Let's Talk Turkey: Get Rid of the Water and Embrace the Dry Brine

No one wants a watery bird.

By Milk StreetNovember 4, 2026

How to Carve a Thanksgiving Turkey

Slicing the breast meat right off the bird is not the way to do it.

By Claire LowerNovember 20, 2024

Don’t Stuff Your Turkey With Stuffing

Baking it outside the bird is safer and tastier

By Claire LowerNovember 19, 2024

How to Spatchcock a Turkey

By Claire LowerNovember 15, 2023

Two-Hour Turkey

Chris Kimball's method makes roasted turkey the easiest dish on the Thanksgiving menu.

By Milk StreetNovember 7, 2023

Maple and Soy Glazed Dry-Brined Turkey

Dry brining a turkey is far easier than wet brining, and the flavor it produces is deeper and more concentrated. The texture of a dry-brined turkey is superior, too, as it isn’t waterlogged. Dry brining simply requires salting the bird and refrigerati

By Milk StreetOctober 24, 2025

These Mashed Potatoes Stay Warm During Transport

Hint: It involves cheese.

By Claire LowerNovember 2, 2026

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

I Cooked My Way Through Our Most Popular Mashed Potatoes

Each had a lesson to teach.

By Claire LowerNovember 26, 2025

The Creamiest Mashed Potatoes are Simmered in Milk, Not Water

Stop washing valuable starch down the drain

By Claire LowerNovember 21, 2024

Mashed Potato Gratin

This holiday side combines two classics: mashed potatoes and cheese-topped potato gratin. Milk-simmered mashed potatoes are the base, sliced potatoes and shredded Gruyère are layered on top, then the casserole is baked until golden. If you own a mando

By Haley LaubeSeptember 25, 2026

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

By Milk StreetSeptember 5, 2025

Milk-Simmered Mashed Potatoes

By cooking your potatoes in a little milk, which doubles as your mashing liquid, you get natural, creamy lusciousness—no cream needed.

By Diane UngerJanuary 21, 2024

Mashed Yukon Gold Potatoes

When Chris Kimball told us we could make these mashed potatoes “in a closet,” that was all we needed to know.

By Diane UngerApril 7, 2020

Mashed Potatoes with Herbed Browned Butter

In search of a twist on this holiday season essential, we looked to nutty browned butter. Infusing it with hearty herbs added a layer of unexpected yet familiar flavor. For an elevated finishing touch, we pour a portion of the fragrant butter directly

By Kevin ClarkNovember 14, 2024

French Mashed Potatoes (Pommes Purée)

In Paris, we learned a practical solution to typically laborious recipe. It breaks all the rules of American-style mashed potatoes—and achieves super-light, velvety results.

By Hisham Ali HassanDecember 2, 2025

Mashed Potatoes and Celery Root with Tarragon

By Diane UngerApril 7, 2020

Turkish Mashed Potatoes with Garlic, Yogurt and Cheese (Patates Paçasi)

Twice-cooked potatoes mashed with mashed potatoes with garlic and tangy yogurt, then smothered in cheese and baked until golden brown.

By Courtney HillOctober 13, 2022

Black-Bottomed Sweet Potato Pie

For this sweet potato pie, we skip canned puree in favor of potatoes that we roast ourselves to intensify their flavor. And instead of masking the potatoes’ pure, earthy sweetness with a slew of spices, we add only brown sugar, vanilla and nutmeg. To

By Hisham Ali HassanNovember 2, 2026

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

By Milk StreetNovember 11, 2025

Pumpkin Tart with Honey-Orange Whipped Cream

“I made this for Thanksgiving instead of my usual back-of-the-can pumpkin pie recipe...No comparison!”

Yelapa-Style Sweet Corn Pie (Pay de Elote)

This pie is our adaptation of a recipe from food writer Paola Briseño-González, who was inspired to re-create the pay de elote (corn pie, translated from the Spanish) sold by the slice in the beach town of Yelapa in central Mexico. Use either white or

By Milk Street & Erin BarnhartNovember 14, 2025

Christopher Kimball’s Double-Crust Apple Pie

It’s only a minor overstatement to say that apple pie is holy for Chris Kimball. This recipe is the product of decades of study.

By Chris KimballNovember 22, 2021

Pumpkin Pie with Honey-Orange Whipped Cream

We love pumpkin pie, but we don’t love how dense, cloying and overspiced it can be. We wanted a lighter, fresher take with a pronounced pumpkin flavor. Canned pumpkin puree was a great place to start, but we intensified its flavor by giving it a quick

By Milk StreetNovember 19, 2024

French Walnut Tart

“Like eating the most elegant pecan pie you could imagine—next-level amazing.”

