The Velvety Sweet Corn Cake I Make in a Blender

My favorite new way to use summer’s endless corn

How to Cook with Lackluster Tomatoes

So, you bought a flavorless tomato. Here’s what to do with it.

What to Do With an Abundance of Herbs

I’ve got too much thyme on my hands.

Live From Las Vegas! Dive Bars, the Best Table in Town and Old-Time Vegas Faves

Milk Street Radio's first live show!

‘Noodles’ Made Me Appreciate The Food Processor

Peter Reinhart Only Has One Pizza Rule

“The pizza dictates what it needs, rather than the rule book.”

Your Bottle of Olive Oil Is Woefully Underutilized

Sundae topping, smoothie ingredient, steak sauce—olive oil can do it all.

Get That Water Out of Your Caramel

Two tricks for making perfect caramel sauce

How to Eat Sweet Summer Corn for Every Meal

Corn can be breakfast. It can be dessert.

For Better Potato Salad, Fire Up the Grill

Ditch the mayo and honor the flavor of the spuds

Kyle MacLachlan on Acting, Wine and the Food of “Twin Peaks”

Ditch the Mayo for More Flavorful Picnic Salads

Mayonnaise isn’t always the best condiment for the job.

Summer Desserts That Are Easier Than Pie

How to make pie that is not a pie.

The Tangy, Fresh Pizza I’m Making All Summer

This Brazilian-style pie gets a flavor boost from za’atar

In Defense of Thick, Meaty Burgers

There’s nothing wrong with a beefy boy.

What I Bought for My Kitchen in May

What’s new in the Milk Street Store

The 2024 Milk Street Father’s Day Gift Guide

Low-Effort, High-Impact Recipes to Kick off Grilling Season with a Bang

Break in your barbecue with 7-Up chicken, grilled potato salad, or a humble head of deeply charred cabbage.

This Is the Best Way to Cook Basmati Rice

We tested four popular rice-cooking methods to find our favorite. The winner may surprise you.

Broaden Your Concept of Pesto

It’s less of a recipe and more of a template.

How to Budget with Dried Beans

Stock up and save your wallet

Dan Pashman Wants You to Get Excited About Pasta Salad

“It's almost as if bow tie pasta was designed in a lab to avoid holding sauce.”

Brothy Beans Are Over—Fry Your Beans Instead

When stirred and fried, their smooth skins rupture and roughen, creating a starchy slurry that crisps in hot fat.

Tangy Apricot Fruit Spread Balances the Milky Sweetness of This Sophisticated Torte

Somewhere between cake and cheesecake, this torte is light, creamy and just sweet enough.