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The Milk Street Cookbook - Sillo

EVERY RECIPE FROM THE FIRST 3 SEASONS

Listen to Milk Street Radio wherever you listen to podcasts.
Catch Milk Street TV on your local station.
Curated, hand-picked items from around the world.
Chèvre Cheesecake

Half the work of gazpacho, all the flavor.

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In Calabria, Italy, cooks coax deeper flavors from a red pepper pesto by cooking it.

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The chef and owner of Portland's Eventide Oyster Co. brings us to the coast of Maine for a new spin on the seafood joint.

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In this recipe for Panzannella with Herbs and Mozzarella, we use a clever trick that allows mozzarella to mimic the texture and butteriness of burrata.

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On the streets of Ho Chi Minh City, grilling is as much about bright, fresh flavor as it is about a great char.

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Mom’s Mala Sichuan Chili Sauce is an authentic, aromatic version of this hard-to-find condiment, available in Mild and Spicy.

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Ready-to-eat Seedible Sesame Butter has all the nutty flavor of tahini without any of the bitterness.

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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 Radio

We hear some of the weather anchor's favorite on and off screen moments from the "Today" show.

Milk Street TV

This plush, velvety pound cake stays extra tender and moist with the addition of almond flour.

Milk Street Cooking School

In both virtual classrooms, you'll learn recipes and new ways to approach cooking.

Milk Street Magazine

Check out our new round of recipes and travel articles covering the globe, from Ho Chi Minh City to Addis Ababa.

Cookbooks

Instant Pot cooking at the speed you need.

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Salt accentuates the buttery caramel flavor of the butterscotch, while black pepper adds savory depth and complexity, and ground ginger offers notes of warm spice.

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In this twist on an American classic, we add tahini to boost flavor in a buttery oat mixture that bakes on top of juicy blueberries.

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Change the Way You Cook With these Milk Street Favorites
$18.00

Just the right length for both outdoor and indoor cooking.

$11.95

It's so addictive you'll want to spoon it out of the jar.

$13.99

Fresh and natural ingredients make for a simple, bold and delicious sauce.

$85.00

The thin yet sturdy construction heats up quickly, and the textured surface prevents food from sticking.

$10.95

Savory, sweet and flavor-dense, we consider white miso an absolute pantry staple.

$11.95

These tender yet firm artichoke hearts are packed with wine vinegar and spices to complement their natural savory, vegetal flavors.

$80.00

We love this German-made Skeppshult Cast Iron Spice Mill.

$15.99

This small-batch cooking fat is made from pure belly fat and back fat, so it imparts a clear, nutty richness to dishes.

$24.95

Shreds foods with a finer, more delicate results.

$58.00

To save money and reduce waste, switch to reusable, machine-washable towels made from 100% cotton.

Trending Recipes
Catch Up on What We’re Cooking at Milk Street
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The classic Vietnamese technique of simmering meat or fish in dark, bittersweet caramel mixed with fish sauce and a few aromatics yields rich, wonderfully complex savory-sweet flavors.

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Because canned coconut milk is too heavy, we instead make our own coconut milk with unsweetened shredded coconut and hot water.

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Spatchcocking chicken makes for faster and more even cooking, and helps keep glaze on the bird and off the pan.

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We use a chili-and-garlic-infused oil, first to season the pork before quickly grilling them. The rest becomes a sauce/marinade to drizzle on for a fresh burst of flavor.

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Small Bites from Milk Street
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The NYT editor discusses his new book on Milk Street Radio.

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Croutons and breadcrumbs can do so much more than you think.

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Read the stories of the people who feed us.

Whip It Up

A great condiment for everything from grilled meat and sandwiches to French fries.

MORE FROM MILK STREET
Recipes

Soy sauce gets a savory boost from shiitake mushrooms in this grilled chicken.

Calabrian cooks coax deeper flavors from a red pepper pesto by cooking it.

Savory miso balances an American classic in Melbourne, Australia.

Milk Street Tips

Plus, a clever trick for extra-firm tofu.

For when you need to satisfy cookie cravings quickly.

Travel

The world's best beans are simple and meaty, freshened with a late addition of sofrito and salsa.

In the depths of Africa’s largest market, we discovered collards that taste like steak.

Grilling is as much about bright, fresh flavors as it is about a great char.

Milk Street Store

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

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

We love this harissa because it's complex but doesn't back down from the heat.

Friends of Milk Street

The LEE Initiative co-founder speaks to Christopher Kimball on Milk Street Radio.

Reem Kassis, author of “The Palestinian Table,” shares her recipe for Sweet Cinnamon Vermicelli.

A series of slashes maximizes flavor for tender-juicy chicken.

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.

AUGUST 2020
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