Milk Street goes to Hong Kong in search of Cantonese classics. We Milk Street goes to Hong Kong in search of Cantonese classics. We solve the mystery of Sweet and Sour Pork, figuring out what solve the mystery of Sweet and Sour Pork, figuring out what ingredient gives the dish its signature flavor profile. Then, it's a ingredient gives the dish its signature flavor profile. Then, it's a different take on meat and potatoes: Cantonese Stir-Fried Black different take on meat and potatoes: Cantonese Stir-Fried Black Pepper Beef and Potatoes. Finally, we sizzle aromatics over lightly Pepper Beef and Potatoes. Finally, we sizzle aromatics over lightly steamed shrimp in our recipe for Hot Oil-Flashed Garlic-Ginger Shrimp. steamed shrimp in our recipe for Hot Oil-Flashed Garlic-Ginger Shrimp.
In this episode, we make classic baked goods the Milk Street way. Milk Street Cook Bianca Borges shows Christopher Kimball how to make mile-high Deep-Dish Quiche with Mushrooms, Bacon and Gruyere inspired by Seattle's Le Pichet bistro. Then, Chris bakes Cranberry and Candied Ginger Buckle, a fruit-studded crumb cake perfect for any time of day. Finally, Milk Street Cook Erika Bruce makes Sweet Fresh Corn Pudding, a southern souffle that comes from Vivian Howard's North Carolina kitchen.
Christopher Kimball searches Paris for new spins on bistro classics, starting with a surprising take on French Onion Soup. Back at Milk Street, Rose Hattabaugh makes Oven-Baked Three-Layer Croque Monsieur Sandwiches, a fuss-free recipe that's doable on any night of the week. Finally, Rosemary Gill prepares a modern twist on garlic bread: Garlic Toasts with Goat Cheese and Herb Salad.
In this episode, Christopher Kimball travels to Mexico City to make beans with Chef Eduardo Garcia Guzman. He also learns a quick recipe for tortilla soup and finds the best corn cake he's ever had. Back at the kitchen, Milk Street Cook Bianca Borges prepares Mexican Stewed Beans with Salsa Fresca, showing us how to boldly flavor beans by adding the sofrito at the end of cooking. Later, Milk Street Cook Josh Mamaclay makes Mexican Sweet Corn Cake, where the batter comes together in a blender, and Milk Street Cook Erika Bruce shows Chris how to make Tortilla Soup in just 15 minutes.
In this episode, we make classic baked goods the Milk Street way. Milk Street Cook Bianca Borges shows Christopher Kimball how to make mile-high Deep-Dish Quiche with Mushrooms, Bacon and Gruyere inspired by Seattle's Le Pichet bistro. Then, Chris bakes Cranberry and Candied Ginger Buckle, a fruit-studded crumb cake perfect for any time of day. Finally, Milk Street Cook Erika Bruce makes Sweet Fresh Corn Pudding, a southern souffle that comes from Vivian Howard's North Carolina kitchen.
It's pizza night at Milk Street! Christopher Kimball solves the It's pizza night at Milk Street! Christopher Kimball solves the problem of tough dough with his recipe for Easy-Stretch Yogurt Pizza problem of tough dough with his recipe for Easy-Stretch Yogurt Pizza Dough. We figure out how to get a crisp-bottomed pizza using only a Dough. We figure out how to get a crisp-bottomed pizza using only a sheet pan with a recipe for Arrabbiata Slab Pizza. Plus, we share a sheet pan with a recipe for Arrabbiata Slab Pizza. Plus, we share a French spin on pizza, Tarte Flambee, and show you how to turn your French spin on pizza, Tarte Flambee, and show you how to turn your home kitchen into a pizzeria. home kitchen into a pizzeria.
