These no-cook ice creams are dense and creamy—far better than typical “no-churn” recipes, which often scoop up grainy, icy or weirdly fluffy.
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.
“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.
These no-cook ice creams are dense and creamy—far better than typical “no-churn” recipes, which often scoop up grainy, icy or weirdly fluffy.
“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.
Rome’s best no-cook pasta sauce is the simple pleasure of fresh ingredients: just piping-hot pasta, tossed with crushed tomatoes, a heap of herbs, a bit of ricotta, and a sprinkle of salt.
Sicily's fresh, Sunday dinner tomato sauce makes the perfect summery weeknight meal.
A rich, creamy combination of pistachios and ricotta cheese, inspired by Sicilian cuisine.
Pops of fresh peas and bright mint are beautiful springy companions in this light-and-creamy goat cheese pasta.
This zesty, lightly perfumed lemon pesto is inspired by the world-famous lemons of Amalfi, Italy.
Skip the dairy! The best creamed corn comes from within. Here are Milk Street’s best recipes.
Fruit salads don’t have to be sweet! Here are Milk Street’s best recipes for a savory, summery salad.
Summer produce is at its peak! Why not celebrate with some of Milk Street’s best warm-weather recipes?
In this edition of Word of Mouth, commerce editor Priyanka Shahane introduces the eco-friendly baking liners from King Arthur Baking Co.
Nothing says summer like that first scoop of ice cream, but cookbook author Maria Capdevielle believes there are more frozen treats to enjoy.
How to get a tomato tart with a crispy crust and richly-concentrated, caramelized flavor? Bake it upside-down.
This dead-simple tomato pie on a crisp, light puff pastry is layered with nutty gruyère, pungent mustard, and savory onions and olives.
Salting the produce before baking draws out excess moisture to keep the crust crisp and flaky.
These savory upside-down tarts, with a hot honey flourish, are so much better than cheese and crackers.
Sweet, jammy tomatoes, topped with tangy cheese on an extra-crisp crust.
Join Ali Stafford to learn how the Sicilian spin on summer-ready pizzas. | Thursday, August 1 @ 6 pm EDT
If cooking fish makes you nervous, this class on weeknight-friendly, screw-up-proof fish dishes is for you | Wednesday, August 7 @ 6 pm EDT
Coffee-soaked tiramisu, espresso-spiked bundt cake: get your fix at this class with Renato Poliafito. | Tuesday, August 13 @ 6 pm EDT
Join guest teacher Sandra Gutierrez to learn how summer spreads are done in Peru. | Tuesday, August 27 @ 6 pm EDT
No ice cream maker? No problem. Join Milk Street's April Dodd to learn to make homemade ice cream with everyday tools. | Wednesday, August 28 @ 6 pm EDT
Bourbon myths, martini crawls and mixology tips...it's a very happy hour of Milk Street Radio.
Sticky and enticingly red on the outside; crisp, sweet and juicy on the inside.
Once, airlines served competitively outstanding food—how did things go so horribly wrong?
Got a cooking question? Email us at questions@milkstreetradio.com to get it answered on-air by co-hosts Chris Kimball and Sara Moulton.
Savory-sweet slow-roasted tomatoes are delicious alone and add rich flavor to soups, pasta, and more.
This tomato salad is an electric symphony of sweet, salty, tangy, nutty, herbal and spicy notes that elevate tomatoes’ summery flavor.
Ripe summer tomatoes are ideal for this all-tomato take on tian, with rich, concentrated flavor.
A rustic tart inspired by the traditional Roman combination of ricotta and cherries.
This free-form berry dessert forgoes the pie plate in favor of a sheet pan. A mix of raspberries and blueberries (with a scoop of vanilla ice scream) keeps the color scheme on-theme.
This no-cook British dessert combines whipped cream and fruit for a light, almost effortless treat.
Toasted meringue cookies and tart raspberries are finished with spiced whipped cream for the ultimate throw-it-together dessert.
Lemon-lime soda takes center stage in this succulent Filipino grilled chicken, lacquered to perfection for a sweet and savory BBQ twist.
Our Digital Editor's favorite weeknight grilling recipe. High-impact gochujang brings complex flavor to this simple grilled shrimp.
A tenderizing trio of papaya, yogurt and lemon juice gives this lamb a rich, juicy texture.
We figured out how to get dripping, fall-apart tender meat for the best shortcut tacos al pastor.
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.
This crunchy salad skips the mayo in favor of a tangy, gingery miso-based dressing, with lots of texture from cucumbers and almonds.
The best potato salads come from outside the US, still creamy, yet made without mayo.
“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.”
To create this creamy, crunchy cucumber salad, we looked to the Polish mizeria: cucumbers seasoned with sour cream, dill and (sometimes) red onion.
Tender-yet-crispy grilled potatoes get a double dose of flavor with handfuls of fresh herbs and grainy mustard.
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster?
Customers rave about previously unimaginable dimensions of paprika flavor
The moHA! Ginger Grater shreds whole ginger root in seconds and scrapes it into your dish with little effort.
Successfully signed up to receive texts!
By entering your phone number and submitting this form, you consent to receive marketing text messages (such as promotion codes and cart reminders) from Christopher Kimball's Milk Street at the number provided, including messages sent by autodialer. Consent is not a condition of any purchase. Message and data rates may apply. Message frequency varies. You can unsubscribe at any time by replying STOP or clicking the unsubscribe link (where available) in one of our messages. View our Privacy Policy and Terms of Service.
