most of your multicooker (any brand will do, not just Instant Pot) with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. Or if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead. Our 304-page cookbook contains more than 125 recipes all shown in full color, and more than half the recipes can be made either fast or using the slow-cooker option on your Instant Pot. Milk Street Fast and Slow delivers recipes for everything from breakfast to dinner and includes dishes from around the world. There’s soups and stews, like Chicken Rogan Josh and Pork and Hominy Stew with Cilantro and Lime to bean dishes (without soaking!) like Hummus or Cranberry Beans with Spanish Chorizo and Red Cabbage. We cook pasta right in the sauce and make hearty grain pilafs in a fraction of the time with conventional cooking. This book puts the Instant Pot to its most effective and efficient use.

$23.95$21.55 Store Member (save 10%)

Milk Street The World in a Skillet

The World in A Skillet brings you quick and easy recipes from around the world, each one cooked in just a skillet. Bold flavors from just one pan – transform your cooking today! ​ [/description-break][/accordions-break]

$19.95$16.96 Store Member (save 15%)

Milk Street The New Rules

You can be the best cook you know by following a handful of “new rules” in the kitchen. Use herbs as greens, not garnish. Stop stirring your polenta. Create creaminess without cream. Super-starch your pasta. Use less liquid for more flavor. Cook fish on one side only. Use baking powder in frittatas. Don’t purée your pesto! These simple, transformational principles will change the way you cook whether it’s Pasta with Sweet Corn, Tomatoes and Basil or Pan-Seared Salmon with Red Chili-Walnut Sauce or a Vietnamese Chicken Salad. With over 190 recipes and 75 New Rules for how to cook, your cooking will go from good to great. It will also be easier – less time and less prep – since the big, bold flavors of this new approach to cooking requires less time and technique to develop flavors. [/description-break][/accordions-break]

$23.95$20.36 Store Member (save 15%)

Milk Street COOKish

It’s not cooking. It’s Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. Here at Milk Street we make this possible by traveling the world to find new ingredient combinations and new cooking techniques that make Cookish possible. And these recipes are so simple that we say, “Make a Cookish recipe once and you can easily make it again, without the recipe.” And when we say big flavor, we mean it. Charred Ginger-Lime Chicken, Turmeric Potatoes with Red Onion and Chutney, Coconut-Cilantro Rice, Pasta with Parmesan Cream, Salmon in Chipotle-Tomato Sauce, Spice-Crusted Pork Tenderloin Bites, and Swedish “Sticky” Coffee Cake to name just a few. You also get dozens of “Cookish Basics”, basic recipes that you can make over and over, using our suggested flavor variations. This is the cookbook you have been looking for.Recipes that deliver big flavors fast, not with tricks or gimmicks, but with solid cooking techniques and flavor combinations from around the world. Big flavor in minutes not hours. That’s the promise of Cookish. [/description-break] Specifications[/title] Net Weight: 2.65 pounds Dimensions: 7.5 x 1.13 x 9.25 inches[/accordions-break]Featured Recipes:[/banner_heading]Spaghetti with Lemon, Parmesan and Herbs: Olive oil, lemon zest and juice, grated parmesan and black pepper are whisked and added to cooked pasta with reserved cooking water. To finish, toss with fresh herbs plus additional cheese and EVOO. Marvelous! Chutney-Glazed Spatchcocked Chicken: It turns out that chutney (mango or tamarind) makes a terrific glaze when mixed with melted butter, lemon juice and turmeric. Brush half the mixture on before roasting and the balance after 40 minutes. Use the reserved sauce for serving. Simple and delicious.Charred Broccoli with Miso Vinaigrette: Dress broccoli with miso and oil and then broil or grill until charred and crisp-tender. Toss with a dressing of miso, oil, vinegar, mirin and ginger. Serve with optional scallions. Blueberry Crumble with Oats and Tahini: Blueberries are tossed with oats and sugar and then topped with a crumble of oats, tahini, cinnamon, sugar and butter, Baked in a pie plate for half an hour—big flavor with little work.[/banner-text-break]

$23.95$21.55 Store Member (save 10%)

Milk Street Tuesday Night Cookbook Set

Get Milk Street Tuesday Nights filled with flavorful midweek suppers like Ginger-Soy Steak, Salt and Pepper Shrimp, Hazelnut-Crusted Chicken Cutlets, Pasta with Seared Cauliflower and Garlic, and Cuban-Spiced Burgers. And also Tuesday Nights Mediterranean, which holds a treasure trove of simple, bold dishes from Turkey, Tunisia, Greece, Morocco and more. Milk Street has searched the world for simple techniques that deliver bold flavor in less time. Here in these two cookbooks, we present global solutions for bold weeknight cooking, showing how to make simple, healthy, big-flavor meals that come together in minutes using pantry staples and just a few other ingredients. Milk Street Tuesday Nights is organized by the way you cook. Some chapters focus on time—with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less) and Fastest (25 minutes or less)—while others highlight easy methods or themes, like Supper Salads, Roast and Simmer, and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders and ultra-fast 20-minute miracles. Great food made quickly, every night of the week.

$45.00$40.50 Store Member (save 10%)