The addition of cremini mushrooms, tomato paste, and potatoes solve the problem of watery blandness.
Valentine Thomas goes spearfishing—though she calls it ocean hunting. She dives in without a tank—up to 170 feet deep—and holds her breath for minutes at a time.
We’ve spent the last year collecting the world's greatest culinary ideas and distilling them to their essence for 200 weeknight meals. Whether upside-down pizza, tandoori traybake, or one-tray meatballs, every component is essential and in balance with the rest. Find the book now at the Milk Street Store and wherever cookbooks are sold.
“When she pulls the cake from the oven, it’s puffed above the baking tin, looking on the outside like any other. But with time, it deflates like a week-old party balloon, wrinkling as it collapses and shrinking away from the sides.”
Our knives use thinner Japanese blades—making for safer handling and nimbler, faster slicing.
From simple sautés to creamy pastas, these are our favorite ways to eat asparagus.
“When she pulls the cake from the oven, it’s puffed above the baking tin, looking on the outside like any other. But with time, it deflates like a week-old party balloon, wrinkling as it collapses and shrinking away from the sides.”
Our knives use thinner Japanese blades—making for safer handling and nimbler, faster slicing.
This Saint Mark’s holiday dish, Venetian rice and peas, have risotto-like creaminess, but bathed in a beautiful green broth.
Crisp sugar snaps get a quick char in a cast iron skillet. Peppery radishes and bright lemon add freshness.
In Tuscany, the seasonal soup garmugia celebrates the vegetables of spring: peas, asparagus, artichokes and fava beans.
Fresh linguine, lightly sauced, packed with spring veggies: our favorite template for seasonal freshness.
No rice cooker? No problem! Here are Milk Street’s best rice recipes that are easy, fresh and always full of flavor.
Your one-stop gochujang guide, plus Milk Street’s best recipes for using it.
There’s no need for basic grilled cheese! Here are Milk Street’s best recipes for putting slices of cheese between bread.
Milk Street’s tips for making the best homemade vegetable broth.
“I don’t really love mushrooms...but the mushroom-leek sauce is just amazing,” one reader wrote in about our toss-in-the pot chicken with mushrooms and leeks.
We learned the secret to the tallest, creamiest quiche from Seattle’s French brasserie Le Pichet.
In Paris, Chris Kimball tasted the best croque monsieur of his life. Could we achieve greatness at home?
This simple French cake is more apples than cake, held together with a light crumb and thin golden crust.
Calling all cheese lovers, DIY enthusiasts and science nerds: Kirstin Jackson is proving that you can make great cheese at home. | Starts Saturday, April 6 @ 1 pm EDT
The best hummus is served warm and topped with homemade chili oil. Learn all the secrets with Özlem Warren. | Sunday, April 14 @ 1 pm EDT
Don't put away that Dutch oven just yet! Spring might be our favorite season for a good braise. | Tuesday, April 16 @ 6 pm EDT
You can’t have Greek cooking without filo pastry. Join Meni Valle to learn why. | Wednesday, April 17 @ 6 pm EDT
Join Viola Buitoni to learn why Italians just might be the best gluten-free bakers around. | April 23 & 24 @ 6 pm EDT
Valentine Thomas goes spearfishing—though she calls it ocean hunting.
It’s cheap, ubiquitous, and already in your pantry.
Drawing on her Filipino heritage and a childhood spent in the American South, Osborne pairs classic Filipino flavors with Western techniques.
Got a cooking question? Email us at questions@milkstreetradio.com to get it answered on-air by co-hosts Chris Kimball and Sara Moulton.
Corning is just brining by a different name, and it shouldn’t be limited to beef—or St. Patrick’s Day
These green beans are cooked in a single pot, with garlic, sesame, and rice vinegar that concentrate as the water boils off.
A combination of crispy garlic chips and their cooking oil give this dish an double dose of savory umami.
Applied under the skin, directly onto the meat, this bird is jam-packed with deep, savory flavor, thanks to miso, Parmesan, tomato paste, and garlic.
Gochujang butter adds loads of spicy-sweet-umami rich flavor to weeknight chicken.
Deep slashes cut into the chicken ensure a fragrant seasoning paste infuses chicken parts with deep savoriness.
Two simple changes, and zero additional effort, put this banana bread head and shoulders above the rest.
This chocolate-tahini quick bread combines all of chocolate’s best pairings—warming spice, fierce cayenne, and nutty tahini.
This lemony, velvety pound cake gets an extra tender and moist crumb by using almond flour.
This fluffy, light frosting uses a formula that’s so easy to remember that you’ll never need the recipe again.
