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The Milk Street Cookbook - Sillo


Listen to Milk Street Radio wherever you listen to podcasts.
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Curated, hand-picked items from around the world.
Pour-in-the-Pan Pizza

Reem Kassis makes her own custom nine-spice blend for this chicken and potato traybake, and so can you.

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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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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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K-Mama Sauce is a ready-made hot sauce with an amazing balance of sweet, spicy and savory flavors.

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Shop our spoons, spatulas, spreaders and serving sets made from sustainably harvested, high-quality woods from around the world.

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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

The cookbook author shares cooking tips and formative, early food experiences from when she first moved to the United States.

Milk Street TV

We speed along this traditional dish by using boneless, skinless thighs cut into strips instead of bone-in, skin-on parts.

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 London to Bologna.


Instant Pot cooking at the speed you need.

Put Pasta Water to Work
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Using a minimal amount of water means the flavors and starches are concentrated in the liquid, and we put some of this liquid to good use in the sauce.

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For this creamy pasta that’s rich yet not cloying, we take our lead from the Middle Eastern technique of using yogurt as the base for a no-cook pasta sauce.

Change the Way You Cook With these Milk Street Favorites

Maintain your cast iron with this chainmail scrubber that removes stuck-on food without damaging pans.


For anyone who thought the Italians couldn’t top themselves after Nutella, we have good news.


It's useful not only for ginger but also nutmeg, garlic, hard cheeses and citrus zest.


This mustard has a touch of honey richness and overall savory flavor.


Designed with Zwilling J.A. Henckels, this set is all you need.


This soy sauce has a light caramel hue, bright salinity and nutty undertones.


Made with food-safe silicone that can form a spout on any part of the rim.


These hand-cut shavings are ideal for flavoring liquids.


The palmpress makes a clean cup of coffee in just 3 minutes.


A complex balance of smoky, earthy, spicy and sweet flavors make this jerk paste ideal for any meat or protein.

Trending Recipes
Catch Up on What We’re Cooking at Milk Street
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Peru’s lomo saltado is often made with pricey beef tenderloin, but we prefer sirloin tips for their affordability and meatier flavor.

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To replicate espetadas' flavor at home, we season beef with a garlicky, bay-infused salt before grilling it and finish the dish with a simple Madeira reduction.

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At Paris’s Rose Bakery, we learned that a combination of wheat and nut flours makes for a tender, flavorful cake.

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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.

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.


Finally, a no-stretch, surefire homemade pizza, inspired by Puglian focaccia.

A gooey center and short ingredient list make for a sensational—and sticky—cake.

Caramelized onions and layered spices flavor a Gulf States take on Indian biryani.

Milk Street Tips

Levantine cooks treat ground beef—however it is shaped—as just the starting point.

A pantry sauce with a punch.


In Madeira, grilled beef gets extra flavor from the laurel branches that serve as skewers.

Both the unexpected filling and the deep, smoky chipotle sauce of albóndigas are revelations.

In Croatia, the star of the pumpkin isn’t the flesh.

Milk Street Store

From the makers of our favorite tahini comes an excellent alternative to maple syrup.

This French-made partially serrated blade is as great for jam as it is for cheese.

Toss with popcorn or use for sautéing greens.

Friends of Milk Street

Get a lesson in steak science on Milk Street Radio.

Catch up with the weather forecaster and author on Milk Street Radio.

The chef and TV host shares stories and Southern food lessons on Milk Street Radio.

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.


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