We love spanakopita, the Greek spinach-and-feta pockets in flaky phyllo pastry dough, so much that we turned it into a skillet-sized meal—or a game day snack if you please. Throw it together with #MilkStreetCookingSchool director Rosie Gill (@rbransongill). Get the recipe for Spinach Spanakopita. | Christopher Kimball’s Milk Street
1:28
We love spanakopita, the Greek spinach-and-feta pockets in flaky phyllo pastry dough, so much that we turned it into a skillet-sized meal—or a game day snack if you please. Throw it together with #MilkStreetCookingSchool director Rosie Gill (@rbransongill). Get the recipe for Spinach Spanakopita. | Christopher Kimball’s Milk Street
9.9K views7 months ago
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This lemon-olive oil cake gets its light, spongey texture from olive oil rather than butter, while fresh lemon juice brightens every bite, and essential oils from the zest create a fragrant, sparkly coating that's both crunchy and sweet. It's the perfect example of getting the most out of your ingredients, by using them thoughtfully. And it's a dump-and-stir! No mixer required. Our baking expert Rose Hattabaugh made it for us in office. Get the recipe for Spanish Lemon–Olive Oil Cake (Coca de Ll
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This lemon-olive oil cake gets its light, spongey texture from olive oil rather than butter, while fresh lemon juice brightens every bite, and essential oils from the zest create a fragrant, sparkly coating that's both crunchy and sweet. It's the perfect example of getting the most out of your ingredients, by using them thoughtfully. And it's a dump-and-stir! No mixer required. Our baking expert Rose Hattabaugh made it for us in office. Get the recipe for Spanish Lemon–Olive Oil Cake (Coca de Ll
8.2K viewsJul 14, 2025
FacebookChristopher Kimball’s Milk Street
Get our collection of Best Cookie Recipes of 2025: https://bit.ly/48Lf6Dl Don't freeze the cookies (if possible)! On a recent episode of Milk Street TV, our culinary production director Wes Martin explains why. Baking cookies first, then freezing them, compromises texture: sugar cookies turn brittle and crumbly, oatmeal raisin cookies become tough and dry. It is totally fine to make the dough ahead, freeze it in balls, then bake them straight from the freezer. This delivers, well, fresh-baked co
0:37
Get our collection of Best Cookie Recipes of 2025: https://bit.ly/48Lf6Dl Don't freeze the cookies (if possible)! On a recent episode of Milk Street TV, our culinary production director Wes Martin explains why. Baking cookies first, then freezing them, compromises texture: sugar cookies turn brittle and crumbly, oatmeal raisin cookies become tough and dry. It is totally fine to make the dough ahead, freeze it in balls, then bake them straight from the freezer. This delivers, well, fresh-baked co
205K views8 months ago
FacebookChristopher Kimball’s Milk Street
Get the recipe for Chicken en Cocotte with White Wine and Braised Leeks here: https://bit.ly/40Wy98B Chicken en Cocotte, or, “chicken in a pot,” is an efficient hands-off method for getting chicken that’s juicy and tender on the inside, flavorfully browned on the outside, while cooking a side dish all in one. Our education director Rosie Gill is here to show you how it works. We make a bed of leeks for a whole chicken and enclose it in a Dutch oven, which creates an environment of indirect heat
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Get the recipe for Chicken en Cocotte with White Wine and Braised Leeks here: https://bit.ly/40Wy98B Chicken en Cocotte, or, “chicken in a pot,” is an efficient hands-off method for getting chicken that’s juicy and tender on the inside, flavorfully browned on the outside, while cooking a side dish all in one. Our education director Rosie Gill is here to show you how it works. We make a bed of leeks for a whole chicken and enclose it in a Dutch oven, which creates an environment of indirect heat
26.1K viewsFeb 13, 2025
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Get the recipe for Butter-Braised Mashed Potatoes here: https://bit.ly/4oiP9PQ We admit, cooking potatoes in two and a half sticks of butter sounds outrageous. But it turns out to be the path to the fluffiest, most potato-forward mashed potatoes, the platonic ideal of Thanksgiving potatoes. Inspired by the Turkish dish patates paçasi, we cook potatoes in just 1½ cups of liquid—barely enough to cover the potatoes—plus a lot of butter. The benefits are threefold: There's no water to drain away, so
