Rice Pudding with Caramel Cream and Almond Praline

Riz au lait, or rice pudding, is the signature dessert at L’Ami Jean, a Parisian bistro known for its innovative takes on robust French fare. Rice pudding typically is heavy, but chef Stéphane Jégo lightens his with whipped cream and pairs it with a m

Cold-Oven Crème Brûlee

Made the classic way, yolk-rich crème brûlée is baked gently in a water bath. But we found we could skip the fuss of that by simply starting the custards in a cold oven. We pour the mixture into ramekins set on a wet towel in a baking dish to insulate

1-2-3-4 Yogurt Cake

In France, gâteau au yaourt is a cake that uses an entire container of yogurt then cleverly employs the empty container as the measuring cup for the flour, sugar and oil. It’s easy to throw together and a perfect recipe to make with children. If you’v

Soup from Nothing (Caraway Soup with Parsley and Walnut Pesto)

At Milk Street, this simple, comforting broth is affectionately known as “soup from nothing.” It is our adaptation of a recipe we learned from Oana Udrea, chef at Meșendorf 65 in the Transylvania region of Romania. The heart of the soup is a light but

Romanian Lettuce Soup with Bacon and Dill

We were skeptical—hot lettuce?—until a Bucharest chef proved us wrong with a bowl that balances smoky richness and clean, green flavor.

Chili Crisp Chicken and Corn Soup

James Ooi—founder of Little Bao Boy, an Asian street food business based in Leeds, England—inspired us with his go-to soup for a quick weeknight dinner. Chicken breast, soy sauce, and canned corn. We were intrigued. Based on his description, we develo

Brazilian Cheese Bread (Pão de Queijo)

Tasty Brazilian cheese puffs, pão de queijo, are an easy, chewy, puffy snack for all occasions.

German-Style Seeded Rye Bread

This recipe takes inspiration from German Vollkornbrot, a dense, hearty loaf with an earthy, tangy flavor. It gets its distinctive dark hue from whole-grain rye flour and usually is packed with seeds and rough-cut rye berries, called rye chops. In the

Butter Rolls

Terry Tanaka asked us to recreate these soft, lightly sweetened Hawaiian butter rolls for her husband, Royce, whose grandfather used to serve at his bakery in Oahu.

Sugar Steak with Rosemary Pan Sauce

A sprinkle of sugar adds bittersweetness and a second hit of browning to steak, doubled down in a pan sauce of soy sauce, butter, rosemary and vinegar.

Turkish Beef and Pistachio Kebabs (Fıstıklı Kebab)

Among the innumerable variety of kebabs we sampled in southern Türkiye, our favorite was fıstıklı kebabs, or “pistachio kebabs.” The nuts, which are mixed into the ground meat, add a subtle sweetness and satisfying texture, while minimal spicing allow

Beer-Braised Short Ribs with Mustard and Dill

This recipe borrows flavors from classic Belgian carbonnade à la flamande, a hearty stew of beef, onions and abbey ale. A full-flavored, medium-bodied beer such as Fat Tire Amber Ale or Newcastle Brown Ale works well here. Or if you’re willing to spen

Miso Pesto Pasta

Inspired by kinome ae, a miso and sansho leaf sauce we learned in Japan: rich miso replaces the cheese for a creamy, umami-packed pesto.

Crisp-Skinned Chicken Thighs with 1-1-1 Sauce

Equal parts soy sauce, sake and mirin: an izakaya formula from Osaka that caramelizes into a savory-sweet glaze under the broiler.

Miso Butter Salmon and Vegetable Packets

There are numerous approaches to making chan chan yaki, a Japanese dish of salmon and vegetables flavored with miso and butter. The dish originates in Hokkaido, but we learned the version that inspired this recipe at Kermis, a stamp-sized restaurant i

Pasta with “Fake” Sauce

In Italy, we learned about Tuscan sugo finto, or “fake sauce,” so called because the vegetables—onion, carrot and celery—are minced, then gently cooked in fat to the point where they resemble, in both appearance and texture, bits of long-simmered meat

Agrodolce Red Onions

Italian sweet and sour onions—called cipolline agrodolce—typically are small whole onions simmered with sugar and vinegar. But Ristorante Barbieri in Calabria uses sliced tropea onions, a variety that is a specialty of the region. We apply their techn

