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This image released by Milk Street shows a recipe for pappardelle with basil, anchovy and toasted breadcrumbs. (Milk Street via AP)

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In France, pesto is enriched with an umami bomb
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Mon,07/31/23-2:56PM , 260 Reads
Never to be outdone by their Italian neighbors, cooks in Provence have their own fragrant version of pesto. We first came across pistou in Marseille as a no-cook basil and garlic sauce stirred into a hearty bean soup. But variations abound, and yes, they also will mix it with pasta.
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This image released by Milk Street shows a recipe for oven-fried potato and cheese tacos dorados. (Milk Street via AP)

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Cheesy, oven-baked potato tacos evoke Los Angeles’ innovative tortilla scene
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Mon,07/24/23-8:04AM , 252 Reads
While exploring the taco scene in Los Angeles, we learned just how wide of a world filled tortillas could be.

Corn tortillas filled with stingray. Hard-shell tacos shaped like baskets. Middle Eastern-influenced tacos Árabes with meat cooked on a spit with onion, Oaxacan cheese, avocado and chili salsa.
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This image released by Milk Street shows a recipe for tomato and cucumber salad with capers and feta. (Milk Street via AP)

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One easy step boosts supermarket tomatoes for Mediterranean chopped salad
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Mon,07/17/23-7:17AM , 258 Reads
From Israel to Spain to Morocco, produce is so flavorful that many salads need only ripe tomatoes and cool cucumbers to be delicious. But the watery, bland vegetables in the average American supermarket too often disappoint to work this way.
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This image released by Milk Street shows a recipe for broiled shrimp with garlic, lemon and herbs, (Milk Street via AP)

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Boost browning on lemony shrimp skewers with 2 pantry staples
By CHRISTOPHER KIMBALL - Christopher Kimball’s Milk Street
Mon,07/10/23-8:06AM , 282 Reads
Cooking shrimp until well-browned without overcooking can be a difficult needle to thread. To help with this, we often coat the delicate seafood with an aromatic marinade using ingredients that speed browning, such as sugar or fat.
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