Frozen Treats

Frozen desserts are enjoyed around the world—and many of them surprisingly predate modern refrigeration.

Bulgur Pilaf with Tomatoes

Wheat—not rice—is the base for this fresh, flavorful summer vegetable pilaf.

By Albert StummJune 21, 2023

Corn Chowder with Miso and Scallions

No cream needed to make this extra-creamy chowder

Bang Bang Chicken

A bold sauce of sesame and Sichuan peppercorns dresses tender chicken.

By Chris KimballJune 21, 2023

Colombian-Style Grilled Pork

At roadside asaderos in Colombia, slabs of meat are slowly grilled over wood-fired cooking pits.

By JM HirschJune 21, 2023

A Salad for All Seasons

Chef Paul Boudier, co-owner of Paris’ Le Maquis, shows a reverence for French bistro classics.

By Chris KimballJune 21, 2023

Thai Salad Rolls with Green Chili Dipping Sauce

Thai salad rolls are double seasoned—in the filling and with a chili sauce.

By JM HirschJune 21, 2023

Honey-Harissa Grilled Broccoli

A high-heat char brings out broccoli’s sweetness while adding smoky depth.

By Albert StummJune 21, 2023

Rome’s Reinvented Panzanella

Angelo Arrigoni’s bakery near the Vatican has been baking nuvola, or “cloud,” bread for nearly 100 years.

Spice Up Your Fries!

Shake it up! These fries get big flavor from a chili-spiked spice blend.

By Chris KimballJune 21, 2023

For a Better Pasta Salad, Start with Better Noodles

Ramen noodles stay deliciously chewy in this Japanese-inspired chilled salad.

By Albert StummJune 21, 2023

Roman Zucchini Carbonara

Well-seared zucchini slices add meaty richness to a vegetarian carbonara.

By JM HirschJune 21, 2023

Chipotle-Peanut Tomato Salad

The trick for making tomatoes taste more tomatoey

Turkish Rice Pudding

A caramelized top adds depth to this subtly sweet version of rice pudding.

By Chris KimballJune 21, 2023

Rediscovering the Best Four-Layer Coconut Cake

Margaret Newborn’s coconut cake was the stuff of family legend.

By Shaula ClarkJune 21, 2023

Turkish-Inspired Beef Wraps with Tomato-Onion Salad

Rich, savory meats, enhanced by a zesty salad.

By Shaula ClarkJune 21, 2023

Ghee

Kitchen Cabinet

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 21, 2023

Small Bites from Milk Street

“People always ask me, ‘What is the best knife?’ I say, ‘A sharp one.’” —Jacques Pépin

Salt Massage for Tough Greens

Change the way you cook

Coconut Layer Cake

For our show "My Family Recipe," we recreated a Southern grandmother’s dreamy, towering coconut cake.

Turkish-Inspired Beef Wraps with Tomato-Onion Salad

In our pantry-friendly version of Turkish tantuni, we swap flour tortillas for the lavash and ground beef for the filling. Tomatoes, onions and green chilies add a bright burst of freshness and flavor.

Black Beans with Bacon and Tequila

Tequila complements the smokiness of the cured meat, while chipotle chilies add spice.

Cold Ramen Salad with Soy and Sesame Dressing (Hiyashi Chuka)

Vibrant and refreshing, the chilled noodle dish known as hiyashi chuka is a Japanese staple during the hot summer months. Hiyashi chuka translates as “cold Chinese noodles”—chuka is the word for Chinese-style noodles as well as an alias for ramen. Ess

Curried Chicken Fried Rice with Chilies

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but here we opted for chicken thighs and green beans. Instead

Bulgur Pilaf with Tomatoes and Eggplant (Shulbato)

Palestinian shulbato is a type of bulgur pilaf. It features tomatoes, which tint the grain a rust-red hue, along with a few other summer vegetables, plus spices that lend an earthy aroma. For our version, we opt for cherry or grape tomatoes since they

Roman Cloud Bread with Mixed Greens and Fennel Salad

This is Roman Cloud Bread, crunchy, hollow poofs created in a happy accident at a 100-year-old Roman bakery.

