In this episode, we explore Thailand from north to south. Milk Street Cook Bianca Borges fries up Southern Thai-Style Fried Chicken, which is served with a sweet chili sauce. Milk Street Cook Catherine Smart teaches Christopher Kimball how to make Thai Braised Pork and Eggs with Star Anise and Cinnamon (Moo Palo), a classic dish that uses whole cloves, star anise and cinnamon sticks. Milk Street Cook Josh Mamaclay then whips up a quick Tuesday Night Dinner, a Spicy Beef Salad with Mint and Cilantro (Larb Neua).
Milk Street celebrates Thanksgiving! Matthew Card prepares a Two-Hour Turkey that saves you time in the kitchen and frees up your oven for other Thanksgiving favorites. Rosemary Gill streamlines sides with Milk-Simmered Mashed Potatoes. Last by not least, Christopher Kimball shares his best pie-making secrets with his all-time favorite Double Crust Apple Pie.
Milk Street celebrates Thanksgiving! Matthew Card prepares a Two-Hour Turkey that saves you time in the kitchen and frees up your oven for other Thanksgiving favorites. Rosemary Gill streamlines sides with Milk-Simmered Mashed Potatoes. Last by not least, Christopher Kimball shares his best pie-making secrets with his all-time favorite Double Crust Apple Pie.
In this episode, Christopher Kimball puts a Milk Street spin on new French classics. Chris and Milk Street Cook Lynn Clark make Beef, Orange and Olive Stew (Boeuf a la Gardiane), a hearty and robust dish. Milk Street Cook Erika Bruce then bakes up decadent and chewy Chocolate Meringue Cookies. To round out the show, Milk Street Cook Rayna Jhaveri throws together a quick Lentil Salad with Gorgonzola.
In this episode, Christopher Kimball puts a Milk Street spin on new French classics. Chris and Milk Street Cook Lynn Clark make Beef, Orange and Olive Stew (Boeuf a la Gardiane), a hearty and robust dish. Milk Street Cook Erika Bruce then bakes up decadent and chewy Chocolate Meringue Cookies. To round out the show, Milk Street Cook Rayna Jhaveri throws together a quick Lentil Salad with Gorgonzola.
In this episode, Christopher Kimball puts a Milk Street spin on new French classics. Chris and Milk Street Cook Lynn Clark make Beef, Orange and Olive Stew (Boeuf a la Gardiane), a hearty and robust dish. Milk Street Cook Erika Bruce then bakes up decadent and chewy Chocolate Meringue Cookies. To round out the show, Milk Street Cook Rayna Jhaveri throws together a quick Lentil Salad with Gorgonzola.
Christopher Kimball heads back to Paris to satiate his sweet tooth with two show-stopping recipes, one of which has Chris the most excited he's ever been about a dessert! First up is Parisian Flan, where we harness the science of cornstarch to make a pastry cream filling with a double dose of vanilla. Then, Rose Hattabaugh makes Babas Au Rum, a French dessert flavored with candied orange and rum.
Christopher Kimball heads back to Paris to satiate his sweet tooth with two show-stopping recipes, one of which has Chris the most excited he's ever been about a dessert! First up is Parisian Flan, where we harness the science of cornstarch to make a pastry cream filling with a double dose of vanilla. Then, Rose Hattabaugh makes Babas Au Rum, a French dessert flavored with candied orange and rum.
In this episode, Christopher Kimball puts a Milk Street spin on new French classics. Chris and Milk Street Cook Lynn Clark make Beef, Orange and Olive Stew (Boeuf a la Gardiane), a hearty and robust dish. Milk Street Cook Erika Bruce then bakes up decadent and chewy Chocolate Meringue Cookies. To round out the show, Milk Street Cook Rayna Jhaveri throws together a quick Lentil Salad with Gorgonzola.
We honor the beautiful city of Antakya, Turkey, which we visited shortly before an earthquake devastated this historic community. Christopher Kimball starts us off with Turkish Skillet Kebab with Charred Peppers and Tomatoes. Then, Milk Street Cook Matthew Card whips up soft and lemony Turkish Hummus. To finish, Chris and Milk Street Cook Rose Hattabaugh bake Date-Stuffed Semolina Cookies.
