Tahini is the secret ingredient in this extra chocolatey, creamy pudding, which comes together in 25 minutes on the stovetop.
For a super-quick and fresh-flavored chili alternative, we look to the Indian curried beef dish keema matar, topped with fresh mint and yogurt, scooped up with warm naan.
Chinese soupy rice (pao fan) is ultimate winter comfort, with deep umami from a stir-fry of chicken and mushrooms.
This dead-simple, vibrant green rice comes together with loads of cilantro and a blender.
Cookbook author Lora Brody’s creation bête noire is no typical chocolate cake: silky, custardy, with a base of sugar syrup.
Ginger, honey, apricots, cinnamon: Moroccan cooking proves that these ingredients have a place in beef stew. Tune in to this week’s Milk Street TV to learn why.
Our menu of creamy-sauced pastas, chocolatey richness, heavenly cakes, and more recipes for a special night.
Savory chestnut fritters and a luxurious butternut squash pie: two irresistible recipes from Italy’s Lunigiana region will become your wintertime staples after this class taught by guest chef Annette Joseph, author of “At the Table of La Fortezza.” Sun, Feb 26, 1pm EST
After tasting an excellent $100 bottle of balsamic vinegar, Milk Street Radio listener Zach Stednick wondered where to find quality for cheap.
Tahini is the secret ingredient in this extra chocolatey, creamy pudding, which comes together in 25 minutes on the stovetop.
For a super-quick and fresh-flavored chili alternative, we look to the Indian curried beef dish keema matar, topped with fresh mint and yogurt, scooped up with warm naan.
Chinese soupy rice (pao fan) is ultimate winter comfort, with deep umami from a stir-fry of chicken and mushrooms.
This dead-simple, vibrant green rice comes together with loads of cilantro and a blender.
Cookbook author Lora Brody’s creation bête noire is no typical chocolate cake: silky, custardy, with a base of sugar syrup.
Ginger, honey, apricots, cinnamon: Moroccan cooking proves that these ingredients have a place in beef stew. Tune in to this week’s Milk Street TV to learn why.
Our menu of creamy-sauced pastas, chocolatey richness, heavenly cakes, and more recipes for a special night.
Savory chestnut fritters and a luxurious butternut squash pie: two irresistible recipes from Italy’s Lunigiana region will become your wintertime staples after this class taught by guest chef Annette Joseph, author of “At the Table of La Fortezza.” Sun, Feb 26, 1pm EST
After tasting an excellent $100 bottle of balsamic vinegar, Milk Street Radio listener Zach Stednick wondered where to find quality for cheap.
One of our favorite snacks, Greek spanakopita—spinach and feta pockets—in skillet format.
Fresh hummus—warm, creamy, with pops of flavor and a drizzle of olive oil—had us abandon storebought forever.
An abundant-yet-light skillet full of cheese with briny feta flavor, ricotta creaminess, and a minty lift.
Sweet marries savory in these crusty breads topped with melty cheddar and caramelized apples and onions.
The perfect vehicle for yogurt dip: zucchini fritters with a light and crispy Panko coating.
Rich chocolate cake, layered with a light, hazelnutty whipped ganache: our special-occasion dessert adapted from Dominique Ansel.
Spicy, rich, herbal Argentinian chimichurri lends tons of fresh flavor to simple pan-seared steak.
Toss every other recipe! Rye flour is the answer to the ultimate chocolate chip cookie. Watch now on Instagram.
A simple bowl of cold weather comfort, polenta soup, with the classic combination of Parm and kale, makes a perfect template for add-ins.
Turn pizza night on its head with this genius method that sees the “toppings” added first to the pan. Watch on Instagram.
Fresh-flavored peas and meaty pancetta pair beautifully in our version of a Neapolitan classic.
Water, flour, salt: all you need for gnocchi di farina, the no-less pillowy version of its potato-based cousin.
Sonoko Sakai teaches us about real Japanese home cooking—from the world’s easiest broth to bento boxes to the surprising way she kneads her udon dough.
Over on Instagram, we’re celebrating five glorious days of chicken soups that changed our lives. Tune in all week!
How we adapted Moroccan spiced grilled chicken for a toss-in-the-oven weeknight meal.
How to make a dessert look like a million bucks in minutes? Watch recipe developer Rose Hattabaugh 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.
Guest chef Scarleth Aguilar, from Siete Family Foods, is here to show how to make Mexican weeknight mole and more from "The Siete Table."
Tuesday, February 14
6 p.m. EST
Join guest chef Erin Jeanne McDowell for instructions for a weeknight-friendly skillet galette with creamy bechamel and homemade pie dough!
Wednesday, February 15
6 p.m. EST
Guest chef Meryl Feinstein is back for a small-group workshop to show you how to make hand-formed homemade pasta.
Wednesday, February 15
6 p.m. EST
Join Matt Card, Milk Street's resident knife nerd, to gain the knowledge and confidence you need to sharpen knives at home.
Thursday, February 16
6 p.m. EST
Guest chef Cynthia Nims is here to dispel your shellfish fears and inspire you with bold flavors!
Wednesday, February 22
6 p.m. EST
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.
Reem Kassis writes that the addition of tahini, in sticky toffee pudding, can only be described as “sublime.”
The soaking syrup we use in this pudding-like citrus cake is infused with warm spices for added dimensions of flavor and fragrance.
This decadent chocolate cake gets its tender, luscious crumb from the unexpected addition of fruity, peppery olive oil.
A bright guava sauce serves as a tropical foil to this rich cheesecake made with triple crème cheese.
Warm, subtly sweet Chinese five-spice combines with cocoa powder to create this ultramoist cake, which we top with a rich, sticky sauce and mascarpone-enriched whipped cream.
Concentrated sweet umami flavor of roasted tomatoes, topped with creamy cheese and an extra-crisp crust.
In this vegetarian version of the widely popular Japanese fried chicken, a cornstarch slurry makes for an ultra-crispy “cutlet.”
Warm spices, cooling yogurt, and fresh herbs give roasted carrots new dimension.
Corn starch and oven frying mimics crispy-creamy Lebanese fried cauliflower, for the home kitchen.
A rustic casserole with crispy bread, leeks, and kale, baked with bubbly cheese.
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.
Extract maximum flavor and texture from your spices and herbs with a good-quality mortar and pestle.
This Japanese steamer lid does it all: tops a pot, goes in the microwave, and seals the leftovers.
Spice up weeknights with Italian seasoning, rice spice, veggie lift, and poultry powder.
Our bread knife makes slicing sandwiches a breeze, with a unique 3-part serration pattern that smooths every cut.
“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.”
