We show you three of our favorite cakes. Christopher Kimball and expert baker Cheryl Day begin with a rich and tender Chocolate Bundt Cake with Dark Chocolate Glaze. Next, Milk Street Cook Erica Bruce bakes Plum Cake with Spiced Almond Crumble, ideal for a weekend brunch. Finally, Milk Street Cook Bianca Borges whips up Mini Almond Cakes with Spiced Chocolate, inspired by Mexican hot chocolate.
Christopher Kimball travels to Beirut to learn how to make classic Lebanese comfort foods with chef Mohamad El Zein, the owner of Moona Restaurant, and cookbook author Anissa Helou. Back at the kitchen, Chris draws inspiration from the flavors of Beirut and adapts these dishes for the home cook. Milk Street Cook Catherine Smart makes Za'atar Flatbread. Milk Street Cook Josh Mamaclay creates his own version of Pita and Chickpea Salad with Yogurt and Mint (Fatteh), and Milk Street Cook Lynn Clark makes Middle Eastern Rice with Toasted Pasta and Herbs.
Christopher Kimball travels to Salzburg to uncover the secrets of Christopher Kimball travels to Salzburg to uncover the secrets of great Strudel and Schnitzel. He learns how to stretch dough to great Strudel and Schnitzel. He learns how to stretch dough to near-transparency and demonstrates the art of rolling up Austrian near-transparency and demonstrates the art of rolling up Austrian Apple Strudel. Then, he goes to a restaurant that makes over 700 Apple Strudel. Then, he goes to a restaurant that makes over 700 servings of Schnitzel per day to find out how to make Austrian Pork servings of Schnitzel per day to find out how to make Austrian Pork Schnitzel. Plus, we show you how to make homemade Spatzle. Schnitzel. Plus, we show you how to make homemade Spatzle.
We show you three of our favorite cakes. Christopher Kimball and expert baker Cheryl Day begin with a rich and tender Chocolate Bundt Cake with Dark Chocolate Glaze. Next, Milk Street Cook Erica Bruce bakes Plum Cake with Spiced Almond Crumble, ideal for a weekend brunch. Finally, Milk Street Cook Bianca Borges whips up Mini Almond Cakes with Spiced Chocolate, inspired by Mexican hot chocolate.
Christopher Kimball goes off the beaten path to learn new twists on Italian classics. He starts with Fresh Egg Pasta with Brown Butter and Hazelnuts. Then, Rosemary Gill shows that Roman-Style Chicken Cacciatore is not always a chunky, tomato-heavy braise. Rose Hattabaugh prepares Spinach and Ricotta Dumplings in Tomato Sauce, and we investigate how to tame the acidity of tomato sauce.
Christopher Kimball travels to Beirut to learn how to make classic Lebanese comfort foods with chef Mohamad El Zein, the owner of Moona Restaurant, and cookbook author Anissa Helou. Back at the kitchen, Chris draws inspiration from the flavors of Beirut and adapts these dishes for the home cook. Milk Street Cook Catherine Smart makes Za'atar Flatbread. Milk Street Cook Josh Mamaclay creates his own version of Pita and Chickpea Salad with Yogurt and Mint (Fatteh), and Milk Street Cook Lynn Clark makes Middle Eastern Rice with Toasted Pasta and Herbs.
We head to Brazil to get a look at some deliciously unique pizza variations. In the kitchen, Christopher Kimball and Milk Street Cook Erika Bruce show us how to prepare the base for our pizzas: Brazilian Thin Crust Dough and Sauce. Then, Chris and Erika whip up Thai Chicken Pizza with Bean Sprouts and Peanut Sauce, Pizza Carbonara and Pizza with Ricotta, Za'atar and Arugula.
We head to Brazil to get a look at some deliciously unique pizza variations. In the kitchen, Christopher Kimball and Milk Street Cook Erika Bruce show us how to prepare the base for our pizzas: Brazilian Thin Crust Dough and Sauce. Then, Chris and Erika whip up Thai Chicken Pizza with Bean Sprouts and Peanut Sauce, Pizza Carbonara and Pizza with Ricotta, Za'atar and Arugula.
