Toasting dry pasta, like we do in this recipe for Rossejat de Fideus, caramelizes some of the starches, producing nutty flavors similar to caramelized sugar.
Use a low-sided skillet and let residual heat do the work. Once you've mastered that, make the classic Turkish dish çilbir, which calls for creamy, garlic-spiked yogurt and a spice-infused butter.
Dense, moist and filled from top to bottom with fruity, nutty flavor and texture. Thank you, Friends of Milk Street Itamar Srulovich and Sarit Packer!
The Palestinian cookbook author Reem Kassis discusses her latest cookbook, “The Arabesque Table,” which takes a fresh look at defining Arab cooking.
Bachan’s bold, savory-sweet sauce is made from a grandmother’s secret recipe. You’ll never reach for grocery store teriyaki sauce again.
Even if you've never used a Chinese-style cleaver before, you'll love this one. Its high-grade stainless steel and forward-heavy balance do most of the work, while the subtly curved blade and barrel-shaped handle make it easier to use than other cleavers.
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.
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
If you’ve got extra pita bread to use up, try fatteh, a salad from the Levant that often is eaten for breakfast, but also makes a terrific lunch or dinner. Watch how it's made on Milk Street TV!
Take an introductory dive into the rich culinary history of the Philippines with chef, writer and Friend of Milk Street Yana Gilbuena!
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!
Perfect for any celebration, these boozy brunch beverages are sure to get the party started. Watch Editorial Director J.M. Hirsch show you how it's done!
Three types of ginger and plenty of black pepper make these sweet and savory Triple Ginger Scones with Chocolate Chunks simply irresistible.
Mayonnaise acts as a rich backdrop for wasabi's delicate aroma and pungent, fresh flavor.
From its exceptional nonstick properties to its hefty handles and thoughtful design, the JIA far surpasses other woks on the market.
Irish Black Butter has a uniquely deep, caramelized apple flavor with subtle spice notes and an almost earthy, smoky finish.
Made from solid granite, this motar and pestle set is ideal for breaking down spices, herbs and more.
A creamy, floral honey with an airy, melt-in-your-mouth texture to pair with nut butters on a sandwich or drizzle into teas and atop fruit.
Made from 100% organic cotton mesh, these biodegradable bags are durable and machine-washable.
Whole sardines with a clean taste—as lovely added to vegetable and rice dishes as on a simple cracker.
Take those wine bottles out of the dumpster! Wine Punts recycles wine bottles to make one-of-a-kind canisters.
From the mountains of Vietnam, a brighter, more vibrant ground ginger—it smells just like gingerbread.
The Cuisipro Box Grater features four broad cutting surfaces, quality craftsmanship and bonus features that we’ll actually use.
For ultimate ease and speed, these Butter Beans in Tomato Sauce with Dill and Feta from our new book, Tuesday Nights Mediterranean, uses canned beans and calls for briefly simmering on the stovetop in a simple yet flavorful sauce made with canned crushed tomatoes and tomato paste for added depth.
Case in point, this Kerala-Style Chicken Curry that we learned from cooking instructor Anagha Nawath in Mumbai.
Learn how Sonoko Sakai, author of “Japanese Home Cooking,” makes Japan's tender, pillowy loaf bread (with a small amount of non-wheat flour combined with bread flour).
Thank you, Milk Street Community Member Jason Lewis, for inspiring this great recipe for Roasted Butternut Squash with Tahini and Za'atar!
How Essie Bartels of Essie Spice's childhood and natural curiosity led to a fearless approach when it comes to flavor.
A Milk Street Radio listener asked, so we did our homework!
If you missed the chef and cookbook author on Milk Street Radio, check out his interview with Christopher Kimball.
Watch as Christopher Kimball shows you the best techniques for seasoning - and restoring - what will quickly become your new favorite cooking vessel.
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!
Join events with bookstores around the country.
Find your local station, watch on our site or watch on YouTube.
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 4 SEASONS
