Fish Sauce

Kitchen Cabinet

By Milk StreetMarch 28, 2024

For Better Salads, Lose the Water

Heat your dressing—the cucumbers better soak up the spicy, savory flavors.

By Shaula ClarkJune 4, 2024

No More Soggy Summer Tarts

A bit of salt is the secret fix for watery vegetables

By Rose HattabaughJune 4, 2024

Whatever Happened to Saltimbocca alla Romana?

Quick, easy and flavor-packed, it’s time to bring back this Roman classic

By Chris KimballJune 4, 2024

Stop Throwing Away Your Corn Cobs

Hold the cream! Corn itself can be used to create creaminess. Our bisque gets silky body from the starches released by pureed kernels and simmered cobs.

By Milk StreetJune 4, 2024

The Bruschetta of My Dreams

Down a small side street in the medieval town of Foligno, we happened upon Silene Piccolo Ristorante

By Chris KimballJune 4, 2024

Jordan’s Chewy, Crispy All-Purpose Bread

From the caves of Petra, a simple flatbread fit for any meal

By JM HirschJune 4, 2024

The Pope’s Pasta Carbonara

In the shadow of the Vatican, a lighter, brighter Roman pasta was born

By JM HirschJune 4, 2024

Bangkok’s Chicken Noodles Offer Smoke and Char

An almost effortless trick for more flavorful noodles

By JM HirschJune 4, 2024

Transylvanian Meringue Cake

Across the Carpathian Mountains from Bucharest, we meet two cooks who have gone back to the land and the kitchen

By Chris KimballJune 4, 2024

Small Bites from Milk Street

“A hot dog at the ballgame beats roast beef at the Ritz.” —Humphrey Bogart

By Milk StreetJune 4, 2024

Sriracha

Kitchen Cabinet

By Milk StreetJune 4, 2024

Off The Air

Editors’ Answers to Milk Street Radio Questions

By Milk StreetJune 4, 2024

Chris Kimball's Book Reviews

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

By Chris KimballJune 4, 2024

Fruity Candies

Turning fruit into candy has long been a method of preservation found in cuisines around the world

By Milk StreetJune 4, 2024

Mandolines

Tool Test

By Milk StreetJuly 10, 2024

Kitchen Insider

Tips and Tricks From Our Kitchen

By Milk StreetJune 4, 2024

Grilling Baskets

Tool Tests

By Milk StreetJune 4, 2024

Lemon Juice

Taste Test

By Milk StreetJune 4, 2024

Jordanian Bedouin Flatbread (Shrak)

Shrak is the daily bread on the Bedouin table. The simple, rustic flatbread is as suited to dunking in olive oil and za’atar or serving with hummus and other dips as it is for scooping up stewy or saucy main dishes. We loved the shrak that home cook F

Carnitas with Pickled Red Onions (Fast & Slow)

Authentic Mexican carnitas involve slow-cooking pork in lard until fall-apart tender, then increasing the heat so the meat fries and crisps. The fried pork then is broken into smaller pieces for eating. In the U.S., however, carnitas usually is made b

Spaghetti with Prosciutto, Parmesan and Peas

In Rome, we learned to make pasta alla papalina—a lighter, brighter riff on classic carbonara. The dish has been popular since the 1920s, when, as the story goes, Cardinal Pacelli, who later became Pope Pius XII, asked chef Cesertto Simmi to create a

Baked Meatballs with Spicy Tomato Sauce

A go-to pantry flavor solution does double duty when we add it to both meatballs and sauce. Depending on your mood and what you have on hand, give the dish a Mexican flair with smoky-spicy chipotle chilies in adobo, or use the spice paste harissa for

Tomato Masala Pasta with Chicken

Both chicken tikka masala and butter chicken are relatively modern inventions, rising to popularity in the second half of the 20th century. Inspired by their warmly spiced, creamy-rich flavors, this low-effort dish cooks pasta directly in a buttery, t

Grilled Mustard-Herb Potato Salad

Tender-yet-crispy grilled potatoes get a double dose of flavor with handfuls of fresh herbs and grainy mustard.

Cucumber Salad with Peanuts and Cumin-Mustard Tarka

Cucumbers, peanuts, citrus, chilis, and bloomed spices make for a surprising, heady Indian-style cucumber salad.

Skillet Shrimp and Sweet Corn Pilaf

Buttery, fresh corn creates a flavor base for this shrimp and rice pilaf, while adding pops of grassy sweetness in every bite.