This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack. And it's made in a blender!
This no-oven chocolate cake comes together in a pan—steamed, rather than baked, resulting in a moist, tender cake every time.
Cookbook author Lora Brody’s creation bête noire is no typical chocolate cake: silky, custardy, with a base of sugar syrup.
We blitz whole, unpeeled clementines in a blender and use them to flavor the batter and finishing syrup in this fragrant, bright orange cake.
A creamy cheese sauce that acts like Velveeta but tastes like sharp cheddar.
In Paris, Chris Kimball tasted the best croque monsieur of his life. Could we achieve greatness at home?
We adore Georgia's staple snack—a bread boat made of a plush, yeasted dough that’s easy to tear and dip into an abundant filling of creamy cheese.
Tasty Brazilian cheese puffs, pão de queijo, are an easy, chewy, puffy snack for all occasions.
These breakfast buns, panini napoletani, are “so intensely craveable,” J.M. Hirsch writes, that they trigger “a whole-bag-of-potato-chips moment.”
Our take on classic spaghetti carbonara is bright due to a secret technique we learned in Rome: whisk egg yolks until cooked & slightly foamy for a light sauce.
Lemony freshness and light creaminess pair beautifully in this simple, vibrant pasta from Italy’s Amalfi coast.
In this Venetian classic, clams, wine, spaghetti, and parsley create a seamless blend of light, briny, complementary flavors.
Pops of fresh peas and bright mint are beautiful springy companions in this light-and-creamy goat cheese pasta.
A tender all-purpose yellow cake that's almost as easy as a boxed mix, with a pure vanilla flavor you'd expect from a fancy bakery.
Our chocolate blender cake, with a brownie-like consistency and a rich chocolate glaze, comes together with only one blender and one cake pan.
We blitz whole, unpeeled clementines in a blender and use them to flavor the batter and finishing syrup in this fragrant, bright orange cake.
This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack. And it's made in a blender!
In bolo de cenoura, the blender pulls out an amazing, orangey sweetness from carrots—totally unlike any American carrot cake.
Dressed with tangy sumac and creamy yogurt—all tucked into tender pita breads—it’s pretty amazing.
A recipe our editorial director J.M. Hirsch learned while eating his way across Naples, Italy. He loves the way the vegetable turns creamy, blurring the line between the cheese sauce and the tender pasta.
A clever coating of cornstarch gives these oven-fried florets a beautifully crisp texture (without the greasiness you get from deep frying).
This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking: minimal manipulation, lots of flavor and brightness.
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster?
An essential for bakers everywhere: the Raisenne dough riser eliminates guesswork in fussy proofing.
Our cast iron pot is designed to heat evenly and retain the heat, a must have for cooking soups and stews.
In Bolivia, street vendors sell humintas—savory-sweet corn cake treats, made with fresh corn kernels, filled with cheese, and sealed in husks.
Tasty Brazilian cheese puffs, pão de queijo, are an easy, chewy, puffy snack for all occasions.
For years, Chris Kimball reminisced about a Moroccan breakfast at which he was served harcha—like a “particularly delicate variety of cornbread married to an English muffin.”
Pillowy Japanese milk bread is what Wonder Bread promised to be: both fluffy and chewy, perfect for sandwiches or as 2-inch thick slices, slathered with butter and jam.
Our version of pane siciliano, or Sicilian sesame bread, has a soft, fine quality and a rustic, satisfying chew.
This coconut-bathed chicken, packed with smoky-sweet charred peppers and a plantain, celebrates the spirit of Colombian cooking.
Korea’s tender, succulent strips of thin-sliced beef aren’t just a special occasion restaurant order—bulgogi comes together quickly with a blender marinade.
This classic cool-weather chicken from Catalonia, pollo a la catalana, is defined by a simple, elegant savory-sweet braise.
A delicious, creamy-crispy mess of white beans with deep flavor, minus the slow cooking.
The moHA! Ginger Grater shreds whole ginger root in seconds and scrapes it into your dish with little effort.
When a chef’s knife is too big, and a paring knife is too small, the Milk Street Kitchin-tan is the perfect pinch hitter.
Milk Street exclusive! Mastrad’s three-piece mixing bowl set solves all of our baking headaches: non-slip, lidded for storage, and even splatter-proof for whisking and beating.
With four cutting sides, extra-sharp and durable etched metal graters, and a rubber detachable base, the Cuisipro box grater is a prep workhorse.
This garlic confit allows you to skip the mincing and spoon punchy flavor into any savory dish, in seconds.
