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This image released by Milk Street shows a recipe for beef and rice meatballs with lemon-olive oil sauce. (Milk Street via AP)

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Lemony olive oil sauce enriches Greek beef and rice meatballs
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Mon,09/25/23-7:55AM , 669 Reads
In Greek cooking, lemon and whipped eggs are a classic — and essential — combination. It’s called avgolemono, a creamy but tart combination used to thicken sauces and soups, and that gives so many Greek dishes their characteristic tangy richness.
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This image released by Milk Street shows a recipe for risotto with sausage and sun-dried tomatoes. (Milk Street via AP)

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Sausage and sun-dried tomato risotto doesn’t require all that extra stirring
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Mon,09/18/23-8:46AM , 265 Reads
It turns out we’ve all been cooking risotto the wrong way.

On a trip to Milan, we learned that risotto does not require the constant vigilance and uninterrupted stirring we thought it did. No slow simmer. No gently ladling in broth over and over again.
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This image released by Milk Street shows a recipe for charred eggplant pita sandwiches with spicy tahini. (Milk Street via AP)

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Eggplant-stuffed pita sandwiches show the power of a quick pickle
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Mon,09/11/23-7:57AM , 196 Reads
One pillar of Milk Street’s approach to cooking is contrast — we pair tangy flavors with sweet, and creamy textures with crispy ones. And that’s why we often use quick pickles in our cooking; they cover many of those bases at once.
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This image released by Milk Street shows a recipe for Turkish-style chicken kebabs. (Milk Street via AP)

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For juicier Turkish grilled chicken skewers, think strips not chunks
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Tue,09/05/23-7:00AM , 270 Reads
When grilled perfectly, chicken skewers come away from the fire tender and smoky. Except perfection on a grill can be elusive; they just as easily finish tough and overcooked.
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