It's pizza night at Milk Street! Christopher Kimball solves the It's pizza night at Milk Street! Christopher Kimball solves the problem of tough dough with his recipe for Easy-Stretch Yogurt Pizza problem of tough dough with his recipe for Easy-Stretch Yogurt Pizza Dough. We figure out how to get a crisp-bottomed pizza using only a Dough. We figure out how to get a crisp-bottomed pizza using only a sheet pan with a recipe for Arrabbiata Slab Pizza. Plus, we share a sheet pan with a recipe for Arrabbiata Slab Pizza. Plus, we share a French spin on pizza, Tarte Flambee, and show you how to turn your French spin on pizza, Tarte Flambee, and show you how to turn your home kitchen into a pizzeria. home kitchen into a pizzeria.
This episode features recipes ideal for a crowd of any size. Milk Street Cook Bianca Borges teaches Christopher Kimball how to make Baked Salted Salmon with Dill, a Norwegian inspired dish served with quick-pickled cucumbers. Then, Chris cooks Roasted Acorn Squash with Browned Butter-Orange Vinaigrette, demonstrating a technique for dressing up any roasted vegetable, and Milk Street Cook Catherine Smart makes crispy Smashed Potatoes with Chili-Lemon Vinaigrette. Finally, Milk Street Editorial Director J.M. Hirsch shows us the technique behind a Vieux Carre, an herbal cocktail from New Orleans.
This episode features recipes ideal for a crowd of any size. Milk Street Cook Bianca Borges teaches Christopher Kimball how to make Baked Salted Salmon with Dill, a Norwegian inspired dish served with quick-pickled cucumbers. Then, Chris cooks Roasted Acorn Squash with Browned Butter-Orange Vinaigrette, demonstrating a technique for dressing up any roasted vegetable, and Milk Street Cook Catherine Smart makes crispy Smashed Potatoes with Chili-Lemon Vinaigrette. Finally, Milk Street Editorial Director J.M. Hirsch shows us the technique behind a Vieux Carre, an herbal cocktail from New Orleans.
This episode features recipes ideal for a crowd of any size. Milk Street Cook Bianca Borges teaches Christopher Kimball how to make Baked Salted Salmon with Dill, a Norwegian inspired dish served with quick-pickled cucumbers. Then, Chris cooks Roasted Acorn Squash with Browned Butter-Orange Vinaigrette, demonstrating a technique for dressing up any roasted vegetable, and Milk Street Cook Catherine Smart makes crispy Smashed Potatoes with Chili-Lemon Vinaigrette. Finally, Milk Street Editorial Director J.M. Hirsch shows us the technique behind a Vieux Carre, an herbal cocktail from New Orleans.
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.
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.
This episode features recipes ideal for a crowd of any size. Milk Street Cook Bianca Borges teaches Christopher Kimball how to make Baked Salted Salmon with Dill, a Norwegian inspired dish served with quick-pickled cucumbers. Then, Chris cooks Roasted Acorn Squash with Browned Butter-Orange Vinaigrette, demonstrating a technique for dressing up any roasted vegetable, and Milk Street Cook Catherine Smart makes crispy Smashed Potatoes with Chili-Lemon Vinaigrette. Finally, Milk Street Editorial Director J.M. Hirsch shows us the technique behind a Vieux Carre, an herbal cocktail from New Orleans.
Christopher Kimball goes on a fishing trip off the Pacific Coast of Mexico to learn the art of Mexican seafood. Back at Milk Street, he prepares Slow-Roasted Snapper with Chili and Lime. Plus, Matt Card makes Mexican-Style Shrimp in Chili-Lime Sauce, Rosemary Gill gives a lesson on Chilis 101 and we visit Santiago Munoz at his tortilleria Maizajo to learn the secret to amazing heirloom tortillas.
In this episode, we take a look at Spanish classics. Milk Street Cook Lynn Clark teaches Christopher Kimball how to make Chicken and Bean Paella, a weeknight recipe that comes from Valencia. Then, Chris makes Seared Pork Tenderloin with Smoked Paprika and Oregano, which is finished with a flavorful paprika oil. Finally, Milk Street Cook Catherine Smart shows Chris a new interpretation of gazpacho, Andalusian Tomato and Bread Soup (Salmorejo).
