A Milk Street fan favorite, this cake adapted from “Honey & Co.: The Cookbook” mixes rustic Middle Eastern flavors—fruits, nuts, spices, and coconut.
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.
Chicken larb—the minced meat salad from Thailand and Laos—gets a ginger zing that rounds out lime and spice.
Our take on the Filipino dish sinangag, a stir-fried rice chock-full of crispy, toasted garlic.
Our version of dal, the classic Indian lentil stew, gets creamy richness from coconut milk plus a double dose of garlic and ginger.
On April 6, we’re getting a lesson in leftovers from Tamar Adler, author of “The Everlasting Meal Cookbook” and a true miracle worker with orphaned ingredients. Join us online for this and many more cooking classes!
Chris Kimball’s favorite blender is called The Beast for a reason; it blends and pulses through ice, frozen fruit, and even dry ingredients.
Naomi Duguid takes us around the world to learn the history of salt, from Cambodia to Basque Country to an underground salt cathedral in Poland.
“This is not a simple Tuesday night supper—it’s serious cooking,” writes Chris Kimball of this chicken ka salan, adapted from beloved London curry house Hyderabadi Spice. But if you want to appreciate southern India’s sophisticated flavors, “it’s a great place to start.”
A Milk Street fan favorite, this cake adapted from “Honey & Co.: The Cookbook” mixes rustic Middle Eastern flavors—fruits, nuts, spices, and coconut.
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.
Chicken larb—the minced meat salad from Thailand and Laos—gets a ginger zing that rounds out lime and spice.
Our take on the Filipino dish sinangag, a stir-fried rice chock-full of crispy, toasted garlic.
Our version of dal, the classic Indian lentil stew, gets creamy richness from coconut milk plus a double dose of garlic and ginger.
On April 6, we’re getting a lesson in leftovers from Tamar Adler, author of “The Everlasting Meal Cookbook” and a true miracle worker with orphaned ingredients. Join us online for this and many more cooking classes!
Chris Kimball’s favorite blender is called The Beast for a reason; it blends and pulses through ice, frozen fruit, and even dry ingredients.
Are humans the only species that loves sour? This week, we dive into the science of taste with Emily Kwong and Aaron Scott from NPR’s “Short Wave.”
“This is not a simple Tuesday night supper—it’s serious cooking,” writes Chris Kimball of this chicken ka salan, adapted from beloved London curry house Hyderabadi Spice. But if you want to appreciate southern India’s sophisticated flavors, “it’s a great place to start.”
Customers rave about previously unimaginable dimensions of paprika flavor
The New York Times praises Suncraft’s mini serrated knife for slicing crusty bread, soft baked goods, and fruits with equal ease
Our knives use thinner Japanese blades—making for safer handling and nimbler, faster slicing
This fettuccine, studded with prosciutto and asparagus, plus cheese and a cut of citrus, is the first recipe we make when asparagus comes back in season.
This Saint Mark’s holiday dish, Venetian rice and peas, are bathed in a beautiful green broth.
Peru’s pastel de alcachofas—artichoke cake or tart—envelops artichokes in rich custard, flavored with herbs, loaded with Gouda and Parm.
This piquant, briny French sauce of eggs and capers brings bold, bistro flavor to simple blanched veggies.
Sweet pops of peas, fresh mint, plus and goat cheese don’t sound like a natural combination—but it turns out, they make light, creamy, springy perfection.
Bring the fresh seafood and famed lemons of the Amalfi Coast to your kitchen with guest chef Ursula Ferrigno, author of “Cucina di Amalfi.”
Wine-poached pairs, roasted grapes, sweet-and-savory cheese board cherries—we’re preparing fruit to its full potential with guest chef Abra Berens.
Guest chef Petty Pandean-Elliott, author of “The Indonesian Table,” will help you embrace coconut, ginger, and lemongrass with three fragrant recipes.
Cucina povera: how rural Italians turn humble ingredients into extraordinary meals. Make cacio e pepe and more with guest chef Giulia Scarpaleggia.
“Salty treasures from around the world, miraculously preserved and ready for you to enjoy”—how guest teacher Anna Hezel describes powerhouse tinned fish. Cook with us Tues, April 25, 6pm EDT
Japan’s dense, chewy noodles balance savoriness with a sharp bite of pickled ginger.
Our skillet take on “mixed-grill” chicken, a medley of meats, onions, and spices served up in the markets of Israel.
This simple French cake is more apples than cake, stuck together with a light crumb and thin golden crust.
Chef Marianna Leivaditaki’s soft, plush flatbreads are best served hot out of the pan, brushed with olive oil.
This focaccia-pizza hybrid represents the culmination of Chris Kimball’s lifelong quest for the perfect pizza dough.
Emily Kwong and Aaron Scott from NPR’s “Short Wave” join us to explore the amazing science of taste, from the mysteries of salt to why dolphins can’t taste sweet.
Stop frying your eggplant! In Naples, we learned to make the richest, lightest eggplant Parmesan—little oil needed.
A tandoori-style marinade, applied to carrots, equals a vegetarian game-changer. Watch Milk Street TV’s Josh Mamaclay make it on Instagram.
In Galilee, Reem Kassis, author of “The Palestinian Table,” served us us maqlubeh: a tasty upside-down rice casserole made with chicken or lamb. Watch on Instagram.
