Here at Milk Street, we’re all about simple recipes with bold flavors, and most of the time, these recipes are quick to prepare. Our latest cookbook, Milk Street: Tuesday Nights, for example, divides recipes into categories that include fast, faster or fastest.
That said, a long weekend presents a unique opportunity to spend a little more time in the kitchen, and we welcome that change of pace. So, we’ve gathered some of our favorite recipes that might not be part of your weeknight rotation, but that would make great projects when you have a little extra time on your hands.
Inspired by the “Pigalicious” wrap served at Bird & Ewe in Sydney, this pulled pork, made with two boldly flavored Asian ingredients, has deep, savory-sweet notes and lots of complex flavor.
We found the secret to perfectly chewy and crispy pizza dough, and it’s not what you think.
We use flank steak here for its rich, meaty flavor and unique muscle structure—the fibers shred easily after braising. Serve with rice and beans, along with fresh, crunchy red and white slaw.
These flaky scallion pancakes are similar to Malaysian or Indonesian roti and are rich in flavor yet light because of the many delicate layers.
Spicy capicola, roasted peppers, briny olives and creamy hard-cooked eggs give pork loin loads of contrast.
Here, Yukon Gold potatoes give the focaccia color and texture, and as a bonus, they don’t require peeling. Sprinkle with herbs, black pepper, Kalamata olives or Parmesan cheese, and, of course, flaky sea salt.
Fragrant star anise and Sichuan peppercorns, cinnamon, ginger and tomato paste flavor the meaty broth for niu rou mian, one of Taiwan’s signature dishes.
Gnocchi can be dense, but not this gnocchi. It’s all about using the right potatoes, we learned from Peter Orr, who now cooks in Paris by way of London and Dubai.
This pita bread, made with whole wheat flour and whole milk yogurt, is full flavored and has a pleasant chew. Serve it with…everything.
Cartagena's novel take on pot roast is dark, sweet, spiced and perfect for winter.
Coconut and ginger flavor our cakier version of a classic dessert from Macau