Hot wings slathered in harissa, munchable spiced popcorn, and chewy Brazilian cheese bread will upstage the crudités platter every time.
Rosie and April team up to help you level up your holiday sides! They’re teaching you to make some Milk Street reader favorites: decadent butter-roasted cabbage, warm-spiced yogurt carrots, no-oven Brussels sprouts, and orange and cardamom root veggies.
Join us at the Milk Street Cooking School online, Weds, Nov 15, 6pm EST.
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.
Hot wings slathered in harissa, munchable spiced popcorn, and chewy Brazilian cheese bread will upstage the crudités platter every time.
Nancy Silverton is here to make you a better baker.
Rosie and April team up to help you level up your holiday sides! They’re teaching you to make some Milk Street reader favorites: decadent butter-roasted cabbage, warm-spiced yogurt carrots, no-oven Brussels sprouts, and orange and cardamom root veggies.
Join us at the Milk Street Cooking School online, Weds, Nov 15, 6pm EST.
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.
Mushrooms, used two ways, are the co-star of this succulent beef tenderloin, packed with woodsy, autumnal flavors.
A savory-sweet bowl of beef and butternut squash, inspired by Moroccan tagines—but cooked in an Instant Pot, rather than the conical earthenware vessel.
The perfect lasagna marries the silky, meaty richness of Bologna’s ragù with creamy besciamella.
This tender, slow-cooked pork with shatteringly crisp skin recreates Teryluz Andreu’s lost family recipe for an exceptional special-occasion pérnil.
Every kitchen should have a Chinese-style cleaver—its tall, heavy-duty blade and forward-heavy balance do most of the big batch prep work for you.
We don’t always share internet obsessions—but the Work Sharp Rolling Knife Sharpener lives up to the hype.
JUST IN: our rolling pin doubles as a ruler, and it rolls out dough to precise, even thicknesses.
Our trademark all-purpose knife takes inspiration from Japan, which knives are based on the blade of a featherweight samurai sword.
Super hard boards destroy knives! Spring for this soft wood model which Matt Card calls the “Rolls-Royce of cutting boards.”
Tangy yet briny, spicy yet vegetal, creamy and savory, this dip has it all.
This baba ghanoush-like dip combines rich roasted eggplant and nutty tahini with bright and tangy pops of pomegranate.
Beet pesto is the perfect blend of sweet and savory that's sure to liven up any holiday snack spread
Dill keeps this tangy dip versatile; serve with a bag of your favorite potato chips or dollop onto blini with smoked salmon.
Stanley Tucci shares his life through food—on- and off-screen.
Kenji Lopez-Alt, Dorie Greenspan, Nik Sharma, Marcus Samuelsson, and more of our friends tell us how they eat, drink, and celebrate on Thanksgiving.
When Chris Kimball told us we could make these mashed potatoes “in a closet,” that was all we needed to know.
Milk Street staff share how culinary icon Julia Child shaped their lives, both directly and indirectly.
Got a cooking question? Email us at questions@milkstreetradio.com to get it answered on-air by co-hosts Chris Kimball and Sara Moulton.
“I know that it sounds almost crazy, but using this knife is not just a pleasure; it’s fun. I really LOVE using it.” — Chris Kimball
"I am such a fan of my granite mortar and pestle that I have two." — Rosie Gill
"This is the sharpest, most effective grater I’ve ever used. Period." — Matthew Card
"This crock feels both modern, with its sleek and minimalist design, and timeless—the water moat technology is ancient." — April Dodd
"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?'" — Chris Kimball
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.
A sprinkle of our beloved caramel brûlée coffee sugar adds malty, vanilla-forward, creamy sweetness to warmed baked goods, coffee, chai, and more.
With four cutting sides, extra-sharp and durable etched metal graters, and a rubber detachable base, the Cuisipro box grater is a prep workhorse.
We love our knives, so we select our knife covers carefully! The Bisbell is customizable for knife size, magnetic, and durable enough even for travel.
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.
Italian-style fettuccine alfredo isn't gloopy, greasy or bland. Join Simonetta Capotondo to learn to real thing.
Sunday, Dec. 3 @ 1 pm EST
Classic cocktails can be the hardest to perfect. Join three mixology experts to learn three perfect martinis.
Wednesday, Dec. 6 @ 6 pm EST
Chai is everywhere--but it's best when you make it yourself. Join Navdeep Kaur to learn how.
Savory, umami-rich and complex: miso is one of our favorite ingredients, and you can make your own.
Zimt-Sterne, Hilda-Brötle: even if you can’t pronounce them, these are two German cookies that your holiday season needs.
Saturday, Dec. 16 @ 1 pm EST
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.
The New York Times praises Suncraft’s mini serrated knife for slicing crusty bread, soft baked goods, and fruits with equal ease.
An essential for bakers everywhere: the Raisenne dough riser eliminates guesswork in fussy proofing.
Press your tofu! The Tofudee tofu press is essential to getting firm, crispy tofu that won’t fall apart.
"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."
“Nice flavor besides just heat. And not too much heat! Our new chili sauce of choice.”
“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."
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.”
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