This episode features recipes ideal for a crowd of any size. Milk Street Cook Bianca Borges teaches Christopher Kimball how to make Baked Salted Salmon with Dill, a Norwegian inspired dish served with quick-pickled cucumbers. Then, Chris cooks Roasted Acorn Squash with Browned Butter-Orange Vinaigrette, demonstrating a technique for dressing up any roasted vegetable, and Milk Street Cook Catherine Smart makes crispy Smashed Potatoes with Chili-Lemon Vinaigrette. Finally, Milk Street Editorial Director J.M. Hirsch shows us the technique behind a Vieux Carre, an herbal cocktail from New Orleans.
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 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.
Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real rag? Bolognese is about meat, not dairy. Back in the kitchen, Milk Street Cook Lynn Clark teaches Chris to make Tagliatelle alla Bolognese, a rich and creamy meat sauce without the cream. Then, Milk Street Cook Bianca Borges uses the rag? to make Lasagna Bolognese, a variation of the classic dish that uses besciamella rather than mozzarella or ricotta.
Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real rag? Bolognese is about meat, not dairy. Back in the kitchen, Milk Street Cook Lynn Clark teaches Chris to make Tagliatelle alla Bolognese, a rich and creamy meat sauce without the cream. Then, Milk Street Cook Bianca Borges uses the rag? to make Lasagna Bolognese, a variation of the classic dish that uses besciamella rather than mozzarella or ricotta.
Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real rag? Bolognese is about meat, not dairy. Back in the kitchen, Milk Street Cook Lynn Clark teaches Chris to make Tagliatelle alla Bolognese, a rich and creamy meat sauce without the cream. Then, Milk Street Cook Bianca Borges uses the rag? to make Lasagna Bolognese, a variation of the classic dish that uses besciamella rather than mozzarella or ricotta.
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.
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.
Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real rag? Bolognese is about meat, not dairy. Back in the kitchen, Milk Street Cook Lynn Clark teaches Chris to make Tagliatelle alla Bolognese, a rich and creamy meat sauce without the cream. Then, Milk Street Cook Bianca Borges uses the rag? to make Lasagna Bolognese, a variation of the classic dish that uses besciamella rather than mozzarella or ricotta.
Let your vegetables take center stage! Christopher Kimball makes Skillet Spanakopita, a new weeknight favorite with more creamy spinach and feta filling, prepared in less time. Next, Rosemary Gill makes Roasted Whole Cauliflower with Feta and Wes Martin whips up Oaxacan-Style Vegetables in Chili-Garlic Sauce. Plus, learn our "meat cheats" to add instant savoriness to your favorite vegetables!
Christopher Kimball travels to the Galilee Valley to visit with author of "The Palestinian Table," Reem Kassis, who cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast. Then, Chris heads to Tel Aviv to taste the classic semolina cake, hareesa. Back in the kitchen, Milk Street Cook Bianca Borges shows Chris a streamlined version of Palestinian Upside-Down Chicken and Rice. Finally, Milk Street Cook Josh Mamaclay makes Semolina-Sesame Cake with a crunchy sesame seed topping and sweet citrus syrup.
Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real rag? Bolognese is about meat, not dairy. Back in the kitchen, Milk Street Cook Lynn Clark teaches Chris to make Tagliatelle alla Bolognese, a rich and creamy meat sauce without the cream. Then, Milk Street Cook Bianca Borges uses the rag? to make Lasagna Bolognese, a variation of the classic dish that uses besciamella rather than mozzarella or ricotta.
Milk Street heads to the Republic of Georgia to investigate the Milk Street heads to the Republic of Georgia to investigate the country's famous cheese bread, coming home with a fuss-free recipe country's famous cheese bread, coming home with a fuss-free recipe for Puff Pastry Khachapuri. Then, we showcase Georgia's love for for Puff Pastry Khachapuri. Then, we showcase Georgia's love for walnuts with recipes for Red Adjika and Georgian Tomato and Cucumber walnuts with recipes for Red Adjika and Georgian Tomato and Cucumber Salad with Walnuts. Finally, we make Georgian Creamy-Garlic Chicken, Salad with Walnuts. Finally, we make Georgian Creamy-Garlic Chicken, a hands-off traybake with a sour cream and herb sauce. a hands-off traybake with a sour cream and herb sauce.