Red Pesto (Pasta with Sun-Dried Tomato and Red Pepper Pesto)

The sauce here is our version of the oil-based pestosino calabrese, also known as salsa piccante, we learned in Italy from “Papa” Mario Conforti. It is not classic Calabrian pesto, which is creamy and typically includes ricotta and fresh produce. We f

Spaghetti with Garlic and Walnut Breadcrumbs

This pasta dish was one of the best things we ate during our trip to Southern Italy. It was prepared for us by Giancarlo Suriano, whose condiment company specializes in preserving regional ingredients, such as Calabrian chilies and Tropea onions. He a

Cantonese-Style Shrimp Omelet on Rice

Shun Hing Cha Dong, a casual eatery in Hong Kong, is famous for its omelet-like, set-but-wet eggs that are served on a mound of steamed rice. The dish is simple, hearty comfort food, and, as demonstrated to us by owner Wing Chen, it comes together wit

Soy Sauce Eggs

Soy sauce eggs: the crown jewel on a steaming bowl of ramen, the golden-yolked prize on a simple rice bowl.

Wok-Fried Eggs

The perfect topping for a stir-fry or bowl of fried rice.

Velvety Turkish Scrambled Eggs with Yogurt

Made with plenty of olive oil and a thick, salted yogurt called tuzlu, this creamy-rich egg dish traditionally is served as part of a Turkish breakfast spread. The mixture is seasoned with fruity, mildly hot Aleppo pepper and paired with morning meze

Sri Lankan Spinach and Coconut Dal with Tomato Tarka

Inspired by home cook Mohara Dole, this creamy Sri Lankan coconut dal is a master class in vegetarian cooking.

Sri Lankan Deviled Shrimp

In Sri Lanka, “deviled” dishes are spicy, tangy and sweet, a fusion of South Asian curry and Cantonese sweet-and-sour. We tasted a chicken version cooked by chef Chamidu Jayashiva at Sea Beach Resort, along with shrimp iterations prepared by home cook

Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)

Kukul mas maluwa is a Sri Lankan chicken curry that derives richness from coconut along with a spice mix that’s roasted to enhance its earthiness and complexity. Home cooks Mohara Dole and the mother-daughter team of K.S. Luxmi and Shasikala Samuel sh

Invisible Apple Cake (Gâteau Invisible)

“Cake” is somewhat of a misnomer for this elegant dessert. Instead of open, airy and crumby, the texture is rich and dense, with slices of sweet-tart apples set in an egg-rich batter. During its long bake in the oven, the fruit slices and custard-like

Broken Phyllo Baklava Cake

Fussing over delicate phyllo is tedious. Instead, smash it! This dessert is a riff on chef Maria Leivaditaki’s recipe for portokalopita, a Greek syrup-soaked cake made from broken bits of phyllo dough in place of flour. The cake is moist, rich and del

Hot Milk Sponge Cake

This old-fashioned recipe is everything you wish angel food cake would be—light, but tender and flavorful, rather than vanishing and cotton-candy sweet.

Cheese Enchiladas with Salsa Roja

At Nicos restaurant in Mexico City, chef Gerardo Vázquez Lugo taught us that enchiladas can be a simple affair, inspiring us to create our own version paired with an easy, blender-blitzed red salsa. As a filling, Vázquez Lugo used a cheese called ques

French Onion Soup

Is there such a thing as “light” French onion soup? The answer is an herbaceous, brothy bowl served to Chris Kimball at Bichettes in Paris.

Oven-Baked Three-Layer Croque Monsieur Sandwiches

In Paris, Chris Kimball tasted the best croque monsieur of his life. Could we achieve greatness at home?

Garlic Toasts with Goat Cheese and Herb Salad

Mellow, spreadable cloves of garlic confit top these little toasts. Tangy goat cheese, lemon zest, and a simple salad of mint and parsley balance the richness.

