Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

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Angie Mar’s chèvre cheesecake, with a mix of goat cheese, cream cheese, and crème fraîche, has the perfect amount of savoriness and tanginess.

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Our community loves this recipe, and we do too! They've told us it's the "best turkey they've ever had," "perfect!!" "visually stunning," and that "the gravy was exceptional."

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Silky, creamy brown sugar tart, with a custardy top and a melty brown sugar base.

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You’ll want to eat this cranberry-studded buckle—with a cake crumb and buttery crumble topping—for breakfast, lunch, and dessert.

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12 Weeks for only $1

Do you have an heirloom recipe that is lost or half-remembered, or an old family dish that needs some tender loving care? We want to hear from you!

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This weekend, get up to 65% off storewide on our custom knives and tools, cookware, pantry items, artisanal tabletop wares and more.

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Hurry up and get our specialty advent calendars before they sell out! Including Nordic gummies, Belgian chocolates, French fruit jellies and more.

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The Milk Street Kitchin-Kiji—based on the Japanese kawamuki knife—is the “in-between” utility knife that most home cooks are missing.

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The niftiest cooking tool ever: the lightweight Turkish stovetop veggie grill fits on your burner, goes in the dishwasher, and makes no mess.

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Meet the last peeler you'll ever need. Our wildly popular precision peeler is everything the old, junky peeler is not—safe, easy to clean, and slices fast enough to cut prep time in half.

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A cross between Japanese vegetable knife and a Chinese cleaver, the Kitchin-to minces, chops, slices, push-cuts, and scrapes everything off the cutting board.

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The Garject is designed specifically for unpeeled garlic, with a peel eject button, built-in scraper and long handles for easy pressing.

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Angie Mar’s chèvre cheesecake, with a mix of goat cheese, cream cheese, and crème fraîche, has the perfect amount of savoriness and tanginess.

Our community loves this recipe, and we do too! They've told us it's the "best turkey they've ever had," "perfect!!" "visually stunning," and that "the gravy was exceptional."

Silky, creamy brown sugar tart, with a custardy top and a melty brown sugar base.

You’ll want to eat this cranberry-studded buckle—with a cake crumb and buttery crumble topping—for breakfast, lunch, and dessert.

Do you have an heirloom recipe that is lost or half-remembered, or an old family dish that needs some tender loving care? We want to hear from you! Tap the photo to submit your entry.

The pie-making basics we've learned the hard way.

A cross between Japanese vegetable knife and a Chinese cleaver, the Kitchin-to minces, chops, slices, push-cuts, and scrapes everything off the cutting board.

Meet the last peeler you'll ever need. Our wildly popular precision peeler is everything the old, junky peeler is not—safe, easy to clean, and slices fast enough to cut prep time in half.

Thanksgiving Sides, Milk Street-Style

Mashed potatoes are the perfect template for light, but transformative flavor additions.

Soft, tender butter rolls, from our new show "My Family Recipe," with the sweet richness of Parker House rolls.

A mushroom-based gravy so rich and savory you won't believe it's meatless.

This typically cloyingly-sweet side gets a savory edge from shallots, thyme, and fennel seed.

A woodsy stuffing with bold, herbal flavor from generous amounts of fresh sage, thyme and parsley.

Word on the (Milk) Street

Author Luisa Weiss offers some of her favorites from Eisenbahnschnitten to Kartoffelstrudel.

At the Milk Street Cooking School, Aleksandra Crapanzano will teach us to make the ultimate showstopper bûche de noël (or, Yule log cake) with confidence.

Thursday, December 1, 6p.m. EST

Got a cooking question? Email us at questions@milkstreetradio.com to get it answered on-air by co-hosts Chris Kimball and Sara Moulton.

Over on Instagram, Chris Kimball has been dispelling the worst pieces of dough advice. For one thing—you should probably be adding more water!

Forgot to grocery shop? "Cook What You Have" has 225 recipes, made from the last of your pantry items. Tap the photo to order now!

Chris's Favorites

"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?'"

"This is like cutting through butter—it's just absolutely amazing."

This potent elixir has changed the way we cook—to use as you would lemon juice for balance, but with added notes of tangy sweetness. Use it to zhuzh up dips, salads, meats...you'll be amazed at its range.

"This knife will make cooking fun again, since the food prep will be quicker, safer and easier."

If you dread grating ginger, with your fingers close to the grater and ginger stuck in the teeth, the moHA! tool is a lifesaver.

Pie and Pie-Adjacent

Crostata—pie, desconstructed—is easier, crispier-crusted, and arguably even better than pie.

This week on Instagram, our culinary manager Wes Martin made this super-easy, custardy, garam masala-spiced pie, with a just-right degree of sweetness.

If you're all about the apple filling, this recipe of sautéed apples set in a thick, buttery custard is for you.

Be gone with the thick, underbaked top crust; Chris's tender, flaky double crust envelops a thick, juicy filling.

