Turkish Scrambled Eggs with Yogurt

These velvety scrambled eggs get extra richness from whole-milk yogurt

By Chris KimballJanuary 30, 2023

Want Better Fried Rice? Sear, Don’t Stir!

Deeply savory fried rice gets extra depth from Indonesian-inspired seasonings.

By Priyanka ShahaneJanuary 30, 2023

In Mangaluru, India, Pork Curry Has a Bright, Fruity Side

This deeply flavorful curry combines tender pork and a rich, tangy sauce

By Hannah PackmanJanuary 30, 2023

Stop Frying Your Eggplant!

Rich, yet still light, Neapolitan eggplant Parmesan skips the breading

By JM HirschJanuary 30, 2023

Paprika Is So Much More Than a Seasoning!

Paprika and onions cook down into an almost jammy coating for potatoes

By JM HirschJanuary 30, 2023

Broccoli Rabe Meets Italian Sausage

Bitter greens are best when balanced with sweet, spicy and savory flavors

By JM HirschJanuary 30, 2023

Chicken Ka Salan, the Best Curry in the World?

This curry gets depth and complexity from its well-bloomed spices

By Chris KimballJanuary 30, 2023

Super-Starch Your Pasta Sauce!

Zucchini blended with starch-rich pasta cooking water results in a plush, creamy sauce—without the need for cream

By Milk StreetJanuary 30, 2023

Hot and Sour Chicken Soup

Tom yum gai rethinks the basic chicken soup with a riot of intense flavors

By JM HirschJanuary 30, 2023

Meat Pizza Minus the Pizza

Turkish “tray kebab” is like a meat pizza—without the crust

By Chris KimballJanuary 30, 2023

Toast Your Spices Before You Grind Them

For bigger flavor, toast your spices—as we do for this Sichuan-style stir-fry

By Milk StreetJanuary 30, 2023

Walking Rice: Spain’s Precursor to Paella

This one-pan rice dish gets bold, smoky, meaty flavor from chorizo

By Albert StummJanuary 31, 2023

Grilled Bean and Cheese Tortillas

Toasted until golden brown, these cheese and bean tacos pack big flavor

By Chris KimballJanuary 31, 2023

Buttery, Flaky Turkish Flatbread

This buttery, rich flatbread can be served either sweet or savory

By Chris KimballJanuary 31, 2023

The Best Sponge Cake Starts with Scalded Milk!

Inspired by a family recipe, this hot milk sponge cake is light and tender

By Shaula ClarkJanuary 31, 2023

Punch Up Your Cauliflower

A rich, savory trio of smoky bacon, browned garlic and chicken broth ensures big flavor in this saucy braised cauliflower dish

By Shaula ClarkJanuary 31, 2023

Small Bites from Milk Street

“You can be miserable before you have a cookie and you can be miserable after you eat a cookie, but you can’t be miserable while you are eating a cookie.” —Ina Garten

Off The Air: "Do yogurt marinades tenderize meat?"

Editors’ Answers to Milk Street Radio Questions

By Milk StreetJanuary 31, 2023

Dim Sum

Dim Sum is a meal of steamed buns, dumplings and many other small dishes accompanied by tea

Lemon Grass

Kitchen Cabinet

Chris Kimball's Book Reviews

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

By Chris KimballJanuary 31, 2023

Stop Chopping! Shave Your Salads Instead

Change the way you cook

Hot Milk Sponge Cake

This old-fashioned recipe is everything you wish angel food cake would be—light, but tender and flavorful, rather than vanishing and cotton-candy sweet.

Braised Cauliflower with Garlic, Bacon and Scallions

Salty, smoky bacon and lightly toasted garlic bring loads of flavor to cauliflower simmered in chicken broth. At the end of cooking, we thicken the broth with a cornstarch slurry to create a velvety sauce. A full bunch of scallions, thinly sliced and

Chicken Salad with Romaine and Tahini-Herb Dressing

For this main-course chicken salad, we make a creamy-herbal dressing by blending rich, nutty tahini with handfuls of fresh parsley and cilantro, lime juice, garlic and olive oil. Apple, celery and romaine bring light, fresh notes and lots of texture.

