Small Bites from Milk Street

Clear ice, mini-whisks, and more.

Cape Malay Chicken Curry

Discovering the lighter, brighter side of curry in Cape Town’s Bo-Kaap neighborhood

By JM HirschAugust 7, 2017

Stir-Fried Udon Noodles

An Italian technique produces the best stir-fried Japanese noodles

By Michelle LockeAugust 7, 2017

Of Gophers, Snakes, and Patient Cooking

Deborah Madison transforms the simple frittata

By Matthew CardAugust 7, 2017

A Simple Vietnamese Soup

We learn to make “canh” in Lowell, Massachusetts​

By Jenn LaddAugust 7, 2017

Finally! A Pizza Dough That Is Chewy, Crisp and Easy to Work With

Pizza made easy

By Chris KimballAugust 7, 2017

The Fresh Heat of Horseradish

To harness the power of this root, reach for a grater

By Michelle LockeAugust 7, 2017

Sumac Chicken from Palestine

A tangy spice enlivens richly seasoned chicken thighs

By JM HirschAugust 7, 2017

Portuguese Cornbread: Crackling, Sweet, and Earthy

Rustic and European, a fresh take on cornbread

Qofte? Kafta? Cufta? Kofte!

Spice, not sauce, flavors the Middle Eastern meatball

By Michelle LockeAugust 7, 2017

The Magic of a Dry Curry

A simple blend of spices coats the potatoes and green beans in this dry curry

By Jenn LaddAugust 7, 2017

Rich, Earthy and Bright: New Mexico's Carne Adovada

In New Mexico, chili is as much about the peppers as the pork.

By Matthew CardAugust 7, 2017

Split Pea Curry— Earthy. Bright. Bold.

Meeru Dhalwala’s fast-and-loose cooking style makes Indian recipes approachable

By Matthew CardAugust 7, 2017

French Apple Cake

Easier and better than apple pie?

By Chris KimballAugust 7, 2017

Vietnamese Coffee Cake

Chocolate. Coffee. Cream. A cultural mashup

Polvorones

Toast your flour, dust your cookies.

By JM HirschAugust 7, 2017

Flour Power

Say goodbye to your measuring cup

Chris Cosentino: A Pressing Matter

Kitchen Cabinet

Chris Kimball's Book Reviews

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

By Chris KimballAugust 7, 2017

Smoking Cocktails at Home

Add smoke to cocktails for aroma

By Jenn LaddAugust 7, 2017

Sheep Shearing and Lamb Ragù

One Meal: Isnello, Italy

Deflating Leftover Wine Worries

Wine by Stephen Meuse

By Stephen MeuseAugust 7, 2017

Oil and Water Do Mix. In Stir Fry

Stir frying made simpler

By Michelle LockeAugust 7, 2017

Fluffy Quinoa

Harnessing quinoa's nutty, earthy flavor

By JM HirschAugust 7, 2017

Ricotta Salata-Stuffed Flatbread

A crispy, cheesy two-ply pizza that is layered, not folded

By JM HirschAugust 7, 2017

Seared Strip Steak with Almond-Rosemary Salsa Verde

The salsa verde can be made up to a day ahead and refrigerated, but allow it to come to room temperature before serving. It's also good served with roasted poultry or fish, and is good as a sandwich spread. If your steaks have an extra-generous layer

Stir-Fried Chicken with Snap Peas and Basil

To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. Using both chopped basil (mixed with the cooked chicken) and whole basil leaves (stirred in at the end) provided the full herbal f

Kale and White Bean Soup

A leftover Parmesan rind and canned cannellini beans make for an extra-savory broth in one of our favorite crusty-bread soups.