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More Posts from Milk Street
Mar
9
Save that pasta water
Are you throwing flavor down the drain?
Mar
9
How to take the harshness out of garlic
Can garlic be milder and more convenient to cook?
Mar
9
There is nothing like culinary history!
Newsletter
Mar
3
Two tricks to add fast flavor to your home cooking
What can I do to make my cooking more dynamic without spending all day in the kitchen?
Mar
3
Let Peppadew Peppers Do The Work For You
A little sweet, a little tart and a little spicy, peppadews are the flavoring accent you didn't know you were missing.
Feb
14
Twitter fan poll: Top 25 all-time favorite cookbooks
Feb
10
Why highly touted vintages don’t always make the most drinkable wines
From Milk Street Radio
Feb
9
The next time you feel happy...
Note from Chris
Jan
24
Soufflé tricks from Sara Moulton
Cooking School
Jan
19
How to Grate and Store Ginger
Grated ginger is an easy one-step way to add warm, spicy flavor to vegetable soups, braised meats, vinaigrettes and sauces.
Jan
13
One man, one vine, one love, one wine.
From Milk Street Radio
Jan
12
The great thing about cooking...
Note from Chris
Dec
31
We love Beaujolais for the holidays. You should, too.
From Milk Street Radio
Dec
16
Dealing with the holiday wine dilemma
From Milk Street Radio
Dec
8
From Thailand with love
Note from Chris
Nov
15
A less-cloying, long-lasting holiday grog
Hot mulled wine made simple, whether for two or 10
Nov
15
Use this ingredient for a more sophisticated mash
Pureed celery root—an oft-overlooked vegetable—makes a more sophisticated mash
Nov
15
A more sophisticated sweet potato gratin
Ditch the marshmallows for a grown-up holiday favorite
Nov
15
The easiest way to roast Thanksgiving turkey
Skip the culinary gymnastics and focus on the basting
Nov
15
Thanksgiving stuffing—minus the tiresome prep
A carefree stuffing to satisfy even the strictest traditionalists
Nov
15
How to lighten up pumpkin pie
A lighter, fresher take on a must-have Thanksgiving dessert
Nov
15
How to make perfect Brussels sprouts—in a fraction of the time
Tame your bitter vegetables by playing rough with them
Nov
15
How we solved the pie dough problem
Easy to make. Easy to roll out. Tender.
Nov
15
Gussying up Britain’s sticky toffee pudding
Rye whiskey and rye flour boost the flavor in the classic British dessert
