Christopher Kimball

The cooks at Christopher Kimball’s Milk Street have put a spin on a spiced pork sausage from Goa, in southern India.

Flavor-packed, spicy-sweet gochujang elevates a couldn’t-be-simpler, 30-minute chicken stir-fry. Gochujang is a fermented chili paste used widely in Korean cooking. Made the traditional way, it ferments in clay pots for

Flavor-packed, spicy-sweet gochujang elevates a couldn’t-be-simpler, 30-minute chicken stir-fry. Gochujang is a fermented chili paste used widely in Korean cooking. Made the traditional way, it ferments in clay pots for

Traybakes are the ultimate in weeknight ease, but they often suffer from unexciting flavors and a lack of textural contrast. For a dinner that’s anything but lackluster, we lean on a trio of high-impa

Host Christopher Kimball and baker Christina Day recreate a grandmother's cherished Noodle Kugel recipe on Milk Street's My Family Recipe, Season One, Episode One ("Grandma Erna's Kugel.")

The Milk Street Team recreates a recipe for Hot Milk Sponge Cake on Milk Street's My Family Recipe, Season One, Episode Four ("Adena's Hot Milk Sponge.")

One of the pillars of great cooking is ensuring that each dish features ample textural contrast, an element as important as flavor. Once you strike the balance of sweet, salty, acidic, bitter and savo

Stir-fries are easy to cook, but getting the flavors just right can require a long list of aromatics and seasonings. Relying on high-impact ingredients cuts down on cost and time, while still deliveri

No matter how you count the layers, the seven layer bar is good fun. But we wanted to ratchet down the sugar level and find a more interesting combination of ingredients.

The standard banana pudding recipe is still a reliable classic, but I wanted to update the method and texture, substituting a top layer of dulce de leche for the usual meringue.