Milk Street heads to the Republic of Georgia to investigate the Milk Street heads to the Republic of Georgia to investigate the country's famous cheese bread, coming home with a fuss-free recipe country's famous cheese bread, coming home with a fuss-free recipe for Puff Pastry Khachapuri. Then, we showcase Georgia's love for for Puff Pastry Khachapuri. Then, we showcase Georgia's love for walnuts with recipes for Red Adjika and Georgian Tomato and Cucumber walnuts with recipes for Red Adjika and Georgian Tomato and Cucumber Salad with Walnuts. Finally, we make Georgian Creamy-Garlic Chicken, Salad with Walnuts. Finally, we make Georgian Creamy-Garlic Chicken, a hands-off traybake with a sour cream and herb sauce. a hands-off traybake with a sour cream and herb sauce.
In this episode, we prove that you don't have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bete Noire, flavored with bourbon and orange. Inspired by France's classic Gateau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.
In this episode, we prove that you don't have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bete Noire, flavored with bourbon and orange. Inspired by France's classic Gateau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.
In this episode, we prove that you don't have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bete Noire, flavored with bourbon and orange. Inspired by France's classic Gateau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.
Milk Street transforms vegetables for the holidays. First, we make Milk Street transforms vegetables for the holidays. First, we make Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced pieces of butternut squash for an impressive presentation. Then, we pieces of butternut squash for an impressive presentation. Then, we call on cornstarch to make Crisp Oven-Fried Cauliflower with call on cornstarch to make Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce and use the "braise and glaze" technique for Tahini-Yogurt Sauce and use the "braise and glaze" technique for Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin. Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin.
Milk Street transforms vegetables for the holidays. First, we make Milk Street transforms vegetables for the holidays. First, we make Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced pieces of butternut squash for an impressive presentation. Then, we pieces of butternut squash for an impressive presentation. Then, we call on cornstarch to make Crisp Oven-Fried Cauliflower with call on cornstarch to make Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce and use the "braise and glaze" technique for Tahini-Yogurt Sauce and use the "braise and glaze" technique for Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin. Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin.
In this episode, we prove that you don't have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bete Noire, flavored with bourbon and orange. Inspired by France's classic Gateau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.
What makes the perfect Cacio e Pepe? Milk Street stops at nothing to find out! Christopher Kimball travels to Rome, where he learns that there are endless ways to make this seemingly simple dish with only three ingredients. Then, Rose Hattabaugh unlocks the meaty side of zucchini with Zucchini Carbonara and Rosemary Gill offers a creamy, dairy-free version of pesto, Spaghetti Parsley with Pesto.
This episode tours Europe in search of spectacular desserts. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make German Apple Cake (Apfelkuchen), which has a rich crumb thanks to almond paste and an elegant design from sliced apples. With inspiration from Belgium, Milk Street Cook Lynn Clark makes light and crisp Belgian Spice Cookies, also known as Speculoos. Then, Chris bakes a Danish Dream Cake with a buttery coconut-brown sugar topping that caramelizes under the broiler.
In this episode, we prove that you don't have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bete Noire, flavored with bourbon and orange. Inspired by France's classic Gateau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.
Milk Street searches Italy for its best desserts. At the birthplace of tiramisu, we learn a six-ingredient recipe that ditches the cooking and dumps most of the sugar. Then, we make a rustic Ricotta and Cherry Jam Tart from Rome. Finally, we visit a biscotti bakery that has been churning out the twice-baked cookies for more than a century, coming back with a recipe for Almond and Citrus Biscotti.
