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The Milk Street Cookbook - Sillo


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Curated, hand-picked items from around the world.
Spiced Chicken Traybake

Try it anywhere you might use rice, adding just a little butter or olive oil and generous seasoning of salt and coarse pepper.

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The New York Times food editor tells us how to enjoy cooking failures and shares favorite weekend meals from his book “See You on Sunday."

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How do you serve the tangy, salty, peppery dipping sauce called tuk meric? With everything.

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Citrus, herbs and chilies embolden a simple salad from Sydney.

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With a single skillet, you can cook a juicy, flavorful steak and make a satisfying side.

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This artisanal version is sweet, savory and smooth, without the overwhelming pungency of other brands.

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Both use a high proportion of nuts and organic extra-virgin olive oil, so they're rich, creamy and aromatic.

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Change the Way You Cook

Milk Street's easy but flavorful recipes, sourced from around the world, highlight bold combinations of ingredients that will change the way you cook.

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.

Welcome to Milk Street
The Latest: TV, Radio, Books and More
Milk Street Live

Sign up now for live 60-minute courses like Spice Master, Advanced Techniques for Vegetarians or The Art of Kitchen Improv.

Milk Street Radio

Vivian Howard takes us through her favorite Southern staples and tells stories from her new show.

Milk Street TV

This flourless, brownie-like Caprese Chocolate and Almond Torte has just 6 ingredients.

Milk Street at Home

Your stand mixer isn't just good for baking... Watch and learn.


Instant Pot cooking at the speed you need.

High Steaks
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In Argentina, low and slow cooking produces the perfect steak,

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A chunky, flavor-packed sauce, pairs perfectly with tender, well-caramelized roasted cauliflower “steaks."

Change the Way You Cook With these Milk Street Favorites

Pic's has a full mouthfeel, with the right ratio of plentiful crunchy bits to smooth butter.


As with much of life, the simplest method to brew coffee is the best.


The fresh, clear-tasting fish is packed in olive oil and seasoned with Jacobsen sea salt.


An essential tool for the quick movements of stir frying and sautéing.


Briny yet tart, they add depth to tagines, soups, grains and dressings.


Create a tight seal with these versatile food huggers.


We love this harissa because it's complex but doesn't back down from the heat—the essence of a good harissa.


Use it to add body to a broad range of sauces, dressings, soups and stews.


The Soom brand is nutty, well balanced and has a lovely pourable texture.


This new design is easy to use and produces all the spice you can use quickly and easily.

Trending Recipes
Catch Up on What We’re Cooking at Milk Street
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We simmer chicken in a dark, bittersweet caramel mixed with fish sauce and a few other aromatics for easy glazed chicken glazed with savory-sweet flavor.

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This moist, dense, buttery loaf cake with a toasty coconut glaze comes from Portland, Maine baker Briana Holt.

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A classic Greek dish that pairs plump, sweet shrimp with briny feta cheese along with fresh tomatoes, savory olives and ground fennel seeds.

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Chopped roasted almonds, creamy avocado and marinated zucchini provide plenty of textural contrast in this easy vegetarian salad.

Small Bites from Milk Street
Learn More

Read the stories of the people who feed us.

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To salt or not to salt...?

Read Up

For when you need to satisfy cookie cravings quickly.


Zucchini, pancetta and Parmesan combine for a fresh, rich pasta.

In Mumbai, sweet chilies and vinegar pack bold, easy flavor into a one-pan meal.

Spanish smoked paprika infuses a brothy crock of tender beans.

Milk Street Tips

When a dish requires 1 cup finely chopped fresh basil, how much do you need to buy?

Christopher Kimball and Sara Moulton set the record straight on Milk Street Radio.


Sure, you can order hummus, shakshuka or lahmajoun, but be prepared for the unexpected.

Peter Franklin teaches us the art of melding sweet and savory.

Assaf Granit uses a riot of flavors and textures to create a bold, balanced fennel salad.

Milk Street Store

Chopped hazelnut pieces add a crunchy, textural element to this spread.

Dramatically improve kitchen prep with this Milk Street exclusive set of Kikuichi knives.

A transformative addition to charcuterie from Italy's most famous butcher.

Friends of Milk Street

The food writer and chef has put together a helpful resource.

In Galilee, the secret to traybake chicken is a simple spice blend.

Inspired by Tuscan flavors, Briana Holt pairs kale with sharp cheeses.

In the News

Milk Street: The New Rules

Milk Street: Tuesday Nights wins for best general cookbook!

PBS Living just made it even easier to watch our show.

JUNE 2020

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