Slow-Cooked Snapper with Chili and Lime

Pescado zarandeado is a grilled fish dish popular on Mexico's Pacific coast, particularly in the states of Sinaloa and Nayarit. We first sampled it in the town of San Vicente at Restaurante Bar Fernando, a casual eatery known for its outstanding rendi

Mexican-Style Shrimp in Chili-Lime Sauce (Aguachile Negro)

“Unlike ceviche, here one gets spiciness as well as depth, a bracing but deeply flavored sauce that has no business being the perfect complement to seafood.”

Skillet Spanakopita

This free-form, skillet-sized version of the Greek spinach-and-feta-stuffed hand pie eliminates the fuss of phyllo.

Roasted Whole Cauliflower with Feta

This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking with minimal manipulation, lots of flavor and brightness.

Oaxacan-Style Vegetables in Chili-Garlic Sauce

Looking to bring loads of flavor to simple veggies? Oaxaca’s chili-garlic steeped chileajo de verduras are your answer.

Cacio e Pepe

Cacio e pepe is the simplest of dishes, but achieving creamy, silky perfection took us years of attempts. We did it. And you will too.

Zucchini Carbonara

Is it possible to get a vegetarian carbonara that’s still meaty and rich? Yes—with the added benefit of garden freshness.

Spaghetti with Parsley Pesto (Spaghetti al Pesto di Prezzemolo)

“Nothing like the classic pesto Genovese from 1,000 kilometers north,” editorial director J.M. Hirsch writes of this gelato-like emerald pesto.

Mexican Sweet Corn Cake

This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack. And it's made in a blender!

Brazilian-Style Chocolate-Glazed Carrot Cake

In bolo de cenoura, the blender pulls out an amazing, orangey sweetness from carrots—totally unlike any American carrot cake.

Yellow Blender Cake

A tender all-purpose yellow cake that's almost as easy as a boxed mix, with a pure vanilla flavor you'd expect from a fancy bakery.

Colombian-Style Empanadas

In her book “Colombiana,” Mariana Velásquez explains that Colombian empanadas are almost always deep-fried—not baked, as Argentinian empanadas are—creating deeply golden, extra-crisp crusts that conceal any number of fillings. A savory mixture of pota

Colombian Potato Soup with Chicken, Corn and Capers (Ajiáco)

Loaded with potatoes, a corn cob, and avocado slices, this chicken soup (ajiáco) is creamy, hearty, and fresh all at once.

Braised Chicken with Coconut and Plantain

This deliciously rich chicken braise is an adaptation of Mariana Velásquez’s pollo guisado en coco y ají criollo from her book “Colombiana.” She explains that the dish is not a traditional Colombian guisado (stew), but the flavors are very much in kee

Umbrian Flatbreads with Sausage and Broccoli Rabe

Torta al testo is a simple Umbrian flatbread that can be an accompaniment to soups or stews, or, as Perugia home cook Silvia Buitoni showed us, the bread can be split and filled to make fantastic sandwiches. Though some versions of torta al testo are

Pasta with Ricotta, Tomatoes and Herbs

The best summer pasta is all about tossing, and garden-fresh tomatoes; the sauce requires no cooking at all.

Umbrian Lentil Soup (Zuppa de Lenticchie)

In her kitchen in Perugia, Italy, home cook Silvia Buitoni taught us how to make brothy but hearty Umbrian lentil soup, or zuppa di lenticchie, a regional classic and a fine example of rustic Italian cooking. Of utmost importance, of course, are the l

Corn and Cinnamon Butter Cookies (Galletas de Maíz)

These buttery cookies, with the warm, sweet fragrance and flavor of cinnamon and the subtly nutty notes of ground corn, are food writer and recipe developer Paola Briseño-González’ re-creation of the galletas de maíz (corn cookies) from a home bakery

Salsa Macha Costeña

Salsa macha is a dark, thick, rich and nutty condiment. Its base is always oil, but the combination of nuts, spices and dried chilies that give it character varies cook to cook. This version from Puerta Vallarta native Paola Briseño-González is earthy

Butterflied “Grilled” Shrimp (Camarones Zarandeados)

Butterflied shrimp cooked hot and fast on the stovetop—no grill required—for smoky char and juicy, tender meat.

Skillet-Roasted Peruvian-Style Chicken

Peru’s uber-popular juicy, crispy chicken, adapted for the skillet.

