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 ...

When grilled perfectly, chicken skewers come away from the fire tender and smoky. Except perfection on a grill can be elusive; they just as easily finish tough and overcooked. To ensure juicy, luscious chicken skewers every time, we started by rethinking the cut of meat. Though breast meat is ...

Salmorejo is Spain’s lesser known but creamier tomato-based chilled soup. It has fewer than half the ingredients of gazpacho, but is no less flavorful thanks to a topping of savory ham and hard-cooked egg. The version we tasted in Seville had a consistency thick enough to be a crudités ...