Maple–Browned Butter Pie

Sweet and rich maple custard filling, cut with a hit of apple cider vinegar, and embedded in a nutty whole wheat crust.

Apple Pie with Sour Cream Crust

For anyone who loves a double-crust apple pie but dreads the dough: sour cream makes this pastry rich, tender and genuinely easy to roll out.

By Rose HattabaughMarch 3, 2026

Browned Butter Gâteau Magique

Gâteau magique, or magic cake, is a French dessert that lives up to its name. During baking, its seven-ingredient batter separates into three layers: a firm, flan-like bottom, a creamy, pudding-like center and a puffy, souffléed crown. Our version get

By Hisham Ali HassanDecember 17, 2024

Yelapa-Style Chocolate Pie

This decadent, cocoa-rich pie comes from the beaches of Yelapa, where pies are eaten in hand, by the slice.

By Rose HattabaughFebruary 10, 2022

Invisible Apple Cake (Gâteau Invisible)

“Cake” is somewhat of a misnomer for this elegant dessert. Instead of open, airy and crumby, the texture is rich and dense, with slices of sweet-tart apples set in an egg-rich batter. During its long bake in the oven, the fruit slices and custard-like

By Hisham Ali HassanAugust 16, 2024

Chocolate-Hazelnut (Gianduja) Crostata

Get all the richness of chocolate pie with a far-easier crostata (sort of like an open-faced pie).

French Apple Cake

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

Caprese Chocolate and Almond Torte

This gluten-free, flourless chocolate cake from Capri, Italy gets rich, almost brownie-like texture, thanks to ground almonds and a generous amount of egg.

Instant Mashed Potatoes Make Great Dinner Rolls

Let the starch work its magic.

By Allie Chanthorn ReinmannOctober 23, 2025

Browned Butter Is the Key to Super Crispy Cornbread

No cakey cornbread here.

By Allie Chanthorn ReinmannJanuary 7, 2026

The Butter Lover’s Dinner Roll

A combination of fats gives these rolls a superior texture and flavor

By Claire LowerDecember 19, 2024

Pumpkin Seed Rolls for the Holidays

A pumpkin seed butter mixed into a quick sponge gives these soft rolls deep flavor

By Chris KimballOctober 16, 2017

Hawaiian Sweet Bread–Style Dinner Rolls

From its small-town roots in Hilo, Hawaii, King’s Hawaiian Sweet Bread has become a mainland favorite. This is our homemade dinner roll version that delivers the characteristic soft, sweet, feathery crumb. (For a sandwich loaf, see the recipe below.)

By Hisham Ali HassanMarch 26, 2025

You Don't Have to Choose Between Biscuits and Rolls

It's a false dichotomy.

By Allie Chanthorn ReinmannNovember 18, 2025

Is Rice Flour the Key to Better Drop Biscuits?

These biscuits are easy to make and hard to mess up

By Claire LowerSeptember 26, 2024

Butter Rolls

Terry Tanaka asked us to recreate these soft, lightly sweetened Hawaiian butter rolls for her husband, Royce, whose grandfather used to serve at his bakery in Oahu.

By Milk StreetOctober 28, 2022

Pumpkin Seed Rolls

A lightened-up version of Kürbiskern Brötchen, a classic Bavarian bread, we enrich these rolls with homemade nut butter.

Potato-Bread Dinner Rolls

Potato bread makes stellar dinner rolls. Rather than simmer potatoes then drain and rice them, we use instant potato flakes, adding them to the flour mixture as a dry ingredient. They are the secret to the soft, feathery crumb in this pull-apart bread

By Hisham Ali HassanOctober 7, 2026

Portuguese-Style Sweet Potato Rolls

The Portuguese sweet potato bread known as bolo de caco is a griddled bread that resembles an English muffin or thick pita bread round. For our version, we use widely available orange-fleshed sweet potatoes rather than the white variety that's more tr

Garlic-Parmesan Potato Bread Dinner Rolls

Soft, pillowy potato bread makes stellar dinner rolls. We brush ours with garlic-rosemary infused butter and sprinkle on some Parmesan, which browns and crisps. (If you prefer plain rolls, skip the butter and cheese and simply brush the rolls with a b

By Hisham Ali HassanNovember 5, 2025

Buttermilk Biscuits

This is our adaptation of the crisp-on-the-outside-fluffy-on-the-inside biscuits made by Sarah Dodge at 8ARM in Atlanta. They're great alongside hearty soups and stews, and are big and sturdy enough to split and fill with crisp bacon and a fried egg f

