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More Posts from Milk Street
May
2
“I prefer my oyster fried; Then I’m sure my oyster's died.”
Note from Chris
May
1
How to restore a cast iron pan
MILK STREET TIPS
Apr
20
How to easily elevate everyday salmon
combine contrasting ingredients for a fast supper
Apr
20
Turn water into flavor
Bland supermarket stock begone
Apr
20
How to make crispy smashed potatoes—without the burn
Crackling-tender spuds with less time, effort and fat
Apr
20
The creamy pasta sauce conundrum
Chemistry to the rescue
Apr
20
A less banal banana bread
More flavor, not effort
Apr
20
Forget everything you knew about guacamole
Turns out we’ve been doing it all wrong
Apr
20
Use this trick to lighten up pound cake
A light, elegant loaf
Apr
19
How to make a quick, elegant loaf cake
From the Middle East via Paris
Apr
19
How to dress up vegetables the Iranian way
A sweet-and-sour contrast to vinaigrette
Apr
19
How to use pomegranate molasses
A tangy Turkish one-pot supper
Apr
19
How to Add Flavor to Grains
Parch your starch
Apr
19
A fast, flavorful one-pot vegetarian meal
SPICY RED LENTIL SOUP WITH COCONUT MILK AND SPINACH
Apr
19
A Peruvian adaptation of a Genoese classic
Tallarines Verdes
Apr
11
How to make flatbread in minutes
FRESH HOMEMADE BREAD ON A WEEKNIGHT
Apr
10
Turning Spanish pork tapas into a quick supper
Big flavor on a busy weeknight
Apr
10
How to Elevate Lower-Cost Steak Into a High-Flavor Dinner
A lower-cost, high flavor weeknight steak salad
Apr
3
“If you don’t talk to your tomatoes, they won’t talk to you.”
Note from Chris
Apr
2
How to make Thai fried rice (without a wok!)
Rice. Fried. Fast.
Mar
24
Jura Duty
Mar
9
Au revoir, Maillard!
Other cultures skip searing for stew
Mar
9
How to cook asparagus evenly
Hint: treat it like two vegetables
Mar
9
How to ensure perfectly-cooked shrimp
Residual heat to the rescue