Fried Shrimp Tacos with Salsa Roja

Many will never know the crispy, shrimp-stuffed joy of Raul Ortega’s legendary tacos, but these are close!

Oaxacan-Style Vegetables in Chili-Garlic Sauce

Looking to bring loads of flavor to simple veggies? Oaxaca’s chili-garlic steeped chileajo de verduras are your answer.

Beef Chili Colorado Tacos

Don’t wear your dry-clean-only for these succulent, stewy chili colorado, for the Spanish word colorado, or “red-colored.”

Greek Meatballs with Tomato Sauce (Soutzoukakia)

These tender-sweet, all-pork meatballs are seasoned with cumin and simmered in a garlicky honeyed tomato sauce.

Greek Baked Vegetables (Briam)

The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summ

Greek-Style Baked White Beans in Tomato Sauce

Gigantes plaki, or gigante beans baked in tomato sauce, is a Greek classic. The delicious version we tasted at Manousakis Winery on the island of Crete had us eager to re-create the dish ourselves. But we quickly learned that dried gigante beans, a ty

Fettuccine Alfredo

In Rome, fettuccine alfredo is totally unlike gloopy American versions—silky-smooth, buttery, and light.

Lemon-Garlic Fettuccine

In Amalfi, Italy, we were taught a delicious, bracing pasta dish of handmade lemon fettuccine tossed with a simple, quick sauté of garlic, olive oil and fresh lemon segments. To mimic the sweet, mild flavor of Amalfi lemons using the standard lemons a

Chocolate Biscotti with Pistachios, Almonds and Dried Cherries

Not-too-sugary, crunchy chocolate biscotti—adapted from a recipe in “Maida Heatter’s Best Dessert Book Ever”—studded with pistachios, almonds and dried cherries.

Moroccan Flatbreads (Khobz)

Khobz is a Moroccan yeasted flatbread that isn’t truly flat. It’s a low, small, pleasantly dense round loaf present at almost every meal and, being the daily bread, is typically quite plain in flavor. But the bread that home cook Houda Mehdi showed us

Chicken, Salsa Verde and Tortilla Casserole (Pastel Azteca)

“Pastel azteca” translates to “Aztec cake,” but often referred to as "tortilla pie"—comprised of corn tortillas layered with sauce, meat, cheeses, crema, and vegetables.

Pork in Veracruz Sauce (Puntas a la Veracruzana)

Adriana Luna, who runs La Cocina de mi Mamá in Mexico City, showed us how to make puntas a la Veracruzana, a dish of sliced pork in garlicky tomato sauce that, to us, tasted both new and familiar. The term “puntas,” which translates from the Spanish a

Cauliflower with Spiced Tahini and Garlic-Chili Oil

In London's Middle Eastern food scene, our editorial director J.M. Hirsch tried what he called “easily some of the best cauliflower I've ever had.”

Almond-Coconut Cake with Cherries and Pistachios

A Milk Street fan favorite, this cake adapted from “Honey & Co.: The Cookbook” mixes rustic Middle Eastern flavors—fruits, nuts, spices, and coconut.

Jerusalem-Style “Mixed-Grill” Chicken

Our skillet take on “mixed-grill” chicken, a medley of meats, onions, and spices served up in the markets of Israel.

Italian Flourless Chocolate Torta

A deeply chocolatey flourless cake, devised from a century-and-a-half-old secret recipe from Vignola, Italy.

Spaghetti Aglio e Olio with Tomatoes and Basil

Italy’s perfect pasta—cheap, easy, essentially olive oil and pasta—gets an added flavor boost from tomatoes and basil.

Italian Bean Soup with Fresh Pasta

“Everyone should eat this,” a reader writes of one of our all-time most popular soups: rustic Italian bean soup, the perfect vehicle for fresh pasta.

Madeiran Pork with Wine and Garlic (Carne Vinha d’Alhos)

Carne vinha d’alhos, or pork with wine and garlic, is a traditional Christmas dish from the Portuguese island of Madeira and the precursor to the spicy Indian curry called vindaloo. To make it, chunks of pork are marinated in a heady mixture of wine,

Portuguese Sponge Cake (Pão de Ló)

Portugal's famously airy, eggy cake with a gooey layer underneath a thin withered crust.