Rice Flour Drop Biscuits

Drop biscuits are a breeze to make because the dough is simply scooped and dropped onto a baking sheet—no rolling or cutting required. Thanks to a combination of all-purpose flour and rice flour—the latter does not contain gluten that can toughen—our

Maque-Style Mexican Bisquetes

Maque is a bakery/café with multiple locations in Mexico City. During a visit to the Condesa shop, we became particularly enamored of their bisquets. Mexican bisquets are common, but Maque’s stand out as unique. The deeply golden oversized buns featur

By Chris Kimball & Rose HattabaughApril 28, 2025

Maple and Soy Glazed Dry-Brined Turkey

Dry brining a turkey is far easier than wet brining, and the flavor it produces is deeper and more concentrated. The texture of a dry-brined turkey is superior, too, as it isn’t waterlogged. Dry brining simply requires salting the bird and refrigerati

By Milk StreetOctober 24, 2025

Roasted and Braised Turkey with Gravy

The architecture of a whole turkey makes it impossible to cook the legs to ideal doneness without turning the more delicate breast meat to sawdust. To solve this problem, we separate the legs from the breast prior to cooking so the breast can be remov

By Chris Kimball & Haley LaubeSeptember 9, 2026

Mashed Potato Gratin

This holiday side combines two classics: mashed potatoes and cheese-topped potato gratin. Milk-simmered mashed potatoes are the base, sliced potatoes and shredded Gruyère are layered on top, then the casserole is baked until golden. If you own a mando

By Haley LaubeSeptember 25, 2026

Yelapa-Style Sweet Corn Pie (Pay de Elote)

This pie is our adaptation of a recipe from food writer Paola Briseño-González, who was inspired to re-create the pay de elote (corn pie, translated from the Spanish) sold by the slice in the beach town of Yelapa in central Mexico. Use either white or

By Milk Street & Erin BarnhartNovember 14, 2025

Scalloped Potatoes

This recipe for scalloped potatoes is designed to be easily scaled up to serve as many as 12 (see below). The ingredients are basic, but the finished dish is rich and elegant enough for a holiday spread. Be sure to use Yukon Gold potatoes, which have

By Courtney HillSeptember 20, 2024

Pumpkin Pie with Honey-Orange Whipped Cream

We love pumpkin pie, but we don’t love how dense, cloying and overspiced it can be. We wanted a lighter, fresher take with a pronounced pumpkin flavor. Canned pumpkin puree was a great place to start, but we intensified its flavor by giving it a quick

By Milk StreetNovember 19, 2024

Two-Hour Turkey

Chris Kimball's method makes roasted turkey the easiest dish on the Thanksgiving menu.

By Milk StreetNovember 7, 2023

French Apple Cake

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

Mashed Sweet Potatoes with Aleppo Pepper and Crème Fraîche

For the best mashed sweet potatoes, we favor roasting over simmering or steaming. During roasting, moisture in the potatoes evaporates, concentrating the natural sugars for heightened sweetness. And the caramelization that occurs on the exterior contr

By Rose HattabaughOctober 15, 2025

Garlic and Rosemary Potato Tian

A classic vegetable tian is round, as it takes its name from the Provençal earthenware vessel in which is is made, But for ease, we use a 9-by-13-inch baking dish to make a simple, generously sized potato tian for the holidays. A garlicky broth spiked

By Milk StreetOctober 3, 2025

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

By Milk StreetSeptember 5, 2025

Cranberry-Jalapeño Chutney

Cranberry sauce x10—cooked down until jammy, then spiked with jalapeño and fresh ginger, with cinnamon and cloves for warmth. An easy make-ahead.

By Milk StreetSeptember 2, 2025

Maque-Style Mexican Bisquetes

Maque is a bakery/café with multiple locations in Mexico City. During a visit to the Condesa shop, we became particularly enamored of their bisquets. Mexican bisquets are common, but Maque’s stand out as unique. The deeply golden oversized buns featur

By Chris Kimball & Rose HattabaughApril 28, 2025

Hawaiian Sweet Bread–Style Dinner Rolls

From its small-town roots in Hilo, Hawaii, King’s Hawaiian Sweet Bread has become a mainland favorite. This is our homemade dinner roll version that delivers the characteristic soft, sweet, feathery crumb. (For a sandwich loaf, see the recipe below.)

By Hisham Ali HassanMarch 26, 2025

Spiced Sweet Potato Tian

These buttery, spiced sweet potatoes balance savory and sweet—rather than a side that often feels closer to the dessert realm.

