Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

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It's a no-mayo salad summer. Chicken salads with brightness and crunch! Creaminess from thick, flavorful purées! Potato salads that are all about the potatoes! And more.

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We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen.

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We’ve spent the last year collecting the world's greatest culinary ideas and distilling them to their essence for 200 weeknight meals. Whether upside-down pizza, tandoori traybake, or one-tray meatballs, every component is essential and in balance with the rest. Find the book now at the Milk Street Store and wherever cookbooks are sold.

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“When she pulls the cake from the oven, it’s puffed above the baking tin, looking on the outside like any other. But with time, it deflates like a week-old party balloon, wrinkling as it collapses and shrinking away from the sides.”

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Our knives use thinner Japanese blades—making for safer handling and nimbler, faster slicing.

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It's a no-mayo salad summer. Chicken salads with brightness and crunch! Creaminess from thick, flavorful purées! Potato salads that are all about the potatoes! And more.

“When she pulls the cake from the oven, it’s puffed above the baking tin, looking on the outside like any other. But with time, it deflates like a week-old party balloon, wrinkling as it collapses and shrinking away from the sides.”

Our knives use thinner Japanese blades—making for safer handling and nimbler, faster slicing.

Celebrate Sweet Corn

Sweet, fresh corn kernels punctuate these crispy-crusted fritters, with rich savoriness that pairs perfectly with tangy, sweet, finger-licking chili sauce.

Peak-season fresh corn gives this creamy-yet-light pasta dish a beautiful vegetal grassiness.

This smoky-spicy-sweet grilled corn was the highlight of Chris Kimball’s trip to a carnival-like market in Taipei.

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

This rich and velvety side dish relies on corn’s starchy “milk” to deliver supreme creaminess without diluting its flavor.

The Latest

For this edition of ‘Noodles’ Made Me, Hannah Packman speeds up fresh pasta-making with the help of an unexpected tool: the food processor.

Author and “Pizza Quest” host Peter Reinhart shares his secrets to making the perfect pizza at Milk Street Cooking School.

Olive oil should be used for so much more than drizzling. Here’s what we learned on a recent Milk Street Culinary Tour of Greece.

You don’t need water to make the best caramel! Christopher Kimball shows you the easiest way—all you need is sugar and a skillet.

It’s not just the season for corn on the cob! Here are all the best recipes for eating corn at every meal.

No-Cook Meals to Keep Your Kitchen Cool

With a wide array of flavors and textures—from sweet to spicy and crisp to creamy—this unique yogurt-dressed chickpea and cauliflower salad is deliciously complex. It’s our simplified version of a recipe from Nicolaus Balla’s and Cortney Burns’s “Bar Tartine.”

“Bursting with flavor,” one reader writes of this rainbow-colored Vietnamese chicken salad (goi gà)—a vibrant-yet-savory dinner salad which “feels healthy and totally satisfying.”

Amazingly creamy and umami-rich, this summer tomato chilled soup is the opposite of a watery gazpacho.

“Perfect summer dish,” one reader calls this chickpea and cucumber salad: our go-to, garden-fresh antidote to summer heat, based on the popular Indian street snack.

Cucumber, a trio of herbs, and chopped peanuts add tons of color and texture to plump shrimp and tender rice vermicelli noodles.

Up Next at Our Online Cooking School

Join Simon Bajada to learn three dishes that define the summer on a small Mediterranean island. | Sunday, June 23 @ 1 pm EDT

Pesto, aïoli, nước chấm, coulis, sambal, picadillo: guest chef Ashley Boyd loves a great homemade sauce. | Thursday, June 27 @ 6 pm EDT

Homemade pasta is dramatically easier than you think. Join Ursula Ferrigno to unlock the secrets. | Sunday, June 30 @ 1 pm EDT

Fighting food waste doesn't have to be a chore. Let guest chefs Irene and Mei Li prove that efficient cooking is delicious cooking. | Tuesday, July 2 @ 6 pm EDT

Great salads don't happen by accident. Join Theo Kirwan and learn the science behind three perfect salads. | Wednesday, July 10 @ 6 pm EDT

Word on the (Milk) Street

We chat with research chef Shola Olunloyo about the cutting-edge projects he undertakes at his experimental food lab.

This Brazilian-style pie gets a tangy flavor boost from za’atar.

