advertisement

Log Out

Food

Milk Street’s latest cookbook an adventure through Italy’s back roads and kitchens

By Don Mauer
Apr 23, 2025 5:55 am - “Milk Street: Backroads Italy” is the rare cookbook you will want to read from cover to cover. In it, Christopher Kimball and J. M. Hirsch crisscross Italy, visiting farms, local markets, hole-in-the-wall trattorias, and home kitchens to interview cooks, eat their food and share their recipes.
These streamlined Neapolitan meatballs are made with panko bread crumbs

By CHRISTOPHER KIMBALL
Apr 23, 2025 5:35 am - Naples may be famous for its pizza, but the meatballs are just as deserving of worldwide acclaim. Despite their impressive size, they’re light and ultra-tender, thanks to a high ratio of bread to meat.
Does beef tallow really make better french fries?

By Emily Heil
Apr 23, 2025 5:32 am - Beef tallow is having an official Moment. Health questions aside, are fries cooked in tallow really more delicious than those fried in canola?
Ropa vieja is a meaty Cuban classic that’s still evolving

By Aaron Hutcherson
Apr 23, 2025 5:24 am - Ropa vieja is a classic Cuban dish of shredded beef in a tomato-based sauce with bell peppers. This version is made in the Instant Pot to save on the braising time. Turn it into a full meal with rice, black beans and fried sweet plantains.
Want more protein and fiber in your diet? Try edamame pasta.

By Anahad O’Connor and Joe Yonan
Apr 22, 2025 5:59 am - Edamame pasta is a standout in the world of legume pastas. A two-ounce serving of edamame spaghetti contains around 12 grams of dietary fiber — roughly the same amount in two cups of cooked broccoli.
Greek fasolada is a soup to sustain you during times both good and bad

By Joe Yonan
Apr 22, 2025 5:29 am - Fasolada, Greece’s classic bean soup, is simple in technique but complex in flavor. Traditionally, white beans are cooked in water, and then aromatic vegetables, crushed tomatoes and herbs are added, but “Yassou” cookbook author Shaily Lipa likes to start with the Italian technique for soffritto first.
Sesame works triple duty in this cabbage salad with tahini and miso

By Ellie Krieger
Apr 22, 2025 5:27 am - Shredded Napa cabbage with scallions, almonds and sesame seeds on a tahini-miso sauce makes for an elegant salad that’s crunchy, creamy and flavorful. Adapted from the tahini purveyor Seed + Mill co-founder Rachel Simons’s cookbook “Sesame: Global Recipes and Stories of an Ancient Seed,” the salad features this versatile ingredient in three ways: sesame oil, tahini and toasted sesame seeds.
Make this bacon and onion quiche the centerpiece of your Easter brunch

By Penny Kazmier
Apr 16, 2025 6:15 am - Easter brunch is an excuse to make everyone’s favorite dishes and serve them all at the same meal. Instead of the standard egg casserole, try this bacon, caramelized onion and cheese quiche.
Bourbon-plumped currants enhance the flavor of hot cross buns for Easter

By CHRISTOPHER KIMBALL
Apr 16, 2025 5:50 am - Hot cross buns are an Easter specialty with a light, enriched crumb that’s studded with currants and flavored with a gentle mix of warm spices and a hint of citrus. While some versions are drizzled with icing, this recipe uses a traditional semi-sweet, flour-based “cross” etched across the top.
Salmon with whipped feta and peas is a joyful springtime meal

By Ellie Krieger
Apr 16, 2025 5:25 am - A creamy spread of whipped feta, peas and parsley makes a luscious bed for buttery, roasted salmon. Topped with a bright, peppery watercress salad to offset the richness of the fish, this weeknight-friendly meal is special enough for company.

Showing 1-10 of 18,569 next