Taming Kale Salad

Green tahini transforms this winter salad with fresh Middle Eastern flavors

By Shaula ClarkOctober 12, 2020

Babylon Was Destroyed, But Its Recipes Survive

A 4,000-year-old recipe that is as vibrant as it is modern

Edward Lee’s Smothered Chicken

In this easy braised chicken, the bourbon and miso do the work for you

By Shaula ClarkOctober 12, 2020

Stop Over-Sugaring Your Sweet Potatoes

Fresh, bright and savory flavors bring a welcome balance to a holiday side dish

By Shaula ClarkOctober 12, 2020

The Crispiest, Juiciest German Pork Schnitzel

It takes a little zaftig to make the perfect Schnitzel

By Matthew CardOctober 12, 2020

In Croatia, Simple Additions Transform Beef Stew and Mashed Potatoes

Finding flavor by following in the footsteps of a cosmonaut

By JM HirschOctober 12, 2020

Sausage and Mushroom Ragù

Cinnamon transforms a hearty, meaty pasta dish

By Albert StummOctober 12, 2020

Love and Lunch in the Galilee Valley

At Ezba in Galilee, Habib and Minerva Daoud cook maftool—and everything else—with a smile

By Chris KimballOctober 12, 2020

The Art of Butternut Squash

With feta cheese, cumin and pistachios, Meike Peters elevates an everyday roasted squash

By Albert StummOctober 12, 2020

A Paella from Rich, Nutty Pasta

Mari Carmen Oliete Clemente teaches us the importance of texture in pasta

By Albert StummOctober 12, 2020

Cucina Povera: A Cooking Lesson in Monteveglio

Fast and simple, passatelli will become your go-to weeknight pasta

By Chris KimballOctober 12, 2020

David Leite’s Portuguese Tuna and Black-Eyed Pea Salad

Kitchen Cabinet

Chris Kimball's Book Reviews

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

By Chris KimballOctober 12, 2020

Great Gravy, No Meat Needed

Skip the drippings for an all-purpose gravy suited to any table

By Shaula ClarkOctober 12, 2020

Glazed Guinness Gingerbread

Maura Kilpatrick doubles down on the ginger

By Albert StummOctober 12, 2020

Dominique Ansel Changed the Way We Fill and Frost Cakes

Finally! A four-layer cake with a fuss-free filling ​

By Albert StummOctober 12, 2020

Off the Air

Editors’ Answers to Milk Street Radio Questions

Banana-Hazelnut Bread

Why does Ruth Barry leave out the eggs and butter?

By Albert StummOctober 12, 2020

Maple-Cream Puddings

This French-Canadian dessert is rich, sticky and soaked in maple syrup

By Albert StummOctober 12, 2020

A Tough Nut to Crack

Kitchen Counts

Holiday Cookies

Small Bites from Milk Street

Meze

Vermouth-Braised Chicken and Potatoes with Fennel

This one-pot meal with classic Italian flavors couldn’t be easier. The ingredients are combined in the pot, then pressure cooked or slow cooked until the chicken is fork-tender. To finish the dish and create a flavorful sauce, we thicken the cooking l

Lentil Stew with Ginger and Turmeric

In “The Island Kitchen,” author Selina Periampillai includes a recipe for a lentil dish she sampled on the French island of Réunion, located in the Indian Ocean to the west of Madagascar. She describes the fragrant, creamy lentils, made with a local v

Shrimp Risotto with Tomatoes and Basil

This risotto is loosely based a recipe from “Fish Without a Doubt” by Rick Moonen and Roy Finamore. The starchy, creamy consistency of carnaroli (or Arborio) rice is a perfect backdrop for the briny-sweet flavor of plump, perfectly cooked shrimp; juic

Chicken Lajawab

There are many ways to prepare the South Asian dish called chicken lajawab (lajawab often is translated from Urdu as “priceless” or “peerless”). Our rendition, a riff on a recipe from “Madhur Jaffrey’s Step-by-Step Cooking,” employs a high-impact seas

Linguine with Spiced Beef and Onion Sauce and Feta

A ground-beef sauce seasoned with fragrant spices and generous amounts of onion and garlic is lightened with a good dose of mint at the end. Rather than sprinkle the feta as a garnish, we toss the just-cooked noodles with most of the cheese so that it

Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)

This Taiwanese dish, called lu rou fan, is a one-bowl meal consisting of richly flavored, soy-simmered pork served over steamed rice. Pork belly is traditional, but we found ground pork faster and just as delicious. Hard-cooked eggs are common, but we

Bread Salad with Kale, Beets and Blue Cheese

For this hearty salad, we took a cue from panzanella, an Italian tomato and bread salad. But we swapped tomatoes for kale and paired it with sweet, earthy beets and bold blue cheese. It’s delicious on its own as a light main course, but it's also exce