No exaggeration: of the over 2,000 recipes we’ve developed, this Filipino-style chicken soup, with uplifting coconut water and fragrant lemongrass, is one of our kitchen’s all-time favorites.
In the canal-side restaurant Perduto in Venice, Italy, chef Gianpiero Turdo taught us how to make bigoli con vongole (bigoli with clams): al dente pasta with a seamless blend of the complementary flavors of garlic, wine, parsley and briny clams.
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.”
This focaccia-like salami pizza, inspired by Sicily and Rome’s pizza al taglio, comes together easily on a weeknight with store-bought dough and a sheet pan.
“Pastel azteca” translates to “Aztec cake,” but often referred to as Mexican lasagna, enchilada casserole or tortilla pie. Corn tortillas layered with sauce, meat, crema (a cultured cream similar to crème fraîche) and vegetables, melded in the oven with melty cheeses.
We love a knife that handles two jobs in one—and does an excellent job at both. Suncraft’s smaller, compact serrated blade slices cleanly through bagels and tomatoes, where larger serrated knives are usually too clunky; and its uniquely wavy serrations make for an effortless cut through everything from delicate fruit to sturdy loaves. It’s quickly earned a spot as one of our kitchen must-haves. Get it while you can at the Milk Street Store!
On Milk Street TV, we’re making some of our favorite soups! Christopher Kimball brings a version of Turkish Wedding Soup back from his travels, Bianca Borges uses grapefruit to create a citrusy Yucatecan-inspired chicken soup, and Josh Mamaclay assembles a fragrant Filipino coconut and lemongrass soup that our kitchen adores.
The Milk Street Cooking School is bringing flavors and aromas of Nepal’s home cooking to you! Babita Shrestha, author of “Plant Based Himalaya,” is showing us how to make a fragrant curry, gently-puffed roti, and a jar of spicy timur ko achaar. Join us Thursday, March 23, 6PM EDT.
Stop frying your eggplant! Find out why, plus our recipe for an impressively light an silky eggplant Parm from Naples, in the latest issue of Milk Street Magazine.
If you’re not a big milk drinker, can you get away with using a shelf-stable milk instead of running out for a new carton? A Milk Street radio caller asked, our kitchen found the answer.
No exaggeration: of the over 2,000 recipes we’ve developed, this Filipino-style chicken soup, with uplifting coconut water and fragrant lemongrass, is one of our kitchen’s all-time favorites.
In the canal-side restaurant Perduto in Venice, Italy, chef Gianpiero Turdo taught us how to make bigoli con vongole (bigoli with clams): al dente pasta with a seamless blend of the complementary flavors of garlic, wine, parsley and briny clams.
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.”
This focaccia-like salami pizza, inspired by Sicily and Rome’s pizza al taglio, comes together easily on a weeknight with store-bought dough and a sheet pan.
“Pastel azteca” translates to “Aztec cake,” but often referred to as Mexican lasagna, enchilada casserole or tortilla pie. Corn tortillas layered with sauce, meat, crema (a cultured cream similar to crème fraîche) and vegetables, melded in the oven with melty cheeses.
We love a knife that handles two jobs in one—and does an excellent job at both. Suncraft’s smaller, compact serrated blade slices cleanly through bagels and tomatoes, where larger serrated knives are usually too clunky; and its uniquely wavy serrations make for an effortless cut through everything from delicate fruit to sturdy loaves. It’s quickly earned a spot as one of our kitchen must-haves. Get it while you can at the Milk Street Store!
In Jordan, home cooks welcome us into their kitchens and serve us an array of comfort foods: a simple, rustic flatbread perfect for scooping, a layered chicken dish with contrasting textures and flavors, and a bright, creamy roasted eggplant dip. Back in the kitchen, we get cooking.
The Milk Street Cooking School is bringing flavors and aromas of Nepal’s home cooking to you! Babita Shrestha, author of “Plant Based Himalaya,” is showing us how to make a fragrant curry, gently-puffed roti, and a jar of spicy timur ko achaar. Join us Thursday, March 23, 6PM EDT.
Stop frying your eggplant! Find out why, plus our recipe for an impressively light an silky eggplant Parm from Naples, in the latest issue of Milk Street Magazine.
If you’re not a big milk drinker, can you get away with using a shelf-stable milk instead of running out for a new carton? A Milk Street radio caller asked, our kitchen found the answer.
Japan’s dense, chewy noodles balance savoriness with a sharp bite of pickled ginger.
Our skillet take on “mixed-grill” chicken, a medley of meats, onions, and spices served up in the markets of Israel.
This simple French cake is more apples than cake, stuck together with a light crumb and thin golden crust.
Chef Marianna Leivaditaki’s soft, plush flatbreads are best served hot out of the pan, brushed with olive oil.
This focaccia-pizza hybrid represents the culmination of Chris Kimball’s lifelong quest for the perfect pizza dough.
