Small Bites from Milk Street

Meze

A Brashly Delicious Salad

A spicy-creamy-briny dressing balances juicy oranges and crunchy fennel.

Transforming Baked Chicken with Reem Kassis

In Galilee, the secret to traybake chicken is a simple spice blend

You Will Put This Bold, Fresh Sauce on Everything

In Vietnam, scallion oil adds vibrant, fresh flavor to pork, shrimp and steak

By JM HirschApril 13, 2020

In Spain, We Learned We Don’t Use Nearly Enough Paprika

The rich flavors of this stew are enhanced by a Spanish-inspired spice blend

Lacquered, Sweet and Savory: Vietnamese Caramel Sauce

Milk Street on the Road

By JM HirschApril 13, 2020

In Tel Aviv, It’s Something Old, Something New

Milk Street on The Road

By Chris KimballApril 13, 2020

Tomato Spiced Braised Chicken

In Greece, sweet spices create a savory sauce for a flavorful chicken dish

By Albert StummApril 13, 2020

Fabio and Alessandro Make Fun Out of Pasta, Bologna-Style

At Trattoria Bertozzi, pasta with zucchini is “Bologna la Grassa,” not health food.

By Chris KimballApril 13, 2020

Stop Settling for Dull Potatoes

We cracked the code for creamier, crunchier roasted potatoes

By Albert StummApril 13, 2020

Sweet and Tangy Chicken Vindaloo

The subtle power of sweet chili transforms this Indian classic

By JM HirschApril 13, 2020

The Fires of Oaxaca

In Oaxaca, carnitas are cooked like confit and finished with chunks of chicharrones and the bright flavors of pickled onions, avocado salsa and fresh cilantro.

By Chris KimballApril 13, 2020

Stop Chopping. Start Grating.

For better salads, skip the knife and grab your grater

By Shaula ClarkApril 13, 2020

Let’s Make Quiche?

Le Pichet serves up French fare–including charcuterie, oysters and French onion soup–in a classic bistro setting.

By Chris KimballApril 13, 2020

Why Not Make Panna Cotta with Yogurt?

At Igra Rama near Carmel Market in Tel Aviv, chef Aner Ben Refael riffs on an Italian classic.

By Chris KimballApril 13, 2020

Two-Cheese Seeded Scones

A little savory, a little sweet and packed with cheese

By Albert StummApril 13, 2020

A Pot of Rice That's Anything but Plain

Transform basic white rice with a bold cilantro puree

By Albert StummApril 13, 2020

The Weight of Going Green

Kitchen Counts

Off the Air

Editors' Answers to Milk Street Radio Questions

Jenn Louis Rethinks Butter Chicken... with Chickpeas

Kitchen Cabinet

Chris Kimball's Book Reviews

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

By Chris KimballApril 13, 2020

A World of Flatbread

How to Make Chili-Garlic Sauce at Home

A pantry sauce with a punch.

Cannellini Beans with Tomatoes, Basil and Parmesan

These flavorful, creamy beans are comforting and rich, and vegetarian, too. We like to include a chunk of Parmesan rind with the beans as they cook; it infuses the dish with rich, complex flavor. If you don’t have a piece of rind, don’t worry—the shav

Japanese-Style Beef Curry

Curry likely arrived in Japan in the late 19th century with the British who ruled India at the time. The dish was adapted to suit local palates, and Japanese curry, as we now know it, is a much-loved food the world over. It is essentially a thick, sav

Rigatoni with Artichokes, Basil and Pecorino

We love a light, lemony, herbal rigatoni. Our weeknight adaptation of Bari, Italy’s artichoke pasta is just that.

Seared Steak and Onion with Citrus, Soy and Bay

Did you know that orange juice and soy sauce go fabulously with steak? This is our tangy-sweet take on the Filipino beef and onion braise, bistek tagalog.

Swordfish with Potatoes, Tomatoes and Capers

The southern Italian dish called pesce spada alla ghiotta pairs meaty swordfish with a rustic tomato sauce. To make a our version a complete one-pan meal, we add Yukon Gold potatoes. The swordfish steaks are browned in olive oil and finish cooking, al

Spicy Black Bean and Coconut Soup

Nigerian frejon, a smooth puree of beans and coconut milk, inspired this rich, flavorful soup that happens to be vegetarian (even vegan). We blend only a portion of the bean mixture so the soup is lightly thickened, not a heavy puree, with lots of tex

Pozole with Collard Greens

Traditional Mexican pozole is a hearty stew of pork and hominy (also called pozole) flavored with fresh or dried chilies. In this simpler, lighter version, collard greens stand in for the meat; cooking the puree of ancho chilies, tomatoes and onion el