Small Bites from Milk Street

Africa’s herbal tea, Poland’s bison vodka, and more

Tuscany's Fagioli all’Uccelletto

White beans meld with fennel, garlic and tomatoes in this take on an Italian classic

In Rome, Broccoli Is a Sauce, Not a Side

The Italian art of turning broccoli into a silky pasta sauce

By JM HirschFebruary 5, 2018

Light, Bright and Citrusy: Singapore's Curry

A cooling and quick shrimp curry drawn from China, Malaysia and Indonesia

By JM HirschFebruary 5, 2018

Searching for the Salted Potatoes of Tenerife

Crisp and salty outside, tender and creamy inside: Papas arrugadas

Chicken en Cocotte: France’s One-Pot Solution

For the most even cooking, we roast chicken en cocotte breast side down

By Chris KimballFebruary 5, 2018

Colombia’s Sweet, Spiced Posta Negra

Cartagena’s pot roast calls for sugar, spice and a slow braise

By Jenn LaddFebruary 5, 2018

Peppery Scrambled Eggs for Dinner

Vegetables make menemen fresh

Peruvian Beef Stir-Fry

Sirloin tips are a fine substitute for traditional tenderloin in lomo saltado

Rich With Saffron, Cumin and Lemon, Morocco's Tangia

A tangia is both the pot and the dish cooked in it

By JM HirschFebruary 5, 2018

Smoky, Tender Kale Salad

A smoked-almond massage is the best way to tame rough kale

By Jenn LaddFebruary 5, 2018

Spicy Pork with Leeks

Garlicky, wine-cooked leeks are the star of this quick pork dish

Ginger-Scallion Steamed Cod

In Canton, bright aromatics and gentle steam make fish a perfect choice

By Albert StummFebruary 5, 2018

The Many Colors of Chicken Soup

Nimco Mahamud-Hassan teaches us to make soup the Somali way—layering flavors, textures and colors

By Jenn LaddFebruary 5, 2018

Tunisian Pistachio-Citrus Pastries

A crispy, lighter take on the sweets of Ramadan

By JM HirschFebruary 5, 2018

The Easiest Tart in the World: Chocolate Crostata

A rich chocolate-hazelnut filling. A simple cookie-like crust

By Chris KimballFebruary 5, 2018

Sweet Potato Cake

A richly flavored coconut-laced, lime-glazed cake from Macau

Measuring Up Uncommon Weights and Volumes

Kitchen Counts

For Better Cocktails, a Pinch of Salt

Milk Street Cocktails

By JM HirschFebruary 5, 2018

Translating the Flavors of Wine

Wine by Stephen Meuse

By Stephen MeuseFebruary 5, 2018

Chris Kimball's Book Reviews

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

By Chris KimballFebruary 5, 2018

J. Kenji López-Alt: Angel Hair Ramen

Kitchen Cabinet

Spicy Garlic Soba with Greens

Spicy, garlicky soba noodles and dark green kale yield a hearty and quick vegetarian meal. Leeks add a delicate, onion flavor. We liked using a buckwheat-wheat blended soba noodle, but any variety will work. The dish is fine as is, though a sunny-side

Gruyère and Chive Omelet

This unusual Gruyère and chive omelet—our adaptation of a recipe from The Zuni Café Cookbook by Judy Rodgers—pairs crisp, buttery croutons with soft, creamy eggs. The Gruyère adds a touch of funkiness, while the mustard and chives brighten up the dish

Cashew-Coconut Meatballs with Creamy Spiced Tomato Sauce

This take on Indian kofta (meatballs) includes roasted cashews and coconut, both of which add richness and texture to the dish. The meatballs can be shaped up to an hour in advance and refrigerated until ready to cook. Steamed basmati rice or warmed f

Caramel-Braised Chicken with Ginger and Lime

Vietnamese caramel chicken is a dish with multiple layers of flavors: salty, sweet, smoky, bitter and meaty. For our take, we used coconut water as the cooking liquid; it added a subtle salty-sweet richness that brought even more complexity to the dis

Paprika-Rubbed Pork Tenderloin

“I found myself wanting to lick my plate to get every last bit of sauce."

Creamy Fennel and White Bean Soup

A silky puree of creamy white beans soak up the savory, sweet, and slightly licorice-y flavors of fennel, contrasted by salty bits of bacon.