Tuesdays are the new Saturdays! Now, simple midweek suppers will taste like Saturday night.
Inspired by Ignacio Mattos's favorite late-night snack.
Here at Milk Street, we want to change the way you cook. Traveling around the world, we discover new ways to cook, new combinations of ingredients, and a fresh appreciation for spices, herbs, chilies, and pantry ingredients that put great food within everyone's reach. If you want to have more fun—and more success—in the kitchen, join us at Milk Street.
Here at Milk Street, we want to change the way you cook. Traveling around the world, we discove...
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Here at Milk Street, we want to change the way you cook. Traveling around the world, we discover new ways to cook, new combinations of ingredients, and a fresh appreciation for spices, herbs, chilies, and pantry ingredients that put great food within everyone's reach. If you want to have more fun—and more success—in the kitchen, join us at Milk Street.
Welcome to Milk Street
TV, Radio, Books and More
Milk Street TV
Master Carne Adovada, Mexican Chicken Soup with Tomatillos and Hominy, and Stovetop Chocolate Cake.
Milk Street Radio
The author describes fleeing Saigon, early memories of American supermarkets and cooking tips.
Learn More
From our Cooking School to our TV show, Milk Street will change the way you cook.
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This 464-page companion book contains every recipe from our first two seasons.
Today
Weekend Entertaining
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This technique ensures evenly cooked meat for the whole party.
Learn How to Make It
This side of Pan-Roasted Asparagus with Spiced Oil and Chives livens up any main.
SHOP
Change the Way You Cook With these Milk Street Favorites
$99.99
Designed with Zwilling J.A. Henckels, this is a great starter set for any cook.
$10.95
From the makers of our favorite tahini comes an excellent alternative to maple syrup.
$15.00
Toss with popcorn or use for sautéing vegetables, greens and chicken.
$20.00
Also known as a “wok shovel,” this broad, short spatula is essential for quick stir frying and sautéing.
$25.00
$18.00
Waste not want not with these beeswax-coated, re-sealable, reusable waxy sheets.
$169.00
The stove top-safe JIA Ceramic Terracotta Cedar Steamer comes with a rice cooker lid.
$125.00
We use this skillet for a range of tasks, from toasting spices to steak for one.
$15.00
This Oregon-caught and canned, solid-pack Albacore tuna rivals the European quality at a much lower price point.
Trending Recipes
Catch Up on What We’re Cooking at Milk Street
Up Your Pasta Game
This dish can do no wrong, and we think we've perfected it. Pro-tip: Don't skip mixing the sausage with water. The water loosens the sausage, making it easier to break into pieces while cooking so that it's more evenly distributed.
Make It Now
Great for Easter brunch or any seasonal occasion.
Get the Recipe
Top with black beans and broiled cheese. Devour.
Try Them Out
Whether for Passover or just for fun, these macaroons are fragrant and flavorful.
Meze
Small Bites from Milk Street
Milk Street Radio
Mary Giuliani on show kitchens and her one-sided love affair with Alec Baldwin.
Travel Tips
1. Always finish your meal with a shot of mezcal.
Try it Out
Baker extraordinaire Stella Parks has the answer.
Milk Street Tips
Banana bread doesn’t have to be boring. We took everyone’s favorite, go-to quick bread and gave it a makeover, using a complementary spice, two leaveners instead of one, a sweet and crunchy topping, more precise measuring and a near-universal improver for baked goods: brown butter.
MORE FROM MILK STREET
Recipes
Adding liquid in stages concentrates flavors and creates a natural sauce.
Whipped egg whites keep this extra-chocolatey cookie crisp and light.
Milk Street Tips
A one-pan-fits-all guide to baking.
Get the most flavor and depth out of your dishes.
A simple dusting becomes a major upgrade.
Travel
English baker and Paris transplant Rose Carrarini flips tradition on its head.
A decadent sandwich from Australia, influenced by Korean and Japanese flavors.
For the most flavorful grilled chicken, focus on the char.
Tools
Porcelain bowls with snug wooden covers and chopsticks are inspired by Korean stone dolsot bowls.
Add a savory umami punch to your sauces, dressings, soups and stews.
Don't use this charcoal grill indoors, but do use it on the patio or at the beach.
Friends of Milk Street
The author of “Season” will make you rethink spices...
The writer explains why jamón Iberico makes prosciutto taste like baloney.
A series of slashes maximizes flavor for tender-juicy chicken.
In the News
Milk Street: Tuesday Nights nominated for Best General Cookbook.
Milk Street Radio wins Best Food or Drink Podcast.
PBS Living just made it even easier to watch our show.
12 Recipes That Will Change the Way You Cook
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