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NEW SEASON, NEW RECIPES, NEW COOKBOOK

More Posts from Milk Street

More Posts from Milk Street

Jun

11

Sardinia's Artichoke Marmalade Is the Savory Side You Need in Your Life

The bittersweet compote is a simple way to deliver complex flavors to just about anything.
Christopher Kimball's Milk Street – Recipes – ​Sardinian Marmalade

May

29

Carla Hall Will Make You Rethink Soul Food

The chef and author talks celebration food versus everyday fare on Milk Street Radio
Carla Hall Headshot

May

28

Andrea Nguyen’s Favorite Four Letter Food Words

Key principles in the author’s daily cooking, and the Milk Street tools and ingredients to go along.
Andrea Nguyen Horizontal

May

26

The Top 5 Travel Essentials We Can't Live Without

Editorial director J.M. Hirsch is on the road constantly. Here are his travel must-haves.
The Top 5 Travel Essentials We Can't Live Without

May

24

Motorcycle Madness

Swearing Hill News
Swearing Hill News Header Image

May

24

Ruth Reichl on Gourmet's Final Hours, David Foster Wallace and What Good Living Really Means

Catch up on the food writer's interview on Milk Street Radio
Ruth Reichl C Michael Singer

May

23

How to Choose the Best Steak in the Store

Advice from Aaron Franklin’s new book, “Franklin Steak”
Dsc 0942

May

22

8 Classic Cookbooks Any Beginner Cook Should Own

According to Kitchen Arts & Letters, one of our favorite bookstores
Classic Cookbooks

May

21

Cook Your Burger Like You Cook Your Steak

In butter.
Garlic-Rosemary Burgers

May

20

A Case for Grilling Cabbage

Chef and writer Abra Berens will make you reconsider this humble brassica.
Roasted Cabbage

May

16

In Steak, Is Fat Really Flavor?

In his new book, “Franklin Steak,” Aaron Franklin gets real about fat and marbling.
Steak

May

14

Cookbook Author Diane Kochilas on Greek Home Cooking

Discover the island of Ikaria, real Greek yogurt and how Greeks and Americans differ in the kitchen.
The Greek Makeover: Diane Kochilas Freshens Up Greek Cooking

May

13

Catching up with Legendary Food Writer Ruth Reichl

From her go-to secret ingredient to the question she hopes to never get asked again
Ruth Reichl C Michael Singer

May

10

How to Make Amlou, Morocco's Honey-Sweetened Almond Butter

Traditionally made with argan oil, olive oil also makes a good substitute
Amlou

May

7

O Moldy Night: The Jell-O Exhibit You Need to See to Believe

It was such a huge success that it actually moved someone to tears.
O Moldy Night 7370

May

6

The Unexpected Way Madhur Jaffrey Uses Her Instant Pot

How you use the Instant Pot is just as important as how you don’t.
Goan Shrimp Curry - Dana Gallagher

May

3

How to Salvage Guacamole When You Have Underripe Avocados

Chef Gabriela Cámara shares her secret ingredient
Guacamole

May

3

A Cleaner Solution for Crushed Ice

Perfect for your party-planning needs
Keep crushed ice contained: The Lewis bag muffles the sound and soaks up the mess that pounding ice creates.

May

2

15 of the Season’s Best New Cookbooks, According to Our Favorite Indie Bookstores

Take a page from their books.
Vietnamese Food Any Day

May

1

Inside the Disgusting Food Museum

Proceed with caution.
Dr Samuel West

Apr

30

This Month at Milk Street: Garlic Sauce, Salted Cocktails and a James Beard Award

On the road, in the kitchen and in the news
molletes-sandwich-beans-cheese-salsa-lunch-mexico-pickles

Apr

25

How to Substitute Greek Yogurt for Sour Cream

From sweet to savory applications, find out when this switch works.
Christopher Kimball's Milk Street – Recipes – Yogurt Dip

Apr

24

What Part of the Scallion Should You Use If the Recipe Doesn't Specify?

White or green? Or both?
Chinese Sesame Scallion Bread Step 3

Apr

23

Cookbook Author Andrea Nguyen Breaks Down Vietnamese Home Cooking

Plus, her narrow escape from Vietnam and her early days in the U.S.
Andrea Nguyen Horizontal
FEBRUARY 2020
CHRISTOPHER KIMBALL FOR ZWILLING J.A. HENCKELS 3-KNIFE SET + WORK SHARP CULINARY KNIFE SHARPENERS

This month’s prize package includes the new Christopher Kimball for Zwilling J.A. Henckels 3-Knife Set, along with our favorite Work Sharp Culinary E5 electric belt-style knife sharpening system and manual honing rod, giving you the tools to keep your Nakiri, and your other kitchen knives, sharpened to a professionally honed edge. Plus, we’ve included the E5 upgrade kit with 15 and 20-degree blade angle guides.

$359.80 VALUE

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