Scallion Noodles with Ground Pork

Shanghai's best noodle dish also is its simplest

By Shaula ClarkDecember 19, 2019

Indonesian-Style Chicken and Rice Noodle Soup

A chicken soup in which the broth is the star

By Albert StummDecember 19, 2019

Oven-Roasted Rosemary and Fennel Pork Ribs

Turns out, water is the secret ingredient for the easiest, most tender ribs

By Albert StummDecember 19, 2019

Naples Is Known for Its Pizza. We Went for the Meatballs.

The secret to the world's best meatballs is the most basic ingredient

By JM HirschDecember 19, 2019

In Search of Norway's Simple, Sensational Salmon

In Norway, salmon is transformed by salting.

By Albert StummDecember 19, 2019

Ikaria's Sweet and Savory Braised Chickpeas

Honey, orange and tomatoes transform a simple bean

By Albert StummDecember 19, 2019

Sichuan Dry-Fried Cauliflower

Finding the breath of the wok in a skillet, with a bold vegetable stir-fry

By Albert StummDecember 19, 2019

Salted and Seasoned

Use flavored salt blends to add intriguing notes to a variety of dishes.

By Courtney HillDecember 19, 2019

French Almond-Rum Cake

The secret to keeping this cake tender and moist is baked right in

By Albert StummDecember 19, 2019

Dried Cherry-Chocolate Chunk Cookies

The microwave offers an unlikely solution to a better chocolate cookie

By Shaula ClarkDecember 19, 2019

Everyone Is Welcome at the Palestinian Table

In Galilee, simple ingredients–rice chicken and vegetables transform into a feast

By Chris KimballDecember 19, 2019

The World's Best Stuffed Cabbage Rolls

In Croatia, we learn the secret to keeping them light and flavorful

By JM HirschDecember 19, 2019

Italy's Best Tomato Focaccia

Ample helpings of olive oil and time are the key to a perfectly tender-crispy focaccia

By JM HirschDecember 19, 2019

Green Chili and Herb Roasted Chicken

For the deepest flavor, we season this chicken under the skin

By JM HirschDecember 19, 2019

A Measured Response to Sticky Ingredients

Kitchen Counts

Chris Kimball's Book Reviews

Get a taste of what Christopher Kimball is reading at Milk Street.

By Chris KimballDecember 19, 2019

Dan Barber: Juicing Your Ginger

Kitchen Cabinet

Knives

Off the Air

Editors answers to Milk Street Radio questions.

Small Bites from Milk Street

Meze

Chicken Paprikash

Pressure cooked in the Instant Pot, this Hungarian classic can be on the table in an hour, and with fewer than 10 ingredients. To streamline the process even more, prep the dill while the chicken cooks, as it’s not used until the end of cooking to fin

Kenyan Coconut Chicken

The Kenyan dish called kuku paka is a fusion of cuisines from East Africa, India and the Middle East. In it, a tomato-coconut sauce is seasoned with spices and aromatics, making the flavor profile similar to curry. But its richness is tempered with a

Cambodian Beef Salad

Cambodian beef salad will change your picnic salad game with a riot of flavors and texture.

Lemony Lentil-Kale Soup with Sweet Potatoes

We use lemon two ways in this bright, lemony lentil kale soup, based on Lebanese soup adas bil hamod.

Orecchiette with Sardinian Sausage Ragu

“Flavor unlike any Italian dish I have ever had,” one reader writes of this light, game-changing orecchiette with Sardinian ragù.

Soy-Simmered Beef and Snow Peas

The Japanese dish called beef shigureni inspired this recipe. Thinly sliced beef is simmered with a good dose of soy sauce for an intense savoriness meant to be tempered with rice. Fresh ginger, sugar and mirin balance the soy’s saltiness, and we’ve a

Jamaican Chicken Fricassee

For classic Jamaican chicken fricassee, the chicken is marinated and fried before it is braised until tender. This quick version captures the spicy, savory, sweet-tangy essence, but gets the dish on the table with minimal fuss. Keeping the habanero ch