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Get the recipe for Butter-Braised Mashed Potatoes here: https://bit.ly/4oiP9PQ We admit, cooking potatoes in two and a half sticks of butter sounds outrageous. But it turns out to be the path to the fluffiest, most potato-forward mashed potatoes, the platonic ideal of Thanksgiving potatoes. Inspired by the Turkish dish patates paçasi, we cook potatoes in just 1½ cups of liquid—barely enough to cover the potatoes—plus a lot of butter. The benefits are threefold: There's no water to drain away, so
295K views9 months ago
FacebookChristopher Kimball’s Milk Street
The best recipe you’ve never heard of is...chocolate mousse! Who knew! This version of chocolate mousse, however, makes Chris Kimball mad that we’re not eating more chocolate mousse—even at 10am, while filming this video. The concept, from David Lebovitz’s “My Paris Kitchen,” is a simple transformation of the same components: caramelizing the sugar just until it starts to smoke, and salt, but large coarse crystals that are folded in at the end, leaving bursts of salinity. Basically you got salte
0:45
The best recipe you’ve never heard of is...chocolate mousse! Who knew! This version of chocolate mousse, however, makes Chris Kimball mad that we’re not eating more chocolate mousse—even at 10am, while filming this video. The concept, from David Lebovitz’s “My Paris Kitchen,” is a simple transformation of the same components: caramelizing the sugar just until it starts to smoke, and salt, but large coarse crystals that are folded in at the end, leaving bursts of salinity. Basically you got salte
92.6K viewsAug 14, 2025
FacebookChristopher Kimball’s Milk Street
The best recipe you’re never heard of is...rice pudding! Or, the version at L'Ami Jean, where chef Stéphane Jégo turned a mundane dessert into one of Paris's most talked-about recipes. Chris Kimball in particular has been talking about it, a lot, because it's so inventive. Jégo creates a rice pudding that's lighter, but with deep flavor, by using the ingredients totally differently. He makes the pudding first, but then lightens it by folding in whipped cream. Then he essentially makes a whipped
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The best recipe you’re never heard of is...rice pudding! Or, the version at L'Ami Jean, where chef Stéphane Jégo turned a mundane dessert into one of Paris's most talked-about recipes. Chris Kimball in particular has been talking about it, a lot, because it's so inventive. Jégo creates a rice pudding that's lighter, but with deep flavor, by using the ingredients totally differently. He makes the pudding first, but then lightens it by folding in whipped cream. Then he essentially makes a whipped
735.5K viewsJun 9, 2025
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0:53
We love a 1-2-3 recipe—a formula to commit to memory and keep in your back pocket. These 2-1 High Hat Biscuits are one of those recipes, and they also happen to be Chris Kimball's favorite biscuits. ⁠ ⁠ "High-Hat" refers to their dramatic height, with tall, with flaky, buttery layers. The key is rolling the dough to 1 inch thick instead of the usual ¾ inch—you get fewer biscuits (8 instead of 12), but each one rises so high that the tops sometimes tip over. The folding technique creates multiple
51.4K views7 months ago
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1:09
The best recipe you’ve never heard of is...spinach balls! This is a nickname some of us have fondly given Spinach and Ricotta Dumplings (palline al verde), which belong to the “gnudi" genre, or, pasta without the pasta. The social team was skeptical that such a simple concept qualified for “best recipe” status, but Chris insisted that the simple preparation is “exquisite.” And we see his point. They’re essentially rolled spinach and ricotta, briefly poached in water, and served with a bright, ba
275.8K viewsNov 4, 2024
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1:12
The best recipe you’ve never heard of is: Invisible Apple Cake! Or, in French, “gâteau invisible.” “The charm of this dessert lies in the extreme thinness of the apples,” Chris Kimball writes, which are barely held together almost dissolve into the custard binding, hence the word “invisible.” The slice, he writes, “looks like a cross-section of Precambrian strata.” More bluntly, it’s a dense slab of ultra-thin apple slices, which is simply a charming concept. You can get the recipe for Invisible
921.8K viewsNov 11, 2024
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1:03
The best recipe you’ve never heard of is...Swedish “Sticky” Chocolate Cake! Or, kladdkaka. It’s a popular brownie-like dessert—almost molten on the inside, with crisp edges—often served at fika, the daily afternoon coffee break. And it really is easy enough to make on a work from home lunch break; it’s a seven-ingredient dump-and-stir that bakes up in about half an hour. Chris Kimball throws it together. Get the recipe for Swedish “Sticky” Chocolate Cake here: https://bit.ly/3ZcUGwI | Christophe
718.8K viewsDec 5, 2024