Milk Street searches Italy for its best desserts. At the birthplace of tiramisu, we learn a six-ingredient recipe that ditches the cooking and dumps most of the sugar. Then, we make a rustic Ricotta and Cherry Jam Tart from Rome. Finally, we visit a biscotti bakery that has been churning out the twice-baked cookies for more than a century, coming back with a recipe for Almond and Citrus Biscotti.
Christopher Kimball travels to Mexico City to find new favorite weeknight suppers. He meets with Chef Esmeralda Brinn, who shows him Mexico's version of a meatball. Back in the kitchen, Milk Street Cook Catherine Smart teaches Chris to make Chicken Tinga (Tinga Poblana de Pollo), shredded chicken in a smoky tomato sauce that's an excellent filling for tacos. Then, Milk Street Cook Lynn Clark makes Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.
Christopher Kimball travels to Mexico City to find new favorite weeknight suppers. He meets with Chef Esmeralda Brinn, who shows him Mexico's version of a meatball. Back in the kitchen, Milk Street Cook Catherine Smart teaches Chris to make Chicken Tinga (Tinga Poblana de Pollo), shredded chicken in a smoky tomato sauce that's an excellent filling for tacos. Then, Milk Street Cook Lynn Clark makes Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.
Christopher Kimball travels to Mexico City to find new favorite weeknight suppers. He meets with Chef Esmeralda Brinn, who shows him Mexico's version of a meatball. Back in the kitchen, Milk Street Cook Catherine Smart teaches Chris to make Chicken Tinga (Tinga Poblana de Pollo), shredded chicken in a smoky tomato sauce that's an excellent filling for tacos. Then, Milk Street Cook Lynn Clark makes Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.
In South Korea, Milk Street finds a recipe that will change the way you cook chicken noodle soup: Korean Hand-Torn Noodle Soup with Chicken (Sujebi). Then, we make a quick Korean Spicy Stir-Fried Pork, which offers a lesson in working with Korean pantry staples. Finally, we learn how to make Korean Stir-Fried Chicken with Rice, inspired by communal dining at South Korea's dakgalbi restaurants.
In South Korea, Milk Street finds a recipe that will change the way you cook chicken noodle soup: Korean Hand-Torn Noodle Soup with Chicken (Sujebi). Then, we make a quick Korean Spicy Stir-Fried Pork, which offers a lesson in working with Korean pantry staples. Finally, we learn how to make Korean Stir-Fried Chicken with Rice, inspired by communal dining at South Korea's dakgalbi restaurants.
Christopher Kimball travels to Mexico City to find new favorite weeknight suppers. He meets with Chef Esmeralda Brinn, who shows him Mexico's version of a meatball. Back in the kitchen, Milk Street Cook Catherine Smart teaches Chris to make Chicken Tinga (Tinga Poblana de Pollo), shredded chicken in a smoky tomato sauce that's an excellent filling for tacos. Then, Milk Street Cook Lynn Clark makes Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.
Milk Street explores the art of baking cakes that all share one technique: using a blender to make the batter! Christopher Kimball will have you rethinking cornbread as he prepares Mexican Sweet Corn Cake. Then, Rosemary Gill purees carrots in a blender to make Brazilian-Style Chocolate Glazed Carrot Cake. Finally, Rose Hattabaugh bakes a Yellow Blender Cake with a simple 1-2-3 Vanilla Frosting.
In this episode, we make classic baked goods the Milk Street way. Milk Street Cook Bianca Borges shows Christopher Kimball how to make mile-high Deep-Dish Quiche with Mushrooms, Bacon and Gruyere inspired by Seattle's Le Pichet bistro. Then, Chris bakes Cranberry and Candied Ginger Buckle, a fruit-studded crumb cake perfect for any time of day. Finally, Milk Street Cook Erika Bruce makes Sweet Fresh Corn Pudding, a southern souffle that comes from Vivian Howard's North Carolina kitchen.
