Refreshing Frisée Salad

Frisée salad reborn

By Chris KimballOctober 16, 2017

Small Bites from Milk Street

Clear ice, mini-whisks, and more.

Keeping Wine In-House

Save money and drink better each night with a house wine of one’s own.

By Stephen MeuseOctober 16, 2017

A Martini. Blended, Not Stirred

Lemon grass-infused vodka gives off an herbal, lemony flavor

By JM HirschOctober 16, 2017

Chris Kimball's Book Reviews

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

By Chris KimballOctober 16, 2017

Brazil’s Pão de Queijo

These cheese puffs are cake to make

By Jenn LaddOctober 16, 2017

Whipped Feta Dip

Peppadews punch up our feta dip

By Michelle LockeOctober 16, 2017

From Cambodia, A Savory Mushroom-Pork Omelet

A home cook teaches us a new style of omelet

By Jenn LaddOctober 16, 2017

Like Tunisia, Couscous Is in Constant Motion

In North Africa, couscous is made with flavor—and movement—we never imagined

By JM HirschOctober 16, 2017

Mashed Potatoes with Caraway-Mustard Butter

Complexly flavored mashed potatoes made simple

By JM HirschOctober 16, 2017

A Better Sweet Potato Casserole

Panko, brown sugar and sesame seeds make a crispy topping for our gratin

By Michelle LockeOctober 16, 2017

Easy Oven-Baked Mushroom-Herb Stuffing

Tender yet crunchy, a mushroom-herb stuffing worth making from scratch

By JM HirschOctober 16, 2017

Tea-Rubbed Maple Turkey

Smoky, savory, sweet and crispy

Charred Brussels Sprouts with Garlic Chips

Dressing up simple roasted sprouts with a crunchy, lemony topping

By JM HirschOctober 16, 2017

Haitian Pumpkin and Beef Soup

Pumpkin puree and butternut squash balance the savoriness of this soup

By Jenn LaddOctober 16, 2017

Bringing Home Porchetta

Our fennel-rosemary porchetta is worthy of a holiday roast

Unconventional Temps

Break out your thermometers

By JM HirschOctober 16, 2017

Chocolate-Orange Tart

The flavors of a cannoli baked into a tart

By Chris KimballOctober 16, 2017

Save Room for Marmalade Bundt Cake

We delivered the rich flavors of a classic steamed pudding in a bundt pan.

By Chris KimballOctober 16, 2017

Pumpkin Seed Rolls for the Holidays

A pumpkin seed butter mixed into a quick sponge gives these soft rolls deep flavor

By Chris KimballOctober 16, 2017

A New World of Holiday Cookies

Polish gingerbread, Dutch butter cake, and sour cherry rugelach

By JM Hirsch & Jenn Ladd & Michelle LockeOctober 16, 2017

Gingerbread Pepper Cookies

A new world of holiday cookies

By Jenn LaddOctober 16, 2017

Dutch Butter Cake

A new world of holiday cookies

By JM HirschOctober 16, 2017

Rugelach

A new world of holiday cookies

By Michelle LockeOctober 16, 2017

Nathan Myhrvold: Blowtorched Eggs

A blowtorch in the kitchen

Roasted Chicken Breasts with Grapes and Sherry Vinegar

Try to purchase chicken breasts of similar size so they cook at the same rate. We preferred using 12-ounce chicken breasts in this recipe. Breasts weighing about 1 pound each will require 40 to 50 minutes of roasting. If you can find ground fennel see

Whole-Wheat Penne with Broccolini and Chèvre

Tangy fresh goat cheese and fruity extra-virgin olive oil create a light but creamy sauce for pasta and broccolini. Meanwhile, lemony toasted breadcrumbs add a pleasing textural contrast as well as a bright flavor accent. If you can't find Broccolini,

Black Bean Noodles with Pork and Mushrooms

Our riff on Chinese zha jiang mian, this bowl of umami and noodles is a quick-cooking meal with restaurant-worthy results.

White Balsamic Chicken with Tarragon

Sweet-tart white balsamic vinegar and tangy Peppadew peppers bring flavor and color to this weeknight chicken dish. White balsamic, which is not cooked and aged as long as regular balsamic vinegar, has a mellow acidity that complements the Peppadews,

Spice-Crusted Steak with Mashed Chickpeas

Steak and potatoes? Try steak and warm mashed chickpeas, with a dollop of yogurt.

Black-Eyed Pea and Tomato Stew (Red-Red)

This Ghanaian dish is traditionally made with red palm oil, but refined coconut oil, which is more widely available, is a fine substitute. We preferred Whole Foods' 365 Everyday Value canned black-eyed peas for their soft, creamy texture. Goya brand,