Bolognese-Style Pork Cutlets

Classic cotoletta alla bolognese are pan-fried breaded veal cutlets topped with salty, savory prosciutto and Parmigiano-Reggiano cheese. After frying, the crisp cutlets usually are placed in a simple pan sauce and cooked just long enough to melt the c

Pasta with Zucchini, Pancetta and Saffron

This is our version of a fantastic pasta offering from Trattoria Bertozzi in Bologna, Italy. In lieu of guanciale (cured pork jowl), we opted for easier-to-find but equally meaty pancetta, and we lightened up the dish’s richness by swapping half-and-h

Mexican Stewed Beans with Salsa Fresca

Soupy beans brightened with a late-addition sofrito of tomatoes and chilies, learned from chef Eduardo García in Mexico City.

Salsa Fresca

Shredded Pork and Pork Broth for Stewed Beans

Mexican Sweet Corn Cake

This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack. And it's made in a blender!

Tortilla Soup

Our take on sopa de tortilla is a simple, homestyle tortilla soup like the one made for us by home cook Jazmín Martínez in Mexico City. It is pureed for smoothness; contrasting colors, flavors and textures are added with garnishes. For the best result

Andalusian Tomato and Bread Soup (Salmorejo)

Way better than gazpacho, this no-cook soup is thickened with crusty bread.

Seared Pork Tenderloin with Smoked Paprika and Oregano

In the Extremadura region of Spain that is home to pimentón de la vera, or Spanish smoked paprika, we were taught that exposure to high heat blunts the spice’s unique earthiness, smokiness and notes of fruit and tobacco. This recipe illustrates how to

Chicken and Bean Paella

Leaving out the luxurious seafood and pricey saffron, this fragrant paella is loaded with beans, chicken, rice, and beans, soaked in broth and tomatoey juices.

Tlayudas (Oaxacan Quesadillas)

When a taco won't satisfy your appetite, reach for a hefty tlayuda: Oaxaca's pizza-format tortilla topped with melty cheese, meat, beans, chilis, and fixings galore.

Carnitas

In Mexico, real carnitas manage to be meltingly tender and crispy at the same time. And you don’t need a ton of ingredients or work to make them at home!

Green Chili and Tomatillo Hot Sauce

This brightly acidic, cumin-spiked hot sauce is an excellent condiment for any Mexican-inspired meal. To give the sauce kick, we use a serrano chili with its seeds, but you could remove the seeds for less heat. For an even milder sauce, replace the se

Black Bean Puree

This bean puree is quick and simple to make. Keep some on hand for use as a filling for tacos, quesadillas or molletes; serve it warm as a side dish to any Mexican-inspired meal; or use it as a dip for tortilla chips. Leftovers can be thinned with wat

Pickled Red Onions

Za'atar Flatbreads

Pita and Chickpea Salad with Yogurt and Mint (Fatteh)

This dish is known as fatteh in the Levant, where it often is eaten for breakfast. It’s a way to turn stale pita bread into a hearty meal. We, however, start with fresh pita, brush it with butter, crisp it in the oven, then break it into shards before

Middle Eastern Rice with Toasted Pasta and Herbs

The combination of rice and pasta, introduced to the U.S. in the mid-20th century as Rice-A- Roni, is based on a classic Middle Eastern pilaf often served as a side dish with meat. Toasting the dry pasta in butter is key; it caramelizes some of the st

Flatbread (Pizza) Dough

This versatile dough is a breeze to make in a food processor and can used for pizzas with various toppings or Middle Eastern–style flatbreads. The Greek yogurt makes a supple dough that's easy to work with and that bakes up with a chewy-soft crumb and

Spinach and Feta Flatbreads

Spinach and feta—beloved as spanakopita filling—make a crowd-pleasing topping for chewy, soft flatbread.

