This Year's Approach to Garden Frenzy
Frying your fry batter and a recipe for soy-glazed summer vegetables
Milk Street Cooking School
A place to talk about food and travel for the Milk Street Cooking School community.
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Latest posts
Koay Molds at Moh Teng Pheow
Baking molds for cakes in Penang remind me how objects hold and tell stories. Travel to Penang with us and eat the koay or coconut-and-rice flour cakes they make.
Our Inaugural Trip to Japan
A photo diary of our first trip to Japan. Miso, soy sauce, sake, tea, kaiseki and flowers.
Nasturtiums 4-Eva
How to cook with flowers beyond garnishing. Pesto, Vietnamese Summer Rolls, and flower-infused vinegar.
How to Substitute Cilantro
When you don't want to replace the flavor of soap
Popsicles: A High ROI Dessert
A crowd-pleasing sweet that demands little from the cook. Guest post by April Dodd
Samuel and Giulia Lai
Our hosts in Sardinia
Squash Blossoms: Fried and Braised
Fried squash blossoms and stuffed braised squash blossoms. Zucchini installment #2
Viola Buitoni: Writing, Cooking and Travel
And a pasta recipe for easy summer entertaining with style
How to Make Substitutions
And three recipes for practice