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#milkstreetrecipes showcases delicious, innovative dishes inspired by global flavors. Home cooks explore creative techniques, simplify complex meals, share culinary tips, and celebrate diverse ingredients from the Milk Street cooking community.
Ricotta cheesecake is the dream, but it often evokes something served out of a wet plastic bag—grainy, loose, soggy. Some-odd decades ago, Chris tried a version in an East Village Italian restaurant that delivered on the promise; it was light, creamy, and bright, and most of all, held together. “I kept coming back to that ricotta cheesecake of so long ago,” Chris wrote, longingly, in our magazine. Years later, we finally got to the bottom of it. A little semolina flour helped soak up the extra moisture, and an extra egg, which allowed us to simply bake the cake in a 350°F oven for 40 minutes and still get a light texture. Plus, no water bath. It’s cracked, and we’re fine with that. Get the recipe for Ricotta-Semolina Cheesecake via the link in our profile → @177milkstreet #milkstreetrecipes #milkstreetbakes #dessertrecipe #dessert #cheesecake #EasyRecipe #baking
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Ricotta cheesecake is the dream, but it often evokes something served out of a wet plastic bag—grainy, loose, soggy. Some-odd decades ago, Chris tried a version in an East Village Italian restaurant that delivered on the promise; it was light, creamy, and bright, and most of all, held together. “I kept coming back to that ricotta cheesecake of so long ago,” Chris wrote, longingly, in our magazine. Years later, we finally got to the bottom of it. A little semolina flour helped soak up the extra moisture, and an extra egg, which allowed us to simply bake the cake in a 350°F oven for 40 minutes and still get a light texture. Plus, no water bath. It’s cracked, and we’re fine with that. Get the recipe for Ricotta-Semolina Cheesecake via the link in our profile → @177milkstreet #milkstreetrecipes #milkstreetbakes #dessertrecipe #dessert #cheesecake #EasyRecipe #baking
If you’re looking for a 30-minute dinner recipe, try this! From @Milk Street Tuesday Nights Recipe Book! Ingredients: ½ cup hazelnuts, finely chopped ⅓ cup panko breadcrumbs Kosher salt and ground black pepper Four 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness ½ cup lightly packedfresh tarragon, chopped, divided ⅓ cup grapeseed or other neutral oil ⅓ cup extra-virgin olive oil (we used coconut oil) ¼ cup red wine vinegar 5-ounce container (6 cups) baby arugula ½ medium fennel bulb, trimmed, halved, cored and thinly sliced 1 medium shallot, halved and thinly sliced 1 lemon, cut into wedges Directions: Stir together the hazelnuts, panko and 1½ teaspoons salt. Season the cutlets on both sides with salt and pepper, then sprinkle with 3 tablespoons of the tarragon. Coat both sides of the chicken with the mixture. In a 12-inch skillet over medium-high, heat the grapeseed oil (we used coconut oil). Add the cutlets in a single layer and cook until golden brown, about 2 minutes each side. In a large bowl, whisk the olive oil, vinegar, remaining tarragon, and ¼ teaspoon each salt and pepper. Add the arugula, fennel and shallot. Serve the cutlets with the salad and lemon wedges on the side. #recipes #milkstreetrecipes #cookingtiktok #DinnerIdeas #cooking #chickenrecipe #chickenrecipes #30minutemeals
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If you’re looking for a 30-minute dinner recipe, try this! From @Milk Street Tuesday Nights Recipe Book! Ingredients: ½ cup hazelnuts, finely chopped ⅓ cup panko breadcrumbs Kosher salt and ground black pepper Four 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness ½ cup lightly packedfresh tarragon, chopped, divided ⅓ cup grapeseed or other neutral oil ⅓ cup extra-virgin olive oil (we used coconut oil) ¼ cup red wine vinegar 5-ounce container (6 cups) baby arugula ½ medium fennel bulb, trimmed, halved, cored and thinly sliced 1 medium shallot, halved and thinly sliced 1 lemon, cut into wedges Directions: Stir together the hazelnuts, panko and 1½ teaspoons salt. Season the cutlets on both sides with salt and pepper, then sprinkle with 3 tablespoons of the tarragon. Coat both sides of the chicken with the mixture. In a 12-inch skillet over medium-high, heat the grapeseed oil (we used coconut oil). Add the cutlets in a single layer and cook until golden brown, about 2 minutes each side. In a large bowl, whisk the olive oil, vinegar, remaining tarragon, and ¼ teaspoon each salt and pepper. Add the arugula, fennel and shallot. Serve the cutlets with the salad and lemon wedges on the side. #recipes #milkstreetrecipes #cookingtiktok #DinnerIdeas #cooking #chickenrecipe #chickenrecipes #30minutemeals

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