Got a cooking question? Email us at questions@milkstreetradio.com to get it answered on-air by co-hosts Chris Kimball and Sara Moulton.
Fresh pineapple, juicy chicken, and chili heat bring big flavor on the sheet pan.
Heavy cream and starchy pasta water make for a lighter coating in this one-pot, three-cheese pasta.
Skillet pizza makes for a crispy, almost fried, bottom crust, while saving on oven cleanup.
Inspired by Peru’s artichoke cake, this quiche-adjacent artichoke tart comes together easily in a pie dish.
The umami-rich mushroom sauce topping this tagliatelle is so meaty you won’t believe it’s meatless.
Taught to us by chef José Andrés, this “end of month” recipe transforms simple odds and ends.
Served at Ottoman empire palaces, this chicken salad is dressed with a rich, creamy walnut sauce, drizzled with a shock of red oil.
Garlicky, tangy, citrusy Cuban-style mojo: a perfect embellishment for thick-cut bone-in pork chops.
This super-tender beef stir-fry, complimented by subtly sweet onions and peppers, is our 30-minute version of Ali Osman Öztürk’s saç kavurma.
A bright green, yet warming, chickpea curry, inspired by “Vegetarian India.”
A golden brioche-like loaf, flavored with roasted butternut squash and a touch of warming allspice.
Our version of German Apfelkuchen, adapted from Luisa Weiss’s recipe, with a moist crumb and almond fragrance.
Butternut squash, used two ways, infuses risotto with flavor and adds caramelized sweetness.
“Words, in every language, fail us,” J.M. Hirsch writes of this explosively flavorful tom yum soup he tried in Bangkok.
No mixer? No problem! This rich and chocolate-y cake from Cheryl Day is a one-bowl wonder.
These dreamy eggs, inspired by Türkiye’s çilbir, are garlicky, tangy, rich and creamy all in one.
The key to big, bold broccoli flavor? Use the same water to boil your veggies as you do your pasta.
Caramelized cauliflower is slathered in bright, smoky sauce with toast cashew bites.
This mushroom soup, our version of chileatole rojo, packs smoky chili flavor in thickened tomatoey broth.
Venice’s bright green rice and peas: bright, vegetal, with risotto-like creaminess and soupy consistency.
Savory-sweet slow-roasted tomatoes are delicious alone and add rich flavor to soups, pasta, and more.
Creamy white beans, silky cabbage, crisp pancetta and salty Parm: a winning combination.
Quick-cooking split lentils, with complexly flavored spicing, tempered with coconut milk.
A shocking amount of spinach replaces basil in this Peruvian pesto, with depth and complexity lacking in the traditional raw variety.
This zesty, lightly perfumed lemon pesto is inspired by the world-famous lemons of Amalfi, Italy.
Raw zucchini makes a fresh, clean and subtly sweet base for intense garlic, basil, and peppers.
A rich, creamy combination of pistachios and ricotta cheese, inspired by Sicilian cuisine.
Our knives inspired by Japanese and Chinese blades handle large and small jobs with ease.
The bestselling Zulay garlic rocker tackles multiple cloves while sparing your wrists.
The UFO citrus juicer sits atop a half-liter jug with graduated measurements in milliliters.
Crusty bread, sweet caramelized onions and gooey cheese combine with the richness of eggs in this frittata, satisfying for breakfast, lunch or dinner.
Browned cabbage adds a pleasant bitterness while walnuts and Parmesan contribute umami to this weeknight pasta dish.
We cook chicken thighs in a bold paprika-infused sauce, then finish with tangy sour cream to create this one-pot stew.
Savory Italian sausages roast on top of potato, onion and bell pepper, finished with a tangy-sweet glaze in this almost hands-off traybake.
Umami-packed white miso adds layers of depth and complexity to this pantry busting chocolate pudding.
Learn everything from knife skills to homemade tamales, taught by guest chefs from around the world.
Recipes gathered from around the world that’ll change the way you cook. One year of digital access for just $29.99.
Access to all recipes on the site, plus a year of Milk Street magazine, with fresh recipes and stories from around the world.
For the truly passionate cook: all livestream cooking classes, print and digital access, free store shipping, advance notice of store sales—and much more.
Shop our custom-designed tools, favorite cookware, sustainable kitchen supplies, and hand-picked artisanal tabletop items from around the world.
“This is the most versatile utensil I own. It’s must have for every kitchen.”
“The rest are only paint brushes. THIS was designed for basting; and you'll never use anything else.”
“This sauce is a bonus to all cooks! If you like to marinate, this is the Super sarap sauce!”
“This works grate! Just as advertised, each side is extra sharp, and grates, zests and slices fantastically."
"Exactly what I was looking for: easy, affordable, fast recipes"
"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.
“Conventional wisdom holds that Italian wedding soup—or minestra maritata—is named not for when it is served, but rather for its perfect marriage of ingredients,” writes Milk Street editorial director J.M. Hirsch. “But that’s not the whole truth.”
Inspired by the crescent-shaped cookies served in Istanbul, our version of the Turkish crescent cookie has a thin outer pastry with a moist, cake-like interior featuring the intriguing combination of lemon zest, walnuts, raisins and chocolate.
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.”
