StoryIn Sydney, Vegetables Get a High-Heat TreatmentTransform basic vegetables with sesame seeds and a serious charBy JM HirschApril 8, 2019
StoryThe Two-Ingredient Cheese Sauce You'll Put on EverythingBuild a better burger, the Ignacio Mattos wayBy Shaula ClarkApril 8, 2019
StoryThe Easiest Omelet EverNo need to flip and fold. The Middle East has a better way to cook an omeletBy Chris KimballApril 8, 2019
StoryNaples' Two-Cheese Pasta with CauliflowerThe cooking water is more important than you thinkBy JM HirschApril 8, 2019
StorySouthern Italy's Grilled Lemon ChickenFor brighter, fresher flavor, save the juice for laterBy Albert StummApril 8, 2019
StoryThe Everyday Cooking of OaxacaA marriage of black beans and cheese transforms simple recipesBy Chris KimballApril 8, 2019
StoryBeirut's Breakfast Makes the Best SupperA simple salad of chickpeas, yogurt, pita, and tahini is breakfast in LebanonBy Chris KimballApril 8, 2019
StoryThailand’s Coconut-Basted Pork SkewersFor a better char, freeze the meatBy Albert StummApril 8, 2019
StoryDressing the Simple SaladNori and a quick pickle transform the everyday green saladBy Chris KimballApril 8, 2019
StoryBringing Valencia's Classic Dish Home: Weeknight-Easy PaellaOur search for a home cook-friendly version of the Spanish classicBy Albert StummApril 8, 2019
StoryIn Italy, They Treat Their Potatoes Like RiceFor a richer more flavorful skillet potato, you need a slow pourBy Albert StummApril 8, 2019
StoryAthens’ White Bean and Avocado SaladSimple ingredients. Simple assembly. Complex flavor.By JM HirschApril 8, 2019
StorySkillet-Griddled Sesame-Scallion BreadChina's easy, savory stovetop loaf: Crispy, chewy and studded with seedsBy Shaula ClarkApril 8, 2019
StoryChocolate Meringue CookiesWhipped egg whites keep an extra-chocolatey cookie tasting lightBy Albert StummApril 8, 2019
StoryMile High Chocolate-Ginger SconesTandem Coffee + Bakery builds a better scone by blending sweet and savoryBy Albert StummApril 8, 2019
StoryMilan's Five-Ingredient MousseItaly's simpler, lighter, speedier alternative to zabaglioneBy JM HirschApril 8, 2019
StoryChris Kimball's Book ReviewsGet a taste of what Christopher Kimball is reading at Milk Street.By Chris KimballApril 8, 2019
RecipeThai Stir-Fried Chicken with CashewsStir-fried chicken with cashews is a Thai classic. Our version using mostly pantry staples and can be on the table in about 30 minutes. The chicken marinates for 15 minutes before cooking—use this time to prep the bell pepper and scallions. Serve the 10
RecipeCardamom-Lime Chicken and White BeansOur inspiration for this hearty braise was the chive and white bean braise from “Cooking in Iran” by Najmieh Batmanglij. Our simplifications involved swapping canned white beans for dried and substituting easy-to-find ingredients for more traditional 7
RecipeSpiced Shrimp and Tomatoes with Fresh Mint (Zibdiyit Gambari)This is our weeknight take on a Gazan shrimp dish called zibdiyit gambari. It traditionally is made in the oven in a zibdiya, or a clay bowl. We use a skillet on the stovetop to get the dish on the table in about a half an hour. Cherry or grape tomato
RecipeItalian Sweet-and-Sour Pork ChopsItalian agrodolce is a sweet-and-sour combination commonly used with vegetables, but here we borrow the flavor profile and make a quick pan sauce for seared pork chops. Use bone-in chops that are about ½ inch thick—they're more flavorful than boneless2
RecipeStir-Fried Beef with Fresh HerbsThis quick and simple stir-fry is our adaptation of a recipe from “Cooking South of the Clouds” by Georgia Freedman. The dish is from southern Yunnan province in China, an area along the border with Myanmar and Laos. Freedman calls for fiery Thai chil
RecipeSpaghetti with Goat Cheese, Mint and PeasPops of fresh peas and bright mint are beautiful springy companions in this light-and-creamy goat cheese pasta. Adapted from a recipe in Evan and Sarah Rich’s “Rich Table,” our simplified take comes together in one pot in 25 minutes. (We know, goat ch2