In this episode, we learn how Milk Street makes bold Italian dishes the easy and fresh way. Milk Street Cook Lynn Clark makes quick and easy Risotto with Fresh Herbs. Then, Milk Street Cook Catherine Smart teaches us Spaghetti al Limone, the perfect dish for a Tuesday night. Milk Street Cook Bianca Borges recreates the classic dish Pasta all'Amatriciana using Milk Street's pasta-making techniques.
In this episode, we learn how Milk Street makes bold Italian dishes the easy and fresh way. Milk Street Cook Lynn Clark makes quick and easy Risotto with Fresh Herbs. Then, Milk Street Cook Catherine Smart teaches us Spaghetti al Limone, the perfect dish for a Tuesday night. Milk Street Cook Bianca Borges recreates the classic dish Pasta all'Amatriciana using Milk Street's pasta-making techniques.
In this episode, we learn how Milk Street makes bold Italian dishes the easy and fresh way. Milk Street Cook Lynn Clark makes quick and easy Risotto with Fresh Herbs. Then, Milk Street Cook Catherine Smart teaches us Spaghetti al Limone, the perfect dish for a Tuesday night. Milk Street Cook Bianca Borges recreates the classic dish Pasta all'Amatriciana using Milk Street's pasta-making techniques.
We travel to Jordan to learn some classic regional dishes. Back at Milk Street, Christopher Kimball makes Chicken Fatteh which layers crispy pita, basmati rice pilaf, a creamy yogurt-tahini sauce and shredded chicken. Then, Milk Street Cook Lynn Clark demonstrates Jordanian Bedouin Flatbread, a rustic loaf and Milk Street Cook Sam Fore prepares Eggplant-Tahini Dip, similar to baba ghanoush.
We travel to Jordan to learn some classic regional dishes. Back at Milk Street, Christopher Kimball makes Chicken Fatteh which layers crispy pita, basmati rice pilaf, a creamy yogurt-tahini sauce and shredded chicken. Then, Milk Street Cook Lynn Clark demonstrates Jordanian Bedouin Flatbread, a rustic loaf and Milk Street Cook Sam Fore prepares Eggplant-Tahini Dip, similar to baba ghanoush.
In this episode, we learn how Milk Street makes bold Italian dishes the easy and fresh way. Milk Street Cook Lynn Clark makes quick and easy Risotto with Fresh Herbs. Then, Milk Street Cook Catherine Smart teaches us Spaghetti al Limone, the perfect dish for a Tuesday night. Milk Street Cook Bianca Borges recreates the classic dish Pasta all'Amatriciana using Milk Street's pasta-making techniques.
We head to Malaysia to learn about the fusion of Indian, Chinese and We head to Malaysia to learn about the fusion of Indian, Chinese and Malay flavors. First up, it's a punchy Malaysian-Style Chicken and Malay flavors. First up, it's a punchy Malaysian-Style Chicken and Coconut Curry, demonstrating the art of blending fresh curry pastes. Coconut Curry, demonstrating the art of blending fresh curry pastes. We make a pot of aromatic Coconut Ginger Rice and then prepare We make a pot of aromatic Coconut Ginger Rice and then prepare Malaysian Twice-Cooked Turmeric Chicken with Lemon Grass and Sweet Malaysian Twice-Cooked Turmeric Chicken with Lemon Grass and Sweet Soy, fried chicken tossed in an umami-rich glaze. Soy, fried chicken tossed in an umami-rich glaze.
We head to Brazil to get a look at some deliciously unique pizza variations. In the kitchen, Christopher Kimball and Milk Street Cook Erika Bruce show us how to prepare the base for our pizzas: Brazilian Thin Crust Dough and Sauce. Then, Chris and Erika whip up Thai Chicken Pizza with Bean Sprouts and Peanut Sauce, Pizza Carbonara and Pizza with Ricotta, Za'atar and Arugula.
Milk Street takes your favorite cookie recipes to the next level! Christopher Kimball begins with a grown-up version of the ultimate classic, Rye Chocolate Chip Cookies. Then, Bianca Borges combines sweet and salty with crunchy and chewy to bake Peanut-Butter Miso Cookies. Finally, Rose Hattabaugh looks to the Middle East for inspiration and prepares Tahini Swirl Brownies.
