Tuesdays are the new Saturdays! Now, simple midweek suppers will taste like Saturday night.
Lightly charred chilies and fresh herbs give mole verde its namesake bright green color.
Here at Milk Street, we want to change the way you cook. Traveling around the world, we discover new ways to cook, new combinations of ingredients, and a fresh appreciation for spices, herbs, chilies, and pantry ingredients that put great food within everyone's reach. If you want to have more fun—and more success—in the kitchen, join us at Milk Street.
Here at Milk Street, we want to change the way you cook. Traveling around the world, we discove...
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Here at Milk Street, we want to change the way you cook. Traveling around the world, we discover new ways to cook, new combinations of ingredients, and a fresh appreciation for spices, herbs, chilies, and pantry ingredients that put great food within everyone's reach. If you want to have more fun—and more success—in the kitchen, join us at Milk Street.
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TV, Radio, Books and More
Milk Street TV
A trip to Tokyo ends up in Chicken Teriyaki Donburi and Pork and Vegetable Miso Soup (Ton-Jiru).
Milk Street Radio
Can you judge a wine by its label? Go inside the world of wine label design, where cartoon frogs sell for $250 a pop.
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This 464-page companion book contains every recipe from our first two seasons.
Today
Better Meatballs
Get the Recipe
From Istanbul, Turkish Meatballs with Lime Yogurt Sauce.
Explore
If they're the best in the world, why are they thrown off balconies?
SHOP
Change the Way You Cook With these Milk Street Favorites
$125.00
We use this skillet for a range of tasks, from toasting nuts and spices to smaller jobs, such as steak for one.
$15.00
This Oregon-caught and canned, solid-pack Albacore tuna rivals the European quality at a much lower price point.
$32.00
Indian cooks keep their most frequently-used spices close at hand in this convenient container. Stock yours with basics and go-to seasoning blends.
$85.00
This small, gorgeous cast-iron griddle set from Japan is just the pan to sear scallops, a few jumbo shrimp, filet mignon or asparagus.
$10.95
Savory, sweet and flavor dense, white miso is an absolute pantry staple.
$39.00
There are all sorts of ways to brew coffee. As with much of life, the simplest method is usually the best.
$12.00
Salt-cured lemons are a fundamental flavoring in North African cooking. Briny yet tart, they add depth to tagines, soups, grains and dressings.
$70.00
Finally, a wok designed for the home cook. The 5-quart, carbon-steel, flat-bottomed wok heats quickly and evenly for uniform cooking.
$15.95
A Middle Eastern staple we use every week. Add it to soups, stews, salad dressings—just about anything that could use a hit of sweet and sour.
$29.95
Weighty and rustic, this chambray slub apron is a more textured, heavier fabric perfectly suited for the kitchen.
Trending Recipes
Catch Up on What We’re Cooking at Milk Street
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We love fresh udon noodles for their chew, but they can be hard to find, so in our yakiudon recipe, we use an Italian cooking technique to give dried udon noodles that same springy texture. It’s one of our favorite weeknight recipes.
Discover
Surely the rest of the world doesn’t dump buckets of mayo onto overcooked chunks of chicken and call it salad?
Learn the Technique
Treating this classic more like a cake than an omelet lets us skip the tedium of stove-top frying and flipping.
Learn How
We're getting in the mood for spring with this lively pasta inspired by London's River Cafe.
Meze
Small Bites from Milk Street
Off the Air
Wonder no longer about the best neutral oil to use for cooking.
Milk Street Tips
They're easy to make and better than anything you'll try in the store.
Milk Street Tips
Ovens have hot spots along the edges and toward the top or bottom, depending on the location of the heat source. Here's how to find them in your oven, and how to deal with them. No more sloped cakes and burnt cookies.
MORE FROM MILK STREET
Recipes
In Australia, pulled pork becomes a whole new kind of barbecue.
Sophisticated yet simple, these mini cakes meld buttery richness with bold flavor.
Tips
Who needs sauce when you can have this?
With this trick, weeknight cooking becomes a breeze.
A simple dusting becomes a major upgrade.
Travel
A sparing approach turns nuts, breadcrumbs and herbs into brilliant pasta sauces.
Beirut is a vibrant city where tradition meets cosmopolitanism, and the cuisine showcases that.
At the Chung-hua Culinary Teaching Center, one learns the traditional way for niu rou mian.
Tools
Most steamers are either too large, too cheaply-made, or, in the case of the old-fashioned metal ste...
Want to know what our cooks here at Milk Street love and use again and again (and again)? Look no fu...
Designed in collaboration with Zwilling J.A. Henckels, these knives will change the way you cook.
Friends of Milk Street
The cookbook author talks the best falafel she’s ever had and quick-pickled avocados.
Put the knife down!
Go inside the hidden world of the Barefoot Contessa.
In the News
Keep it simple and speedy with these three Italian favorites.
Fun twists on classic drinks make for a festive evening.
These salads don’t need to take a winter break.
12 Recipes That Will Change the Way You Cook
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