For these Spicy Chinese Beef Skewers, we use some of the spice mixture on the beef just before cooking, then sprinkle on the rest at the end.
The best beans in the world are simple and meaty, freshened with a late addition of sofrito and simple salsa.
Forget flavorless tomatoes. Use sharp, citrusy sumac to season tomatoes and bring out their sweetness.
We have hard-to-find Black Nigella Seeds, Chermoula sauce made with sun-dried tomatoes and fresh herbs, and more.
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.
Mike Wiley brings us to the coast of Maine for a new spin on the seafood joint, with perfectly salty oysters, sprawling clambakes and pickled mackerel.
Watch Beatriz Vázquez cook her specialty, Enchiladas Verdes, on Milk Street TV.
In both virtual classrooms, you won’t learn just recipes, you'll learn new ways to approach food and cooking.
Check out our new round of recipes and travel articles covering the globe, from Ho Chi Minh City to Addis Ababa.
Spatchcocking—also called butterflying—a chicken puts the breasts and thighs on an even plane allowing the bird to cook quickly and more evenly.
This traybake allows you to cook chicken until it's perfectly browned and crisp while also roasting chilies, onions and tomatoes to make a flavorful salsa.
To save money and reduce waste, switch to reusable, machine-washable towels made from 100% cotton.
The thin yet sturdy construction heats up quickly, and the textured surface prevents food from sticking.
Savory, sweet and flavor-dense, we consider white miso an absolute pantry staple.
These tender yet firm artichoke hearts are packed with wine vinegar and spices to complement their natural savory, vegetal flavors.
This small-batch cooking fat is made from pure belly fat and back fat, so it imparts a clear, nutty richness to dishes.
Fresh and natural ingredients make for a simple, bold and delicious sauce.
Lemon-lime soda is the unlikely secret to perfectly lacquered grilled chicken from the Philippines.
Pisto manchego, Spain's answer to ratatouille, is a perfect, colorful combination of sautéed summer vegetables and cheese.
For better green beans, char then steam for perfectly tender-crisp results. Then, put an egg on it.
These sweet-salty, chewy-crunchy treats are made with umami-rich white miso, which makes the cookies taste full and complex.
What foods are you storing in the fridge that don't belong there?
Watch Lebovitz discuss French drinking culture with Christopher Kimball.
Soy sauce gets a savory boost from shiitake mushrooms in this grilled chicken.
Calabrian cooks coax deeper flavors from a red pepper pesto by cooking it.
Savory miso balances an American classic in Melbourne, Australia.
Plus, a clever trick for extra-firm tofu.
For when you need to satisfy cookie cravings quickly.
Yeast shortage be damned.
The world's best beans are simple and meaty, freshened with a late addition of sofrito and salsa.
In the depths of Africa’s largest market, we discovered collards that taste like steak.
Grilling is as much about bright, fresh flavors as it is about a great char.
Use it to add body to a broad range of sauces, dressings, soups and stews.
This new design is easy to use and produces all the spice you can use quickly and easily.
We love this harissa because it's complex but doesn't back down from the heat.
The LEE Initiative co-founder speaks to Christopher Kimball on Milk Street Radio.
Reem Kassis, author of “The Palestinian Table,” shares her recipe for Sweet Cinnamon Vermicelli.
A series of slashes maximizes flavor for tender-juicy chicken.
Milk Street: The New Rules
Milk Street: Tuesday Nights wins for best general cookbook!
PBS Living just made it even easier to watch our show.
