StorySheet-Pan Roasted ChickenA dead-simple technique for perfectly roasted chicken creates a quick pan sauce, tooBy Albert StummAugust 6, 2018
StoryGrate Your Corn, Save the CobsShort, frilly pasta shapes like campanelle, farfalle and fusilli catch the sweet, summery sauce for this light pastaBy Albert StummAugust 6, 2018
StoryIn Risotto alla Milanese, Speed Is a Key IngredientIn Milan, we learn that the creamiest risotto is as much about what you leave out as what you put inBy JM HirschAugust 6, 2018
StoryBolder than Ever: Indian-Spiced Butternut Squash SoupCumin and ginger brighten a classic fall soupBy Albert StummAugust 6, 2018
StoryIn Dakar, Onions Make the ChickenChicken yassa teaches us how to transform onions into a sauce.
StoryStop Stirring Your Polenta!In a tiny hilltop town in northern Italy, we learn the simple secrets to the lightest, most flavorful - and easiest! - polentaBy JM HirschAugust 6, 2018
StoryFor Better Beef Stew, Wait to Add WineA perfect match for polenta, this stew gets bold flavor from black pepper.By Albert StummAugust 6, 2018
StoryDon't Bury Your Spinach!Sturdy bunch spinach is key to the toothsome texture of this fresh side.By Albert StummAugust 6, 2018
StoryFor the Best Pesto, Let the Basil ShineIn Genoa, we learned real pesto is more than its ingredients. Success depends on the order in which you add them.By JM HirschAugust 6, 2018
StorySpanish Pork Stew from a SkilletDry sherry and chorizo add authentic Spanish flavor to our take on carcamusa, a pork-rich stew
StoryDon't Separate Your EggsWhole eggs plus extra whites team up to produce a one-bowl almond-flour cakeBy Albert StummAugust 6, 2018
StoryBonet alla PiemonteseCrushed amaretti—bittersweet almond cookies—add crunch to our custardBy Albert StummAugust 6, 2018
StoryChris Kimball's Book ReviewsGet a taste of what Christopher Kimball is reading at Milk Street.By Chris KimballAugust 6, 2018
StoryLeave Your Processor in the CabinetTreated right, a mandoline can do so much more than slice.By Jenn LaddAugust 6, 2018
RecipePistachio-Mint Beef KoftaPistachios—lots of them—give these ground-beef kofte a rich, toasty flavor that’s balanced by the sweetness of dried mint and the grassiness of fresh dill. Most supermarkets sell shelled pistachios that are already toasted and salted. If you start wit1
RecipeGlazed Salmon with Chili-Basil SauceLime juice might be more common in the Vietnamese-inspired sauce that accompanies this salmon, but lemon juice reinforces the flavor of the lemon grass. If you can find Thai basil—it's sold in many Asian markets—by all means use it; it packs a stronge4
RecipeToasted Pearl Couscous with Fried EggsFor this vegetarian main, we browned pearl couscous (also called Israeli couscous) to give it a toasted-wheat flavor, then cooked it risotto-style for a rich, creamy consistency. The couscous is an ideal base for runny-yolked fried eggs sprinkled with1
RecipeParmesan and Herb Turkey BurgersMayonnaise and plenty of herbs turn ground turkey into moist and flavorful patties in this take on the classic burger. For our panade—a hydrating binding mixture of dairy and breadcrumbs—we use creamy mayonnaise and crisp panko along with fresh mint, 11
RecipeCod and Harissa TagineMoroccan tagines prepared with whole fish inspired this simple skillet dinner. With fresh fennel, garlic, a few choice seasonings and spicy harissa, the cooking liquid is infused with a bold flavor and fragrance. Mild and flaky cod fillets work beauti8
RecipeLibyan Beef and Chickpea SoupSharba libiya translates as “Libyan soup,” and it is considered one of the country's national dishes. Hunks of beef or lamb and dried mint are common in traditional versions. Our version takes a faster approach using meatballs made with beef. We also
RecipeHarissa Shakshuka with Grape TomatoesThe spiciness of harissa varies from brand to brand, so it's a good idea to taste yours to determine how much to add to the shakshuka, or you could use the lesser amount called for and, if you like, offer additional harissa at the table. Bring the ski1
RecipeRisotto with Fresh HerbsWe learned the principles of risotto from two chefs in Milan, Max Masuelli (and his son, Andrea) at Trattoria Masuelli San Marco, who use neither chicken broth nor onion, and Diego Rossi, of Trippa, who showed us that skipping the traditional wine and
