Amy makes Julia Child’s French-style hamburgers, complete with a special red wine aioli and goat’s milk cheese from Maine.

Amy Traverso makes bouillabaisse New England-style, with local halibut and shrimp, bay scallops from Nantucket and Prince Edward Island mussels.

Amy Traverso makes two versions of Julia Child's classic French Crepes: Mushroom crepes, the first Julia recipe she ever made as a teenager; and a New England crepe inspired by Eventide's brown butter lobster roll.

The secret to the highly developed flavor in this Milk Street take on traditional Tunisian couscous is whisking the liquid from the stew into the steamed…

Bitter greens—such as frisée, endive, radicchio, escarole, and arugula—paired with a rich dressing are an ideal counterpoint for this flavor-filled salad.…

Milk Street turns a low-cost cut of roast into an impressive holiday meal with this recipe. The secret? A sweet puree of prunes—which are high in…

This simple yet robust Turkish soup is rich with flavor thanks to the lemon and tomato. It gets its pleasantly thick body from red lentils, which soften…

This surprisingly simple white pizza recipe from Milk Street becomes a flavor-packed showstopper thanks to its creamy sauce of fontina and parmesan…

Sicily is known for its pistachios, so it's no surprise that the colorful, subtly sweet nuts feature heavily in the region's desserts and savory dishes.…

This Trapanese pesto recipe from Milk Street is made with tomatoes and almonds, the latter a nod to Sicily's Arabic heritage. It's a refreshing and tasty…