In this episode, we explore the wide world of amazing one layer cakes. Milk Street Cook Bianca Borges bakes up a brownie-like Caprese Chocolate and Almond Torte with only six ingredients. We then move on to the Spanish Almond Cake (Tarta de Santiago), a simple yet delicious one-bowl endeavor. Briana Holt of Tandem Bakery in Portland, Maine, stops by for a Milk Street visit. She teaches Christopher Kimball how to get a perfectly glazed Browned Butter and Coconut Loaf Cake.
In this episode, Christopher Kimball puts a Milk Street spin on new French classics. Chris and Milk Street Cook Lynn Clark make Beef, Orange and Olive Stew (Boeuf a la Gardiane), a hearty and robust dish. Milk Street Cook Erika Bruce then bakes up decadent and chewy Chocolate Meringue Cookies. To round out the show, Milk Street Cook Rayna Jhaveri throws together a quick Lentil Salad with Gorgonzola.
From roasted to mashed, Milk Street gives potatoes a makeover! Christopher Kimball visits Turkiye, where he learns a recipe for cheesy Turkish Mashed Potatoes. Then, Wes Martin prepares Patatas Bravas, sharing tips for getting perfect crispy potatoes without deep-frying. Finally, Rosemary Gill brings out the spice with Suya-Spiced Roasted Potatoes with Tomato-Chili Relish.
From roasted to mashed, Milk Street gives potatoes a makeover! Christopher Kimball visits Turkiye, where he learns a recipe for cheesy Turkish Mashed Potatoes. Then, Wes Martin prepares Patatas Bravas, sharing tips for getting perfect crispy potatoes without deep-frying. Finally, Rosemary Gill brings out the spice with Suya-Spiced Roasted Potatoes with Tomato-Chili Relish.
In this episode, Christopher Kimball and Milk Street Cook Matthew Card prepare a warm and filling Oaxacan Green Mole with Chicken. Milk Street Cook Catherine Smart then makes Oaxacan Refried Black Beans, a staple at Milk Street. Finally, Gonzalo Guzman of Nopalito in San Francisco stops by for a Milk Street Visit. He teaches Chris how to make a hearty Pozole Rojo.
In this episode, Christopher Kimball and Milk Street Cook Matthew Card prepare a warm and filling Oaxacan Green Mole with Chicken. Milk Street Cook Catherine Smart then makes Oaxacan Refried Black Beans, a staple at Milk Street. Finally, Gonzalo Guzman of Nopalito in San Francisco stops by for a Milk Street Visit. He teaches Chris how to make a hearty Pozole Rojo.
In this episode, Christopher Kimball and Milk Street Cook Matthew Card prepare a warm and filling Oaxacan Green Mole with Chicken. Milk Street Cook Catherine Smart then makes Oaxacan Refried Black Beans, a staple at Milk Street. Finally, Gonzalo Guzman of Nopalito in San Francisco stops by for a Milk Street Visit. He teaches Chris how to make a hearty Pozole Rojo.
Milk Street takes "project baking" to new and exciting heights. First, Christopher Kimball makes Kolaches, Czech-American breakfast treats filled with cream cheese and jam. Rose Hattabaugh bakes Chocolate and Tahini Babka, a creative twist on the braided bread. Plus, Wes Martin shares the secret to proofing your dough in a cold kitchen and Rosemary Gill offers a lesson on Yeast 101.
Milk Street takes "project baking" to new and exciting heights. First, Christopher Kimball makes Kolaches, Czech-American breakfast treats filled with cream cheese and jam. Rose Hattabaugh bakes Chocolate and Tahini Babka, a creative twist on the braided bread. Plus, Wes Martin shares the secret to proofing your dough in a cold kitchen and Rosemary Gill offers a lesson on Yeast 101.
In this episode, Christopher Kimball and Milk Street Cook Matthew Card prepare a warm and filling Oaxacan Green Mole with Chicken. Milk Street Cook Catherine Smart then makes Oaxacan Refried Black Beans, a staple at Milk Street. Finally, Gonzalo Guzman of Nopalito in San Francisco stops by for a Milk Street Visit. He teaches Chris how to make a hearty Pozole Rojo.
