When cooks in Nigeria want long-cooked flavor in minutes, they turn to obe ata. Similar to a Spanish or Italian sofrito, the tomato-red pepper sauce often is made in big batches, then used as the flavor base for soup, cooked down for a dip, mixed with eggs like shakshuka, or ladled over fried ...

Souvlaki translates from the Greek as “skewer,” but a rotating spit and open fire are not necessary to achieve similarly satisfying results. For this easy weeknight version, from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we forgo ...

Satisfying, tasty and quick, a grilled cheese is a weeknight staple for a reason. But we use a couple tricks to spruce it up, taking it from an after-school kids’ treat to a meal an adult would love. First, we don’t shy away from a bit of cooking before assembling the sandwich, as in this ...

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. The eggs are beaten until frothy while ...

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. At Trattoria Masuelli San Marco, the ...

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. In this recipe from our book “Tuesday Nights ...