Milk Street Season 9 Cookbook

The newest edition of the “Milk Street Cookbook” contains nearly 700 recipes, 300 photos and 785 pages of recipes that deliver big, bold flavors with less work and less time. Every recipe from every episode of the show going back to 2017—with hundreds of recipes detailing our journeys from Oaxaca to Singapore from Chiang Mai to Calabria—is included.

In the Abruzzo region of central Italy, we came across a local specialty, Pasta alla Chitarra con Pallottine, the ancestor of Italian American spaghetti and meatballs. In Mexico City, we learned about a slightly sweet corn cake that can be made in a blender. And after sampling dozens of Cantonese sweet-and-sour pork dishes around Hong Kong, we were able to create a recipe that combined the attributes of the best of the best. And if you enjoy baklava, try our new Broken Phyllo Baklava Cake, a Greek syrup-soaked cake made from broken bits of phyllo dough—not flour. Our trips also uncovered better, more authentic ways to make recipes you already love, including Tiramisù (use whipped raw egg yolks and sugar) and Schnitzel (go light on the bread coating and always use clarified butter for frying).

Want to change the way you cook to become the best cook you know? Get your copy of the Milk Street Television Cookbook today. All of the recipes, the color photos and the shortcuts, techniques and learnings from around the world are all in this one book. Join us on our culinary quest to transform the way America cooks—and eats.