Check out our latest issues.
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
In Mumbai, we learned a home-cook friendly version of Butter Chicken.
Take a cooking class with us and our instructors from around the world.
NEW - 125 simple weeknight recipes from the world's healthiest cuisine.
1000+ hard-to-find items from around the world.
The flavors in this colorful stir-fry are a fantastic combination of savory, sweet, tangy, garlicky, spicy and nutty. Briefly marinating the sliced tenderloin means the meat browns beautifully in the skillet and adds flavor and moisture to an otherwise lean cut.
Dal adas is a vegetarian red lentil stew from southern Iran. The starting point for our recipe comes from “From a Persian Kitchen” by Atoosa Sepehr. To simplify the spicing, we use curry powder and supplement with a little ground cinnamon. And for bright flavor, we add chopped tomatoes that have been lightly cooked with the aromatics and spices.
This spiced stew of eggplant, onion, chickpeas and tomato paste is a simplified version of Lebanese maghmour, a dish also known as moussaka (but different from Greek moussaka). The eggplant for maghmour often is fried before it meets the tomatoey base, but by broiling it instead, along with the onion, we save time as well as oil (spongy eggplant readily soaks up fat during frying). While the eggplant is in the oven, we brown an entire can of tomato paste on the stovetop—a step that, in a few brief minutes, helps build deep, rich, slow-simmered flavor.
In her acclaimed cookbook “Aegean,” Crete-born London chef Marianna Leivaditaki coaxes orzo pasta to a rich, creamy texture, as if making risotto. A fragrant broth of brandy, aromatic vegetables and shrimp shells is the cooking liquid for the orzo, infusing the dish with richness and subtle sweetness. Our adaptation of her recipe takes a simpler approach and calls for fewer ingredients but retains the delicious, bracing flavors.
We chat with Great British Bake Off judge and author of “BAKE” Paul Hollywood about the best and worst parts of his job, his secret to perfect scones and what a bin lid is—and why it's so delicious.
We designed this safe, powerful knife for all the “in-between” jobs a chef’s knife is too big for and the standard paring knife is too small to handle. Today only, save 30% (use code KIJIOFFER) before regular pricing.
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.
The chef and founder of Lilia and Misi in Brooklyn explains why her noodle recipes include a copious number of egg yolks, why she often leaves salt out, and her secret to cacio e pepe.
A three-ingredient cheese sauce and fresh lemon juice are all you need for this 25-minute, weeknight-friendly pasta.
Join Fabio and Vittorio for a crash course on Italian cuisine, from an all-purpose pasta dough perfect for ravioli, to proper rolling techniques designed to minimize waste and maximize filling capacity, to a bruschetta recipe that'll make the most of tomato season.
Learn to improvise in the kitchen in this free class. Then explore the rest of virtual classes, from livestream to self-paced.
125 recipes adapted to skillet cooking inspired by our global travels.
Our ideal falafel hits the trifecta: a crisp and greaseless crust, a soft and light interior, and seasonings that bolster earthy chickpea flavor. We use a few tricks to hit perfection, like adding baking soda and baking powder for airy insides and pulsing in batches in the food processor for crispy-textured outsides.
When Circassians were driven out of their homeland in the 1800s, many of them were installed at the palace in what was then the Ottoman Empire—and they brought with them a shredded chicken dish like no other. A creamy, bread-thickened garlic and walnut sauce brings rich flavor, and a drizzle of bright red oil, heated with Aleppo pepper or paprika, packs a chili zing.
The AUX Sukueru Knife combines the best of a knife, serving spatula and spoon in a delicate but sturdy, 6-inch package.
Sweet, tangy and spicy, we put these on virtually everything!
These limited-production jarred tomatoes from an Italian family brand are bright, flavorful and showcase produce preserved at its peak.
Irish Black Butter, made with apples and spices, is a breakfast game-changer.
From James Beard Award-winner Dan Pashman comes a pasta shape with purpose.
Piping-hot, just-drained al dente pasta tossed with grape tomatoes, olive oil, a mixture of fresh herbs and ricotta cheese. This dish is creamy but not at all heavy, and the bright, fresh flavors and textures are simple and elegant.
Our take on a deep-dish quiche from Seattle, Washington’s Le Pichet restaurant uses crème fraîche and fewer eggs to lighten the rich yet airy showstopper.
Lemon zest perfumes this simple cake, then a lemon syrup is poured on after baking to keep the crumb moist and add a layer of tangy-sweet flavor.
In this dish, bright, bracing lemon zest and juice perk up the savoriness of garlic, pancetta and capers, and a dusting of golden crisp breadcrumbs adds texture.
Here at Milk Street, we sprinkle savory, fragrant za’atar on almost everything. Learn more about this dry Mediterranean and in Middle Eastern spice blend and how to incorporate its tangy, savory, earthy and herbal notes into any dish, from vegetables to fish to condiments.
Whether you’re baking cookies or cake, here are three simple tips that will dramatically improve your baked goods.
In this clip from Milk Street Radio, Stacey Mei Yan Fong talks about her pie-ode to Tennessee, as part of her venture to bake 50 pies for each state.
On this episode of Milk Street Radio, we travel back in time with chef Sohla El-Waylly, host of “Ancient Recipes with Sohla.” We learn how to make Roman cheesecake, fish head aspic and Mary Todd Lincoln’s white almond cake.
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.
Sweet, tangy and spicy, we put these on virtually everything!
Why didn’t we think of it?
From James Beard Award-winner Dan Pashman comes a pasta shape with purpose.
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.
