Jerusalem-Style “Mixed-Grill” Chicken

Israel’s spicy-savory take on grab-and-go chicken

By JM HirschFebruary 5, 2021

Braised Sweet Potatoes with Orange and Olives

Meike Peters brings the flavors of the Mediterranean to simple sweet potatoes

By Albert StummFebruary 5, 2021

A Long, Slow Walk for Pasta alla Genovese

The hike to find the simple slow-cooked onion sauce that reveals the essence of great Italian cooking

By Chris KimballFebruary 5, 2021

Spinach, Leek and Pea Shakshuka with Feta

In gray London, we fell for the taste of sunshine and green

By JM HirschFebruary 5, 2021

In the Land of Loaves and Fishes

Rounds of saluf bread—a variety of Yemeni-style yeasted flatbread that’s similar to pita—are a specialty of Israel’s Kfir bakery.

By Chris KimballFebruary 5, 2021

The Home of Pomegranate Molasses

Fresh herbs and pomegranate molasses balance a robust sauce for steak

By Albert StummFebruary 5, 2021

The Summer Kitchens of Ukraine

Olia Hercules’ Roasted Chicken with Garlic-Herb Crème Fraîche

By Shaula ClarkFebruary 5, 2021

Spicy Roasted Cauliflower with Sun-Dried Tomatoes

Eduardo García treats cauliflower like a fine steak

By Shaula ClarkFebruary 5, 2021

Flavors of the Mexican Market

Adriana Luna teaches us to cook puntas a la Veracruzana at Mexico City’s Mercado de Coyoacán

By Chris KimballFebruary 5, 2021

Chilindrón: Spain’s Throw-It-Together Chicken and Tomato-Pepper Braise

The secret to this dish is all in the sauce

By Albert StummFebruary 5, 2021

Don’t Steam Your Asparagus! Char It!

For the best flavor and texture, give it a good char

Portuguese Sponge Cake Hides a Surprise

Rich, eggy pão de ló reveals a delightfully gooey center

By Albert StummFebruary 5, 2021

Garlic Confit Transforms Pungent Cloves Into Liquid Gold

You’ll want to use this rich, spreadable garlic on everything

By Shaula ClarkFebruary 5, 2021

Small Bites from Milk Street

Meze

Worth Our Salt

Kitchen Counts

Off the Air

Editors’ Answers to Milk Street Radio Questions

Darra Goldstein’s Barley Casserole

Kitchen Cabinet

Chris Kimball's Book Reviews

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

By Chris KimballFebruary 5, 2021

Asian Herbs

Portuguese Sponge Cake (Pão de Ló)

Portugal's famously airy, eggy cake with a gooey layer underneath a thin withered crust.

Shrimp with Chilies and Mustard Seeds

This curry-like dish, which uses lightly crushed mustard seeds to amp up the flavor of briny-sweet shrimp, is a riff on recipe from “Madhur Jaffrey’s Step-by-Step Cooking.” The best way to lightly crush the seeds is with a mortar and pestle; alternati

Linguine with Artichokes, Lemon and Pancetta

This umami-rich, potent artichoke sauce is in a class of its own.

Persian Eggs with Spiced Beef and Tomatoes

This is an adaptation of a recipe for vaavishkaa from “The Saffron Tales” by Yasmin Khan. The dish is similar to Middle Eastern shakshuka, which also poaches eggs in a spiced tomato sauce, but the addition of ground beef makes for a more substantial m

Chicken Cutlets with Avocado-Poblano Sauce

Avocados make this green sauce—a take on mojo verde—extra creamy and perfect for simple chicken cutlets.

Sautéed Snapper with Green Beans, Tomatoes and Balsamic Vinegar

In “French Food at Home,” Laura Calder shares a recipe for a simple yet elegant one-skillet, six-ingredient (not counting the salt and pepper) sautéed fish supper. Our riff yields a slightly more substantial vegetable accompaniment to serve with the f

Cauliflower Rice with Sesame Tofu and Scallions

Cauliflower rice usually is just a side dish, but here we top a platterful of soy-seasoned “rice” with golden-brown fried tofu to make a satisfying main. Before pan-frying, the tofu slices (use firm or extra-firm) are coated with a mixture of cornstar

Spaghetti with Tomato-Saffron Sauce

Milk Street Facebook Community member Clare Hardy of Durham, North Carolina takes a few pantry ingredients and makes an easy but elegant tomato sauce for pasta. She infuses allium-accented tomatoes with the one-of-kind fragrance and flavor of saffron,

Orecchiette Puttanesca with Tuna and White Beans

This hearty pasta dinner is from Milk Street Community member Karen Waldman of Brookfield, Connecticut. Bold, briny puttanesca sauce finds delicious partners in creamy white beans and flaked tuna. This recipe is a one-pot wonder. First we boil the pas

Rigatoni with Tomato, Butternut and Red Pepper Puree

Milk Street Facebook Community member James Adcock of Bellevue, Washington makes a pureed tomato pasta sauce that’s rich and velvety even without cream. He blends sautéed onion, canned whole tomatoes, steamed butternut squash and roasted and peeled re