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Milk Street Radio: How to Be a Supertaster
Is it possible to become better at tasting—to enjoy dinner, wine and your favorite bourbon even more? This week, Mandy Naglich, author of “How to Taste,” shares secrets from competitive tasters and food scientists. Plus, Meathead tells us his favorite tips, tools and techniques for grilling this summer; Adam Gopnik…
Cucumber and Tomato Salad with Yogurt and Toasted Cumin Seed Dressing
photo by Jessica Leibowitz This salad would go especially well with a spicy dish because it has sugar and dairy in it which naturally tame a chiles’s heat. But it would also be a delightful side dish to any fish, poultry, or meat dish. Makes 4 servings Hands-on time: 15…
Turkey Burgers with Corn Salsa
Photo by Jessica Leibowitz Turkey burgers are a healthy alternative to beef but unfortunately they tend to have the texture of sawdust because they’re so lean. I have figured out a way to correct that problem by adding fresh vegetables to the ground turkey and fresh salsa as a topping.…
Corn Gazpacho with Garlic Croutons
Simple and delicious straight out of the garden, abundant corn on the cob is one of the great things about being alive every summer. You boil it up, spread on a little butter, dig in, and thank your lucky stars. But even perfection gets boring after awhile. This cold refreshing…
Summer Inventions: Pineapple Mocktail
When I was at the family farmhouse in July, my son’s girlfriend, Katu, came up with this lovely drink. She had already made an upside down pineapple cake and then used all the pineapple trimmings to create this concentrated pineapple elixir. She flavored it with sage and rosemary from the…
Milk Street Radio: Ancient Recipes with Sohla El-Waylly
We are traveling back in time with chef Sohla El-Waylly, host of “Ancient Recipes with Sohla.” We learn how to make Roman cheesecake, fish head aspic and Mary Todd Lincoln’s white almond cake. Plus, Maggie Hennessy breaks down the hottest trends in restaurant names, from animals to ampersands; Lynn Clark…
Milk Street Radio: Ranch Cooking 101
Cowboys work hard—which means they need to be fed well. This week, hear how ranch cook Kent Rollins feeds cowboys out of his chuck wagon, serving up his famous coffee, steaks and “burger dogs.” Plus, Tove Danovich introduces us to Mike the Headless Chicken, as well as her brood…
Two Versions of the Giverny Water Lilies
Here are the actual water lilies which I got to visit when I was in France in April: And here is my very rustic watercolor version of them:
Smoked Salmon, Hearts of Palm, and Watercress Salad with Buttermilk Dressing
Photo by Jessica Leibowitz This recipe works because the richness of the salmon is beautifully offset by the pepperiness of the watercress, the heat of the chiles, and the acidity of the lemon and buttermilk. Makes 4 servings Hands-on time: 30 minutes Total preparation time: 30 minutes 2 large eggs…
Milk Street Radio: Sam Fore, the chef behind the pop-up Tuk Tuk Sri Lankan Bites.
Photo by Dennis +Cahlo Sam tells us about the similarities between Sri Lankan and Southern cuisine. Plus, Analiese Gregory teaches us how to hunt and forage in the wilds of Tasmania, Dan Pashman tells us about his mission to create a new pasta shape, and we learn how to make…