Get the recipe for Caraway Soup with Parsley Pesto (“Soup from Nothing”) here: https://bit.ly/4hrPpIJ The best recipe you’ve never heard of is...Soup from Nothing! Or, caraway soup. This soup from Romania is basically water and aromatics, and so much more than the sum of its parts. Chris Kimball learned this in Transylvania from Oana Udrea, chef at Meșendorf 65. Caraway seeds, parsley, walnuts, and onions make a light, fragrant broth that’s completed with dense cheese biscuits. And a rare recipe
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Get the recipe for Caraway Soup with Parsley Pesto (“Soup from Nothing”) here: https://bit.ly/4hrPpIJ The best recipe you’ve never heard of is...Soup from Nothing! Or, caraway soup. This soup from Romania is basically water and aromatics, and so much more than the sum of its parts. Chris Kimball learned this in Transylvania from Oana Udrea, chef at Meșendorf 65. Caraway seeds, parsley, walnuts, and onions make a light, fragrant broth that’s completed with dense cheese biscuits. And a rare recipe
787.2K viewsMar 10, 2025
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Get the recipe for Three-Tomato Marinara Pasta: https://bit.ly/41TrNrN Chris Kimball is done with boring, one-note marinara. This multi-layered version uses tomatoes three ways for complexity that rivals slow-cooked sauces, but in half the time. Sautéed tomato paste creates concentrated depth. Crushed tomatoes build the foundation. Fresh cherry tomatoes finish with sweetness and brightness."You want tension in any good recipe," Chris explains. Here are his key additions: whole garlic cloves to i
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Get the recipe for Three-Tomato Marinara Pasta: https://bit.ly/41TrNrN Chris Kimball is done with boring, one-note marinara. This multi-layered version uses tomatoes three ways for complexity that rivals slow-cooked sauces, but in half the time. Sautéed tomato paste creates concentrated depth. Crushed tomatoes build the foundation. Fresh cherry tomatoes finish with sweetness and brightness."You want tension in any good recipe," Chris explains. Here are his key additions: whole garlic cloves to i
44K viewsSep 17, 2025
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Emulsified Butter Sauce | Milk Street Cooking School
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Emulsified Butter Sauce | Milk Street Cooking School
4.1K viewsOct 27, 2024
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We love a 1-2-3 recipe—a formula to commit to memory and keep in your back pocket. These 2-1 High Hat Biscuits are one of those recipes, and they also happen to be Chris Kimball's favorite biscuits. ⁠ ⁠ "High-Hat" refers to their dramatic height, with tall, with flaky, buttery layers. The key is rolling the dough to 1 inch thick instead of the usual ¾ inch—you get fewer biscuits (8 instead of 12), but each one rises so high that the tops sometimes tip over. The folding technique creates multiple
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We love a 1-2-3 recipe—a formula to commit to memory and keep in your back pocket. These 2-1 High Hat Biscuits are one of those recipes, and they also happen to be Chris Kimball's favorite biscuits. ⁠ ⁠ "High-Hat" refers to their dramatic height, with tall, with flaky, buttery layers. The key is rolling the dough to 1 inch thick instead of the usual ¾ inch—you get fewer biscuits (8 instead of 12), but each one rises so high that the tops sometimes tip over. The folding technique creates multiple
51.5K views9 months ago
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This week on Milk Street Radio, Chris Kimball explains the best way to cook a steak, and the method may surprise you. Also this week: “Sex and the City” actor Kyle MacLachlan joins us for memories from the set of “Blue Velvet” and the food of “Twin Peaks”; Sandra Gutiérrez leads a tour through the foods of the Spanish-speaking world; Adam Gopnik delights in witnessing true culinary mastery; and we prepare a Seoul-style Kimchi Fried Rice. Listen and subscribe on Apple Podcasts: https://bit.ly/4d7
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This week on Milk Street Radio, Chris Kimball explains the best way to cook a steak, and the method may surprise you. Also this week: “Sex and the City” actor Kyle MacLachlan joins us for memories from the set of “Blue Velvet” and the food of “Twin Peaks”; Sandra Gutiérrez leads a tour through the foods of the Spanish-speaking world; Adam Gopnik delights in witnessing true culinary mastery; and we prepare a Seoul-style Kimchi Fried Rice. Listen and subscribe on Apple Podcasts: https://bit.ly/4d7
687.2K viewsApr 19, 2024
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Get the recipe for Corn and Coconut Soup with Ginger and Scallions here: https://bit.ly/3LbhAC0 Soup Week, Day 3! Coconut and corn belong together! Much like creamy butter, rich, full-fat coconut milk complements the corn's grassy sweetness without obscuring it. This tom kha gai-inspired corn and coconut soup brings together the signature flavors of Thai cooking (salty, spicy, sour, sweet) with pantry-friendly ingredients. Frozen corn, canned coconut milk, umami-packed fish sauce, jalapeño and l
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Get the recipe for Corn and Coconut Soup with Ginger and Scallions here: https://bit.ly/3LbhAC0 Soup Week, Day 3! Coconut and corn belong together! Much like creamy butter, rich, full-fat coconut milk complements the corn's grassy sweetness without obscuring it. This tom kha gai-inspired corn and coconut soup brings together the signature flavors of Thai cooking (salty, spicy, sour, sweet) with pantry-friendly ingredients. Frozen corn, canned coconut milk, umami-packed fish sauce, jalapeño and l
