Latest Recipes News

Thanksgiving: If the feast is back, so are the leftovers

Nov. 24, 2021 15:42 PM EST

We’ve all learned more than we bargained for about how to celebrate the holidays during uncertain times. Last year, many of us cooked smaller Thanksgiving feasts and celebrated by Zoom. This year, with the proper precautions, we might see more real-life gatherings, and plates full of most...

Continue the holiday feasting with Hanukkah's potato latkes

Nov. 23, 2021 08:34 AM EST

From turkey and cranberry sauce straight to potato pancakes in one weekend. Not bad! Hanukkah this year begins Sunday night, Nov. 28, so those who celebrate can move right into the holiday while still contemplating Thanksgiving leftovers. Potato...

Salsa verde tacos salvage dry leftover turkey

Nov. 22, 2021 08:04 AM EST

Thanksgiving leftovers are an easy meal to put on repeat, but the turkey gets drier and drier with each day. The key to salvaging it — other than sandwiches slathered with mayonnaise — is rehydrating it in a flavorful sauce that turns it into a completely different meal. ...

The secret to beautifully glazed roast chicken

Nov. 15, 2021 08:13 AM EST

The lacquered look of a glazed roasted chicken may be alluring, but it can be a trial to execute well. The sugar in glazes caramelizes in the oven, adding deep sweet-savory notes and intensifying browning. That is, unless the glaze drips off the football-shaped bird, as so many do, creating a...

Kimchi amps up leftover fried rice

Nov. 08, 2021 07:42 AM EST

Kimchi is a powerhouse Korean ingredient of seasoned cabbage packing spice, crunch and that savory umami factor that comes from fermented foods. It transforms whatever meal it’s added to, and we treat the richly flavorful liquid it’s packed in as a separate ingredient. ...

Season, then sear steak for better tacos

Nov. 01, 2021 07:40 AM EDT

After years of debating whether marinades are worth the effort, we’ve decided to mostly skip them, especially when it comes to steak on a weeknight. That’s because the ingredients in marinades do a poor job of penetrating the surface of the meat, and liquids actually...

Miso adds richness to chicken salad

Oct. 25, 2021 08:18 AM EDT

The shortcut to a tastier salad does not reside in those plastic premixed bottles. Oil and vinegar work in a pinch, but at Milk Street we’ve discovered a world of simple salad dressings that go well beyond the basic vinaigrette. In Japan, savory miso forms the base of...

A good char balances veggie’s sweetness

Oct. 18, 2021 08:17 AM EDT

Burnt food is every cook’s nightmare, but you shouldn’t be afraid of a good char. It’s a fine line, but charring sweeter vegetables such as corn or sweet potatoes builds flavor by introducing a bit of bitterness that balances their natural sugars. To illustrate the...

Trisha Yearwood's recipe for fried apple fritters

Oct. 13, 2021 12:25 PM EDT

My dad, Jack, used to reminisce about small fried apple fritters that his mother, Elizabeth, would make for him when he was a kid. Of course, like many passed-down family recipes, this one wasn’t written down anywhere, so Mama went to work, trying to figure out how to make them just like...

Noodle bowls show Vietnam’s contrasting flavors

Oct. 11, 2021 10:39 AM EDT

After eating our way through Vietnam, it became clear that contrast was one of the defining features of the cuisine. Tender and crunchy. Spicy and fresh. Hot and cool. Many times all in the same dish. Bowls of rice noodles were a perfect example; the springy noodles come...