By Courtney HillSeptember 1, 2021

Mashed Potatoes with Herbed Browned Butter

In search of a twist on this holiday season essential, we looked to nutty browned butter. Infusing it with hearty herbs added a layer of unexpected yet familiar flavor. For an elevated finishing touch, we pour a portion of the fragrant butter directly

By Kevin ClarkNovember 14, 2024

Maque-Style Mexican Bisquetes

Maque is a bakery/café with multiple locations in Mexico City. During a visit to the Condesa shop, we became particularly enamored of their bisquets. Mexican bisquets are common, but Maque’s stand out as unique. The deeply golden oversized buns featur

By Chris Kimball & Rose HattabaughApril 28, 2025

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

By Milk StreetSeptember 5, 2025

Oven-Charred Brussels Sprouts with Chipotle Chilies and Peanuts

Brussels sprouts, like many other Brassicas, are delicious deeply charred, when their vegetal overtones give way to nuttiness and bittersweetness. We employ a couple techniques to achieve deep, flavorful charring. First, we put a heavy baking sheet on

By Rose HattabaughAugust 16, 2024

Mashed Sweet Potatoes with Aleppo Pepper and Crème Fraîche

For the best mashed sweet potatoes, we favor roasting over simmering or steaming. During roasting, moisture in the potatoes evaporates, concentrating the natural sugars for heightened sweetness. And the caramelization that occurs on the exterior contr

By Rose HattabaughOctober 15, 2025

Easy-Bake Herbed Stuffing

Rather than waste precious minutes mincing and sautéing aromatics, we speed things up and maximize flavor by blending raw shallots and herbs with butter in the food processor, to create a flavor-packed paste that seasons the bread cubes as they bake.

By Matthew CardSeptember 27, 2016

Burnt-Leek Gravy

This gravy borrows from the Mexican and Vietnamese techniques of deeply charring or scorching aromatics to add depth and color to a dish. We broil a leek until blackened, then puree it with stock (or broth). It lends an earthy sweetness and a touch of

By Hisham Ali HassanNovember 6, 2025

Milk-Simmered Mashed Potatoes

By cooking your potatoes in a little milk, which doubles as your mashing liquid, you get natural, creamy lusciousness—no cream needed.

By Diane UngerJanuary 21, 2024

Brussels Sprouts with Apples and Bacon

For this simple skillet side, we thinly slice Brussels sprouts, apples and shallot so they cook quickly and absorb flavors. A food processor fitted with a slicing disk is the fastest, easiest way to do the prep, but if you prefer, you could use a shar

By Rose HattabaughDecember 15, 2021

Cranberry-Jalapeño Chutney

Cranberry sauce x10—cooked down until jammy, then spiked with jalapeño and fresh ginger, with cinnamon and cloves for warmth. An easy make-ahead.

By Milk StreetSeptember 2, 2025

Butter-Roasted Carrots with Za’atar and Pomegranate Molasses

With roasted citrus and a luxe, buttery-herbal coating, these carrots are so much better than the simple olive oil-roasted variety.

By Courtney HillOctober 3, 2023

Spiced Sweet Potato Tian

These buttery, spiced sweet potatoes balance savory and sweet—rather than a side that often feels closer to the dessert realm.

By Courtney HillSeptember 1, 2021

Butter Rolls

Terry Tanaka asked us to recreate these soft, lightly sweetened Hawaiian butter rolls for her husband, Royce, whose grandfather used to serve at his bakery in Oahu.

By Milk StreetOctober 28, 2022

Sweet Potato Gratin with Vanilla Bean and Bay Leaves

Heavy cream simmered with vanilla bean and bay leaves hints at marshmallow but is far more nuanced, compelling and aromatic.

By Matthew CardSeptember 27, 2016

Garlic and Rosemary Potato Tian

A classic vegetable tian is round, as it takes its name from the Provençal earthenware vessel in which is is made, But for ease, we use a 9-by-13-inch baking dish to make a simple, generously sized potato tian for the holidays. A garlicky broth spiked

By Milk StreetOctober 3, 2025

Browned Butter Sweet Potato Spoonbread

Combine cornbread and soufflé and you have Southern spoonbread. This version is gussied up for the holiday table with sweet potato, browned butter and Parmesan. Canned sweet potato puree simplifies the prep, but we drain it of excess moisture so the s

By Hisham Ali HassanAugust 25, 2026

Mashed Potato Gratin

This holiday side combines two classics: mashed potatoes and cheese-topped potato gratin. Milk-simmered mashed potatoes are the base, sliced potatoes and shredded Gruyère are layered on top, then the casserole is baked until golden. If you own a mando

By Haley LaubeSeptember 25, 2026

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

By Milk StreetSeptember 5, 2025

Spiced Sweet Potato Tian

These buttery, spiced sweet potatoes balance savory and sweet—rather than a side that often feels closer to the dessert realm.