6.8K views9 months ago
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This lemon-olive oil cake gets its light, spongey texture from olive oil rather than butter, while fresh lemon juice brightens every bite, and essential oils from the zest create a fragrant, sparkly coating that's both crunchy and sweet. It's the perfect example of getting the most out of your ingredients, by using them thoughtfully. And it's a dump-and-stir! No mixer required. Our baking expert Rose Hattabaugh made it for us in office. Get the recipe for Spanish Lemon–Olive Oil Cake (Coca de Ll
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This lemon-olive oil cake gets its light, spongey texture from olive oil rather than butter, while fresh lemon juice brightens every bite, and essential oils from the zest create a fragrant, sparkly coating that's both crunchy and sweet. It's the perfect example of getting the most out of your ingredients, by using them thoughtfully. And it's a dump-and-stir! No mixer required. Our baking expert Rose Hattabaugh made it for us in office. Get the recipe for Spanish Lemon–Olive Oil Cake (Coca de Ll
8.2K viewsJul 14, 2025
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Here's how to make Emergency Chocolate Cake: - 260 grams (2 cups) all-purpose flour - 43 grams (½ cup) unsweetened cocoa powder (see headnote) - 273 grams (1¼ cups) packed light or dark brown sugar - 1¼ teaspoons baking soda - ½ teaspoon table salt - 1¼ cups coffee (see headnote), room temperature - 1 cup neutral oil - 1 tablespoon white vinegar - 1 tablespoon vanilla extract For the icing: - 155 grams (1¼ cups) powdered sugar - 22 grams (¼ cup) unsweetened cocoa powder - 3 tablespoons coffee, r
575.8K views9 months ago
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The best recipe you’ve never heard of is…Rigatoni with Roman Broccoli Sauce! (Presented to you by Chris Kimball.) He’d never heard of it until our editorial director J.M. was served it in Rome. He’d assumed the silky green sauce was a pesto, but it turned out to be a light, silky broccoli puree, one of a family of vegetal pastas. The flavor is the opposite of boiled broccoli; the broccoli simply acts as a fresh-tasting vehicle for punchy flavors like capers, red pepper flakes, garlic, and Parm.
1.1M viewsSep 9, 2024
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The best recipe you’ve never heard of is: Invisible Apple Cake! Or, in French, “gâteau invisible.” “The charm of this dessert lies in the extreme thinness of the apples,” Chris Kimball writes, which are barely held together almost dissolve into the custard binding, hence the word “invisible.” The slice, he writes, “looks like a cross-section of Precambrian strata.” More bluntly, it’s a dense slab of ultra-thin apple slices, which is simply a charming concept. You can get the recipe for Invisible
923.1K viewsNov 11, 2024
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The best recipe you’ve never heard of is...Swedish “Sticky” Chocolate Cake! Or, kladdkaka. It’s a popular brownie-like dessert—almost molten on the inside, with crisp edges—often served at fika, the daily afternoon coffee break. And it really is easy enough to make on a work from home lunch break; it’s a seven-ingredient dump-and-stir that bakes up in about half an hour. Chris Kimball throws it together. Get the recipe for Swedish “Sticky” Chocolate Cake here: https://bit.ly/3ZcUGwI | Christophe
721.7K viewsDec 5, 2024
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Get the recipe for Crisp-Skinned Chicken Thighs with 1-1-1 Sauce here: https://bit.ly/48Oz0h7 1-1-1 chicken: We love a formula, and we love it when it works. Chris Kimball (@cpkimball) learned about this common izakaya preparation in a tiny restaurant in Osaka. It couldn't be simpler. Combine equal parts soy sauce, sake and mirin. Use half as a marinade, then brush on the rest while broiling or grilling. The skin crisps, the glaze caramelizes, and you get layers of savory-sweet flavor, no real r
188.7K viewsOct 29, 2025
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Get the recipe for Chicken and Orzo Soup with Garlic and Paprika here: https://bit.ly/43mSypW We’re turning water into a complex, fragrant broth with paprika, mint, garlic, and tomato paste. It’s a flavor combination inspired by Turkish cooking, as well as what our education director Rosie Gill calls a “cooking class in a bowl.” We “broth” the chicken broth with chicken, of course, while all of the other ingredients add layers of flavor. Browned tomato paste and garlic for a savory backbone; swe
47.7K viewsMar 6, 2025
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The Parchment Paper Trick
10.3K viewsDec 6, 2024
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1234 Yogurt Cake
7.8K viewsSep 2, 2024
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Ever fried eggs in cream? Neither had we! But yet again, Kenji Lopez-Alt's onto something. His case for this method is that concentrating milk solids create extra brown butter flavor as the water evaporates, resulting in crispy edges with deeper, nuttier taste. Also this week: We uncover the incredible story of Marie Antoine Carême, the forgotten celebrity chef who made Napoleon's wedding cake and possibly worked as a spy. Plus, Chef Enrique Olvera shares the real history of tacos and we tackle
29.5K viewsAug 14, 2025