Corn Chowder with Miso and Scallions

This creamy, no-cream corn chowder is the perfect vehicle to preserve summer corn freshness—freeze now, thank yourself later.

Sichuan-Style Cold Poached Chicken with Double Sesame Sauce

“Bang” feels pretty on-point when referring to bang bang chicken, which loads mild, poached chicken with power flavors and tongue-tingling peppercorns.

Colombian-Style Asado Pork Chops

“It was the pork—thick chops—that we couldn’t stop eating...drenchingly moist and wildly flavorful. Each bite was briny and spicy and rich and savory.”

Frisée Salad with Bacon and Poached Eggs

Frisée aux lardons—a salad of frilly frisée dressed with wine-vinegar vinaigrette and embellished bits of crisp, salty bacon and a runny-yolked poached egg—is a French bistro classic. Our recipe is inspired by the version made by chef Paul Boudier at

Thai Salad Rolls with Green Chili Dipping Sauce

“An explosion of flavor and textures,” editorial director J.M. Hirsch writes of fresh rolls from Bangkok—nothing like the often bland, lettuce-forward variety you’ll often find in the US.

Grilled Broccoli with Harissa Vinaigrette and Pickled Shallot

Smoky, deeply charred broccoli is delicious, but grilling the vegetable can be tricky because the dense stems cook more slowly than the florets. Peeling the stalks, then cutting the broccoli into spears helps, but grilling still tends to dry out the v

Masala-Spiced French Fries

At Hyderabadi Spice in East Ham, London, chef Zuber Momin offers a South Asian take on french fries. He dusts freshly fried potatoes with a mix of spices, including chaat masala, a blend that includes amchoor (green mango powder) and black salt. For o

Zucchini Carbonara

Is it possible to get a vegetarian carbonara that’s still meaty and rich? Yes—with the added benefit of garden freshness.

Tomato Salad with Peanuts, Cilantro and Chipotle-Sesame Dressing

Tomato salad get an almost meaty savoriness, with fried nuts and spice inspired by salsa macha.

Turkish Rice Pudding

Rice pudding with the charm of crème brûlée—that’s Turkish sütlaç, which we tried on a recent trip to Istanbul.

Citrus-Cilantro Chicken Skewers

Cuban mojo inspired these tangy-sweet chicken skewers that are cooked under the broiler. A mixture of citrus zest and juice, cilantro, vinegar and garlic doubles as a quick marinade and sauce for serving on the side. Grapefruit or oranges work equally

Stir-Fried Orange Beef with Scallions

This stir-fried spin on Chinese orange beef, a perennial favorite that typically calls for deep-frying the meat, uses orange marmalade to add layers of sweetness, bitterness and citrusy brightness. Five-spice powder adds to the complexity with its war

Ribeye Steaks with Green Olive-White Wine Pan Sauce

This is a riff on a dish from the new edition of “Spain: The Cookbook” written by Simone Ortega and first published in Spain in 1972. The 1,080-recipe tome has since become a bible of Spanish home cooking. We use pimento-stuffed green olives to add po

Pasta with Fresh Tomatoes, Capers and Herbs

The tiny Italian island of Pantelleria off the coast of Sicily is the home of pesto pantesco, a puree of fruity olive oil, fresh tomatoes, leafy herbs, briny capers and pungent garlic. For a quick, summery dinner, we deconstructed the pesto and create

Seared Salmon with Avocado Sauce and Tomato-Cilantro Salsa

We borrow from Colombia's take on guacamole—spiked with both lime juice and vinegar as well as fresh chilies—to create an easy, no-cook sauce for salmon fillets. A fresh tomato-cilantro salsa finishes the dish, adding a bright, acidic note to balance

Flatbreads Filled with Pork, Green Olives and Feta

These pork-stuffed buttery flatbreads contain so many surprising flavor pops, despite being such a simple meal.