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

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Recipes you only think you know—here’s how to do them right.

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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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Recipes you only think you know—here’s how to do them right.

“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.

It’s Tomato Time

For a crispy, sog-free tomato tart, bake the crust on top.

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.

Way better than gazpacho, this no-cook soup is thickened with crusty bread.

The Latest

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.

Commerce Editor, Priyanka Shahane, wants you to change the way you cook with these five picks for the kitchen this month.

The best grilled corn is sticky-sweet with a hint of heat. Try this recipe for Taiwanese Grilled Corn from Milk Street.

No-Cook Pasta Sauces

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.

Up Next at Our Online Cooking School

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

Word on the (Milk) Street

Two ingredients are the key to perfect scoops at home.

The ideal fried egg has three things: a golden-crisp bottom, perfectly-cooked whites, and a runny yolk.

So, you accidentally bought a bland tomato.

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

Summer Tarts That Won’t Get Soggy

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.

Stop Fussing with Pie Dough!

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.

Easier than ice cream cake, but just as delicious.

Toasted meringue cookies and tart raspberries are finished with spiced whipped cream for the ultimate throw-it-together dessert.

Take the Cooking Outside

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.

It’s all about the electric orange hot sauce.

No-Cook Meals to Keep Your Kitchen Cool

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.

Ditch the Mayo, Keep the Flavor

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.

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?

Six Ingredients. Minutes, Not Hours. Fresh, Bold Flavors for Any Night of the Week.

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.