Milk Street travels to Sri Lanka to learn the fundamentals of curry. Milk Street travels to Sri Lanka to learn the fundamentals of curry. First, we make a comforting pot of Sri Lankan Spinach and Coconut Dal First, we make a comforting pot of Sri Lankan Spinach and Coconut Dal with Tomato Tarka. Next, it's a tangy Sri Lankan Deviled Shrimp that with Tomato Tarka. Next, it's a tangy Sri Lankan Deviled Shrimp that employs a trusty single-sided sear technique for perfect shrimp. employs a trusty single-sided sear technique for perfect shrimp. Finally, we offer a lesson on blending your own curry powder with a Finally, we offer a lesson on blending your own curry powder with a recipe for Sri Lankan Chicken and Coconut Curry. recipe for Sri Lankan Chicken and Coconut Curry.
London-based baker Claire Ptak teaches us her favorite loaf cakes! First up is a quick Double-Chocolate Loaf cake that boasts a remarkably deep color, rich flavor and a velvety crumb. Next, Lemon and Caraway Butter Cake, an elegant, bright, old-fashioned British teacake. Last but not least, Upside-Down Cardamom-Spiced Plum Cake featuring a caramel-y layer of sliced fruit and a buttery cake.
This episode is all about Austria. Milk Street Cook Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch), where a smooth and buttery sauce is key. Then Milk Street Cook Erika Bruce makes Austrian Plum Cake (Zwetschgenkuchen), a cake that serves as a simple base for juicy sweet-tart plums. We round out the show with Milk Street Cook Rayna Jhaveri and Christopher Kimball preparing Austrian Potato Salad.
In this episode, Christopher Kimball and Milk Street Cook Matthew Card prepare a warm and filling Oaxacan Green Mole with Chicken. Milk Street Cook Catherine Smart then makes Oaxacan Refried Black Beans, a staple at Milk Street. Finally, Gonzalo Guzman of Nopalito in San Francisco stops by for a Milk Street Visit. He teaches Chris how to make a hearty Pozole Rojo.
Milk Street travels to the street markets of Bangkok to learn Thai classics. J.M. Hirsch and Christopher Kimball begin with Thai-Style Coconut and Chicken Soup, using homemade coconut milk as the soup's base. Then, Rosemary Gill reveals the art of Hot and Sour Soup with Chicken and Mushrooms, and Bianca Borges shares the technique for making perfect Thai Salad Rolls with Green Chili Dipping Sauce.
Milk Street travels to the street markets of Bangkok to learn Thai classics. J.M. Hirsch and Christopher Kimball begin with Thai-Style Coconut and Chicken Soup, using homemade coconut milk as the soup's base. Then, Rosemary Gill reveals the art of Hot and Sour Soup with Chicken and Mushrooms, and Bianca Borges shares the technique for making perfect Thai Salad Rolls with Green Chili Dipping Sauce.
In this episode, we explore cuisine from Morocco to Egypt. Milk Street Cook Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia), a rich dish originating from Marrakech. Then, Milk Street Cook Bianca Borges teaches Christopher Kimball how to get the perfect balance of acid and spices with a recipe for Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel). Lastly, Milk Street Cook Matthew Card cooks up Spicy Egyptian Eggplant with Fresh Herbs, an oven-friendly version of a dish that is typically deep-fried by street vendors in Cairo.
In this episode, we explore cuisine from Morocco to Egypt. Milk Street Cook Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia), a rich dish originating from Marrakech. Then, Milk Street Cook Bianca Borges teaches Christopher Kimball how to get the perfect balance of acid and spices with a recipe for Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel). Lastly, Milk Street Cook Matthew Card cooks up Spicy Egyptian Eggplant with Fresh Herbs, an oven-friendly version of a dish that is typically deep-fried by street vendors in Cairo.
In this episode, we explore cuisine from Morocco to Egypt. Milk Street Cook Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia), a rich dish originating from Marrakech. Then, Milk Street Cook Bianca Borges teaches Christopher Kimball how to get the perfect balance of acid and spices with a recipe for Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel). Lastly, Milk Street Cook Matthew Card cooks up Spicy Egyptian Eggplant with Fresh Herbs, an oven-friendly version of a dish that is typically deep-fried by street vendors in Cairo.
For special occasion entertaining, Christopher Kimball makes Barolo-Braised Beef Short Ribs, demonstrating the right way to cook your meat in wine. Rosemary Gill shows off the magic of dried mushrooms with Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms. Finally, Rose Hattabaugh modernizes chocolate mousse with a recipe for Dark Chocolate Terrine with Coffee and Cardamom.
