StoryA Fresh Take on Spain's Eggy TortillaEggplant, eggs and potatoes make for a simple supper.By Albert StummDecember 10, 2018
StoryOne-Pot Ropa ViejaBalance the richness of meaty ropa vieja with a tangy-spicy cabbage slawBy Albert StummDecember 10, 2018
StoryAndrea Nguyen Cuts Chicken to the BoneA series of slashes maximizes flavor for tender-juicy chickenBy Albert StummDecember 10, 2018
StorySicily's Simple PastasA sparing approach turns nuts, breadcrumbs and herbs into brilliant pasta saucesBy JM HirschDecember 10, 2018
StoryPersian Jeweled RiceSimplified and streamlined, our jeweled rice maintains its colorful flairBy Albert StummDecember 10, 2018
StoryChicken Under a BrickIn Italy, coriander transforms an Italian classicBy Albert StummDecember 10, 2018
StoryApple-Fennel SaladCider vinegar softens sliced fennel in this saladBy Albert StummDecember 10, 2018
StoryOaxacan Refried BeansCreamy, smoky and rich, pureed black beans meld the best Mexican flavorsBy Jenn LaddDecember 10, 2018
StoryPork and Kimchi StewA bowl of white rice makes a complete meal of this tangy-spicy Korean stewBy Albert StummDecember 10, 2018
StoryAncho Chili Salsa Roja Originally from Puebla, Mexico, ancho chilies have an earthy, smoky flavorBy Albert StummDecember 10, 2018
StoryThe New Pulled PorkAt Sydney's Bird and Ewe, the pulled pork flatbread wrap blends Australian, Korean and Japanese influencesBy JM HirschDecember 10, 2018
StoryTired of Beef Stew? Try Austrian GoulashA rich, buttery beef stew offers hints of paprika and caraway
StoryIsha Sumner Speaks and Cooks GarifunaCoconut milk is the secret ingredient in Honduras' flour tortillas
StoryMaple-Whiskey Pudding CakesCider vinegar balances the sweetness of this cake's maple-whiskey sauceBy Albert StummDecember 10, 2018
Story10-Minute StockThese miso broths can act as the base for chicken soup or hearty stew.By Chris KimballDecember 10, 2018
StoryA Case for Making Crème Fraîche out of KefirCookbook author Nik Sharma improves upon the classic
StoryChris Kimball's Book ReviewsGet a taste of what Christopher Kimball is reading at Milk Street.By Chris KimballDecember 10, 2018
StorySix Essential Spice BlendsAround the world, Spice blends act as one-stroke culinary tools that add complexity with a simple sprinkle. Many are associated with particular regions, though the formula of ingredients can vary widely within those regions. While we opt for store-bought shichimi togarashi, Five-spice and za’atar, we like the freshness of homemade berbere, baharat and dukkah.
StoryAn Easy Shortcut for the Perfect Turmeric LatteFor a drink that’s as delicious as it is easy to make
StoryFilfel Chuma: What It Is and How to Use ItThe garlicky hot sauce from North Africa that deserves your attention
StoryCocoa Powder, Dutch-Process Cocoa and Cacao Powder: What's the Difference?Can you substitute one in place of the others?
StoryMilk Street Tips, Tricks, Recipes and NewsFreezing rice, the best way to store ginger, and a recipe for Crispy Sichuan Chili ChickenBy Chris KimballJanuary 23, 2019
RecipeBlack-Eyed Pea and Sweet Potato Stew (Ndambe)A light and hearty vegetarian stew packed full of depth and flavor.6
RecipeToasted Pearl Couscous with Chicken and ChickpeasPalestinian maftoul, a pasta similar to pearl couscous, inspired this quick and easy one-pot meal. The wheaty flavor and aroma of the couscous is greatly enhanced by toasting until the seed-sized bits are richly browned before they're cooked pilaf-sty2
RecipeMiso-Glazed Broiled SalmonSoy sauce, mirin, white miso and honey combine to create a sweet-savory balance in this super-simple recipe. Some of the glaze mixture is reserved for serving—drizzle it over the salmon itself or onto a side of sautéed greens or broccoli.12
RecipeChorizo and Potato HashGuisado de chorizo con papas, or Mexican chorizo and potato stew, inspired this simple, hearty one-skillet dish. Chorizo sausage is spicy, so if you’re sensitive to chili heat, you may want to remove the seeds from the jalapeño before slicing. Serve w1
RecipePolenta Soup with Crispy Pancetta and KaleOur weeknight take on polentina, a traditional, brothy Italian peasant soup; adding pancetta, leeks and rosemary brings complexity that rounds out the corn.1
RecipeStir-Fried Beef and Ginger with Garlic and ScallionsThis is our take on saiko cha k'nye, a simple but bold stir-fry from Cambodia. The ginger is not just a flavoring here—it's treated almost as a vegetable. A full cup of thinly sliced fresh ginger gives the dish substance; its spiciness and pungency is
RecipeGarlicky Lentil and Parsley Salad with FetaGreen lentils retain their shape and texture with cooking, so they’re a good choice for making lentil salads like this one. Either regular green lentils and French green lentils (aka Puy lentils) work well here, so use whichever you prefer. A couple s3
RecipeIndian Lentils with Spiced Oil (Tarka Dal)This quick bowl of Indian spiced lentils combines comforting, velvety texture with layers of flavor.2
RecipeSpanish Lentil and Chorizo SoupThis flavorful soup is a lighter, fresher take on Spanish lentejas con chorizo, a thick lentil and chorizo stew. And thanks to canned lentils, it's quick to make. We liked smoked hot paprika here, but if you only have smoked sweet paprika, add ¼ teasp
RecipeHonduran BaleadasHonduran baleadas are like soft tacos filled with mashed beans; they make a great breakfast or light lunch. We used leftover Oaxacan refried black beans, along with cheese and diced avocado. Flour tortillas are traditional, but any variety works, incl