Christopher Kimball travels to Mexico City to find new favorite weeknight suppers. He meets with Chef Esmeralda Brinn, who shows him Mexico's version of a meatball. Back in the kitchen, Milk Street Cook Catherine Smart teaches Chris to make Chicken Tinga (Tinga Poblana de Pollo), shredded chicken in a smoky tomato sauce that's an excellent filling for tacos. Then, Milk Street Cook Lynn Clark makes Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.
Milk Street offers something new and something old when it comes to Milk Street offers something new and something old when it comes to holiday cookies. Inspired by Austrian linzertorte, we make a batch of holiday cookies. Inspired by Austrian linzertorte, we make a batch of Linzer Bars with raspberry jam and a warmly spiced crust. Then, we Linzer Bars with raspberry jam and a warmly spiced crust. Then, we bake up Chocolate-Dipped Tahini and Browned Butter Cookies, bake up Chocolate-Dipped Tahini and Browned Butter Cookies, showcasing the flavor combination of chocolate and sesame. Finally, showcasing the flavor combination of chocolate and sesame. Finally, it's Polish Gingerbread Cookies with Honey and Rye. it's Polish Gingerbread Cookies with Honey and Rye.
Milk Street offers something new and something old when it comes to Milk Street offers something new and something old when it comes to holiday cookies. Inspired by Austrian linzertorte, we make a batch of holiday cookies. Inspired by Austrian linzertorte, we make a batch of Linzer Bars with raspberry jam and a warmly spiced crust. Then, we Linzer Bars with raspberry jam and a warmly spiced crust. Then, we bake up Chocolate-Dipped Tahini and Browned Butter Cookies, bake up Chocolate-Dipped Tahini and Browned Butter Cookies, showcasing the flavor combination of chocolate and sesame. Finally, showcasing the flavor combination of chocolate and sesame. Finally, it's Polish Gingerbread Cookies with Honey and Rye. it's Polish Gingerbread Cookies with Honey and Rye.
In this episode, we make vegetarian dishes with big flavor. Milk Street Cook Lynn Clark shows Chris how to make Persian Jeweled Rice, a saffron and orange rice pilaf studded with cranberries and pistachios. Then, Chris shows us how to avoid watery salads with a fresh and vibrant Persian Tomato and Cucumber Salad, and Milk Street Cook Catherine Smart makes crispy Roasted Cauliflower with Tahini and Lemon. Finally, Milk Street Editorial Director J.M. Hirsch shows us how to make the champagne cocktail French 75.
In this episode, we make vegetarian dishes with big flavor. Milk Street Cook Lynn Clark shows Chris how to make Persian Jeweled Rice, a saffron and orange rice pilaf studded with cranberries and pistachios. Then, Chris shows us how to avoid watery salads with a fresh and vibrant Persian Tomato and Cucumber Salad, and Milk Street Cook Catherine Smart makes crispy Roasted Cauliflower with Tahini and Lemon. Finally, Milk Street Editorial Director J.M. Hirsch shows us how to make the champagne cocktail French 75.
In this episode, we make vegetarian dishes with big flavor. Milk Street Cook Lynn Clark shows Chris how to make Persian Jeweled Rice, a saffron and orange rice pilaf studded with cranberries and pistachios. Then, Chris shows us how to avoid watery salads with a fresh and vibrant Persian Tomato and Cucumber Salad, and Milk Street Cook Catherine Smart makes crispy Roasted Cauliflower with Tahini and Lemon. Finally, Milk Street Editorial Director J.M. Hirsch shows us how to make the champagne cocktail French 75.
Christopher Kimball travels across Romania to meet cooks who are Christopher Kimball travels across Romania to meet cooks who are bringing back lost culinary traditions. He comes back with recipes bringing back lost culinary traditions. He comes back with recipes for Romanian Meatball Soup, Romanian Baked Polenta with Sour Cream for Romanian Meatball Soup, Romanian Baked Polenta with Sour Cream and Cheese and Romanian Musaca, a relative of the better-known Greek and Cheese and Romanian Musaca, a relative of the better-known Greek moussaka, which features layers of potato and a rich pork sauce. moussaka, which features layers of potato and a rich pork sauce.
