How do you serve the tangy, salty, peppery dipping sauce called tuk meric? With everything.
With a single skillet, you can cook a juicy, flavorful steak and make a satisfying side.
Our spice mill is easy to use, with a special ratchet motion that produces all the pepper or spice you need quickly and easily.
Here at Milk Street, we want to change the way you cook. If you want to have more fun - and more success - in the kitchen, join us at Milk Street.
Sign up now for 60-Minute Spice Master, Advanced Techniques for Vegetarians or The Art of Kitchen Improv.
Isha Sumner gives us a primer on the culture and cuisine of the Garifuna people.
Your stand mixer isn't just good for baking... Watch and learn.
Think of this dish as a sort of Levantine guacamole with spices, yogurt and lemon juice that add layers of earthy flavor and bright acidity.
Firm yet creamy cooked white beans with a mild, subtly sweet flavor act as a blank canvas for a silky-smooth dip.
Pic's has a full mouthfeel, with the right ratio of plentiful crunchy bits to smooth butter.
As with much of life, the simplest method to brew coffee is the best.
The fresh, clear-tasting fish is packed in olive oil and seasoned with Jacobsen sea salt.
An essential tool for the quick movements of stir frying and sautéing.
Briny yet tart, they add depth to tagines, soups, grains and dressings.
We love this harissa because it's complex but doesn't back down from the heat—the essence of a good harissa.
Use it to add body to a broad range of sauces, dressings, soups and stews.
This new design is easy to use and produces all the spice you can use quickly and easily.
A classic Greek dish that pairs plump, sweet shrimp with briny feta cheese along with fresh tomatoes, savory olives and ground fennel seeds.
Chopped roasted almonds, creamy avocado and marinated zucchini provide plenty of textural contrast in this easy vegetarian salad.
For these Mexican carnitas, we meld together two techniques to recreate the crispy, fork-tender pork we had in Oaxaca.
This light, bright chowder uses corn in two forms: fresh kernels and canned hominy to double the corn flavor.
(And what to make with it, from salads to kibbeh.)
Yeast shortage be damned.
For when you need to satisfy cookie cravings quickly.
Zucchini, pancetta and Parmesan combine for a fresh, rich pasta.
In Mumbai, sweet chilies and vinegar pack bold, easy flavor into a one-pan meal.
Spanish smoked paprika infuses a brothy crock of tender beans.
Timing is everything.
When a dish requires 1 cup finely chopped fresh basil, how much do you need to buy?
Christopher Kimball and Sara Moulton set the record straight on Milk Street Radio.
Sure, you can order hummus, shakshuka or lahmajoun, but be prepared for the unexpected.
Peter Franklin teaches us the art of melding sweet and savory.
Assaf Granit uses a riot of flavors and textures to create a bold, balanced fennel salad.
Chopped hazelnut pieces add a crunchy, textural element to this spread.
Dramatically improve kitchen prep with this Milk Street exclusive set of Kikuichi knives.
A transformative addition to charcuterie from Italy's most famous butcher.
The food writer and chef has put together a helpful resource.
In Galilee, the secret to traybake chicken is a simple spice blend.
Inspired by Tuscan flavors, Briana Holt pairs kale with sharp cheeses.
Milk Street: The New Rules
Milk Street: Tuesday Nights wins for best general cookbook!
PBS Living just made it even easier to watch our show.