By Courtney HillSeptember 1, 2021

Milk-Simmered Mashed Potatoes

By cooking your potatoes in a little milk, which doubles as your mashing liquid, you get natural, creamy lusciousness—no cream needed.

By Diane UngerJanuary 21, 2024

Savory Sweet Potato Gratin

Smooth sweet potatoes, spiked with umami-rich miso, ginger and soy sauce and finished with a crisp topping of peppery-sweet panko bread crumbs and sesame seeds.

By Diane UngerOctober 16, 2017

Garlic and Rosemary Potato Tian

A classic vegetable tian is round, as it takes its name from the Provençal earthenware vessel in which is is made, But for ease, we use a 9-by-13-inch baking dish to make a simple, generously sized potato tian for the holidays. A garlicky broth spiked

By Milk StreetOctober 3, 2025

Salt and Vinegar Smashed Potatoes

Salt and vinegar potato chips as a smashed potato? Yes! Crisp outside and creamy inside, these smashed potatoes feature the popular, puckery potato-chip flavor. We tried multiple vinegars for this recipe but found that punchy white vinegar was best. T

By Hisham Ali HassanFebruary 24, 2025

French Mashed Potatoes (Pommes Purée)

In Paris, we learned a practical solution to typically laborious recipe. It breaks all the rules of American-style mashed potatoes—and achieves super-light, velvety results.

By Hisham Ali HassanDecember 2, 2025

Mashed Potatoes with Herbed Browned Butter

In search of a twist on this holiday season essential, we looked to nutty browned butter. Infusing it with hearty herbs added a layer of unexpected yet familiar flavor. For an elevated finishing touch, we pour a portion of the fragrant butter directly

By Kevin ClarkNovember 14, 2024

Mashed Potatoes with Caraway-Mustard Butter

Complexly flavored mashed potatoes made simple

By JM HirschOctober 16, 2017

Glazed Sweet Potatoes with Sesame

A Japanese-inspired take on sweet potatoes

By Albert StummOctober 4, 2021

Turkish Mashed Potatoes

A trip across the Bosporus to Anatolia to find the best cheesy mashed potatoes

By Chris KimballOctober 13, 2022

Scalloped Potatoes

This recipe for scalloped potatoes is designed to be easily scaled up to serve as many as 12 (see below). The ingredients are basic, but the finished dish is rich and elegant enough for a holiday spread. Be sure to use Yukon Gold potatoes, which have

By Courtney HillSeptember 20, 2024

Croatian Mashed Potatoes

Croatian restani krumpir is a hearty, rustic dish of mashed potatoes studded with onions that are sautéed until soft and sweet, oftentimes seasoned with paprika and brightened with fresh herbs. Our version, modeled after the potatoes we tasted at Samo

Black-Bottomed Sweet Potato Pie

For this sweet potato pie, we skip canned puree in favor of potatoes that we roast ourselves to intensify their flavor. And instead of masking the potatoes’ pure, earthy sweetness with a slew of spices, we add only brown sugar, vanilla and nutmeg. To

By Hisham Ali HassanNovember 2, 2026

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

By Milk StreetNovember 11, 2025

Pumpkin Tart with Honey-Orange Whipped Cream

“I made this for Thanksgiving instead of my usual back-of-the-can pumpkin pie recipe...No comparison!”

Yelapa-Style Sweet Corn Pie (Pay de Elote)

This pie is our adaptation of a recipe from food writer Paola Briseño-González, who was inspired to re-create the pay de elote (corn pie, translated from the Spanish) sold by the slice in the beach town of Yelapa in central Mexico. Use either white or

By Milk Street & Erin BarnhartNovember 14, 2025

Christopher Kimball’s Double-Crust Apple Pie

It’s only a minor overstatement to say that apple pie is holy for Chris Kimball. This recipe is the product of decades of study.

By Chris KimballNovember 22, 2021

Pumpkin Pie with Honey-Orange Whipped Cream

We love pumpkin pie, but we don’t love how dense, cloying and overspiced it can be. We wanted a lighter, fresher take with a pronounced pumpkin flavor. Canned pumpkin puree was a great place to start, but we intensified its flavor by giving it a quick

By Milk StreetNovember 19, 2024

French Walnut Tart

“Like eating the most elegant pecan pie you could imagine—next-level amazing.”

Maple–Browned Butter Pie

Sweet and rich maple custard filling, cut with a hit of apple cider vinegar, and embedded in a nutty whole wheat crust.

