In Tel Aviv, Grilled Grapes Transform a Simple Salad

Shaffa Bar's Shira Petel keeps it fresh and light

Orecchiette Pasta with Crunchy Broccolini Sauce

Rich, savory and dairy free: Puglia's classic pasta dish

By JM HirschFebruary 10, 2020

The Delicate Art of Pimentón

In a quiet Spanish valley, we learn the secret to cooking with smoked paprika

By Albert StummFebruary 10, 2020

In Mumbai, We Found Flavor Where We Least Expected It

India's deceptively simple, deeply delicious lentil stew

By JM HirschFebruary 10, 2020

Stir-Fried Celery and Shiitakes with Scallions and Sesame Oil

A brief stir-fry and bold seasonings reveal a new side of celery

By Michelle LockeFebruary 10, 2020

In Search of Ragù Bolognese

The classic meat sauce from Bologna offers the perfect lesson in Italian cookery. (And here in America, we have it all wrong.)

By Chris KimballFebruary 10, 2020

Paprika Potato and Bell Pepper Soup

Along the Andes Mountains, comfort is a bowl of this potato soup

By Michelle LockeFebruary 10, 2020

Turning Pineapple Upside-Down Cake… Upside Down

With buttermilk, cornmeal and ricotta, Briana Holt upends a classic

By Albert StummFebruary 10, 2020

Quick-Pickle Your Fruit

In Tel Aviv, Noa Berman-Herzberg teaches us the art of pickling

Peking-Style Shredded Pork Stir-Fry

A savory-sweet pork reminiscent of Peking duck

By Albert StummFebruary 10, 2020

A Bold Sardinian Soup Build From Herbs, Not Meat

Italian white bean soup with herbs and fregola pasta

By JM HirschFebruary 10, 2020

Garlic-Chili Butternut Squash

Inspired by the meats of the Middle East, Sabrina Ghayour transforms the simple butternut squash

By Albert StummFebruary 10, 2020

A Rich and Creamy "Risotto"–Without the Rice

Pearl couscous is the secret to this east version of the Italian classic

By Shaula ClarkFebruary 10, 2020

Shiitake-Sesame Braised Chicken

Hong Kong's savory, bold braised chicken

By Albert StummFebruary 10, 2020

Ginger-Garlic Spiced Cashew Rice

Skip the garnish! For creamier, richer rice, cook cashews right in it

By Shaula ClarkFebruary 10, 2020

Roasted Carrots with Turmeric Honey

For better carrots, crank up the heat

By JM HirschFebruary 10, 2020

Temperature Check

Kitchen Counts

Off the Air

Editors' Answers to Milk Street Radio Questions

Melissa Clark's Pasta with Anchovies, Garlic and Pepper Flakes

Kitchen Cabinet

Chris Kimball's Book Reviews

Check out what Christopher Kimball is reading at Milk Street.

By Chris KimballFebruary 10, 2020

Mortars and Pestles Around the World

Small Bites from Milk Street

Meze

Lentil and Spinach Soup with Roasted Peppers

This reader favorite gets hearty, stew-like consistency from thickening brown lentils, but it cooks as quickly as a soup.

Sweet Peppers and Pork with Sage and Honey

Inspired by a dish we tasted on the Greek island of Ikaria, this skillet-cooked pork is colorful, savory-sweet and quick to prepare. The tangle of pork, peppers and onion is simply seasoned with honey, sage and a good dose of black pepper. All that’s

Chipotle Rice with Shrimp and Cilantro

This is our adaptation of a recipe from “More Mexican Everyday” by Rick Bayless. Adding the shrimp at the end, after the rice has steamed, and allowing them to cook gently with residual heat ensures they are plump and tender and not overdone. We layer

Flank Steak with Tomato-Eggplant Ragu

We borrowed some of the flavors of Greek moussaka for this quick-one pan meal. Seared flank steak is finished with a rustic sauce-like side of eggplant, tomatoes, garlic and herbs. Crumbled feta cheese adds briny notes that contrast nicely with the sw

Indian Vermicelli with Peas and Cilantro

Semiya upma, which inspired this recipe, is an Indian noodle dish commonly eaten for breakfast or as a snack. With bold flavors from spices, chili and herbs, we find it also makes a satisfying vegetarian dinner. This is a one-pot dish that doesn’t req

Stir-Fried Chicken and Snow Peas with Ginger and Honey

This stir-fry is our riff on a recipe from “Simple Chinese Cooking” by Australian chef Kylie Kwong. We love her match of syrupy honey and spicy ginger with savory-sweet oyster sauce and aromatic Chinese five-spice. Our addition of snow peas brightens