In this episode, we learn how Milk Street makes bold Italian dishes the easy and fresh way. Milk Street Cook Lynn Clark makes quick and easy Risotto with Fresh Herbs. Then, Milk Street Cook Catherine Smart teaches us Spaghetti al Limone, the perfect dish for a Tuesday night. Milk Street Cook Bianca Borges recreates the classic dish Pasta all'Amatriciana using Milk Street's pasta-making techniques.
In this episode, we introduce some of our favorite soups. To start, Christopher Kimball makes Turkish Wedding Soup inspired by a trip to Turkey. Then, Milk Street Cook Bianca Borges prepares Yucatecan Chicken and Lime Soup. To finish, Milk Street Cook Josh Mamaclay assembles Filipino Chicken Soup with Coconut and Lemon Grass with a great balance of sweet, salty and bright flavors.
In this episode, we introduce some of our favorite soups. To start, Christopher Kimball makes Turkish Wedding Soup inspired by a trip to Turkey. Then, Milk Street Cook Bianca Borges prepares Yucatecan Chicken and Lime Soup. To finish, Milk Street Cook Josh Mamaclay assembles Filipino Chicken Soup with Coconut and Lemon Grass with a great balance of sweet, salty and bright flavors.
Paris is famous for its classic sweets. In this episode, Christopher Kimball travels to Paris to sample some not so classic baked goods. He visits Rose Bakery, a cafe owned by a Franco-British couple, and samples their acclaimed Lemon-Almond Pound Cake. He interviews journalist Lindsey Tramuta, author of "The New Paris," about how expats are modernizing Paris' food scene. Later, he visits Le Petit Grain and tries a tart that borrows from classic American flavors. Back at the kitchen, Milk Street Cook Erika Bruce makes her own version of Lemon-Almond Pound Cake, and Milk Street Cook Bianca Borges recreates Petit Grain's Salted Peanut and Caramel Tart.
Paris is famous for its classic sweets. In this episode, Christopher Kimball travels to Paris to sample some not so classic baked goods. He visits Rose Bakery, a cafe owned by a Franco-British couple, and samples their acclaimed Lemon-Almond Pound Cake. He interviews journalist Lindsey Tramuta, author of "The New Paris," about how expats are modernizing Paris' food scene. Later, he visits Le Petit Grain and tries a tart that borrows from classic American flavors. Back at the kitchen, Milk Street Cook Erika Bruce makes her own version of Lemon-Almond Pound Cake, and Milk Street Cook Bianca Borges recreates Petit Grain's Salted Peanut and Caramel Tart.
Paris is famous for its classic sweets. In this episode, Christopher Kimball travels to Paris to sample some not so classic baked goods. He visits Rose Bakery, a cafe owned by a Franco-British couple, and samples their acclaimed Lemon-Almond Pound Cake. He interviews journalist Lindsey Tramuta, author of "The New Paris," about how expats are modernizing Paris' food scene. Later, he visits Le Petit Grain and tries a tart that borrows from classic American flavors. Back at the kitchen, Milk Street Cook Erika Bruce makes her own version of Lemon-Almond Pound Cake, and Milk Street Cook Bianca Borges recreates Petit Grain's Salted Peanut and Caramel Tart.
In this episode, we travel to Colombia for a delicious lesson in empanadas. Back in the kitchen, Christopher Kimball and Milk Street Cook Bianca Borges recreate these meat-and-potato-filled delicacies, complete with a deeply golden and extra-crisp crust. Next, Milk Street Cook Josh Mamaclay prepares deliciously rich Braised Chicken with Coconut and Plantain. To finish, Milk Street Cook Lynn Clark makes our adaptation of Colombian Potato Soup with Chicken, Corn and Capers.
In this episode, we travel to Colombia for a delicious lesson in empanadas. Back in the kitchen, Christopher Kimball and Milk Street Cook Bianca Borges recreate these meat-and-potato-filled delicacies, complete with a deeply golden and extra-crisp crust. Next, Milk Street Cook Josh Mamaclay prepares deliciously rich Braised Chicken with Coconut and Plantain. To finish, Milk Street Cook Lynn Clark makes our adaptation of Colombian Potato Soup with Chicken, Corn and Capers.