Apple Pie with Sour Cream Crust

For anyone who loves a double-crust apple pie but dreads the dough: sour cream makes this pastry rich, tender and genuinely easy to roll out.

By Rose HattabaughMarch 3, 2026

Browned Butter Gâteau Magique

Gâteau magique, or magic cake, is a French dessert that lives up to its name. During baking, its seven-ingredient batter separates into three layers: a firm, flan-like bottom, a creamy, pudding-like center and a puffy, souffléed crown. Our version get

By Hisham Ali HassanDecember 17, 2024

Yelapa-Style Chocolate Pie

This decadent, cocoa-rich pie comes from the beaches of Yelapa, where pies are eaten in hand, by the slice.

By Rose HattabaughFebruary 10, 2022

Invisible Apple Cake (Gâteau Invisible)

“Cake” is somewhat of a misnomer for this elegant dessert. Instead of open, airy and crumby, the texture is rich and dense, with slices of sweet-tart apples set in an egg-rich batter. During its long bake in the oven, the fruit slices and custard-like

By Hisham Ali HassanAugust 16, 2024

Chocolate-Hazelnut (Gianduja) Crostata

Get all the richness of chocolate pie with a far-easier crostata (sort of like an open-faced pie).

French Apple Cake

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

Caprese Chocolate and Almond Torte

This gluten-free, flourless chocolate cake from Capri, Italy gets rich, almost brownie-like texture, thanks to ground almonds and a generous amount of egg.

Upside-Down Cambozola Tarts with Hot Honey

These savory upside-down tarts, with a hot honey flourish, are so much better than cheese and crackers.

By Milk StreetNovember 27, 2023

Garlic Toasts with Goat Cheese and Herb Salad

Mellow, spreadable cloves of garlic confit top these little toasts. Tangy goat cheese, lemon zest, and a simple salad of mint and parsley balance the richness.

By Hisham Ali HassanApril 5, 2024

Feta and Pistachio Dip

Our answer to the cheeseball: a tangy, nutty take on Turkish girit ezmesi, inspired by our friends at Honey & Co. in London.

By Rose HattabaughDecember 22, 2025

Bruschette with Wilted Greens and Pecorino (Bruschetta con Verdure Saltate e Pecorino)

At Silene Piccolo Ristorante in Italy’s Umbria region, chef Nicoletta Franceschini prepared a unique take on bruschetta. She dipped the bread slices in beaten egg, allowing the crumb to moisten, then fried them in olive oil. To finish, she topped the

By Rose HattabaughMarch 3, 2025

Oeufs Mayonnaise

Oeuf mayonnaise is a beloved French bistro classic of halved hard-cooked eggs that are garnished with mayonnaise. At Le Saint Sebastien in Paris’ 11th arrondissement, we had a lesson in how to prepare the hors d’oeuvre from chef Chris Edwards, vice-ch

By Courtney Hill & Kevin ClarkApril 4, 2023

Pissaladière

French Provençal pissaladière is a flatbread-like savory tart featuring a thin crust topped generously with onions that are slow-cooked until jammy and sweet, plus briny black olives and umami-rich anchovies. Diminutive Niçoise olives are the traditio

By Rose HattabaughSeptember 11, 2024

Two-Cheese Gougères

Gougères are cheese puffs made from pâte à choux (also known as choux paste), the same light, airy pastry that is the basis of so many classic French desserts, including éclairs and profiteroles. Edward Delling-Williams of The Presbytere restaurant in

By Hisham Ali HassanFebruary 12, 2025

Phyllo-Wrapped Feta with Honey (Feta me Meli)

A perfect marriage of salty, sweet and crisp, phyllo-wrapped feta with honey, or feta me meli, is a popular Greek meze. The wrapped cheese sometimes is fried, but we bake it for ease. Slice the feta when it’s cold and firm, then make sure to pat the p

By Rose HattabaughMarch 26, 2025

Colombian Cheese Buns (Almojábanas)

Savory but lightly sweetened and with a moist, chewy crumb, almojábanas are cheesy, bun-shaped breads that we first tasted in Ubaté—Colombia’s center of dairy production. The region boasts an abundance of locally made cheeses, such as cuajada and camp

By Diane UngerNovember 8, 2022

Brazilian Cheese Bread (Pão de Queijo)

Tasty Brazilian cheese puffs, pão de queijo, are an easy, chewy, puffy snack for all occasions.

