From India, a Better Way to Season Rice

Seasoning rice from the inside out with a bold puree of ginger, chilies and spinach

By Shaula ClarkDecember 1, 2022

Fried Eggplant, Greek Yogurt and Tomato Sauce?

At a Cretan restaurant in Istanbul, we discover the perfect culinary threesome

By Chris KimballDecember 1, 2022

The Real Italian Wedding Soup

In Italy, there are no meatballs in this rich marriage of meat and greens

By JM HirschDecember 1, 2022

Dressing Vegetables the Afghan Way

In Afghanistan, a simple vegetable street food gets bold flavor from a tangy sauce

Citrus and Sesame Dress Up the Simple Sweet Potato

A classic Jewish recipe taught us how to add big flavor to a basic roasted vegetable

By Hannah PackmanDecember 1, 2022

Paprika Isn’t (Just) a Seasoning

Hungarian pepper stew makes paprika the star

By JM HirschDecember 1, 2022

Sizzle Your Noodles!

A finishing drizzle of hot oil is the secret ingredient

By Courtney HillDecember 1, 2022

Crispy, Sweet, Savory and Spicy: The Best Cashew Chicken

The flavor of Rawadee Yenchujit’s stir-fry can only be described as infinite

By JM HirschDecember 1, 2022

From Cucina Povera, a No-Potato Gnocchi

All you need is flour and water

By JM HirschDecember 1, 2022

The Go-To Chicken Dinner

Tinga, shredded chicken cooked in a chipotle tomato sauce, is a lesson in the charms of Mexican cookery

By Chris KimballDecember 1, 2022

Pérnil: Puerto Rico’s Succulent Braised Pork with Crispy Skin

Milk Street’s My Family Recipe recreates a cherished—and lost—classic

By Shaula ClarkDecember 1, 2022

Esfihas: Lebanese Flatbreads in South America

Middle Eastern flatbreads are hiding in São Paolo

By JM HirschDecember 1, 2022

Turkish Moon Cookies

Inside a thin, yeasted dough is a moist walnut-chocolate filling with a hint of lemon and spice

By Chris KimballDecember 1, 2022

The Lightest Doughnut in the World

Yogurt is the secret to these simple Romanian-inspired fritters

By Priyanka ShahaneDecember 1, 2022

Torta al Limone

In Italy, lemons transform the basic Bundt cake

By JM HirschDecember 1, 2022

Tomato Paste Tomato Sauce

A common can of tomato paste delivers big flavor fast

By Shaula ClarkDecember 1, 2022

Oyster Sauce

Kitchen Cabinet

Off The Air: "Can you reuse beef stock meat?"

Editors’ Answers to Milk Street Radio Questions

By Milk StreetDecember 1, 2022

For Better Roasting, Ditch the Roasting Pan

Change the way you cook

Chris Kimball's Book Reviews

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

By Chris KimballDecember 1, 2022

Fresh Chilies

Chilies are versatile enough to carry a recipe or serve as a bright balancing accent

Small Bites from Milk Street

“A car needs gas: As a kid, I needed kimchi. Everything I am comes from kimchi.” — Roy Choi

Puerto Rican Slow-Cooked Pork Roast (Pérnil al Caldero)

This tender, slow-cooked pork with shatteringly crisp skin recreates Teryluz Andreu’s lost family recipe for an exceptional special-occasion pérnil.

Gnocchi di Farina with Pancetta and Garlic

Flour, water, and salt are all you need for gnocchi di farina; inspired by Amalfi-based chef Antonio Cioffi, we top with savory, soul-satisfying pancetta, garlic and Parmesan cheese.

Pasta with Mushrooms, Tomato and Pancetta

This reader favorite pasta is creamy, tomatoey, and packed with meaty mushrooms—satisfying all of our pasta night cravings.

Harissa-Honey Lentil Salad with Almonds

Lentils du Puy are a French variety with a speckled green color and a firm, nutty texture even when fully cooked. In this recipe we dress Puy lentils, carrots and tangy-sweet raisins (or chopped dried apricots) with a harissa- and honey-spiked lemon v

Lemon-Garlic Rice with Sausage and Kale

This flavorful meal-in-a-pot was inspired by Portuguese arroz de grelos com farinheira, a comforting combination of garlicky rice cooked with turnip greens and sausage. We’ve opted for supple lacinato kale (also called dinosaur or Tuscan kale) instead

Coconut Chicken Curry with Potatoes

A brothy weeknight curry that balances rich coconut milk with umami and bright ginger and lime.

Broiled Ginger and Yogurt Shrimp

A creamy marinade of greek yogurt seasoned with fresh ginger, paprika, lemon zest and honey clings to and caramelizes this flavorful shrimp.

Turkish Eggplant and Peppers with Tomatoes and Garlicky Yogurt

After tasting this silky eggplant dish, köpoğlu, in Istanbul, Chris Kimball found that tangy yogurt, earthy eggplant, and slightly sweet tomato sauce is one of the best flavor combinations imaginable.

Italian Wedding Soup (Minestra Maritata)

This brothy bowl rich with greens is faithful to the wedding soup we learned in Naples—in place of meatballs, shredded beef and pork, added at the end.

Cauliflower and Chickpea Salad with Cilantro-Mint Dressing

Steaming bowls of tender chickpeas and potatoes, doused with tangy sauces—the Afghani street food shor nakhod—inspired this freshly flavorful bowl of chickpea and cauliflower.

Citrus-Sesame Roasted Sweet Potatoes with Pistachios

Warm-spiced sweet potatoes, brightened with orange zest and juice, and tossed with dried cherries—a magic combination inspired by the classic Ashkenazi Jewish side tzimmes.

Hungarian Pepper Stew with Tomatoes and Sausage (Lecsó)

“A tangle of tender peppers, hunks of sausage, juicy tomatoes and lightly caramelized onions, all bathed in a sauce that builds itself—rich, piquant and vibrantly red.”

Thai Cashew Chicken

[T]his not only is unlike any cashew chicken I’ve ever eaten,” writes J.M. Hirsch, “it’s also wildly better.”

Lebanese Flatbreads with Spiced Beef, Tomatoes and Tahini

Replace pizza night with soft, tender flatbreads topped with deliciously savory spiced beef, tomatoes, and tahini.

Turkish Crescent Cookies with Spiced Walnut Filling

Rustic yet refined, these crescents are a perfect not-too-sweet treat with a cup of tea or coffee.

Cinnamon Sugar Yogurt Doughnuts

Light, lemony donuts—adapted from Irina Georgescu’s recipe for gogoși rapide—that come together in no time and disappear just as fast.

Ginger-Chili Spinach Rice (Palak Pulao)

To make this vibrant Indian dish, called palak pulao, basmati rice is cooked in a ginger, garlic and chili-spiked spinach puree. Additional layers of complexity come from aromatics and spices that are sizzled in hot fat to bloom their flavors. We pref

Fire-Roasted Tomato Chili con Carne

To get the rich, earthy flavor of whole dried chilies without having to toast, soak and puree them, we use ancho chili powder, which is pure ancho chilies pulverized to a fine consistency. If you can’t find ancho chili powder, increase the regular chi

Chicken Tinga (Tinga Poblana de Pollo)

This chicken tinga—a tomatoey Mexican chicken dish, often topping tostadas—is a perfect example of quick cooking packed with a lively medley of flavors.

Italian Chicken Sausage and White Beans with Escarole

This one-pot meal pairs leafy, subtly bitter escarole with creamy white beans, fennel seed and sausage. We drain only one can of the cannellini beans; the liquid in the second can is added to the pot to create a full-bodied broth. Serve with hunks of