Paris is famous for its classic sweets. In this episode, Christopher Kimball travels to Paris to sample some not so classic baked goods. He visits Rose Bakery, a cafe owned by a Franco-British couple, and samples their acclaimed Lemon-Almond Pound Cake. He interviews journalist Lindsey Tramuta, author of "The New Paris," about how expats are modernizing Paris' food scene. Later, he visits Le Petit Grain and tries a tart that borrows from classic American flavors. Back at the kitchen, Milk Street Cook Erika Bruce makes her own version of Lemon-Almond Pound Cake, and Milk Street Cook Bianca Borges recreates Petit Grain's Salted Peanut and Caramel Tart.
Pie school is in session! Christopher Kimball shows off his Pie school is in session! Christopher Kimball shows off his tried-and-true recipe for pie pastry, then uses the crust to make a tried-and-true recipe for pie pastry, then uses the crust to make a pumpkin pie with a caramelized pumpkin filling (and a splash of pumpkin pie with a caramelized pumpkin filling (and a splash of bourbon for good measure). We answer your questions about blind bourbon for good measure). We answer your questions about blind baking and investigate pie pan performance. Then, we ditch the pans baking and investigate pie pan performance. Then, we ditch the pans altogether and make a freeform Three Berry Crostata. altogether and make a freeform Three Berry Crostata.
We travel to Jordan to learn some classic regional dishes. Back at Milk Street, Christopher Kimball makes Chicken Fatteh which layers crispy pita, basmati rice pilaf, a creamy yogurt-tahini sauce and shredded chicken. Then, Milk Street Cook Lynn Clark demonstrates Jordanian Bedouin Flatbread, a rustic loaf and Milk Street Cook Sam Fore prepares Eggplant-Tahini Dip, similar to baba ghanoush.
Milk Street visits Hungary to learn all about paprika! Christopher Kimball and J.M. Hirsch prepare Hungarian Chicken Paprikash with Dumplings & Cucumber Salad, where they ask themselves: Is this is a chicken dish spiced with paprika, or a paprika dish that happens to have chicken? We learn about the paprika farmers of Budapest, and Bianca Borges masters a thousand-year-old dish, Hungarian Goulash.
Paris is famous for its classic sweets. In this episode, Christopher Kimball travels to Paris to sample some not so classic baked goods. He visits Rose Bakery, a cafe owned by a Franco-British couple, and samples their acclaimed Lemon-Almond Pound Cake. He interviews journalist Lindsey Tramuta, author of "The New Paris," about how expats are modernizing Paris' food scene. Later, he visits Le Petit Grain and tries a tart that borrows from classic American flavors. Back at the kitchen, Milk Street Cook Erika Bruce makes her own version of Lemon-Almond Pound Cake, and Milk Street Cook Bianca Borges recreates Petit Grain's Salted Peanut and Caramel Tart.
We turn to the rustic side of Italian cuisine as inspiration for this episode. First, Christopher Kimball and Milk Street Cook Erika Bruce assemble Umbrian Flatbreads with Sausage and Broccoli Rabe. Then, Milk Street Cook Rayna Jhaveri makes bright and fresh Pasta with Ricotta, Tomatoes and Herbs, while Milk Street Cook Sam Fore prepares a brothy, hearty Umbrian Lentil Soup.
We turn to the rustic side of Italian cuisine as inspiration for this episode. First, Christopher Kimball and Milk Street Cook Erika Bruce assemble Umbrian Flatbreads with Sausage and Broccoli Rabe. Then, Milk Street Cook Rayna Jhaveri makes bright and fresh Pasta with Ricotta, Tomatoes and Herbs, while Milk Street Cook Sam Fore prepares a brothy, hearty Umbrian Lentil Soup.
This episode is all about quick, easy and delicious stir-fry. Milk Street Cook Matthew Card draws inspiration from Vietnamese flavors and makes Vietnamese Shaking Beef (Bo Luc Lac). Christopher Kimball teaches us how to season a wok, and Milk Street Cook Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns, an easy weeknight vegetarian dish. Then Milk Street Cook Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.