Christopher Kimball travels across Romania to meet cooks who are Christopher Kimball travels across Romania to meet cooks who are bringing back lost culinary traditions. He comes back with recipes bringing back lost culinary traditions. He comes back with recipes for Romanian Meatball Soup, Romanian Baked Polenta with Sour Cream for Romanian Meatball Soup, Romanian Baked Polenta with Sour Cream and Cheese and Romanian Musaca, a relative of the better-known Greek and Cheese and Romanian Musaca, a relative of the better-known Greek moussaka, which features layers of potato and a rich pork sauce. moussaka, which features layers of potato and a rich pork sauce.
In this episode, we make vegetarian dishes with big flavor. Milk Street Cook Lynn Clark shows Chris how to make Persian Jeweled Rice, a saffron and orange rice pilaf studded with cranberries and pistachios. Then, Chris shows us how to avoid watery salads with a fresh and vibrant Persian Tomato and Cucumber Salad, and Milk Street Cook Catherine Smart makes crispy Roasted Cauliflower with Tahini and Lemon. Finally, Milk Street Editorial Director J.M. Hirsch shows us how to make the champagne cocktail French 75.
Milk Street Editorial Director J.M. Hirsch travels to Kyiv, Ukraine, where he hears from chefs and home cooks about their effort to preserve Ukrainian culture through cuisine. At Milk Street, Christopher Kimball joins J.M. to make an oven-baked, old-school rendition of Chicken Kyiv flavored with dill, lemon and ginger. Then, we investigate the past, present, and future of Ukrainian Borsch.
This episode features recipes ideal for a crowd of any size. Milk Street Cook Bianca Borges teaches Christopher Kimball how to make Baked Salted Salmon with Dill, a Norwegian inspired dish served with quick-pickled cucumbers. Then, Chris cooks Roasted Acorn Squash with Browned Butter-Orange Vinaigrette, demonstrating a technique for dressing up any roasted vegetable, and Milk Street Cook Catherine Smart makes crispy Smashed Potatoes with Chili-Lemon Vinaigrette. Finally, Milk Street Editorial Director J.M. Hirsch shows us the technique behind a Vieux Carre, an herbal cocktail from New Orleans.
In this episode, we make vegetarian dishes with big flavor. Milk Street Cook Lynn Clark shows Chris how to make Persian Jeweled Rice, a saffron and orange rice pilaf studded with cranberries and pistachios. Then, Chris shows us how to avoid watery salads with a fresh and vibrant Persian Tomato and Cucumber Salad, and Milk Street Cook Catherine Smart makes crispy Roasted Cauliflower with Tahini and Lemon. Finally, Milk Street Editorial Director J.M. Hirsch shows us how to make the champagne cocktail French 75.
Become a master bread maker! We start with Three-Seed Beer Pretzels, showing you how to get the perfect chewy crust and soft interior. Then, it's an Olive Oil Challah that employs the technique used to make Japanese milk bread, resulting in a light, feathery and better-structured crumb. Plus, we show you all you need to know about kneading and the best way to sharpen serrated knives.
Become a master bread maker! We start with Three-Seed Beer Pretzels, showing you how to get the perfect chewy crust and soft interior. Then, it's an Olive Oil Challah that employs the technique used to make Japanese milk bread, resulting in a light, feathery and better-structured crumb. Plus, we show you all you need to know about kneading and the best way to sharpen serrated knives.
Christopher Kimball visits Reem Kassis, author of "The Palestinian Table," in the Galilee Valley, where he rolls bulgur maftoul by hand and enjoys a weeknight traybake made with Reem's family spice blend. Back in the kitchen, Milk Street Cook Catherine Smart shows Chris how to make Pearl Couscous with Chicken and Chickpeas, using warm spices and flavorful chicken poaching liquid to cook the couscous. Then, Chris makes the roasted red pepper and walnut dip Muhammara, and Milk Street Cook Lynn Clark prepares a Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.
