This comforting Roman egg-drop soup is inspired by Roman stracciatella—meaning “little rags,” the shape of egg bits dropped into chicken broth, mingling with pasta and umami-rich Parm.
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.
This zingy green chickpea curry—inspired by Madhur Jaffrey’s “Vegetarian India”—is warming yet bright with a cilantro-scallion puree and a cut of lime juice.
Steaming bowls of tender chickpeas and potatoes, doused with tangy sauces—the Afghani street food shor nakhod—inspired this freshly flavorful bowl of chickpea and cauliflower.
After tasting this gelato-like emerald pesto in Amalfi, Italy, our editorial director J.M. Hirsch writes that this incredibly herbaceous and rich parsley version, with no nuts or cheese, “was nothing like the classic pesto Genovese from 1,000 kilometers north.”
This week on #MilkStreetTV, we travel to Turkey, where we explore bounteous pickle shops, enjoy deeply flavorful home-cooked lentil soup, and eat lots of lahmajoun: flatbreads melded with juicy meat topping. We bring those flavors back to the kitchen and get cooking.
The pros and cons of hot milk in baking? Our editors take this Milk Street Radio listener question and more off the air.
Join Scarleth Aguilar of Siete Family Foods for an online class in richly flavorful chicken and mole, in much less time—we’ll even get escabeche and Mexican rice on the side.
Milk Street Facebook Community member Jessica G. makes the most za'atar, the tangy, savory and herbal Middle Eastern spice blend, in her chicken and vegetable traybake.
This comforting Roman egg-drop soup is inspired by Roman stracciatella—meaning “little rags,” the shape of egg bits dropped into chicken broth, mingling with pasta and umami-rich Parm.
Fresh-flavored peas and meaty pancetta pair beautifully in our version of pasta con piselli e pomodoro. Pasta, cooked directly in the skillet with other ingredients, absorbs the flavor of pancetta fat and tomato juices, which form the sauce.
This zingy green chickpea curry—inspired by Madhur Jaffrey’s “Vegetarian India”—is warming yet bright with a cilantro-scallion puree and a cut of lime juice.
Steaming bowls of tender chickpeas and potatoes, doused with tangy sauces—the Afghani street food shor nakhod—inspired this freshly flavorful bowl of chickpea and cauliflower.
After tasting this gelato-like emerald pesto in Amalfi, Italy, our editorial director J.M. Hirsch writes that this incredibly herbaceous and rich parsley version, with no nuts or cheese, “was nothing like the classic pesto Genovese from 1,000 kilometers north.”
This week on #MilkStreetTV, we travel to Turkey, where we explore bounteous pickle shops, enjoy deeply flavorful home-cooked lentil soup, and eat lots of lahmajoun: flatbreads melded with juicy meat topping. We bring those flavors back to the kitchen and get cooking.
The pros and cons of hot milk in baking? Our editors take this Milk Street Radio listener question and more off the air.
Join Scarleth Aguilar of Siete Family Foods for an online class in richly flavorful chicken and mole, in much less time—we’ll even get escabeche and Mexican rice on the side.
Milk Street Facebook Community member Jessica G. makes the most za'atar, the tangy, savory and herbal Middle Eastern spice blend, in her chicken and vegetable traybake.
These mini pizza-like flatbreads, melded with richly-seasoned ground meat, are chef Ana Sortun’s chewier, thicker-crusted lahmajoun.
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.
This toss-in-the pot lentil soup proves the transformative power of spices, which give hearty lentils potent flavor and heat.
Inspired by the Turkish egg dish menemen, this dip sees big flavor from powerhouse ingredients like green olives, fresh dill, scallions and green chilies.
In this recipe, runny-yolked eggs are nestled in a creamy, garlic-spiked pool of yogurt, then drizzled with spicy-savory infused butter.
Toss every other recipe! Rye flour is the answer to the ultimate chocolate chip cookie. Watch now on Instagram.
A simple bowl of cold weather comfort, polenta soup, with the classic combination of Parm and kale, makes a perfect template for add-ins.
Turn pizza night on its head with this genius method that sees the “toppings” added first to the pan. Watch on Instagram.
Fresh-flavored peas and meaty pancetta pair beautifully in our version of a Neapolitan classic.
Water, flour, salt: all you need for gnocchi di farina, the no-less pillowy version of its potato-based cousin.
Chris Kimball writes that this pizza-making process “breaks all the rules”—yet results in an amazingly crispy deep dish-style bottom with an airy, focaccia-like center.
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.
This quick, supple flatbread from northern Italy gets bubbly and charred from a screaming-hot cast iron skillet.
Fennel, salami, onions—and mozz, of course—meld into this skillet pizza with an almost fried crispiness.
An all-time Milk Street favorite, this pizza comes together with store bought dough, rolled out over the toppings. Flip it over after baking, and get toppings that meld with the crust.
We get inside the mind of Matty Matheson, actor and culinary consultant on the hit TV comedy “The Bear.”