By Julie RackowOctober 16, 2017

Olive Oil Tortas (Tortas de Aceite)

These thin, crisp, cracker-like Spanish breads, called tortas de aceite, are subtly sweet from a sprinkle of sugar that forms a frosty coating. But the star is extra-virgin olive oil. The fruity, peppery flavor of olive oil is complemented by fragrant

By Hisham Ali HassanSeptember 12, 2024

Spiced Fried Chickpeas

Crisp on the outside and creamy on the inside, these pan-fried chickpeas are a satisfying crunchy topping or standalone snack

By Milk StreetNovember 1, 2022

Seeded Crackers with Smoked Paprika and Olive Oil

Packed with pops of texture and flavor, these crackers are easy to make and customize. Semolina adds crispness and crunch, but we also love the earthy notes and tenderness lent by rye flour. The combination of olive oil and neutral oil gives the crack

By Courtney HillOctober 7, 2024

Baked Ricotta with Sautéed Leek, Walnuts and Dill

This dip gets rich complexity from a trio of cheeses—ricotta paired with mozzarella for gooeyness and Parmesan for sharp, nutty notes. The cooking starts on the stovetop, finishes in the oven and the dish is brought to the table in the same skillet. I

By Kevin ClarkSeptember 19, 2024

Beer Cheese

Beer cheese, also known as pub cheese, comes in different forms—it might be spreadable like whipped cream cheese or a warm, creamy dip like Swiss fondue. We use sodium citrate, a salt that’s a key ingredient in the production of processed cheese, to k

By Milk StreetFebruary 1, 2024

Bagna Cauda Brussels Sprouts

The original Italian flavor bomb. Made with garlic, anchovies, butter and olive oil, bagna cauda is a savory dip from Piedmont, Italy. It’s a perfect pairing with Brussels sprouts that have been blistered and charred on a sizzling-hot baking sheet and

By Courtney HillMarch 26, 2025

Green Beans with Spanish Almond Sauce

Dairy-based sauces tend to dull the flavor of fresh produce. We prefer Spain’s salsa de almendras, or almond sauce. The nuts are blended to create a sauce with creamy richness, but none of the heft of dairy. We pair it with tender-crisp blanched green

By Courtney HillOctober 28, 2024

Olive Oil–Poached Carrots with Honey and Ginger

Carrots generously slicked with olive oil and cooked in a moderately hot oven become velvety-tender and have pure, clean flavor. This technique uses less oil than true oil-poaching, but delivers similarly delicious results. We toss some ginger into th

By Hisham Ali HassanNovember 14, 2025

Roasted Agrodolce Onions

Italian cipollini agrodolce are small whole onions with a sweet-and-sour glaze. We riffed on that classic to create a side dish that complements rich meats and poultry—from a standing rib roast to the Thanksgiving turkey. Instead of balsamic or wine v

By Rose HattabaughNovember 6, 2025

Buttery Hazelnut and Winter Squash Tian

This winter squash side comes together easily. It takes its name from a classic French Provençal dish of vegetables baked in a shallow, round earthenware vessel called a tian. Either a 9-inch deep-dish pie plate or an 8-inch square baking dish works f

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

By Courtney HillSeptember 24, 2026

Soy-Glazed Braised Brussels Sprouts

Tare (pronounced tah-reh) is a Japanese seasoning liquid typically made with a soy sauce base, often enhanced by mirin, sake, ginger and garlic. Here, we use those ingredients with Brussels sprouts. We first brown the halved sprouts in butter to devel

By Courtney HillNovember 9, 2021

Brussels Sprouts with Apples and Bacon

For this simple skillet side, we thinly slice Brussels sprouts, apples and shallot so they cook quickly and absorb flavors. A food processor fitted with a slicing disk is the fastest, easiest way to do the prep, but if you prefer, you could use a shar

By Rose HattabaughDecember 15, 2021

Charred Brussels Sprouts with Garlic Chips

Crispy fried garlic chips add a savory crunch to these roasted Brussels sprouts. Leftover oil from frying the chips can be used for salad dressings or drizzled on pasta. The sprouts were best served on a platter, not in a bowl, which caused those on t

Brussels Sprouts with Apple, Bacon and Honeyed Pecans

Brussels sprouts absorb tons of flavor with smoky, fatty bacon, tangy Honeycrisp apple, a savory shallot, and a bright, unifying cider vinaigrette.

By Rose HattabaughApril 22, 2022

Shaved Brussels Sprouts with Browned Butter Vinaigrette

Rich, nutty browned butter and woodsy notes of sherry vinegar pair perfectly with earthy shredded sprouts. Smoked almonds add salty crunch and tangy dried cranberries add a pop of color.

By Diane UngerDecember 10, 2018

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.