Stir-Fried Beef with Mushrooms and Snow Peas

Velveting is a Chinese technique of coating slices of meat, usually beef, pork or chicken, with cornstarch or baking soda before cooking for tenderization. For this stir-fry, we use a little of both—the soda tenderizes more effectively while the corns

Cumin Rice with Caramelized Onions

Jeera (or zeera) rice is an everyday dish in Pakistan and India. In her book “Made in India,” Meera Sodha includes a unique, especially delicious version that incorporates deeply caramelized onions. Their rich savory-sweetness is a perfect complement

Roasted Chicken with Avocado-Cilantro Sauce

This avocado sauce, guasacaca, is made for golden, crisp-skinned chicken: cooling, creamy, herbaceous, with a kick of chili heat.

Velvety Turkish Scrambled Eggs with Yogurt

Made with plenty of olive oil and a thick, salted yogurt called tuzlu, this creamy-rich egg dish traditionally is served as part of a Turkish breakfast spread. The mixture is seasoned with fruity, mildly hot Aleppo pepper and paired with morning meze

Portuguese-Style Pork, Bean and Collard Greens Stew

Feijoada à transmontana, a rustic, hearty, stick-to-your-ribs stew of beans, cabbage, sausage and multiple cuts of pork that originates from northeastern Portugal, was the inspiration for this Instant Pot easy meal. Kidney beans are traditional, but w

No-Fry Neapolitan Eggplant Parmesan (Parmigiana di Melanzane)

Naples's hands-off eggplant Parm is lighter, silkier, and golden-browned.

Hungarian Paprika-Braised Potatoes

In Zákányszék, a village in southern Hungary, home cook Piroska Tanácsné taught us paprikás kumpli—a simple, traditional side of paprika-braised potatoes, often served with sausage. Our take on the dish features chunks of waxy red potatoes cooked in a

Broccoli Rabe and Sausage

Simple and satisfying, the classic dish of broccoli e salsiccia—well-browned Italian sausage and tender broccoli rabe—was one of our favorite meals during a recent trip to Naples. The earthy, pleasantly bitter brassica pairs perfectly with spice-rich

Hyderabadi Chicken Curry

This Salan-style chicken curry is luxuriously sauced with peanuts, coconut, and sesame seeds.

Pasta with Pecorino-Zucchini Sauce and Basil

This velvety sauce of pureed zucchini comes from Italy’s Amalfi Coast, where we were served some of the most beautiful pasta dishes of our lives—elegantly simple, all about fresh ingredients.

Thai Hot and Sour Soup with Chicken and Mushrooms

“Words, in every language, fail us,” J.M. Hirsch writes of this explosively flavorful tom yum soup he tried in Bangkok.

Turkish Skillet Kebab with Charred Peppers and Tomatoes

A Turkish-style skillet of juicy meats, tomatoes, and peppers, sopped up with warm flatbread.

Stir-Fried Sichuan Pepper Chicken

Sichuan peppercorns—which come from the prickly ash tree and are unrelated to black peppercorns—bring a pleasantly tingly, mouth-numbing effect to dishes. In this recipe, we combine them with fennel seeds and black pepper—first toasting the spices in

Toasted Tacos with Adobo Beans and Cheese

At Restaurante Bar Fernando, a casual eatery in Nayarit on the west coast of Mexico, we tasted simple bean- and cheese-filled tortillas, folded in half and lightly charred. The tacos are a typical side to pescado zarandeado, seasoned fish slow-cooked

Turkish-Style Flaky Flatbreads

Lavishly flaky and buttery, these skillet flatbreads, katmer, come together with just four ingredients.

Indonesian-Style Chicken Fried Rice

Declared one of five national dishes by the Indonesian Ministry of Tourism, salty, subtly sweet nasi goreng (fried rice) is a simple, commonplace meal and eaten at any time of the day. Kecap manis, or Indonesian sweet soy sauce, is a key flavoring; we

Spicy Korean-Style Shrimp with Zucchini and Scallions

Ojingeo bokkeum is a Korean stir-fry of squid, and sometimes vegetables, with a garlicky, umami-loaded, savory-sweet, gochujang-based sauce. For our adaptation of the dish, we replaced the squid with plump, briny shrimp and included carrots, scallions

Spicy Curry-Cumin Pork

Portuguese influence in southern India explains the preponderance of pork in many of the region's stews. Mangalorean dukra maas was the inspiration for this spicy pork curry with tangy, fruity notes from tamarind pulp and the brightness of vinegar sti