Who Put Tahini in My Brownie?

Looking to the Middle East for a grown-up version of an American standard

By Chris KimballMarch 1, 2017

48 Hours with Diana Kennedy

Cooking shrimp with harsh words and gentle heat.

By JM HirschMarch 1, 2017

A Sauce for All Seasons

Mexican-style adobo: Fresh cilantro flavor. Preserved.

What's in a Number?

Wine ABV demystified

By Stephen MeuseFebruary 9, 2017

All Shook Up

A perfectly shaken cocktail needs lots of ice and a whole lot of shaking

Rice. Fried. Fast.

Andy Ricker of Pok Pok fame invites us into his Thai home and cooks fried rice

By Chris KimballMarch 1, 2017

Cracked Potatoes

For better flavor, crack—don’t smash—your potatoes

By Jenn LaddMarch 1, 2017

Smashing our Way to a Better Salad

A little force adds a lot of flavor to cucumbers

By JM HirschMarch 1, 2017

The French (Vinaigrette) Revolution

The rest of the world weighs in on dressing greens and vegetables

By Chris KimballMarch 1, 2017

The Chicken or the Egg? In Chikhirtma, Both

Georgian chicken soup: velvety and light

By Jenn LaddMarch 1, 2017

The Real Guacamole

No lime juice. No garlic. No bull.

By JM HirschFebruary 16, 2017

A Neater Way to Lift

To earn a space in Sara Moulton’s kitchen, a gadget must make her work easier, faster or neater.

Chris Kimball's Book Reviews

Check out what Christopher Kimball is reading at Milk Street.

By Chris KimballFebruary 16, 2017

Persian Herb Omelet

Plentiful herbs plus walnuts and cranberries make this much more than an omelet

By JM HirschMarch 1, 2017

Thieboudienne Diaga by the Sea

One Meal: Dakar, Senegal

Peruvian Pesto

In Peru, tallarines verde is made with spinach, not basil

By JM HirschMarch 1, 2017

Skillet Flatbread

A handful of ingredients and a hot skillet turn out warm homemade bread in minutes

By Chris KimballMarch 1, 2017

Let Them Eat Pistachio-Cardamom Loaf Cake

This cake—made with toasted ground pistachios, flour and olive oil—is a quick bread in disguise.

By Matthew CardMarch 1, 2017

Quit Stalling (and Other Tips for Better Roast Pork)

Pernil asado, the classic Cuban dish of roast pork, usually is cooked low and slow. How about hot and fast?

Cheese. Beer. Toast.

Welsh rarebit is back, and it's a whole lot better

By Jenn LaddMarch 1, 2017

One-Pot Soba Supper

Cooking asparagus. One pot, two ways

By Matthew CardMarch 1, 2017

Small Bites from Milk Street

Japanese Rice Seasonings, Heavy Cleavers, Fresh Turmeric and More

Just Cleave It

Cutting through when—and when not—to use a Western chef’s knife

By Matthew CardFebruary 22, 2017

Spaghetti with Lemon, Anchovies and Capers

We usually just dump it down the drain, but Lidia Bastianich reminds us that the water we cook our pasta in is worth saving. She uses the starchy water to thicken flavorful sauces from strong pantry staples — anchovies, capers, garlic, lemon and red p

Skirt Steak Salad with Arugula and Peppadews

For a lower cost and higher flavor, we dress up skirt steak with tangy pops of Peppadew red peppers.

Thai Fried Rice

Cooked in under five minutes in the open-air kitchen of his home in Thailand, chef Andy Ricker’s fried rice was speedy, simple—and delicious. Pork belly, shallot and garlic added bold flavors. Soy and fish sauces added savory depth. Fresh herbs kept e

Piadina

This quick, supple flatbread from northern Italy gets its bubbly and charred from a screaming-hot cast iron skillet.

Soba with Asparagus, Miso Butter and Egg

To cook asparagus evenly, we cut the spears in two—stalks and tips—and simply toss the stalks into the noodle cooking water first, and a minute later add the tips. Stalks that measured about ½ inch at the thickest end were best. To flavor our asparagu

Sweet-and-Sour Mint Dressing (Sekanjabin)

French vinaigrette may be the dressing we know best, but step out of Europe and choices multiply. We were introduced to one of the simplest, most appealing dressings by Yasmin Khan, author of “The Saffron Tales.” The ancient Iranian dressing sekanjabi

Hot Smoked Salmon Salad with Arugula, Avocado, and Pumpkin Seeds

For this fast weeknight meal, Nigella Lawson uses poached salmon and watercress. We preferred the convenience of hot-smoked salmon and widely available baby arugula. Unlike cold-smoked salmon, hot-smoked has texture similar to cooked salmon, but with