Why coat your chicken salad with mayo when you could get creaminess from a tangy, gingery, miso-based dressing, thickened with pureed almonds?

There’s nothing wrong with a beefy boy.

Got a cooking question? Email us at questions@milkstreetradio.com to get it answered on-air by co-hosts Chris Kimball and Sara Moulton.

Skewers and Kebabs

These marinated skewers, coated in ginger-spiked yogurt, are based on Thailand’s street food grilled over hardwood charcoal.

Up your grilled chicken kebab with the punchy, aromatic flavors of Zanzibar.

This summer, bring tangy, fresh, bright, and meaty flavors to the grill.

These mouthwatering skewers tap into the power of finely crushed bay leaves to channel the authentic tastes of their traditional Portuguese grilling method.

Fish sauce helps these herby grilled shrimp pack a punch of umami, while the pepper-lime dipping sauce brightens each skewer with a jolt of summery zing.

Berry Desserts That Aren’t Pie

A rustic tart inspired by the traditional Roman combination of ricotta and cherries.

We look forward to summer peaches all year just for the crostata: the minimalist, free-form tart with a shatteringly crispy crust.

This no-cook British dessert combines whipped cream and fruit for a light, almost effortless treat.

Easier than ice cream cake, but just as delicious.

“The tahini-infused crumble is truly an inspiration,” a reader writes—“an instant favorite.”

Get fired up for grilling season!

Lemon-lime soda takes center stage in this succulent Filipino grilled chicken, lacquered to perfection for a sweet and savory BBQ twist.

Tender, charred wedges of cabbage are finished with spicy garlic butter.

A tenderizing trio of papaya, yogurt and lemon juice gives this lamb a rich, juicy texture.

“So fresh and delicious it made me want summer and fresh herbs to last all year,” a reader writes.

It’s all about the electric orange hot sauce.

Get Back to Vegetable Basics

These self-saucing carrots celebrate the simple beauty of the vegetable.

Butter-roasted cabbage: a humble vegetable made luxe and elegant.

Corning is just brining by a different name, and it shouldn’t be limited to beef—or St. Patrick’s Day

These green beans are cooked in a single pot, with garlic, sesame, and rice vinegar that concentrate as the water boils off.

A combination of crispy garlic chips and their cooking oil give this dish an double dose of savory umami.

Chris Kimball’s Favorite Quick Breads

Two simple changes, and zero additional effort, put this banana bread head and shoulders above the rest.

A soda bread unlike any you've ever tasted

We turn carrot cake into moist, tender quick bread for any time of day.

This chocolate-tahini quick bread combines all of chocolate’s best pairings—warming spice, fierce cayenne, and nutty tahini.

This lemony, velvety pound cake gets an extra tender and moist crumb by using almond flour.

Change the Way You Bake

This fluffy, light frosting uses a formula that’s so easy to remember that you’ll never need the recipe again.

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

This no-oven chocolate cake comes together in a pan—steamed, rather than baked, resulting in a moist, tender cake every time.

Cookbook author Lora Brody’s creation bête noire is no typical chocolate cake: silky, custardy, with a base of sugar syrup.

We blitz whole, unpeeled clementines in a blender and use them to flavor the batter and finishing syrup in this fragrant, bright orange cake.

Our Favorite Ways to Eat More Cheese

A creamy cheese sauce that acts like Velveeta but tastes like sharp cheddar.

In Paris, Chris Kimball tasted the best croque monsieur of his life. Could we achieve greatness at home?

We adore Georgia's staple snack—a bread boat made of a plush, yeasted dough that’s easy to tear and dip into an abundant filling of creamy cheese.

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

These breakfast buns, panini napoletani, are “so intensely craveable,” J.M. Hirsch writes, that they trigger “a whole-bag-of-potato-chips moment.”

Make Tonight Spaghetti Night

Our take on classic spaghetti carbonara is bright due to a secret technique we learned in Rome: whisk egg yolks until cooked & slightly foamy for a light sauce.

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

“This recipe was simple, and the results were outstanding."

In this Venetian classic, clams, wine, spaghetti, and parsley create a seamless blend of light, briny, complementary flavors.

Pops of fresh peas and bright mint are beautiful springy companions in this light-and-creamy goat cheese pasta.