A lighter, fresher take on pumpkin pie, with tang from crème fraîche.

Gifts Under $50

Change a home cook's life with a Chinese-style cleaver—which every kitchen should have! Far more versatile than a chef's knife, it handles everything from heavy-duty work to fine mincing.

Our award-winning cookbooks build on lessons from chefs around the world, offering inspired flavors that have totally revolutionized our weeknight routines.

Bring thoughtful craftsmanship to your dinner table, with handmade ceramics, fabrics, glassware, and cutlery sourced from around the world.

Our Instagram followers often ask where our recipe developer Rose Hattabaugh gets her aprons—find them here!

Give the gift of Milk Street. Of course, we can't recommend it highly enough.

Up Next at Our Online Cooking School

Homemade gnocchi puts frozen packets to shame—pillowy, bouncy, perfect for clinging to a buttery sage sauce. Matt's teaching two versions that each require only two to three ingredients.

Wednesday, November 30, 6 p.m. EST

If you love dumplings, gyoza and empanadas, then we’re willing to bet you love pierogies too—you just may not know it yet. Zuza Zak is here to convince you.

Sunday, December 4, 1 p.m. EST

Guest chef Mely Martínez will make the tamale-making process approachable and fun--guaranteed.

Wednesday, December 7, 6 p.m. EST

Learn to bake holiday cookies with the mastery of the fine folks at King Arthur Baking Co. Instructor Elisabeth Berthasavage has tips and two cookies you'll make for years to come.

Thursday, December 8, 6 p.m. EST

Light, nutritious and quick-cooking: shellfish are the reprieve you need from heavy, elaborate holiday cooking.

Sunday, December 11, 6 p.m. EST

On our new Roku show, we're serving easier-than-pie recipes and pie tips galore. Stream this episode, and the rest of the season, for free.

From Our New Book "Cook What You Have"

A silky, velvety tomato soup thickened with bread and topped with crunchy croutons.

Airy meringue cookies are the perfect way to use a pileup of egg whites—few additional ingredients required.

This bowl of soupy rice, cháo—frequently eaten for breakfast in Vietnam—is hearty-not-heavy, heaped with herbaceousness and cut with lime.

Instant potato flakes may make gnocchi purists cringe, but it’s a surefire way to make the softest, most pillowy dumplings.

A simple, richly aromatic, and colorful soup inspired by mulligatawny, the Anglo-Indian classic.

Featured on "Milk Street's My Family Recipe"

Our recreation of a Southern grandmother’s dreamy multi-tiered cake, as remembered by Karen Clay on “My Family Recipe.”

When feeding a crowd, Teryluz Andreu’s mother made pérnil al caldero: a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin.

Sapna Pandya’s grandmother often made a snack that Pandya and her sister called “crunchy pooris”: round, crisp treats known as farsi pooris, popular during Diwali, the festival of lights.

We recreated these childhood Christmas popovers, as remembered by Jessica Costantini of Toronto, Ohio.

Linda White contacted Milk Street to recreate this old-fashioned light-and-tender sponge cake, recreated from her grandmother's repertoire.

We designed a bread knife that saws through the toughest loaf like butter.

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Bestsellers

Our custom knives combine elements of traditional Japanese and Chinese design—do-it-all tools that cut prep time in half.

Old, junky peelers slow you down, are hard to clean—not to mention, unsafe! Our precision peeler does the work, fast, on even the softest fruits and toughest veggies.

From an Italian maker famous for their wood-fired pizza ovens, this pizza stone is the real deal—it heats quickly and gets a crisp crust, every time.

These all-in-one tongs are one of the handiest tools we have—one spoon side, one strainer side, and deft tips that handle the most delicate bits.

This bestselling Liquid Shio Koji is a use-everywhere solution to balance salty, savory and sweet notes in any dish.

From the Nov-Dec 2022 Issue
Fresh stories and recipes from Hungary, Turkey, Mexico, and more.

Chris Kimball on harpoon fishing in Mexico: "Much as with whaling, once you spear such a monster, you are in for a Nantucket sleigh ride—you may end up a mile or more out to sea."

“It’s a paradox," says Aleksandra Crapanzano, of marquise au chocolat. "Dense but light." Our version of coffee-cardamom chocolate mousse maintains its light, melt-in-your-mouth texture for days.

Picks From the Archives

Exploring the vibrant culture of pomegranate molasses in Turkey, where pomegranates are are stomped to make juice, and liquid simmers down in deep cauldrons.

“Anybody who is intimidated by the idea of making bread should start with this milk bread."

Outside Lisbon, home cook Lourdes Varelia makes us pão de ló: a cake that's sweetly gooey, custardy, and served in parchment.

"We don’t have blood in the veins. We have lemon juice. Lemons are everything for us."

Tracing the "magical" secret of Spanish beef stew leads to a cathedral of sherry wine barrels.