This episode is all about quick, easy and delicious stir-fry. Milk Street Cook Matthew Card draws inspiration from Vietnamese flavors and makes Vietnamese Shaking Beef (Bo Luc Lac). Christopher Kimball teaches us how to season a wok, and Milk Street Cook Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns, an easy weeknight vegetarian dish. Then Milk Street Cook Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.
This episode is all about quick, easy and delicious stir-fry. Milk Street Cook Matthew Card draws inspiration from Vietnamese flavors and makes Vietnamese Shaking Beef (Bo Luc Lac). Christopher Kimball teaches us how to season a wok, and Milk Street Cook Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns, an easy weeknight vegetarian dish. Then Milk Street Cook Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.
In this episode, Christopher Kimball travels to Jalisco to learn from some local chefs. In the kitchen, Chris and Milk Street Cook Erika Bruce bake warm, sweet and subtly nutty Corn and Cinnamon Butter Cookies. Next, Milk Street Cook Lynn Clark whips up briny and savory Butterflied "Grilled" Shrimp. Finally, Milk Street Cook Rayna Jhaveri assembles Salsa Macha Costena, made with nuts and chilies.
In this episode, Christopher Kimball travels to Jalisco to learn from some local chefs. In the kitchen, Chris and Milk Street Cook Erika Bruce bake warm, sweet and subtly nutty Corn and Cinnamon Butter Cookies. Next, Milk Street Cook Lynn Clark whips up briny and savory Butterflied "Grilled" Shrimp. Finally, Milk Street Cook Rayna Jhaveri assembles Salsa Macha Costena, made with nuts and chilies.
This episode is all about quick, easy and delicious stir-fry. Milk Street Cook Matthew Card draws inspiration from Vietnamese flavors and makes Vietnamese Shaking Beef (Bo Luc Lac). Christopher Kimball teaches us how to season a wok, and Milk Street Cook Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns, an easy weeknight vegetarian dish. Then Milk Street Cook Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.
This episode explores the best recipes for holiday entertaining. Milk Street Cook Matthew Card and Christopher Kimball prepare an Argentinian-Style Stuffed Pork Loin with Chimichurri, a layered and filling dinner. Then Milk Street Cook Erika Bruce whips up a buttery and rich French Walnut Tart, which is an elevated take on the classic American pecan pie.
This episode explores the best recipes for holiday entertaining. Milk Street Cook Matthew Card and Christopher Kimball prepare an Argentinian-Style Stuffed Pork Loin with Chimichurri, a layered and filling dinner. Then Milk Street Cook Erika Bruce whips up a buttery and rich French Walnut Tart, which is an elevated take on the classic American pecan pie.
In this episode, we introduce some of our favorite soups. To start, Christopher Kimball makes Turkish Wedding Soup inspired by a trip to Turkey. Then, Milk Street Cook Bianca Borges prepares Yucatecan Chicken and Lime Soup. To finish, Milk Street Cook Josh Mamaclay assembles Filipino Chicken Soup with Coconut and Lemon Grass with a great balance of sweet, salty and bright flavors.
In this episode, Christopher Kimball travels to Oaxaca, Mexico, where he meets Jesus Ochoa, the sous chef at Criollo Restaurant, and learns how to make Carnitas. He then learns how to make Tlayudas from Pilar Cabrera, the owner and head chef of La Olla. Back at the kitchen, Milk Street Cook Lynn Clark shows Chris how to make Carnitas at home. Milk Street Cook Josh Mamaclay makes Green Chili and Tomatillo Hot Sauce, and Milk Street Cook Bianca Borges shows Chris her own interpretation of Tlayudas tailored for the home cook.
This episode explores the best recipes for holiday entertaining. Milk Street Cook Matthew Card and Christopher Kimball prepare an Argentinian-Style Stuffed Pork Loin with Chimichurri, a layered and filling dinner. Then Milk Street Cook Erika Bruce whips up a buttery and rich French Walnut Tart, which is an elevated take on the classic American pecan pie.
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