MAKE YOUR NEXT CAKE IN A BLENDER

A tender all-purpose yellow cake that's almost as easy as a boxed mix, with a pure vanilla flavor you'd expect from a fancy bakery.

Our chocolate blender cake, with a brownie-like consistency and a rich chocolate glaze, comes together with only one blender and one cake pan.

We blitz whole, unpeeled clementines in a blender and use them to flavor the batter and finishing syrup in this fragrant, bright orange cake.

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

In bolo de cenoura, the blender pulls out an amazing, orangey sweetness from carrots—totally unlike any American carrot cake.

Make Cauliflower the Star of the Plate

Dressed with tangy sumac and creamy yogurt—all tucked into tender pita breads—it’s pretty amazing.

Satisfying sticky richness piled over a mound of freshly cooked rice.

A recipe our editorial director J.M. Hirsch learned while eating his way across Naples, Italy. He loves the way the vegetable turns creamy, blurring the line between the cheese sauce and the tender pasta.

A clever coating of cornstarch gives these oven-fried florets a beautifully crisp texture (without the greasiness you get from deep frying).

This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking: minimal manipulation, lots of flavor and brightness.

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Bestsellers

Our new favorite tool: our custom-designed wok which gets ripping hot on any burner

What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster?

An essential for bakers everywhere: the Raisenne dough riser eliminates guesswork in fussy proofing.

Six Ingredients. Minutes, Not Hours. Fresh, Bold Flavors for Any Night of the Week.

Our cast iron pot is designed to heat evenly and retain the heat, a must have for cooking soups and stews.

Make Better Bread

In Bolivia, street vendors sell humintas—savory-sweet corn cake treats, made with fresh corn kernels, filled with cheese, and sealed in husks.

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

For years, Chris Kimball reminisced about a Moroccan breakfast at which he was served harcha—like a “particularly delicate variety of cornbread married to an English muffin.”

Pillowy Japanese milk bread is what Wonder Bread promised to be: both fluffy and chewy, perfect for sandwiches or as 2-­inch­ thick slices, slathered with butter and jam.

Our version of pane siciliano, or Sicilian sesame bread, has a soft, fine quality and a rustic, satisfying chew.

Latest Reader Favorites

This coconut-bathed chicken, packed with smoky-sweet charred peppers and a plantain, celebrates the spirit of Colombian cooking.

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

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

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

A savory-sweet bowl of beef and butternut squash, inspired by Moroccan tagines—but cooked in an Instant Pot, rather than the conical earthenware vessel.

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Trending Products

The moHA! Ginger Grater shreds whole ginger root in seconds and scrapes it into your dish with little effort.

When a chef’s knife is too big, and a paring knife is too small, the Milk Street Kitchin-tan is the perfect pinch hitter.

Milk Street exclusive! Mastrad’s three-piece mixing bowl set solves all of our baking headaches: non-slip, lidded for storage, and even splatter-proof for whisking and beating.

With four cutting sides, extra-sharp and durable etched metal graters, and a rubber detachable base, the Cuisipro box grater is a prep workhorse.

This garlic confit allows you to skip the mincing and spoon punchy flavor into any savory dish, in seconds.

Featured on Milk Street TV

Incredibly delicious and soft, these flatbreads from chef Marianna Leivaditaki make smart use of a short ingredients list.

August heat calls for tzatziki: Greece’s cooling cucumber-yogurt dip, with heightened freshness from mint and dill, with a light garlicky kick.

Toasted nori and pickles carrots, onion, and radishes make one of the most flavorful and surprising salads we’ve ever tried—that’s why it’s Eventide’s signature dish.

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

A recreation of a light, open-crumbed focaccia from Bari, Italy, with tomatoes and olives melded in the crust.

Weeknights

Laying dough over the “toppings,” placed directly on the pan, allows the flavors meld to the crust and creates an extra crispy, browned bottom.

These sweet potato noodles—our riff on mee goreng—are “like sesame noodles on steroids.”

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

This zesty, lightly perfumed lemon pesto is inspired by the world-famous lemons of Amalfi, Italy.

“One of the best lentil soup recipes I’ve ever tried,” a reader writes about this lentil soup that mixes soothing coconut milk, woken up with spices, heat, and cut with lime.