By Phoebe LobkowiczAugust 9, 2023

Hot-Oil Brussels Sprouts with Ginger and Sesame

Earthy and subtly sweet with pleasant hints of bitterness, shredded raw Brussels sprouts make excellent slaw-style salads. We massage shredded sprouts with rice vinegar and soy sauce, tenderizing the sprouts and tempering their cabbage-y qualities. We

By Dimitri DemopolousOctober 17, 2023

Brussels Sprouts with Cranberries, Pears and Goat Cheese

With the help of a food processor and its slicing disk, this autumnal salad with bright, fruity notes comes together easily and speedily. Though the ingredients are few, the marriage of flavors and textures creates a side special enough for the holida

By Courtney HillOctober 4, 2022

Oven-Charred Brussels Sprouts with Chipotle Chilies and Peanuts

Brussels sprouts, like many other Brassicas, are delicious deeply charred, when their vegetal overtones give way to nuttiness and bittersweetness. We employ a couple techniques to achieve deep, flavorful charring. First, we put a heavy baking sheet on

By Rose HattabaughAugust 16, 2024

The Perfect Old Fashioned, According to Chris Kimball

Two types of whiskey, two kinds of bitters, all completely worth it.

By Claire LowerDecember 18, 2023

This Thanksgiving, Drink Cocktails from Your Freezer

Make it now, serve it later

By Claire LowerNovember 20, 2024

Cranberry-Gin Smash

Muddling—using a thick baton-like tool or spoon to lightly crush ingredients—helps extract flavorful essential oils and juices. In this recipe, we muddle fresh rosemary and cranberries with a bit of sugar, then add additional cranberry juice for color

Swedish Spiced Wine (Glögg)

At the holidays, hot mulled wine is consumed across Europe. We’re particularly fond of the Scandinavian variety, glögg. It is made with red wine and sugar, plus a robust cast of warm winter spices. Often bolstered by brandy, rum or aquavit—a caraway-f

Vieux Carré

This New Orleans’ classic straddles the delicious space between an Old Fashioned and a Manhattan: rich and bold, yet not heavy. Typically, this drink is made with a combination of Angostura and Peychaud's Bitters, the latter of which adds anise-minty

By JM HirschOctober 26, 2020

Pomegranate Mimosa

Inspired by the classic Champagne cocktail, we wanted to dress up a glass of sparkling wine without masking the flavor. We kept the bitters, but rather than sprinkle them on a sugar cube—which usually is dropped to the bottom of the glass—we combine t

Coquito

Coquito is a traditional Christmas cocktail from Puerto Rico that often is compared to eggnog. Though creamy and rich, it doesn't always contain eggs. It's traditionally made from a blend of evaporated milk, sweetened condensed milk and coconut milk,

Hot Brown Buttered Cider

This alcohol-free drink combines the flavors of two holiday favorites—mulled cider and hot buttered rum. Lemon juice keeps the cider tasting light and bright. We top it with browned butter in which we bloomed cinnamon, nutmeg and vanilla bean. The but

Citrus and Bay Sangria

Though we often associate white wine sangria with warmer months, cutting back the sugar and flavoring it with warming spices—cardamom and bay leaf—make it a perfect holiday punch. Dry vermouth adds depth of flavor and underscores the seasonings. We li

Reposado Negroni

Sid Datta of Cunard Tavern in East Boston turned us on to this subtly smoky, slightly fruity version of the classic negroni, which replaces the gin with tequila. Reposado tequila has been aged up to a year, which gives it more nuance and less bite tha

Oaxacan Hot Chocolate

This is our adaptation of traditional Oaxacan hot chocolate, which uses freshly roasted cacao beans to provide chocolate flavor and finely ground nuts rather than dairy to add richness. Since cacao beans are hard to find in the U.S., we opted for unsw

By Julia RackowOctober 8, 2018

Yayo

This cocktail is traditionally made with a Spanish lemon-lime soda that is less sweet than most available in the U.S. We found that combining fresh lemon juice and seltzer water, then upping the vermouth, not only made up for the loss, but also kept o

White Sangria

This white sangria, our adaptation of Janet Mendel’s Manchegan white wine cooler from “Cooking from the Heart of Spain,” is light, refreshing and relatively low in alcohol, making it a great choice for summer sipping. You might expect a base of Spanis

By Julia RackowMay 24, 2018

New York Sour

Fruity reds work well for this float, but whatever you have on hand will do. In a pinch, maple syrup and agave are good substitutes for rich (2:1 sugar to water) simple syrup.

French 75

A half-teaspoon of a saltwater solution—and Angostura bitters—give exceptional balance to this slight tweak on the classic French 75. We liked the clean flavors that resulted from almost-equal proportions of gin and sparkling wine. To prepare the salt

By JM HirschDecember 31, 2017