The versatile cut is just as lean chicken breasts, but far more tender. Here are our favorite ways to prepare it, featuring savory stir-fries, Basque-inspired bites and simple, weeknight-friendly roasts.
According to journalist Zoë Schlanger, your garden isn’t just full of plants that are alive, but plants that can think—like the rice plant, which recognizes its own family members. Schlanger takes us inside a hotbed of scientific controversy: the study of plant intelligence.
The versatile cut is just as lean chicken breasts, but far more tender. Here are our favorite ways to prepare it, featuring savory stir-fries, Basque-inspired bites and simple, weeknight-friendly roasts.
According to journalist Zoë Schlanger, your garden isn’t just full of plants that are alive, but plants that can think—like the rice plant, which recognizes its own family members. Schlanger takes us inside a hotbed of scientific controversy: the study of plant intelligence.
This is the opposite of blah, butternut mush: thinly sliced winter squash, layered and browned with herb-infused honey butter.
Inspired by Italian pasta with pumpkin, we pair the earthy sweetness of butternut squash with warm nutmeg, woodsy herbs and savory Parmesan.
A savory-sweet bowl of beef and butternut squash, inspired by Moroccan tagines (but cooked in an Instant Pot).
This golden braided loaf, with a brioche-like texture, is flavored with roasted butternut squash and a touch of warming allspice.
This gingerbread packs a peppery triple-punch thanks to three forms of ginger—ground, fresh and candied. Butternut squash keeps the crumb plush and moist.
Ukrainian chef Olia Hercules sits down with Milk Street to discuss borsch’s origins and hyper-regional variations and how to tell good borsch from a subpar one.
This recipe from Milk Street utilizes every bit of the broccoli, including the leaves and woody stems, to make a silky, verdant pasta sauce.
Milk Street’s Allie Chanthorn Reinmann explains how we cracked the code for our most garlicky, savory noodles. Get the best recipe for Garlic Noodles.
Milk Street’s April Dodd can show you how to freeze nearly anything, from in-season produce to hard cheeses.
Recipe Developer Courtney hill plans her perfect football-watching menu including pizza dip grown-up Hot Pockets and the original inspiration for enchilada pie.
Want warm citrus flavor without the acid? Try Milk Street’s recipe for Coconut-Lemon Grass Shrimp with Rice.
Chris Kimball helps digital editor Claire Lower answer that eternal question: What should I make for dinner?
Milk Street’s favorite apple desserts from around the world, featuring Austrian apple strudel, a honey-soaked Greek apple cake and Chris Kimball’s apple pie.
Not a fan of creamed corn? Let Milk Street’s viral Chili Crisp Corn and Chicken Soup recipe change your mind.
Caramelized sugar and salted butter give this six-ingredient dessert layers of flavor. Get the recipe for Salted Butter Caramel-Chocolate Mousse at Milk Street.
Meet Milk Street’s Hinoki Cutting Board, the last cutting board you’ll ever need. Find it in the Milk Street Store.
Throw-it-together meals for when you’re short on time on patience for dirty dishes. Get the best one-pan recipes at Milk Street.
Don’t hide the juicy, tangy fruits under milky mozzarella.
Perfected French toast, a twist on chocolate chip oatmeal cookies and more. Here are Milk Street’s best takes on classic American recipes.
They are as essential as kosher salt, fresh-ground black pepper and lemons.
Justin Davies shares how to turn trees into ice cream, using bark, flowers and leaves on Milk Street Radio.
From sweet corn hand-pies to brilliantly-spiced burgers, here are Milk Street’s best recipes for celebrating the Labor Day.
Coconut is used two ways, to build layers of complex flavor.
A leftover Parmesan rind and canned cannellini beans make for an extra-savory broth in one of our favorite crusty-bread soups.
For a medium rare steak cooked to perfection, use the "reverse sear" method. We top it with Argentinian chimichurri, a smoky blend of spices that's our new go-to steak sauce.
“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.
This focaccia-pizza hybrid represents the culmination of Chris Kimball’s lifelong quest for the perfect pizza dough.
This electric Somali-style chicken soup is heaped with fresh, crisp ingredients added at the end and spiked with hot sauce.
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.
This bright red chicken and orzo soup gets rich, Turkish-inspired flavor from tomato paste, garlic, sweet paprika, and a touch of dried mint.
