It’s 365 Thursday! We realize that promising “magic beans” makes us sound like a recipe developer under a beanstalk—but seriously, microwaving your beans is a game-changer. As #MilkStreetCookingSchool director Rosie Gill explains, heating your beans causes them to swell, which allows them to absorb the flavors of your dressing, turning a can of beans into a vehicle for all of your fresh, bright liquids. In this Greek Bean Salad (Fasolia Piaz), our beans soak up a simple dressing of garlic, onion, olive oil, and vinegar. But we also use this technique in a multitude of cases—with spiced oil, a mix of shallots and vinegar, and lime juice, for instance. Find more ideas like this in our new book “Milk Street 365”—it’s a massive tome of over 600 recipes, all resulting from lessons we’ve learned from cooks around the world over the past eight years. It’s sort of like our own “Joy of Cooking.” Get the recipe for Greek Bean Salad (Fasolia Piaz), via the link in our profile → @177milkstreet #milkstreetrecipes #milkstreet365 #beans #beanrecipes #food #cooking #easyrecipes

Simmer your chicken in milk! This Italian poaching trick (also for pork) creates more succulent meat—though the science isn’t well understood, evidence suggests that the lactic acid and calcium better penetrate the meat than other liquids and tenderize the meat. (This is the same reason that Chris Kimball (@Chris Kimball36) lives and dies by the belief that only yogurt marinades work.) A tarragon, parsley, and caper sauce adds vibrant, punchy flavor. Get the recipe for Milk-Poached Chicken With Tarragon Salsa Verde via the link in our profile → @177milkstreet #milkstreetrecipes #chickenrecipes #poachedchicken #food #cooking #dinnerrecipes #easyrecipes

Is there ever a good time to use unsalted butter? Chris Kimball and Sara Moulton weigh in on #MilkStreetRadio. Tune in on Apple Podcasts via the link in our profile → @177milkstreet Got a cooking question? Drop us a line at questions@milkstreetradio.com for a chance to get it answered on air by Christopher Kimball and Sara Moulton. #milkstreet #podcast #butter

Chris Kimball sent us this video of spaghetti frittata, from Calabria, Italy, where he seems to be eating every format of pasta imaginable—and they all look great. He writes: Giancarlo Suriano, who also grows Calabrian chili peppers, turns a simple frittata into a full meal. Called a Frittata di Pasta, this dish also includes sausage, fresh cheese, pecorino and hard-boiled eggs. Giancarlo made this dish entirely on the stovetop using a non-stick skillet, although many frittatas are finished in the oven. Italians seem to prefer frittatas fully cooked; if you like a moister interior, reduce the oven time. We’ll be traveling through Italy for the next few months—recipes to come! And get our own (admittedly very different) Pasta, Thyme and Parmesan Frittata via the link in our profile→ @177milkstreet #milkstreet #milkstreetontheroad #calabria #frittata #willtravelforfood #easyrecipes #spaghetti

It’s 365 Thursday! Did you know you can add kimchi brine to mayo for an extra spicy, vinegar-y punch? Today, Milk Street recipe developer Rose Hattabaugh is highlighting a few of our favorite ways to make a better grilled cheese. Get “Milk Street 365” via the link in our profile → @177milkstreet #milkstreetrecipes #milkstreet365 #easyrecipes #grilledcheese #cookingtips #howto