This simple curried soup, pairing sweet butternut squash with hearty kale, is one of Pierre Tham’s all-time favorites.
Grassy parsley, on the lighter side of herbs, takes big flavor from briny capers and umami-rich nuts and Parm.
In Valencia, Spain, we tasted leeks poached in olive oil until meltingly soft and finished with a sweet-tart balsamic glaze.
This soup gets no-dairy creaminess from a velvety puree of cooked zucchini, a tender poblano, and pumpkin seeds.
Greek spanakorizo—spinach rice, with briny feta and bright lemon—takes on the creaminess of Italian risotto.
Fresh pineapple, juicy chicken, and chili heat bring big flavor on the sheet pan.
Heavy cream and starchy pasta water make for a lighter coating in this one-pot, three-cheese pasta.
Skillet pizza makes for a crispy, almost fried, bottom crust, while saving on oven cleanup.
Inspired by Peru’s artichoke cake, this quiche-adjacent artichoke tart comes together easily in a pie dish.
The umami-rich mushroom sauce topping this tagliatelle is so meaty you won’t believe it’s meatless.
Taught to us by chef José Andrés, this “end of month” recipe transforms simple odds and ends.
Served at Ottoman empire palaces, this chicken salad is dressed with a rich, creamy walnut sauce, drizzled with a shock of red oil.
Garlicky, tangy, citrusy Cuban-style mojo: a perfect embellishment for thick-cut bone-in pork chops.
This super-tender beef stir-fry, complimented by subtly sweet onions and peppers, is our 30-minute version of Ali Osman Öztürk’s saç kavurma.
We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon.
Stop frying your eggplant! In Naples, we learned to make the richest, lightest eggplant Parmesan—little oil needed.
At our online cooking school, Rosie Gill is here to show you the Three Big Ideas that guarantee cooking success: Contrast, Reverse Engineering, and the Swiss Army Knife Mentality. Join us Weds, March 8, 6pm EST
Our custom knives, combining elements of Japanese and Chinese blades, have earned a permanent spot in our home kitchens. Find our collection at the Milk Street store.
Got a cooking question? Email us at questions@milkstreetradio.com to get it answered on-air by co-hosts Chris Kimball and Sara Moulton.
A bright green, yet warming, chickpea curry, inspired by “Vegetarian India.”
A golden brioche-like loaf, flavored with roasted butternut squash and a touch of warming allspice.
Our version of German Apfelkuchen, adapted from Luisa Weiss’s recipe, with a moist crumb and almond fragrance.
Butternut squash, used two ways, infuses risotto with flavor and adds caramelized sweetness.
“Words, in every language, fail us,” J.M. Hirsch writes of this explosively flavorful tom yum soup he tried in Bangkok.
Join Milk Street’s Matt Card to learn how to poach, steam, fry, and scramble perfect eggs every time.
Wednesday, March 22
6 p.m. EDT
Join guest chef Bonnie Chung to learn how to make the slightly sweet, a little sticky, and richly savory sauce— teriyaki.
Sunday, March 26
1 p.m. EDT
Let us help you transform the workaday bird into two extraordinary meals.
Tuesday, March 28
6 p.m. EDT
Guest chef Ji Hye Kim is back to take you on a culinary adventure through the streets of Korea.
Wednesday, March 29
6 p.m. EDT
Join guest chef Pailin Chongchitnant to expand your knowledge of Thai cuisine.
Tuesday, April 4
6 p.m. EDT
No mixer? No problem! This rich and chocolate-y cake from Cheryl Day is a one-bowl wonder.
These dreamy eggs, inspired by Türkiye’s çilbir, are garlicky, tangy, rich and creamy all in one.
The key to big, bold broccoli flavor? Use the same water to boil your veggies as you do your pasta.
Caramelized cauliflower is slathered in bright, smoky sauce with toast cashew bites.
This mushroom soup, our version of chileatole rojo, packs smoky chili flavor in thickened tomatoey broth.
Venice’s bright green rice and peas: bright, vegetal, with risotto-like creaminess and soupy consistency.
Savory-sweet slow-roasted tomatoes are delicious alone and add rich flavor to soups, pasta, and more.
Creamy white beans, silky cabbage, crisp pancetta and salty Parm: a winning combination.
Quick-cooking split lentils, with complexly flavored spicing, tempered with coconut milk.
A shocking amount of spinach replaces basil in this Peruvian pesto, with depth and complexity lacking in the traditional raw variety.
This zesty, lightly perfumed lemon pesto is inspired by the world-famous lemons of Amalfi, Italy.
Raw zucchini makes a fresh, clean and subtly sweet base for intense garlic, basil, and peppers.
A rich, creamy combination of pistachios and ricotta cheese, inspired by Sicilian cuisine.
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.
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.
“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.”
