StoryThai Beef SaladA salad where the meat comes first and vegetables are secondary.By Jenn LaddApril 10, 2017
StoryIn Pursuit of Perfect HummusWarm, whipped hummus is the breakfast of choice in Tel Aviv.By JM HirschApril 10, 2017
StoryJapanese Potato SaladSharper, crunchier and brighter, potato salad gets an untraditional makeover.By Jenn LaddApril 10, 2017
StoryChinese Stir-Fried EggsBlistered tomatoes and a savory sauce top stir-fried eggsBy Chris KimballApril 10, 2017
StoryMorning, Noon, and Midnight NoodlesEverybody in America loves a quick pasta dish. But what if you live in Sichuan?By Chris KimballApril 10, 2017
StoryCaramelized Pork with Orange and SageFrom Argentina, a crisp, sugary crust transforms pork tenderloin.
StoryOven-Roasted CauliflowerNutty sesame pairs well with roasted cauliflowerBy Chris KimballApril 10, 2017
StoryChiang Mai ChickenA potent Thai marinade and two spicy dipping sauces revolutionize the commonplace bird.By Chris KimballApril 10, 2017
StorySous Vide and the Art of Precision CookingMy path to the future of low and slow.By JM HirschApril 10, 2017
StorySweet and Spicy String BeansThe trick to better-dressed green beans? A hot pan and a sticky glazeBy Jenn LaddApril 10, 2017
StoryLighter Than Pound CakePastry chef Kathryn King transforms this classic into a lemon-buttermilk cakeBy Jenn LaddApril 10, 2017
StoryChocolate Chip Cookies for Grown-upsRye flour returns flavor and color to the classic treatBy Chris KimballApril 10, 2017
StoryAn Old Fashioned MakeoverTo gently update the classic old fashioned, add orgeat and orange bitters.By JM HirschApril 10, 2017
StoryChris Kimball's Book ReviewsCheck out what Christopher Kimball is reading at Milk Street.By Chris KimballApril 10, 2017
RecipeCauliflower with Tahini and DukkahThis recipe dresses roasted cauliflower florets with a tahini sauce brightened with lemon juice and cayenne. We used cilantro in our sauce, but flat-leaf parsley is a good substitute. When buying cauliflower, look for a head with densely packed floret3
RecipeChiang Mai Chicken (Gai Yang)Chicken leg quarters and breasts were easy to buy at the grocer, but breaking down a whole chicken worked well, too, and ensured the parts were of similar size. You also can use four whole legs or four split breasts instead of a combination. While opt5
RecipeJapanese Fried Chicken (Karaage)This chicken boasts tangy, bright flavors and delicate crispness, thanks to a quick ginger-spiked marinade and seasoned cornstarch coating. “I can finally bring fried chicken to the table that makes my family's eyes roll in delight!" one reader writes6
RecipeChickpea and Yogurt SoupA pleasantly rich and tangy chickpea yogurt soup, inspired by a weeknight meal from Iranian cookbook author Yasmin Khan.2
RecipeShrimp, Fennel and Radish SaladSan Francisco's Tartine Bakery & Cafe is known for its rustic breads, as well as the casual charm of its pastries. They also make a mean sandwich. Case in point: a bay shrimp salad served on a toasted croissant. The sweet, tiny shrimp pair perfectly w1