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The best recipe you’ve never heard of is...French Apple Cake! Chris Kimball nicely summed up the “offhand charm” of this recipe in our magazine. “It is a last-minute dessert thrown together without a recipe,” he wrote. “When one requests exact measurements, French cooks explain the process with a disdainful flick of the head, an exhalation of cigarette smoke and a phrase of discouragement: ‘N’importe.’” It’s basically a pile of apples, glued together with tiny bit of sticky batter, which bakes u
95.6K viewsDec 17, 2024
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Get the recipe for Chicken en Cocotte with White Wine and Braised Leeks here: https://bit.ly/40Wy98B Chicken en Cocotte, or, “chicken in a pot,” is an efficient hands-off method for getting chicken that’s juicy and tender on the inside, flavorfully browned on the outside, while cooking a side dish all in one. Our education director Rosie Gill is here to show you how it works. We make a bed of leeks for a whole chicken and enclose it in a Dutch oven, which creates an environment of indirect heat
26.2K viewsFeb 13, 2025
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Change the way you cook with the Milk Street Everything Pan! 🍳 Enjoy 15% OFF for a limited time! Perfect for any recipe, this versatile pan transitions effortlessly from stove to table. With a sleek design and a magnetic wood trivet, it combines style and functionality like never before. Upgrade your kitchen today and make every meal extraordinary. Order now and save! | Christopher Kimball’s Milk Street
2.3M viewsSep 16, 2024
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Butter-Roasted Carrots With Za’atar and Pomegranate Molasses
5.5K viewsNov 22, 2024
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Our baking expert Rose Hattabaugh wanted a lemon tart that’s easy to make and doesn’t strip the enamel off your teeth. She skips the stovetop stirring and instead whisks all of the ingredients in one bowl. And she adds heavy cream, to temper the sharp citrus, and balances the lemon with sweeter, gentler orange zest and juice. The lemon shines, while the orange adds floral, mild sweetness. Perfect make-ahead summer dessert. Get the recipe for Lemon-Orange Tart here: https://bit.ly/446im8w | Chris
38.1K viewsJun 17, 2025
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Cooking is 90% prep and these 5 tools chosen by the Milk Street team will change the way you cook! Get a deal on each one, plus 50% off your first Milk Street order! | Christopher Kimball’s Milk Street
313.7K views9 months ago
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Change the way you cook with the Milk Street Everything Pan! 🍳 Enjoy 40% OFF for a limited time! Perfect for any recipe, this versatile pan transitions effortlessly from stove to table. With a sleek design and a magnetic wood trivet, it combines style and functionality like never before. Upgrade your kitchen today and make every meal extraordinary. Order now and save! | Christopher Kimball’s Milk Street
538.6K viewsJul 2, 2024
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World's Best Gravy
8.2K viewsNov 26, 2024
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Breadcrumb fried eggs...need we say more? This simple, brilliant concept comes from the late Judy Rogers’s iconic dish, in which eggs are fried in breadcrumbs, making for a toasty crust that melds with the whites and keeps the yolks sunny and runny. We add a bit of Parmesan for extra umami and nestle the eggs under a protective layer of loose spinach leaves for extra gentle cooking. Watch our culinary manager Wes Martin whip them up. Get the recipe for Eggs Fried in Parmesan Breadcrumbs with Wil
820.3K viewsNov 1, 2023
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Tomato Tian Recipe: Easy Summer Tomato Tian
292.7K views3 months ago
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The best recipe you’ve never heard of is...Swedish “Sticky” Chocolate Cake! Or, kladdkaka. It’s a popular brownie-like dessert—almost molten on the inside, with crisp edges—often served at fika, the daily afternoon coffee break. And it really is easy enough to make on a work from home lunch break; it’s a seven-ingredient dump-and-stir that bakes up in about half an hour. Chris Kimball throws it together. Get the recipe for Swedish “Sticky” Chocolate Cake via the link in our profile → @177milkstr
712.5K viewsDec 4, 2024
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The best recipe you (may) not have heard of is...red chimichurri! This one was a surprise addition to Chris Kimball’s “best recipes” list because it’s three of his least favorite things: grated garlic, heat, and balsamic vinegar. While each of those components tend to overpower other flavors, here, they combine to create something that’s very useful and very good. We’d never heard of red chimichurri until we travelled to Argentina, where the condiment was an unexpected highlight. Instead of herb
488K viewsMar 24, 2025
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Burn your honey for better tomato salad! Cooking honey to a deep amber gives it a deep, bittersweet note, which is exactly what you a ripe summer tomato needs. You’re not putting sweet on sweet; you’re giving juicy, tangy tomatoes a backdrop of caramelized bitterness that creates contrast and depth. Our director of culinary production Wes Martin blooms fennel in the honey as it darkens, then hits it with red wine vinegar and pours the vinaigrette on warm, which wakes up the flavor of the tomatoe
189.7K views4 months ago
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Milk-Simmered Mashed Potatoes
46.8K viewsNov 17, 2024
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