Romaine and White Bean Salad with Feta

Maroulosalata is a simple Greek salad that typically includes chopped romaine, salty feta and a lemony dressing. To turn the light, bright staple into a hearty dinner, we add tangy-sweet tomatoes, meaty olives and cannellini beans. Warming the beans b

Steak with Curried Shallot-Butter Sauce

In Paris, Le Relais de Venise L’Entrecôte is a cult-favorite restaurant. The only savory item on their menu is steak frites, which is served with a salad, and they offer a refill when you finish. Their sauce recipe remains a closely guarded secret, bu

Sweet Pepper Shakshuka with Feta

This simple meal in a skillet merges a Romanian dish called piperchi with North African shakshuka. Crumbled feta or goat cheese is melted into a sauté of sweet peppers and tomatoes, yielding a savory-sweet, subtly creamy sauce to support eggs that are

Instant Pot Carnitas with Pickled Onions

For our Instant Pot version of Mexican carnitas, we either pressure-cook or slow-cook chunks of pork shoulder with spices and aromatics. We add only a small amount of water to the pot so when the cooking is done, the liquid already is rich and meaty.

Chili-Lime Pineapple and Honeydew Salad

This spicy-sweet, juicy-crisp salad is inspired by Mexico’s vasos de fruta, which electrifies fruits with only two ingredients.

Tomato-Summer Squash Tart with Za’atar

Salting the produce before baking draws out excess moisture to keep the crust crisp and flaky.

Chicken Saltimbocca

We modeled our chicken version of classic saltimbocca on the technique shown to us by chef Elio Mariani at Checchino dal 1887 in Rome, as well as by Mimmo Galal, a chef at Trattoria Antico Falcone. We simply lay the prosciutto slices on the cutlets, r

Charred Zucchini Dip with Tahini and Lemon

This velvety, creamy-charred dip is a relative of the better-known baba ghanoush.

Citrus-Cilantro Grilled Garlicky Chicken

This bold, brightly flavored grilled chicken couldn’t be easier: Whir aromatics in a blender, pour a portion of the puree onto the chicken, grill the pieces and serve them with the remaining puree as a sauce. The only knife work needed is for trimming

Thai Grilled Pork (Moo Ping) with Chili-Lime Dipping Sauce (Nam Jim Jaew)

The Thai grilled pork dish called moo ping is garlicky, salty-sweet and umami-rich. When the seasoned meat and its fatty bits get some crisping and char over live fire, complex layers of flavors are created. At Baan Padthai restaurant in Bangkok, we l

Honey-Roasted Fig and Prosciutto Bruschetta

At Silene Piccolo Ristorante in the central Italian town of Foligno, we tried a savory-sweet take on bruschetta. Chef Nicoletta Franceschini roasts plump green figs with local honey, fragrant herbs and garlic, then spoons the fruit and its juices over

Malaysian-Style Grilled Lemon Grass Chicken (Ayam Percik)

In her kitchen in Petaling Jaya, Malaysia, home cook Annie Zainal Abidin taught us her method for making ayam percik, or chicken seasoned with turmeric and lemon grass and finished with a subtly tangy-sweet but rich coconut sauce. We learned there are

Thai Stir-Fried Noodles with Chicken (Kuay Tiew Kua Gai)

The stir-fried noodles called kuay tiew kua gai are a classic street food in Thailand, but here in the U.S., they’re the lesser-known cousin of sweet-sour-savory pad Thai and soy-centric pad see ew. The name translates, dully, as “stir-fried chicken n

Lemon and Pistachio Bars

To balance the bright acidity of lemon, our take on this classic bar incorporates a small measure of fruity, savory olive oil in both the custard and crust. We found that using egg yolks in addition to whole eggs boosts both richness and color. Butter

Meringue-Topped Cake with Cherries

Romanian prăjitură cu rubarbă is a simple, rustic rhubarb-studded cake that is covered with a snowy cloud of meringue after baking, then slid back into the oven. A few minutes later, the two-layer treat emerges with a crown of golden swirls and peaks—

Rigatoni with Pistachio, Ricotta and Herb Pesto

A rich, creamy combination of pistachios and ricotta cheese, inspired by Sicilian cuisine.

Corn Bisque with Yogurt and Saffron

For this simple yet luxurious soup we combine saffron and corn. With so few ingredients, it’s important to use fresh summer corn; frozen is not up to the task. To extract every drop of flavor, after slicing off the kernels, we simmer the cobs in the s