Christopher Kimball visits Reem Kassis, author of "The Palestinian Table," in the Galilee Valley, where he rolls bulgur maftoul by hand and enjoys a weeknight traybake made with Reem's family spice blend. Back in the kitchen, Milk Street Cook Catherine Smart shows Chris how to make Pearl Couscous with Chicken and Chickpeas, using warm spices and flavorful chicken poaching liquid to cook the couscous. Then, Chris makes the roasted red pepper and walnut dip Muhammara, and Milk Street Cook Lynn Clark prepares a Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.
Christopher Kimball visits Reem Kassis, author of "The Palestinian Table," in the Galilee Valley, where he rolls bulgur maftoul by hand and enjoys a weeknight traybake made with Reem's family spice blend. Back in the kitchen, Milk Street Cook Catherine Smart shows Chris how to make Pearl Couscous with Chicken and Chickpeas, using warm spices and flavorful chicken poaching liquid to cook the couscous. Then, Chris makes the roasted red pepper and walnut dip Muhammara, and Milk Street Cook Lynn Clark prepares a Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.
Milk Street explores Italy's repertoire of simple soups. We learn there are no meatballs in authentic Italian Wedding Soup; instead, it's all about the marriage of meat and greens. We learn how to make Bread and Tomato Soup with Poached Eggs and Ribollita (Tuscan White Bean and Vegetable Soup), two soups that exemplifies cucina povera. Plus, we share four ways to boost your store-bought broth.
Milk Street explores Italy's repertoire of simple soups. We learn there are no meatballs in authentic Italian Wedding Soup; instead, it's all about the marriage of meat and greens. We learn how to make Bread and Tomato Soup with Poached Eggs and Ribollita (Tuscan White Bean and Vegetable Soup), two soups that exemplifies cucina povera. Plus, we share four ways to boost your store-bought broth.
Christopher Kimball visits Reem Kassis, author of "The Palestinian Table," in the Galilee Valley, where he rolls bulgur maftoul by hand and enjoys a weeknight traybake made with Reem's family spice blend. Back in the kitchen, Milk Street Cook Catherine Smart shows Chris how to make Pearl Couscous with Chicken and Chickpeas, using warm spices and flavorful chicken poaching liquid to cook the couscous. Then, Chris makes the roasted red pepper and walnut dip Muhammara, and Milk Street Cook Lynn Clark prepares a Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.
Milk Street takes a deep dive into the spice cabinet! Rosemary Gill starts off with a lesson on Spice Blends 101. Wes Martin uses an Egyptian seasoning to prepare Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball makes a pot of Berbere-Spiced Red Lentils, and Rosemary returns to whip up a tray of Butter Roasted Carrots with Za'atar and Pomegranate Molasses.
Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real rag? Bolognese is about meat, not dairy. Back in the kitchen, Milk Street Cook Lynn Clark teaches Chris to make Tagliatelle alla Bolognese, a rich and creamy meat sauce without the cream. Then, Milk Street Cook Bianca Borges uses the rag? to make Lasagna Bolognese, a variation of the classic dish that uses besciamella rather than mozzarella or ricotta.
Christopher Kimball visits Reem Kassis, author of "The Palestinian Table," in the Galilee Valley, where he rolls bulgur maftoul by hand and enjoys a weeknight traybake made with Reem's family spice blend. Back in the kitchen, Milk Street Cook Catherine Smart shows Chris how to make Pearl Couscous with Chicken and Chickpeas, using warm spices and flavorful chicken poaching liquid to cook the couscous. Then, Chris makes the roasted red pepper and walnut dip Muhammara, and Milk Street Cook Lynn Clark prepares a Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.
Take the fear out of fish! First, we make Crisp-Skinned Broiled Salmon with Cucumber-Sesame Salad, which borrows a Japanese technique that uses salt to draw out moisture from the fish. Then, we make an Italian Seafood Stew with scallops and clams, as well as Sauteed Cod Fillets with Spicy Cilantro Sauce (Zhoug). Plus, we figure out the best ways to sear shrimp and steam white fish fillets.
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