For special occasion entertaining, Christopher Kimball makes Barolo-Braised Beef Short Ribs, demonstrating the right way to cook your meat in wine. Rosemary Gill shows off the magic of dried mushrooms with Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms. Finally, Rose Hattabaugh modernizes chocolate mousse with a recipe for Dark Chocolate Terrine with Coffee and Cardamom.
In this episode, we explore cuisine from Morocco to Egypt. Milk Street Cook Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia), a rich dish originating from Marrakech. Then, Milk Street Cook Bianca Borges teaches Christopher Kimball how to get the perfect balance of acid and spices with a recipe for Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel). Lastly, Milk Street Cook Matthew Card cooks up Spicy Egyptian Eggplant with Fresh Herbs, an oven-friendly version of a dish that is typically deep-fried by street vendors in Cairo.
We go around the world in search of smarter ways to cook eggs, We go around the world in search of smarter ways to cook eggs, starting with Velvety Turkish Scrambled Eggs with Yogurt. Then, we starting with Velvety Turkish Scrambled Eggs with Yogurt. Then, we showcase eggs as a topping for soups and salads with recipes for showcase eggs as a topping for soups and salads with recipes for Wok-Fried Eggs and Soy Sauce Eggs. Finally, we encounter a recipe for Wok-Fried Eggs and Soy Sauce Eggs. Finally, we encounter a recipe for deconstructed fried rice in Hong Kong, Cantonese-Style Shrimp Omelet deconstructed fried rice in Hong Kong, Cantonese-Style Shrimp Omelet on Rice, that employs cornstarch to transform the texture of eggs. on Rice, that employs cornstarch to transform the texture of eggs.
We show you three baking recipes ideal for a weekend breakfast. First, Christopher Kimball and Milk Street Cook Bianca Borges make richly flavored Neapolitan Salami-Provolone Buns. Then, Milk Street Cook Matthew Card bakes Banana Hazelnut Bread with a moist and tender crumb. To finish, Milk Street Cook Rose Hattabaugh prepares light and lemony Cinnamon Sugar Yogurt Doughnuts.
This episode dives into the different tastes and uses for chilies. Milk Street Cook Matthew Card makes classic Mexican Tacos al Pastor, where a combination of chipotle chilies in adobo and ancho chili powder really pack a punch. Then, Milk Street Cook Rayna Jhaveri makes Ancho Chili Salsa Roja, a deeper, smokier take on a regular salsa. Finally, Milk Street Cook Josh Mamaclay cooks up Orange-Guajillo Chili Pulled Chicken using dried guajillo chilies that soak and soften in orange juice.
In this episode, we explore cuisine from Morocco to Egypt. Milk Street Cook Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia), a rich dish originating from Marrakech. Then, Milk Street Cook Bianca Borges teaches Christopher Kimball how to get the perfect balance of acid and spices with a recipe for Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel). Lastly, Milk Street Cook Matthew Card cooks up Spicy Egyptian Eggplant with Fresh Herbs, an oven-friendly version of a dish that is typically deep-fried by street vendors in Cairo.
Christopher Kimball learns Sichuan cooking secrets from Fuchsia Dunlop, starting with Sichuan-Style Cold Poached Chicken with Double Sesame Sauce, a flavorful take on chicken salad. Wes Martin explores toban djan, an essential Sichuan ingredient, to prepare Sichuan Red-Braised Beef. Then, Rosemary Gill gives a lesson on Tofu 101 and makes Spicy Broccolini with Seared Tofu and Sesame Oil.
Christopher Kimball heads to Calabria in search of pasta recipes Christopher Kimball heads to Calabria in search of pasta recipes based on the simplest of ingredients. First up, it's Spaghetti with based on the simplest of ingredients. First up, it's Spaghetti with Garlic and Walnut Breadcrumbs. Then, we learn about Calabrian chilis Garlic and Walnut Breadcrumbs. Then, we learn about Calabrian chilis while making Pasta with Sun-Dried Tomato and Red Pepper Pesto. while making Pasta with Sun-Dried Tomato and Red Pepper Pesto. Finally, we make Pasta with "Fake" Sauce, so-named because it mimics Finally, we make Pasta with "Fake" Sauce, so-named because it mimics a deeply-flavored ragu without any meat. a deeply-flavored ragu without any meat.
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