Weeknight fan favorite! A meaty-yet-meatless mushroom sauce pairs perfectly with chive-seasoned ricotta in a tangle of tagliatelle.
Crisp on the outside and creamy on the inside, these pan-fried chickpeas are a satisfying crunchy topping or standalone snack.
Over at the Milk Street Cooking School, guest chef Fany Gerson is making popsicles the Mexican way—with fresh and surprising ingredients including hibiscus, raspberry, lime—and even avocado!
Thurs, June 15, 6pm EDT
“Cucina povera, as the cooking of Veneto is, too often is translated too literally: poor kitchen. But that’s not a reflection of the food or the people who prepare it.”
Our limited edition Kitchin-to has arrived! This premium version of our tried-and-true knife features a high-end Japanese AUS 10 steel blade specially treated with a non-stick “Tsuchime” hammered surface and a gorgeously grained cocobolo wood handle.
On Milk Street TV, we bring home pastas from Venice and Rome—including a light, silky fettuccine alfredo that’s miles better than the gloopy American variety.
Weeknight fan favorite! A meaty-yet-meatless mushroom sauce pairs perfectly with chive-seasoned ricotta in a tangle of tagliatelle.
Crisp on the outside and creamy on the inside, these pan-fried chickpeas are a satisfying crunchy topping or standalone snack.
Over at the Milk Street Cooking School, guest chef Fany Gerson is making popsicles the Mexican way—with fresh and surprising ingredients including hibiscus, raspberry, lime—and even avocado! Thurs, June 15, 6pm EDT
“Cucina povera, as the cooking of Veneto is, too often is translated too literally: poor kitchen. But that’s not a reflection of the food or the people who prepare it.”
Our limited edition Kitchin-to has arrived! This premium version of our tried-and-true knife features a high-end Japanese AUS 10 steel blade specially treated with a non-stick “Tsuchime” hammered surface and a gorgeously grained cocobolo wood handle.
On Milk Street TV, we bring home pastas from Venice and Rome—including a light, silky fettuccine alfredo that’s miles better than the gloopy American variety.
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster?
Most peelers do a lousy job, with dull blades and awkward handles—our Precision Peeler solves those problems and more, with amazing speed.
De Buyer’s Choc Intense pans bring you the latest generation of nonstick coating, designed to have a 50% longer lifetime than other models—and they’re a breeze to clean!
For our new book “Noodles,” we travelled the world to learn the best pad Thai, Bologna’s silkiest lasagna, lusciously buttery Turkish noodles, and more.
Chinese black vinegar gets amazing depth and complexity from years of aging—sweet-tart, fermented, malty, and woody all at once.
Pasta ai quattro formaggi (pasta with four cheeses) is Italy’s creamier version of American mac and cheese.
Fresh-flavored peas and meaty pancetta pair beautifully in our version of pasta con piselli e pomodoro. Pasta absorbs the flavor of pancetta fat and tomato juices in the skillet, which form the sauce.
The ultimate 4am order-in dish, translated for supermarket ingredients and weeknight ease.
On Milk Street Radio, Sarit Packer and Itamar Srulovich, the husband-and-wife team behind London’s Honey & Co., tell us about chasing the smell of smoke through the alleyways of Jordan and the markets of Egypt in search of the secrets of grilled food in the Middle East.
Staff writer Albert Stumm heads to the Caribbean to learn a new way of grilling fish.
Resident baker Rose Hattabaugh shows us how to transform strips of phyllo dough into a dreamy, pudding-like cake. Watch on Instagram.
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Join guest teacher Ashley Jones to learn the complex art of collecting and restoring cast-iron cookware.
Pesto doesn’t need basil. Or pine nuts or Parmesan, or even pasta.
Weds, May 31, 6pm EDT
Join guest chef Michela Tartaglia to learn how to make weeknight-friendly pasta dishes that taste as good as anything you’d get at a favorite Italian spot.
Guest chef Uyen Luu, author of “Vietnamese Vegetarian,” is back for a class that is all about the art of the noodle.
Join guest chef Bonnie Chung to learn how to make the slightly sweet, a little sticky, and richly savory sauce— teriyaki!
Japan’s ever-popular fluffy, buttery bread makes a perfectly pillowy base for a sandwich or a slather of jam.
Looking to bring loads of flavor to simple veggies? Oaxaca’s chili-garlic steeped chileajo de verduras are your answer.
In this Venetian classic, clams, wine, spaghetti, and parsley create a seamless blend of light, briny, complementary flavors.
Incredibly delicious and soft, these flatbreads from chef Marianna Leivaditaki make smart use of a short ingredients list.
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.
Vegetarian Indian, fast: a simplified saag aloo, spinach and potatoes with warm, earthy turmeric.
Greek spanakorizo—spinach rice, with briny feta and bright lemon—takes on the creaminess of Italian risotto.
