Small Bites From Milk Street

A Better Salted Cocktail, Color-Changing Chilled Tea and Savory Honey

Sweet and Lemony Shaved Carrot Salad

In Buenos Aires, we found the simplest, most delicious way to serve carrots

By JM HirschAugust 5, 2019

Ditch the Marinade

Slathering and saucing–not marinating–are the secrets to a bold Mexican grilled pork

By Albert StummAugust 5, 2019

Cambodia's All-Purpose Pepper-Lime Sauce

​The peppery-sweet sauce you'll want to put on everything

By JM HirschAugust 5, 2019

Iliana de la Vega Wants to Change the Way You Cook

Her simple summer squash salad is a quick course in the culinary charms of Oaxaca cooking

Indian-Spiced Roasted Chicken with Chutney

Nik Sharma introduces us to the real chutney

By Albert StummAugust 5, 2019

Diane Kochilas Teaches Us to Let the Ingredients Do the Work

On the Greek island of Ikaria, the cooking is simple, seasonal and inspired by the land.

By Albert StummAugust 5, 2019

Fregola: The Easiest Homemade Pasta

On an Italian island, a simple pasta is transformed by land and sea

By JM HirschAugust 5, 2019

Don't Throw Away Your Chard Stems

Paula Wolfert teaches us to build a better stew with parts we usually toss

By Shaula ClarkAugust 5, 2019

The Home Cooking of Enrique Olvera's Mom

Tangy tomatillos lighten a rich beef stew

By Albert StummAugust 5, 2019

The Five-Step Formula for Mumbai's Potato Curries

Real curries are easier––and more delicious––than you thought

By JM HirschAugust 5, 2019

Portugal's Savory Sweet Potato Rolls

A starchy addition produces rolls that are crispy, chewy and a little sweet

By Albert StummAugust 5, 2019

Let Them Eat Dream Cake!

Nadine Redzepi rethinks a classic Danish coconut-topped sheet cake

Boiled Vegetables? José Andrés Says Yes!

The easiest technique for flavorful vegetables

Rethinking Rice Pudding

Coconut milk lightens a classic comfort food

By Shaula ClarkAugust 5, 2019

Off the Air

Editors' Answers to Milk Street Radio Questions.

Why Najmieh Batmanglij Whips Her Yogurt

Kitchen Cabinet

Chris Kimball's Book Reviews

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

By Chris KimballAugust 5, 2019

Grills of the World

Udon Noodles with Shiitake Mushrooms and Spinach

A full pound of fresh shiitake mushrooms and a good dose of soy sauce give this quick vegetarian supper lots of meaty flavor, while thick, chewy Japanese udon noodles give it satisfying texture. Though udon also is sold fresh and frozen, we use dried

Quinoa and Avocado Salad with Almonds and Mint

White, red or rainbow (tricolor) quinoa works in this recipe, so use whichever type you prefer. Most quinoa sold in grocery stores is pre-rinsed to rid the seeds of the naturally occurring, bitter-tasting saponin coating; check the package and if it d

Stir-Fried Garlic Beef with Scallions

This bold, flavorful stir-fry is a spin on Filipino beef salpicao, which counts Worcestershire sauce as a main ingredient. We've added a red bell pepper and an entire bunch of scallions for color and textural contrast, as well as sugar to balance the

Spicy Tomato Soup with Toasted Pasta and Feta

This simple vegetarian soup made hearty with toasted pasta was inspired by a recipe in “The Lebanese Kitchen” by Salma Hage. A cinnamon stick and a whole habanero chili, pierced a few times with a knife so the chili releases its flavor into the mix, g

Orecchiette with Sausage and Arugula

A ragu of ground pork and wild fennel that we tasted in Sardinia served as the inspiration for this quick and easy pasta dish. Dry vermouth and citrusy lemon zest perfectly balance the richness of the Italian sausage and the pepperiness of baby arugul

Miso-Glazed Chicken with Mushrooms

This umami-packed sheet-pan meal combines a few Japanese staples to a delicious effect. The mushrooms release moisture as they roast, which not only prevents the drippings from scorching but also creates juices that, after defatting, are served with t

Fregola with Herbs and Pecorino

This recipe cooks fregola, the small, round pasta of Sardinia, similar to risotto, adding liquid in multiple additions. This gives the grain-like pasta a thick, creamy consistency. Fregola likely requires a trip to the Italian grocery or specialty sto

Fregola with Shrimp and Tomatoes

This is our simplified version of the fregola with seafood and tomato sauce taught to us by chef Francesco Pinna at Trattoria Lillicu in Sardinia. Cooking the pasta in chicken broth and bottled clam juice that were first simmered with shrimp shells ad