We explore the cooking of Colombia with Mariana Velásquez.
In this episode, we take a look at Spanish classics. Watch now.
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Store-bought pizza dough and a sheet pan are the heroes of this simplified take on Spanish coca, perfect for busy weeknights.
Torta Barozzi, a one-layer chocolate cake recipe that is still a secret today, is made with ground peanuts and almonds and along with whipped egg whites. It delivers a cake that is rich and dense yet remarkably light. We found that we could skip the peanuts - our recipe calls for just almond flour.
The chef and author of "To Asia With Love" talks about her Chinese-Australian upbringing, Vegemite brownies and her mother's 40-year-old wok.
And the Japanese plastic colander from Inomata, which also works for rice, is the perfect small colander for small kitchens—and large ones, too!
Traditionally used for vegetables, the Japanese Nakiri has a thin blade that makes full contact with surfaces for smooth, fluid cutting.
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.
Join the award-winning chef and Friend of Milk Street to learn the simple secrets to classic Pork Shoulder-Stuffed Chiles with Spiced Tomato Sauce.
In our simplified version of fregola with seafood and tomato sauce, pasta is cooked in chicken broth and bottled clam juice that were first simmered with shrimp shells, adding deep complexity.
We explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to the influence of Middle Eastern ingredients like sesame and labneh.
Learn to improvise in the kitchen in this free class. Then explore the rest of virtual classes, from livestream to self-paced.
125 easy weeknight dinners that bring the flavors of the Mediterranean into your home!
In this recipe, rich and meaty mahi-mahi fillets are marinated in a fragrant lime-spiked garlic, chive and onion puree.
Fiery hot sauce and herb-packed marinades, such as those made by Evelyn Skeete, are essential to preparing grilled fish in Barbados.
Milk Street's coffee and tea sugars are inspired by global coffee traditions and will transform your morning cup.
Casablanca Market’s Whole Preserved Lemons are made from mellow beldi lemons grown in Taroudant in southern Morocco.
Skip the guesswork when using spices and transform basic ingredients like tomato sauce or rice into bold meals with these powerhouse blends.
ButterUp has a built-in grater that creates spreadable ribbons from butter straight out of the fridge.
Mom’s Mala Sichuan Chili Sauce is an authentic, aromatic version of this hard-to-find condiment; available in Mild and Spicy.
The Cuisipro Box Grater features four broad cutting surfaces, quality craftsmanship and bonus features that we’ll actually use.
Huilerie Beaujolaise Calamansi Vinegar will transform everything from salads to cocktails.
Classic mojo verde from the Canary Islands is made by blending fresh herbs, garlic, green peppers, cumin and oil. But on Tenerife, we learned a version that included avocado and almonds that gave the sauce a velvety richness.
And with only seven ingredients, it’s an easy dump-and-stir cake that can be ready in minutes.
Between the fruitiness of the olive oil and the savory-sweet notes of garlic, this spiced vegetarian dish packs enough flavor to sit at the center of your table.
An expert balance of extra-virgin olive oil and water coax flavor from fresh cherry tomatoes in this adapted recipe from chef Yotam Ottolenghi.
Break out the blender for our take on classic pão de queijo.
Can brown sugar and raw sugars be used interchangeably in baking? No. And here's why.
How a shared fervor for entreprenuership and social impact led Burlap & Barrel founders Ethan Frisch and Ori Zohar to found their single-origin spice company.
Editorial director J.M. Hirsch was dubious of the Royal Clover Club Cocktail, a forgotten “classic” cocktail. Watch now to decide if it should have stayed forgotten.
Try this Garlilc-Chili Roasted Cauliflower and get back to us.
Try our Shrimp, Orzo and Zucchini with Ouzo and Mint.
Orange zest and coriander flavor this surprisingly simple yogurt cake.
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.
From pasta to risotto to liqueur, lemons come first.
Find out where one of our favorite ingredients comes from—and how to use it on a rib eye.
Taste the difference in our Kadai Chicken Curry.
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.
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.
Kimball makes three recipes from Tuesday Night Mediterranean!
Best Radio Show and Best General Cookbook!
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