Olives and Parm, balanced with sweet pistachios and herbaceous parsley, make for a potent, umami-rich pesto.
This soup gets no-dairy creaminess from a velvety puree of cooked zucchini, a tender poblano, and pumpkin seeds.
This green pea risotto is another perfect example of lemon’s power to turn a simple, good dish into a great one.
Plump and juicy, Türkiye’s pan-fried beef and rice balls achieve the perfect balance of tender interiors and golden-brown crustiness.
An easy yogurt cake often baked by French children, with a moist crumb and an added fragrant, zesty lift.
These spicy Chinese scallion noodles have quickly become one of our back-pocket dinner ideas—the kind of recipe you throw together, top with a fried egg, and still look forward to every time.
Lemony freshness and light creaminess pair beautifully in this simple, vibrant pasta from Italy’s Amalfi coast.
At once fluffy, crispy, and chewy, this Chinese-style bread—based on a wildly popular recipe from Darda Seafood Restaurant—comes together easily in the skillet.
The New York Times praises Suncraft’s mini serrated knife for slicing crusty bread, soft baked goods, and fruits with equal ease.
Our cast iron pot is designed to heat evenly and retain the heat, a must have for cooking soups and stews.
“LOVE this thing, hardy and solid, easy as punch to work...even for an oldie like me I HIGHLY recommend!”
“I immediately ate three bowls of steamed rice with nothing on the rice except this Suehiro soy sauce.”
“This is my new favorite knife. It is super sharp and it will become your one and only. The size is perfect and it feels good in the hand.“
“Good solid all-around pot once it is seasoned, looks great for table service too.”
“I LOVE MY NEW GRATER!!! It’s perfect!!! When it’s time to clean it - I just pop it in my dishwasher!”
“The difference was astounding—Burlap & Barrel Royal Cinnamon was—wow!—so much more cinnamon-y!“
Veggie season pizza! This Middle Eastern-inspired eggplant pizza isn't about mozz and tomatoes.
Skillet pizza makes for a crispy, almost fried, bottom crust, while saving on oven cleanup.
This surprisingly tasty fusion pizza is inspired by one we enjoyed in an unexpected place: São Paulo, Brazil.
This focaccia-pizza hybrid represents the culmination of Chris Kimball’s lifelong quest for the perfect pizza dough.
Light, lemony donuts—adapted from Irina Georgescu’s recipe for gogoși rapide—that come together in no time and disappear just as fast.
Warm, subtly sweet Chinese five-spice combines with cocoa powder to create this ultramoist cake, which we top with a rich, sticky sauce and mascarpone-enriched whipped cream.
Cookbook author Lora Brody’s creation bête noire is no typical chocolate cake: silky, custardy, with a base of sugar syrup.
Adapted from Honey & Co’s cookbook, subtly sweet, Middle Eastern-inspired coconut bars with nuts, dried fruit and a chocolate base.
"Orzotto” combines risotto creaminess with the perfect spring-summer combo of grassy asparagus, lemon and savory Parm.
Pisto Manchego, or Spain’s answer to ratatouille, is a colorful collection of sautéed summer vegetables topped with the Manchego cheese.
Based on a recipe from “At Elizabeth David’s Table” by Elizabeth David, we combine potatoes, spinach and eggs into this frittata-like dish.
Quick, sumptuous spaghetti aglio e olio gets a light crunch from breadcrumbs.
Fatteh turns stale pita bread into a satisfying toasty salad, topped with warmed chickpeas and garlic-spiked yogurt.
Every kitchen should have a Chinese-style cleaver—its tall, heavy-duty blade and forward-heavy balance do most of the big batch prep work for you.
There’s nothing more unsettling than a cutting board sliding around when you’re chopping! Avoid this forever with a good quality cutting mat.
The Cuisipro Box Grater features four broad cutting surfaces, quality craftsmanship and bonus features that we’ll actually use. | With four cutting sides, extra-sharp and durable etched metal graters, and a rubber detachable base, the Cuisipro box grater is a prep workhorse.
Our trademark all-purpose knife takes inspiration from Japan, which knives are based on the blade of a featherweight samurai sword.
The UFO citrus juicer sits atop a half-liter jug with graduated measurements in milliliters.
"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?'"
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.
“Nothing, truly nothing, like any fatteh I’d had so far. It was at once creamy and crunchy, rich and tangy, savory and warm, but also cool and sweet.” writes Milk Street editorial director J.M. Hirsch. “It hit every note in every way that makes you want more. And more.”
This fried rice is as much about the kimchi as the rice. It’s at once spicy, salty, sweet and funky, and a perfect dinner in a bowl. We love how the nubby, bouncy bits of pork contrast with the crisp kimchi and tender rice, and the corn has an added sweetness. It’s a very hearty, satisfying fried rice.
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.”
