When Tender Meatballs Marry Creamy Tahini

Baked in deep pans, Jordanian kefta are generously sauced with tahini.

By JM HirschFebruary 14, 2024

Sichuan Red-Braised Beef

The big flavors of chili-bean sauce, ginger, star anise, Sichuan pepper and black cardamom jump-start this beef stew.

By Chris KimballFebruary 15, 2024

Pakistan’s Speedy Sweet-and-Savory Chicken Curry

Mohammed Sadiq easily maneuvers six pans as he speeds through one of Pakistan’s rare quick-cooking curries.

By JM HirschFebruary 15, 2024

Finally! No More Mushy Noodles

Insook Park and her mother finish their soup with hand-torn noodles.

By JM HirschFebruary 21, 2024

The Flatbread That Isn’t Flat

Antakya’s best pide ekmeği (a soft, dimpled flatbread) could be found at the Kirkici Bakery

By Chris KimballFebruary 21, 2024

Tender-Crisp Fruity Financiers

Studded with berries, friands are as crispy as they are chewy and buttery

By Matthew CardFebruary 21, 2024

Solving the Problem of Cacio e Pepe

Chef Flavio de Maio gives our local guide, Arianna Pasquini, a lesson on cacio e pepe.

By Chris KimballFebruary 21, 2024

Transform Vegetables with Caramelized Vinaigrette

For better, deeper flavor, roast your citrus!

By Milk StreetFebruary 29, 2024

For Better Dressings, Consider Crusts

Bread is the unlikely hero for great dressings

By Milk StreetFebruary 29, 2024

Tofu: To Press or to Pat?

Pressing tofu—either with a tofu press or weighed down—gives it a firmer texture.

By Milk StreetFebruary 29, 2024

Specialized Cooking Pans

Humans have used various cooking vessels for tens of thousands of years

By Milk StreetFebruary 22, 2024

Chris Kimball's Book Reviews

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

By Chris KimballFebruary 22, 2024

Off The Air

Editors’ Answers to Milk Street Radio Questions

By Milk StreetFebruary 20, 2024

Kitchen Insider

Tips and Tricks From Our Kitchen

By Milk StreetFebruary 15, 2024

Garlicky Peanut Noodles

This Asian-inspired noodle dish comes together in a flash. We use peanut butter as a base for a rich, flavorful sauce, while soy sauce (or fish sauce) and miso provide a double-dose of umami, and chili-garlic sauce (or Sriracha) adds a bright hit of h

Italian Almond Crumb Cookie (Fregolotta)

Fregolotta is a Venetian cookie akin to buttery streusel topping. The cookie baked into a slab and allowed to cool before it is broken into rustic shards or coarse crumbs for serving pieces of fregolotta alongside coffee, tea or dessert wine, or crumb

Baked Kefta with Tahini

These succulent Jordanian meatballs, kefta, meld beef with aromatics and a tangy, lemony tahini coating.

Mojo Shredded Pork (Fast & Slow)

Cuban mojo, a tangy garlic-citrus mixture that’s often used as a marinade for pork roasts as well as a sauce, was the inspiration for this delicious shredded pork. Sour Seville oranges are used in authentic mojo; to mimic their flavor, we combined reg

Sweet-and-Sour Cauliflower

This flavor-packed stir-fry utilizes our go-to sear and steam technique, yielding perfectly tender-crisp and caramelized cauliflower florets. They’re coated in a salty-sweet mixture of tangy rice vinegar, umami-rich hoisin sauce and fresh ginger, garl

Maple and Miso-Glazed Broiled Tofu

In this sweet-spicy tofu dish, a mixture of maple syrup, Sriracha, miso and sesame oil does triple-duty—first as a marinade for the tofu, then as a basting liquid and finally, thinned with a little water, as an umami-rich serving sauce. Pressing the p

Cumin-Seared Flank Steak with Lime

We figured out how to get crazy tender steak, and work in loads of flavor, for this lightspeed version of a Cuban classic.

Malaysian-Style Chicken and Coconut Curry (Masak Lemak)

Originally from Malaysia’s southwest coast, masak lemak is a golden-colored curry that’s punchy with lemon grass and chilies, and silky-rich from coconut milk. The dish can be prepared with a wide variety of proteins, vegetables and fruits—we liked ch

Sichuan Red-Braised Beef

This spicy, red-braised Sichuan beef has all of the spicy-salty-savory-umami flavors we love in Sichuan cooking.

White Beans and Carrots with Roasted Orange Vinaigrette

This meatless traybake starts by roasting sturdy root vegetables and licorice-y fennel. Once the vegetables are tender, we toss in cannellini beans (canned, for convenience) that marinated in a vinaigrette spiked with orange zest and thyme, then give

Cacio e Pepe

Cacio e pepe is the simplest of dishes, but achieving creamy, silky perfection took us years of attempts. We did it. And you will too.

Pakistani Chicken Karahi (Spicy Tomato-Chicken Curry)

Spicy and warming with hints of sweetness and acidity from tomatoes, chicken karahi is named for the shallow, wok-like pan in which it is cooked. In Lahore, Pakistan, we tasted multiple versions, and once back in the Milk Street kitchen, we combined o

Romaine with Manchego and Smoky Pepper Dressing

Smoky Romaine

Turkish Pide Breads

“It’s as if a Pullman loaf married a piadina. Marvelous.”

Raspberry Friands

A relative of French financiers, Australian friands are miniature cakes. Like financiers, they feature nutty almond flour and get their light, chewy texture from egg whites. What sets friands apart is the addition of fresh fruit, and instead of a bar

Greek-Style Spinach Rice with Shrimp and Dill

Spanakorizo, or spinach rice (literally translated), is a homestyle Greek dish. The addition of shrimp creates a complete one-pot meal. With dill and lemon as accents, the flavors are fresh and bright, but a little butter used to wilt the spinach and

Pork Tenderloins with Sun-Dried Tomatoes and Green Olives

“Double the topping; you won't be sorry,” a reader writes of these pork tenderloins, topped with a relish-like pan sauce of sun-dried tomatoes and olives.

Eggs in Purgatory

Eggs in purgatory—ova ’mpriatorio in the local dialect—is a Neapolitan classic. The whites of the eggs surrounded by the red of the tomato sauce are said to resemble religious depictions of souls in the fires of purgatory. An alternate explanation for

Jicama and Orange Salad with Queso Fresco

Jicama, a root vegetable native to Mexico, has a ruddy, tough brown skin which must be removed before eating. Once peeled, it resembles a raw potato. Often eaten raw, jicama’s texture is crisp, snappy and a little starchy and its flavor is mild and wi