At the nearly 250-year-old Istanbul confectionery Haci Bekir, we tasted a moon cookie with an impossibly thin outer pastry with a moist, cake-like chocolate interior. Read on for the story and the recipe!
Milk Street cooking school instructor teaches us the magic of Somalian soups, topped with hot sauces that dye the soup deep pink and electrify the delicate broth.
“...and bought a $90 spaetzle maker,” a Milk Street insider writes in. What to do with this tool besides make spaetzle?? Never fear; we’ve got some ideas.
Got a cooking question? Email us at questions@milkstreetradio.com to get it answered on-air by co-hosts Chris Kimball and Sara Moulton.
Learn how to use unexpected ingredients to your favor in two delectable chocolate cake recipes.
Wednesday, February 8
6 p.m. EST
Celebrate making chocoflan with guest chef Esteban Castillo using a little bit of magic.
Thursday, February 9
6 p.m. EST
Join guest chef Maria Capdevielle to raise your dessert bar several notches this Valentine's Day.
Thursday, February 9
6 p.m. EST
Louella Hill, artisanal cheesemaker and seasoned cheesemaking educator, returns to teach you how to make a surface mold-ripened cow or goat milk cheese in just a few simple steps.
Sunday, February 12
1 p.m. EST
Join guest chef Erin Jeanne McDowell for instructions for a weeknight-friendly skillet galette with creamy bechamel and homemade pie dough!
Wednesday, February 15
6 p.m. EST
Our knives inspired by Japanese and Chinese blades handle large and small jobs with ease.
The bestselling Zulay garlic rocker tackles multiple cloves while sparing your wrists.
The UFO citrus juicer sits atop a half-liter jug with graduated measurements in milliliters.
Crusty bread, sweet caramelized onions and gooey cheese combine with the richness of eggs in this frittata, satisfying for breakfast, lunch or dinner.
Browned cabbage adds a pleasant bitterness while walnuts and Parmesan contribute umami to this weeknight pasta dish.
We cook chicken thighs in a bold paprika-infused sauce, then finish with tangy sour cream to create this one-pot stew.
Savory Italian sausages roast on top of potato, onion and bell pepper, finished with a tangy-sweet glaze in this almost hands-off traybake.
Umami-packed white miso adds layers of depth and complexity to this pantry busting chocolate pudding.
Reem Kassis writes that the addition of tahini, in sticky toffee pudding, can only be described as “sublime.”
The soaking syrup we use in this pudding-like citrus cake is infused with warm spices for added dimensions of flavor and fragrance.
This decadent chocolate cake gets its tender, luscious crumb from the unexpected addition of fruity, peppery olive oil.
A bright guava sauce serves as a tropical foil to this rich cheesecake made with triple crème cheese.
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.
Concentrated sweet umami flavor of roasted tomatoes, topped with creamy cheese and an extra-crisp crust.
In this vegetarian version of the widely popular Japanese fried chicken, a cornstarch slurry makes for an ultra-crispy “cutlet.”
Warm spices, cooling yogurt, and fresh herbs give roasted carrots new dimension.
Corn starch and oven frying mimics crispy-creamy Lebanese fried cauliflower, for the home kitchen.
A rustic casserole with crispy bread, leeks, and kale, baked with bubbly cheese.
Learn everything from knife skills to homemade tamales, taught by guest chefs from around the world.
Recipes gathered from around the world that’ll change the way you cook. One year of digital access for just $29.99.
Access to all recipes on the site, plus a year of Milk Street magazine, with fresh recipes and stories from around the world.
For the truly passionate cook: all livestream cooking classes, print and digital access, free store shipping, advance notice of store sales—and much more.
Shop our custom-designed tools, favorite cookware, sustainable kitchen supplies, and hand-picked artisanal tabletop items from around the world.
“This is the most versatile utensil I own. It’s must have for every kitchen.”
“The rest are only paint brushes. THIS was designed for basting; and you'll never use anything else.”
“This sauce is a bonus to all cooks! If you like to marinate, this is the Super sarap sauce!”
“This works grate! Just as advertised, each side is extra sharp, and grates, zests and slices fantastically."
"Exactly what I was looking for: easy, affordable, fast recipes"
"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.
Extract maximum flavor and texture from your spices and herbs with a good-quality mortar and pestle.
This Japanese steamer lid does it all: tops a pot, goes in the microwave, and seals the leftovers.
Spice up weeknights with Italian seasoning, rice spice, veggie lift, and poultry powder.
Our bread knife makes slicing sandwiches a breeze, with a unique 3-part serration pattern that smooths every cut.
“Conventional wisdom holds that Italian wedding soup—or minestra maritata—is named not for when it is served, but rather for its perfect marriage of ingredients,” writes Milk Street editorial director J.M. Hirsch. “But that’s not the whole truth.”
Inspired by the crescent-shaped cookies served in Istanbul, our version of the Turkish crescent cookie has a thin outer pastry with a moist, cake-like interior featuring the intriguing combination of lemon zest, walnuts, raisins and chocolate.
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.”