We use lemon two ways in this bright, lemony lentil kale soup, based on Lebanese soup adas bil hamod.
[T]his not only is unlike any cashew chicken I’ve ever eaten,” writes J.M. Hirsch, “it’s also wildly better.”
“I don’t really love mushrooms...but the mushroom-leek sauce is just amazing,” one reader wrote in about our toss-in-the pot chicken with mushrooms and leeks.
In camarones borrachos, or “drunken shrimp,” tequila is subtle base for layering classic Mexican flavors—lime and cilantro, cutting through rich, garlicky butter.
“Perfect recipe!” wrote one reader of our savory-sweet chicken meatballs, based on Japanese tsukune.
Sage can be either too bitter or too faint, but satisfyingly bold when gently cooked with creamy ricotta.
For our light, bright take on a classic summer chowder, we take inspiration from Jacques Pépin and use two kinds of corn (fresh kernels and canned hominy) for double the corn flavor.
“Caught my husband slurping the leftovers from the pan,” one reader writes of these salty-spicy-sweet chili-soy noodles.
We modernized the classic cast-iron skillet using a hybridized shape that combines the best of a skillet and a saucier in one.
"The közmatik is just one of those products that’s absurdly simple but simply works! You take one look at it and go, 'Why didn’t I think of that?'"
In designing the Kitchin-to, “we look toward Japan, where knives are based on the design of the featherweight samurai sword.”
If you dread grating ginger, with your fingers close to the grater and ginger stuck in the teeth, the moHA! tool is a lifesaver.
Lavishly flaky and buttery, these skillet flatbreads, katmer, come together with just four ingredients.
Flour, baking powder, salt, yogurt, honey: if you’ve got these onhand, you can make plush skillet flatbreads.
For years, Chris Kimball reminisced about a Moroccan breakfast at which he was served harcha—like a “particularly delicate variety of cornbread married to an English muffin.”
This quick, supple flatbread from northern Italy gets its bubbly and charred from a screaming-hot cast iron skillet.
Beans deserve more love—and nobody loves them more than Amelia Christie-Miller. | Sat. November 1 @ 1 pm EST
Don’t let pie season take you by surprise. Join us for three sessions that turn you into a pro. | Nov, 5 and 18 + Dec. 3, 6-7:30 pm EDT
Calling all rice devotees: Emiko Davies is here to broaden your horizons. | Sun. November 9 @ 1 pm EDT
Who knows more about tahini than the founder of our favorite tahini company? Nobody we can think of. | Tues. November 11 @ 6 pm EDT
Learn to choose, store, serve and enjoy all kinds of cheese with Jessica Sennett. | Thurs. November 13 @ 6 pm EDT
According to journalist Zoë Schlanger, your garden isn’t just full of plants that are alive, but plants that can think—like the rice plant, which recognizes its own family members. Schlanger takes us inside a hotbed of scientific controversy: the study of plant intelligence.
They are as essential as kosher salt, fresh-ground black pepper and lemons.
Got a cooking question? Email us at [email protected] to get it answered on-air by co-hosts Chris Kimball and Sara Moulton.
This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking with minimal manipulation, lots of flavor and brightness.
In this vegetarian version of the widely popular Japanese fried chicken, a cornstarch slurry makes for an ultra-crispy “cutlet.”
Inspired by caramel pork, we skillet-braise cauliflower and shiitake mushrooms in a savory-sweet sauce with garlic, ginger and fresh chili.
This baba ghanoush-like dip combines rich roasted eggplant and nutty tahini with bright and tangy pops of pomegranate.
Summer heat calls for tzatziki: Greece’s cooling cucumber-yogurt dip, with heightened freshness from mint and dill, with a light garlicky kick.
This velvety, creamy-charred dip is a relative of the better-known baba ghanoush.
Charring guacamole ingredients adds smoke, along with complexity and deeper flavors.
A combination of rehydrated chilies, peanuts, honey and lime yield a vibrant, earthy salsa with layers of flavor you won’t find in the chip aisle.
Drenched in bittersweet caramel, these silky soft apples create a glorious topping for a dead-easy, baked-in-the-skillet cake.
Gâteau invisible offers super-thin slices of apple barely held together with a warmly-spiced custard.
Fragrant orange, apple cider syrup, warming spice, and honey permeate the crumb.
This simple French cake is more apples than cake, held together with a light crumb and thin golden crust.
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