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Here's how to make Emergency Chocolate Cake: - 260 grams (2 cups) all-purpose flour - 43 grams (½ cup) unsweetened cocoa powder (see headnote) - 273 grams (1¼ cups) packed light or dark brown sugar - 1¼ teaspoons baking soda - ½ teaspoon table salt - 1¼ cups coffee (see headnote), room temperature - 1 cup neutral oil - 1 tablespoon white vinegar - 1 tablespoon vanilla extract For the icing: - 155 grams (1¼ cups) powdered sugar - 22 grams (¼ cup) unsweetened cocoa powder - 3 tablespoons coffee, r
575.8K views7 months ago
FacebookChristopher Kimball’s Milk Street
1:02
The best recipe you’ve never heard of is...Swedish “Sticky” Chocolate Cake! Or, kladdkaka. It’s a popular brownie-like dessert—almost molten on the inside, with crisp edges—often served at fika, the daily afternoon coffee break. And it really is easy enough to make on a work from home lunch break; it’s a seven-ingredient dump-and-stir that bakes up in about half an hour. Chris Kimball throws it together. Get the recipe for Swedish “Sticky” Chocolate Cake via the link in our profile → @177milkstr
712.5K viewsDec 4, 2024
TikTok177milkstreet
0:50
The best recipe you (may) not have heard of is...red chimichurri! This one was a surprise addition to Chris Kimball’s “best recipes” list because it’s three of his least favorite things: grated garlic, heat, and balsamic vinegar. While each of those components tend to overpower other flavors, here, they combine to create something that’s very useful and very good. We’d never heard of red chimichurri until we travelled to Argentina, where the condiment was an unexpected highlight. Instead of herb
488K viewsMar 24, 2025
TikTok177milkstreet
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Easy 1-2-3-4 Scone Recipe
65.7K views5 months ago
TikTok177milkstreet
0:59
“The hardest recipe of my LIFE” is an accurate description of cacio e pepe: three ingredients (pasta, pepper, cheese) need to merge in a perfect, silky tangle of spaghetti coated in a light melted cheese sauce that doesn’t turn to snot. The three elements, Chris Kimball wrote, “need to forge a culinary harmony that, when perfected, makes this one of Italy’s greatest dishes.” We’ve tried developing this recipe over 30 times and even scrapped our previous version. We figured out that it needs to b
155.1K viewsJun 4, 2024
TikTok177milkstreet
1:30
Is there such a thing as “light” French onion soup? The answer was in an herbaceous, brothy bowl served to Chris Kimball at Bichettes in Paris. In place of an impenetrably thick layer of cheese and bread, chef Hortense Thireau topped her soup with a puff pastry lid (elegant, but easy to mimic with pre-packaged dough). And she lightened the soup itself by caramelizing the onions less aggressively, deglazing only once with white wine. Best served straight out the oven, with a crispy, crackly crust
119.1K viewsMar 20, 2024
TikTok177milkstreet
1:06
Chicken en Cocotte: A Simple Juicy Chicken Recipe
64.8K viewsFeb 12, 2025
TikTok177milkstreet
0:41
Stovetop chocolate cake—using the steamed cake method common outside of the US—not only makes cake baking (cooking) faster and easier. It solves Chris Kimball’s problem with chocolate cake, which is that it’s often too dry and crumbly. Steaming ensures a moist, bouncy texture. And if you slightly under-steam, the result is a layer of molten chocolate under the surface, which is fine by us! Get the recipe for Stovetop Chocolate Cake via the link in our profile → @177milkstreet #milkstreet #milkst
47.6K viewsJun 19, 2025
TikTok177milkstreet
1:10
This is the Mexican Sweet Corn Cake, panqué de elote. Out of the thousands of recipes we’ve developed at Milk Street, it’s one of our all-time favorites. Inspired by an outstanding slice from Mexico City’s La Cocina de Mi Mamá, it’s fluffier and lighter than cornbread, slightly sweet, and such a crowd-pleaser that we recently adapted the recipe for frozen corn kernels so that we could make it year-round. Also, in this week’s blender cake theme, the batter is entirely mixed in a blender, which is
88.4K viewsFeb 15, 2024
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The best recipe you’ve never heard of is...spinach balls! This is a nickname some of us have
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The best recipe you’ve never heard of is: Invisible Apple Cake! Or, in French, “gâteau
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The best recipe you’ve never heard of is...Swedish “Sticky” Chocolate Cake! Or,
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Here's how to make Emergency Chocolate Cake: - 260 grams (2 cups) all
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“The hardest recipe of my LIFE” is an accurate description of cacio e pepe: three
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