The Middle East Reinvents the Summer Salad

Fresh zucchini, meaty chickpeas and a creamy-rich dressing

By JM HirschJune 8, 2022

Mexican-Style Corn with Chili and Lime

Mexico City’s best street snack

By JM HirschJune 8, 2022

Saffron-Spiked Crispy Rice with Chicken and Lemon Zest

An Iranian rice dish with an irresistible crunchy crust

Spicy Chinese Beef Skewers

Spiced twice! China’s secret to better, more flavorful grilled meats

By Ari SmolinJune 8, 2022

On the Greek Island of Crete, Going From Farm to Table Takes Just a Few Feet

Crete’s anything-goes salad is a delicious symphony of tastes and textures

By JM HirschJune 8, 2022

In Lido, We Learn the Real Taste of Venice

The sweet-and-sour side of Venetian pasta

By JM HirschJune 8, 2022

In Search of the World’s Crispiest, Lightest and Most Flavorful Falafel

In Jordan, we learned the secret ingredient to tender, fluffy falafel

By JM HirschJune 8, 2022

The Sultan’s Chicken Salad

Çerkez tavuğu is a simple Circassian dish of chicken and walnuts served at the palace at the height of the Ottoman Empire

By Chris KimballJune 9, 2022

Jet Tila’s 7-Ingredient Secret to Better Barbecue Chicken

A Thai shortcut for bold, weeknight-easy chicken

By Shaula ClarkJune 9, 2022

The Pies of Yelapa

In a small coastal town south of Puerto Vallarta, Gustavo Lorenzo Garcia sells slices of pie on the beach

By Chris KimballJune 9, 2022

Cook Your Rice with Coconut Water

Caribbean-style rice and beans with bright, fresh coconut flavor

By Shaula ClarkJune 9, 2022

For a Better Pasta Salad, Lose the Pasta!

Korean spicy chilled noodles are bold yet refreshing

Don’t Make Pie, Make Crostada!

A one-crust pie is easier, but what if it is also better?

By Chris KimballJune 9, 2022

Pantry-Simple Sun-Dried Tomato Pesto

Sicily’s pesto rosso is bright, bold and easily made from pantry basics.

By Shaula ClarkJune 9, 2022

A Look at Grilling Sauces, by the Numbers

Kitchen Counts

Off the Air

Editors’ Answers to Milk Street Radio Questions

Chris Kimball's Book Reviews

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

By Chris KimballJune 9, 2022

Pasta Tools

Small Bites from Milk Street

Meze

Vietnamese-Style Caramel Shrimp

The classic Vietnamese method of cooking pork, chicken or fatty fish in a savory-sweet caramel sauce produces deep, umami-rich flavors. In this recipe, we apply the technique to shrimp. We liked the dish when made with both shallots and garlic, as wel

Berbere-Spiced Red Lentils

This lentil stew is our spin on the Ethiopian dish called misir wat. It’s seasoned with berbere, a rich, complex, aromatic Ethiopian blend of warm spices, savory dried alliums and red chilies. Look for berbere in spice shops or in well-stocked grocery

Ginger-Curry Grilled Chicken Kebabs

Up your grilled chicken kebab with the punchy, aromatic flavors of Zanzibar.

Thai Steak and Herb Salad with Spicy Lime Sauce (Nam Tok Neua)

Thailand’s “waterfall beef” packs the rainbow of bright, punchy flavors we love in Thai cuisine—plus an extra textural dimension from ground-up, toasted rice granules, which add a light crunch and slightly smoky note.

Shrimp in Poblano Chili and Cilantro Sauce

Turn your shrimp vibrant green with poblano chili and cilantro sauce!

Farfalle with Kale, Garlic and Lemon

The inspiration for this pasta dish comes from “The River Cafe Cook Book” by Rose Gray and Ruth Rogers. The kale is quickly blanched, then whirred in a food processor to make a vibrant puree for coating al dente noodles. The kale’s green, mineral note

Mochitlán-Style Beef Stew with Red Chilies and Chickpea

Each year in Mochitlán, in southwestern Mexico, a festival is held to honor Santa Ana, the town’s patron saint. As part of the celebration, the townspeople prepare an elaborate stew called huacaxtoro (also spelled huacashtoro) using the meat of bulls,