Weekend Project

Thick pasta rolls, stuffed with ricotta and spinach, come together easily with a food processor and lasagna noodles.

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

These “perfectly popped popovers” (Chris Kimball’s term) are light and airy on the inside, crispy on the outside, and rich with eggy flavor.

This melt-in-your mouth meringue offers delicate elegance and unparalleled fluffiness with only 5 ingredients.

Marika Contaldo’s luscious, homemade tagliatelle, flecked with basil and coated with a luscious buttery sauce.

The Best of Travel

Japan’s ever-popular fluffy, buttery bread makes a perfectly pillowy base for a sandwich or a slather of jam.

Whole shell-on prawns, doused in a garlicky white-wine-spiked tomato sauce.

In Bolivia, street vendors sell humintas—savory-sweet corn cake treats, made with fresh corn kernels, filled with cheese, and sealed in husks.

One of the most popular Korean BBQ items, this recipe from Hooni Kim’s “My Korea” pulls off a perfect balance of sweet, salty and umami.

This recipe was inspired by “a torrent of 700 foil-wrapped meatballs” we saw rain from balconies in Belgium.

CUSTOMERS LOVE

"Perfect kitchen tool for serving . Used with everything from roasted meat dishes as well as casseroles. The size of the spoon is the perfect portion size."

“This is THE pie pan I’ve been wanting for sooo long. It is the perfect size and very light. Recently made my best apple pie ever!”

"This sauce hits every flavor note. It’s so clean you can taste everything. Perfect heat, I just ordered more!"

"I love its straight blade and its sharp point. Getting through the skins of Veggies like bell peppers has never been easier."

“Good solid all-around pot once it is seasoned, looks great for table service too.”

Milk Street Sweets

A new spin on tiramisu—opting for matzo in place of ladyfingers—this recipe from Jake Cohen's “JEW-ISH” results in a surprisingly perfect make-ahead dessert.

Angie Mar's reinvented cheesecake is a lighter, tangier harmony of flavors.

This creamy make-ahead dessert gets its distinct spiced flavor from an earthy blend of turmeric, black pepper and cinnamon, plus honey for sweetness.

This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack!

No mixer? No problem! This rich and chocolate-y cake from Cheryl Day is a one-bowl wonder.

Milk Street Vegetarian

We updated our readers’ favorite broccoli pasta sauce—now even creamier (but still cream-free).

In our version of nohut piyazi, sun-dried tomatoes, Aleppo pepper, and a medley of herbs and lemon juice bring bright and rich flavor to earthy chickpeas.

Lime, salt, and chili tease magic from fresh-cut fruits—a lesson we applied to this fresh and bright summer salad.

Aloo matar, potato curry with green peas, is a classic (and vegan) comfort food: a flavorful balance of sweet tomatoes, pungent aromatics, and warm spices.

This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking: minimal manipulation, lots of flavor and brightness.

Chris' Favorites

"The közmatik is just one of those products that’s absurdly simple but simply works! You take one look at it and go, 'Why didn’t I think of that?'"

"This is like cutting through butter—it's just absolutely amazing."

This tangy-sweet elixir boosts everything from meats to salads.

In designing the Kitchin-to, “we look toward Japan, where knives are based on the design of the featherweight samurai sword.”

If you dread grating ginger, with your fingers close to the grater and ginger stuck in the teeth, the moHA! tool is a lifesaver.

Picks From the Archives

Chef Esmeralda Brinn Bolaños transforms the humble meatball using the rich flavors and classic techniques of Mexican cuisine. The result not only was delicious but showcased much of what we love about Mexican food.

Nowhere is pizza more revered, more celebrated, more innovated, more consumed than Brazil. “Pizza in São Paulo is almost a religion,” says Juliana Fava from Bráz Pizzaria.

There is the sometimes hidden architecture behind much Indian cooking. Anagha Nawathe from APB Cook Studio shows us how the same ingredient can manifest divergent flavors depending on how—and when—it is cooked.

In Lisbon, we discover a rare example of a touristy place doing food right with the traditional dish pica pau. Our version balances wine-simmered beef, briny pickles and a jolt of piri piri oil to create a savory, spicy dish.

“Every place has their own flavor starter recipe, they just call it another thing,” says chef Jose Santaella, author of “Cocina Tropical.”