Rice Pudding with Caramel Cream and Almond Praline

Riz au lait, or rice pudding, is the signature dessert at L’Ami Jean, a Parisian bistro known for its innovative takes on robust French fare. Rice pudding typically is heavy, but chef Stéphane Jégo lightens his with whipped cream and pairs it with a m

Cold-Oven Crème Brûlee

Made the classic way, yolk-rich crème brûlée is baked gently in a water bath. But we found we could skip the fuss of that by simply starting the custards in a cold oven. We pour the mixture into ramekins set on a wet towel in a baking dish to insulate

1-2-3-4 Yogurt Cake

In France, gâteau au yaourt is a cake that uses an entire container of yogurt then cleverly employs the empty container as the measuring cup for the flour, sugar and oil. It’s easy to throw together and a perfect recipe to make with children. If you’v

Soup from Nothing (Caraway Soup with Parsley and Walnut Pesto)

At Milk Street, this simple, comforting broth is affectionately known as “soup from nothing.” It is our adaptation of a recipe we learned from Oana Udrea, chef at Meșendorf 65 in the Transylvania region of Romania. The heart of the soup is a light but

Romanian Lettuce Soup with Bacon and Dill

We were skeptical—hot lettuce?—until a Bucharest chef proved us wrong with a bowl that balances smoky richness and clean, green flavor.

Chili Crisp Chicken and Corn Soup

James Ooi—founder of Little Bao Boy, an Asian street food business based in Leeds, England—inspired us with his go-to soup for a quick weeknight dinner. Chicken breast, soy sauce, and canned corn. We were intrigued. Based on his description, we develo

Brazilian Cheese Bread (Pão de Queijo)

Tasty Brazilian cheese puffs, pão de queijo, are an easy, chewy, puffy snack for all occasions.

German-Style Seeded Rye Bread

This recipe takes inspiration from German Vollkornbrot, a dense, hearty loaf with an earthy, tangy flavor. It gets its distinctive dark hue from whole-grain rye flour and usually is packed with seeds and rough-cut rye berries, called rye chops. In the

Butter Rolls

Terry Tanaka asked us to recreate these soft, lightly sweetened Hawaiian butter rolls for her husband, Royce, whose grandfather used to serve at his bakery in Oahu.

Sugar Steak with Rosemary Pan Sauce

A sprinkle of sugar adds bittersweetness and a second hit of browning to steak, doubled down in a pan sauce of soy sauce, butter, rosemary and vinegar.

Chinese White-Cooked Chicken with Ginger-Soy Dressing

Perfect chicken is a joyous, lifelong pursuit; there are may paths to success, but this common Cantonese method stands the ultimate test of time.

Hot Oil-Flashed Chard with Ginger, Scallions and Chili

We tenderized Swiss chard with sizzling oil, a technique we learned from cookbook author Fuchsia Dunlop. Her recipe is modeled on a classic Cantonese method in which hot oil is poured over lightly blanched greens. We scattered fresh ginger, scallions

Chocolate, Prune and Rum Cake

This is a version of Claire Ptak’s chocolate, prune and whiskey cake for the home baker that you’ll fall in love with on the first try.

Brown Sugar Tart

Eggs, cream, and brown sugar: the reliably delicious crowd-pleasing trio.

Single-Crust Pie Dough

“Best pie dough ever!!” a reader writes of Chris Kimball’s single-crust pie dough, the culmination of Chris’s decades-long search for a pie crust that’s perfect every time.

Thai Fried Rice

Cooked in under five minutes in the open-air kitchen of his home in Thailand, chef Andy Ricker’s fried rice was speedy, simple—and delicious. Pork belly, shallot and garlic added bold flavors. Soy and fish sauces added savory depth. Fresh herbs kept e

Pickled Chilies

Our Thai fried rice was delicious on its own, but some of us wanted to spike it with something bold. Our solution: jalapeno chilies pickled in fish sauce, lime juice and a little sugar. It’s a milder variation of the typically fiery Thai dressing call

Chiang Mai Chicken (Gai Yang)

Chicken leg quarters and breasts were easy to buy at the grocer, but breaking down a whole chicken worked well, too, and ensured the parts were of similar size. You also can use four whole legs or four split breasts instead of a combination. While opt

Tamarind Dipping Sauce

Tamarind pulp is sold in blocks and will keep for several weeks in the refrigerator. A blender gave the sauce its smooth consistency.

Chili-Lime Dipping Sauce

Chili-garlic sauce has a coarser texture, fuller body and more pronounced garlic flavor than Sriracha. Look for it in the grocer's Asian foods aisle.