Incredibly delicious and soft, these flatbreads from chef Marianna Leivaditaki make smart use of a short ingredients list.
August heat calls for tzatziki: Greece’s cooling cucumber-yogurt dip, with heightened freshness from mint and dill, with a light garlicky kick.
Toasted nori and pickles carrots, onion, and radishes make one of the most flavorful and surprising salads we’ve ever tried—that’s why it’s Eventide’s signature dish.
Served at Ottoman empire palaces, this chicken salad is dressed with a rich, creamy walnut sauce, drizzled with a shock of red oil.
A recreation of a light, open-crumbed focaccia from Bari, Italy, with tomatoes and olives melded in the crust.
Laying dough over the “toppings,” placed directly on the pan, allows the flavors meld to the crust and creates an extra crispy, browned bottom.
These sweet potato noodles—our riff on mee goreng—are “like sesame noodles on steroids.”
Korea’s tender, succulent strips of thin-sliced beef aren’t just a special occasion restaurant order—bulgogi comes together quickly with a blender marinade.
This zesty, lightly perfumed lemon pesto is inspired by the world-famous lemons of Amalfi, Italy.
“One of the best lentil soup recipes I’ve ever tried,” a reader writes about this lentil soup that mixes soothing coconut milk, woken up with spices, heat, and cut with lime.
Thick pasta rolls, stuffed with ricotta and spinach, come together easily with a food processor and lasagna noodles.
During a visit to Ukraine, chefs Ievgen Klopotenko and Igor Bragin taught us a great, old-school chicken Kyiv—one that’s nothing like the dry, bland, bready chicken cutlet roll that we’d known.
These “perfectly popped popovers” (Chris Kimball’s term) are light and airy on the inside, crispy on the outside, and rich with eggy flavor.
This melt-in-your mouth meringue offers delicate elegance and unparalleled fluffiness with only 5 ingredients.
Marika Contaldo’s luscious, homemade tagliatelle, flecked with basil and coated with a luscious buttery sauce.
Japan’s ever-popular fluffy, buttery bread makes a perfectly pillowy base for a sandwich or a slather of jam.
Whole shell-on prawns, doused in a garlicky white-wine-spiked tomato sauce.
In Bolivia, street vendors sell humintas—savory-sweet corn cake treats, made with fresh corn kernels, filled with cheese, and sealed in husks.
One of the most popular Korean BBQ items, this recipe from Hooni Kim’s “My Korea” pulls off a perfect balance of sweet, salty and umami.
This recipe was inspired by “a torrent of 700 foil-wrapped meatballs” we saw rain from balconies in Belgium.
"Perfect kitchen tool for serving . Used with everything from roasted meat dishes as well as casseroles. The size of the spoon is the perfect portion size."
“This is THE pie pan I’ve been wanting for sooo long. It is the perfect size and very light. Recently made my best apple pie ever!”
"This sauce hits every flavor note. It’s so clean you can taste everything. Perfect heat, I just ordered more!"
"I love its straight blade and its sharp point. Getting through the skins of Veggies like bell peppers has never been easier."
“Good solid all-around pot once it is seasoned, looks great for table service too.”
A new spin on tiramisu—opting for matzo in place of ladyfingers—this recipe from Jake Cohen's “JEW-ISH” results in a surprisingly perfect make-ahead dessert.
Angie Mar's reinvented cheesecake is a lighter, tangier harmony of flavors.
This creamy make-ahead dessert gets its distinct spiced flavor from an earthy blend of turmeric, black pepper and cinnamon, plus honey for sweetness.
This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack!
No mixer? No problem! This rich and chocolate-y cake from Cheryl Day is a one-bowl wonder.
We updated our readers’ favorite broccoli pasta sauce—now even creamier (but still cream-free).
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.
Lime, salt, and chili tease magic from fresh-cut fruits—a lesson we applied to this fresh and bright summer salad.
Aloo matar, potato curry with green peas, is a classic (and vegan) comfort food: a flavorful balance of sweet tomatoes, pungent aromatics, and warm spices.
This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking: minimal manipulation, lots of flavor and brightness.
"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.
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.”
Successfully signed up to receive texts!
By entering your phone number and submitting this form, you consent to receive marketing text messages (such as promotion codes and cart reminders) from Christopher Kimball's Milk Street at the number provided, including messages sent by autodialer. Consent is not a condition of any purchase. Message and data rates may apply. Message frequency varies. You can unsubscribe at any time by replying STOP or clicking the unsubscribe link (where available) in one of our messages. View our Privacy Policy and Terms of Service.
