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

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Hefty cauliflower—roasted whole, in “steaks,” or florets—makes an excellent template for no-fuss weeknight cooking with loads of flavor variations.

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Tamar Haspel of the Washington Post is here to share 10 truths about food that nobody wants to believe. From diet soda to organic vegetables to farm-fresh eggs, nothing is sacred.

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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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Cauliflower Collection

Hefty cauliflower—roasted whole, in “steaks,” or florets—makes an excellent template for no-fuss weeknight cooking with loads of flavor variations.

“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.

French Favorites

Our summery take on the classic French soufflé.

“I don’t really love mushrooms...but the mushroom-leek sauce is just amazing,” one reader wrote in about our toss-in-the pot chicken with mushrooms and leeks.

We learned the secret to the tallest, creamiest quiche from Seattle’s French brasserie Le Pichet.

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

This simple French cake is more apples than cake, held together with a light crumb and thin golden crust.

The Latest

Suffering from burnt brûlée? The culprit may be your sugar.

You can do more with that Bird’s Eye than boil or steam. Here are Milk Street’s top ways to freshen up that frozen bag of veggies.

Milk Street’s top recipes for making potatoes the star of your plate this St. Patrick’s Day.

Milk Street Cooking School’s April Dodd recaps the inaugural Milk Street Culinary Tour in Mexico City.

From garlic-yogurt eggs to veggie-stuffed flatbreads, cookbook author Özlem Warren wants to change the breakfast game, Turkish-style.

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.

Up Next at Our Online Cooking School

Herbs are some of the greatest ingredients in the kitchen - when you know how to use them right. | Thursday, March 7 @ 6 pm EST

Quick to make and delicious to eat - especially when topped with homemade butter: that's great Irish soda bread | Saturday, March 9 @ 1 pm EST

Arepas, pancakes, main dishes: there is so much you can do with plantains. | Sunday, March 10 @ 1 pm EST

Rose Wilde loves whole grains - and she'll prove that your cakes will love them, too. | Tuesday, March 12 @ 6 pm EST

Just in time for St. Patrick's Day, learn all about genuine Irish whiskeys - and make three great whiskey cocktails. | Wednesday, March 13 @ 6 pm EST

Word on the (Milk) Street

Tamar Haspel of the Washington Post is here to share 10 truths about food that nobody wants to believe.

Our favorite travel-inspired egg dishes, from fresh takes on your morning scramble to a surprisingly refreshing cocktail.

A beautiful cauliflower centerpiece with a hands-off approach

Finally, a cake-making method I don't dread: blender cakes, cakes you make in a blender.

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

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.

Canned Beans Deserve More Respect

A quick simmer and bit of baking soda render canned chickpeas super creamy.

Cannellini beans and ripe avocados team up with garden-fresh parsley and dill in this refreshing, make-ahead Greek Salad.

Smoky bacon, fruity cider vinegar and an entire bunch of scallions add loads of flavor, while red bell pepper and celery bring sweetness and crunch.

Warm, soft and crunchy chickpeas bursting with flavor: Using chickpeas three ways teases layers of intrigue from a simple can of beans.

Frying the beans in rendered bacon fat and fruity olive oil blisters, browns and crisps their exteriors, creating a pleasing contrast to the soft, creamy interiors.

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.

Chris Kimball’s Favorite Cakes and Tarts

In a Parisian bakery, the Fluffernutter sandwich became a salty-sweet, high-end tart.

Eggs, cream, and brown sugar: the reliably delicious crowd-pleasing trio.

These savory upside-down tarts, with a hot honey flourish, are so much better than cheese and crackers.

Get all the richness of chocolate pie with a far-easier crostata (sort of like an open-faced pie).

“Like eating the most elegant pecan pie you could imagine—next-level amazing.”

Comforting Soups and Stews

This bright red chicken and orzo soup gets rich, Turkish-inspired flavor from tomato paste, garlic, sweet paprika, and a touch of dried mint.

“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.

Ersatz homemade coconut milk provides the rich backbone for lime, lemongrass and chilies. Chicken and mushrooms add substance without dulling the aromatics.

Our grown-up twist on a childhood favorite—a bowl of creamy tomato soup with crisp Parmesan croutons.

This mulligatawny-inspired veggie soup utilizes the powerful trifecta of aromatic curry powder, coconut milk, and jalapeño heat.

Sheet Pan Dinners with Layers of Flavor

Umami-packed, salty-sweet chow mein can be made on a single sheet pan.

Indian-spiced, crispy-skinned chicken legs and tender cauliflower with caramelized edges.

The vegetables gets a head start in the oven while the salmon marinates in a savory-sweet mixture of miso, soy sauce and honey.

Cauliflower takes on light charring and becomes supple and tender while chickpeas roast alongside, turning toasty and crisp. A lemony, garlicky yogurt sauce ties everything together.

Hand-formed meatballs cook in a sauce of roasted cherry tomatoes, garlic and harissa.

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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.

Almost Vegetarian

Tequila complements the smokiness of the cured meat, while chipotle chilies add spice.

These luscious egg noodles—with caramelized cabbage and onions cooked in bacon fat, topped with a tangy sour cream sauce—are our meatier take on Polish haluski.

Salty, smoky bacon and lightly toasted garlic bring loads of flavor to cauliflower simmered in chicken broth.

Sriracha and fish sauce bring on the umami, balanced by a touch of brown sugar. Fresh basil adds pops of color and bright herbal flavor.

Using a combination of creamy kefir and crème fraîche, caramelized butter, umami-rich fish sauce, crunchy peanuts, and fresh scallions, this typically one-note dish is transformed into a dinner table standout.

Saucy, Meaty Mains That Are Even Better the Next Day

This savory, meaty stew gets a hit of salty flavor prosciutto. Paprika adds earthy flavor as well as a rich, brick-red color.

Pull together a flavor-packed weeknight chili with just eight ingredients and a few tricks.

Is anything more satiating than meaty, silky ragù over cheesy polenta? Even better, this dish is ready to serve in under 45 minutes.

In this version of paprikás csirke, chicken is bathed in a spiced, silky sauce of sweet roasted red peppers and tomato.

Slow-cooked, succulent meaty stew in a thick, chili-rich sauce.

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.

Top Travel Recipes of 2023

Never tried Korean fried chicken? Trust us, it’s time!

This Roman mash-up of carbonara and Amatriciana is, as Claudia Rinaldi describes it, “a dirty mess of delicious stuff.”

[T]his not only is unlike any cashew chicken I’ve ever eaten,” writes J.M. Hirsch, “it’s also wildly better.”

"I married her just for the lemon cake," a sixth-generation Amalfi lemon farmer told us.

Chicken curry in coconut milk with aromatic ginger and lime—toss-in-the-pot dinner, made special.

Eat Your Veggies

Our favorite ways to eat vegetables, without resorting to piles of raw roughage.

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

We love a shortcut veggie curry—making a hefty vegan or vegetarian main from just some onions and garlic, spice, and tomato.

This roasted acorn squash gets instant, rich layers of tangy-sweet flavor from a quick glaze-like sauce based on the Italian agrodolce.

Tender-crisp, skillet-cooked asparagus the savory-sweet gomae treatment.

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's 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.”