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TVCB 4 Spine Mock


Alice Randall and Caroline Randall Williams on the origin of soul food.
We travel to Bologna, Italy, to make two weeknight dishes with Chef Fabio Berti.
Curated, hand-picked items from around the world.
Portuguese Egg Cake

In Bologna, we learned that lasagna isn't what we thought. It's better.

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It turns out that the easiest technique for flavorful vegetables is a quick boil in seasoned liquid.

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We developed a home cook-friendly carnitas recipe that features smart tips for meat that’s both crisp and tender.

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Thank you, Friend of Milk Street Briana Holt, for inspiring these amazing scones—a take on a Tuscan pasta!

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Listen to Regula Ysewijn detail the strange history of British baking.

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Artisanal “jangs” made by farming collectives in a Korean mountain village.

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Grind and store fresh spices with this unique ratchet grinder and storage set. Get fresh, pungent spices just when you need them.

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Change the Way You Cook

Milk Street's easy but flavorful recipes, sourced from around the world, highlight bold combinations of ingredients that will change the way you cook.

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.

Welcome to Milk Street
The Latest: TV, Radio, Books and More
Milk Street Cookbook Club

On Thursday, March 4, the blogger and cooking instructor will discuss her long-awaited debut book.

Milk Street TV

Watch how it's made on Milk Street TV!

Milk Street Radio

Mother and daughter Alice Randall and Caroline Randall Williams trace their family history in their book, "Soul Food Love."

Milk Street Cooking School

Learn to improvise in the kitchen in this free class. Then explore the rest of virtual classes, from livestream to self-paced.


Big flavors. Simple techniques. Over 250 ways to reinvent dinner.

Rice, Twice As Nice
How to Use Leftover Rice
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Try Milk Street Facebook Community member Pragya Chandra's deep-fried, aromatic pakoras and you'll find yourself making extra rice just for this purpose.

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Using a combination of whole milk and yogurt gives this 15-minute dish from Patric Owen Chadd, a member of the Milk Street Community on Facebook, the perfect consistency.

Change the Way You Cook With these Milk Street Favorites

Made from solid granite, this motar and pestle set is ideal for breaking down spices, herbs and more.


A creamy, floral honey with an airy, melt-in-your-mouth texture to pair with nut butters on a sandwich or drizzle into teas and atop fruit.


Made from 100% organic cotton mesh, these biodegradable bags are durable and machine-washable.


Whole sardines with a clean taste—as lovely added to vegetable and rice dishes as on a simple cracker.


Take those wine bottles out of the dumpster! Wine Punts recycles wine bottles to make one-of-a-kind canisters.


From the mountains of Vietnam, a brighter, more vibrant ground ginger—it smells just like gingerbread.


The Cuisipro Box Grater features four broad cutting surfaces, quality craftsmanship and bonus features that we’ll actually use.


Mayonnaise acts as a rich backdrop for wasabi's delicate aroma and pungent, fresh flavor.


From its exceptional nonstick properties to its hefty handles and thoughtful design, the JIA far surpasses other woks on the market.


Irish Black Butter has a uniquely deep, caramelized apple flavor with subtle spice notes and an almost earthy, smoky finish.

Trending Recipes
Catch Up on What We’re Cooking at Milk Street
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It's an onion-based ragú and you need it in your life. Though some versions are meat-free, ours includes boneless beef short ribs for a dish that's rich, savory and downright delicous.

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Briny feta cheese and a delicious mess of greens create the perfect foil for poached eggs

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Our Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana) is bright, fragrant and full of texture.

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In our Cantonese-Style Black Pepper Beef and Potatoes, we steam Yukon Gold and sweet potatoes in the microwave to save time and another pot.

Small Bites from Milk Street
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Learn how to make this instant flavor booster, and how to use the silky cloves and infused oil.

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"We’re on the same side.”— J. Fox and Kevin Haverty of Hudson and Charles butcher shop in New York City,

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Film yourself trying our low-sided skillet and residual heat method, then get a Milk Street Store gift card!

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Nunzia da Scalo is one of numerous women who make pasta at tables outside their homes in Bari, Italy to sell to passerby. Watch her effortlessly work her magic in a video we can't stop watching, then try the recipe this trip inspired: Orecchiette Pasta with Crunchy Broccolini Sauce.


Try this Garlilc-Chili Roasted Cauliflower and get back to us.

Baker Briana Holt loves to break the rules of simple sweets.

Orange zest and coriander flavor this surprisingly simple yogurt cake.

Milk Street Tips

We tested unlined versus aluminum foil and parchment paper and got a surprising answer.

When searing or frying, it’s a pressing matter.

We're talking about 12 loaves from one packet.


(And coconut water ties the dish together.)

From pasta to risotto to liqueur, lemons come first.

Spicy and citrusy, sopa de lima is simple to make, yet deliciously complex.

Milk Street Store

Dress salads, drizzle and flavor.

Create a tight seal with these versatile food huggers.

Subtly sweet, mellow and full of umami, this condiment both seasons and sweetens.

Friends of Milk Street

Find out what the cookbook author uses on everything.

The author who literally wrote the book on quick weeknight meals shares tips.

Take notes from Sarit Packer and Itamar Srulovich of Honey & Co.

In the News

Kimball makes ancho-spiced pork tacos from COOKish.

Best Radio Show and Best General Cookbook!

Join events with bookstores around the country.

Find your local station, watch on our site or watch on YouTube.


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