Claire Lower

2 weeks ago | 177milkstreet.com | Claire Lower

People love to argue over what makes Italian food “authentic,” but ask 10 different Italians the “best” way to make any one dish, and you’ll get 10 different answers, even if they happen to hail from the same village. If there’s one thing we learned while conducting research for our cookbook, “Milk Street Backroads Italy,” it’s that Italian cuisine is not a monolith, to say nothing of Italian-American cuisine — a completely different beast.

2 weeks ago | 177milkstreet.com | Claire Lower

See all Posts How to showcase the in-season stalks 31 Recipes to Make the Most of Asparagus Season Name Email Address Recipient Name Recipient Email Address Personal Message By Claire Lower Date April 28, 2025 Seasonal eating brings out the best in all produce, but it’s imperative with asparagus.

2 weeks ago | 177milkstreet.com | Claire Lower

Make a Batch of Freezer-Door Mint Juleps for Kentucky Derby Day Name Email Address Recipient Name Recipient Email Address Personal Message By Claire Lower Date April 28, 2025 I don’t know much about horse racing, but I love a themed beverage, and (I’ve heard) it just isn’t Kentucky Derby Day without a mint julep. It’s not a complicated beverage, but even the simplest of tasks can become needlessly challenging after a julep or two.

4 weeks ago | 177milkstreet.com | Claire Lower

9 Things to Make with Leftover Ham Name Email Address Recipient Name Recipient Email Address Personal Message By Claire Lower Date April 18, 2025 You don’t really need a recipe for a spiral-cut, honey-glazed ham. Buy it, warm it, glaze it—done. What you may need, and what we have, is lots of side dishes to serve with the salty meat, as well as ideas for serving up leftovers.

4 weeks ago | 177milkstreet.com | Claire Lower

The first potato soup I ever tasted was bright orange, thanks to a generous amount of Velveeta. It was a soup of its era (the 90s), made by my mother in her slow cooker. At the tender age of five, it made quite an impression on me. From most of my young life, I assumed potato soup had to have a dairy component—heavy cream, cheese, milk, sour cream—but that isn’t true at all. You only need three things to make a creamy vegetable soup: fat, vegetables and liquid. Don’t believe me?