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Christopher Kimball's Milk Street Television
Episode Guide
101 Home Cooking, Chinese Style Host Christopher Kimball visits world traveler and cookbook author Fuchsia Dunlop in London to learn about the Chinese approach to cooking. He learns how to get perfectly cooked chicken every time by focusing on the meat, not the skin. Back at Milk Street, those techniques get put into action as Milk Street Cook Catherine Smart shows Chris how to make Chinese White Cooked Chicken with Ginger Soy Dressing. Next, Chris demonstrates why an Asian cleaver just may have the edge over the ubiquitous Western chef’s knife. The show ends with a little sizzle on set as Milk Street Cook Matthew Card shows how to make Hot Oil Flashed Chard with Ginger, Scallions and Chili at home.
102 The New Baking In this episode, host Christopher Kimball goes to London’s Violet Bakery to visit with rising pastry star Claire Ptak. While there, he learns some of her baking techniques, such as under whipping egg whites for a lighter cake. Back at Milk Street and in the kitchen, he puts that information to work, making Chocolate, Prune and Rum Cake with Milk Street Cook Matthew Card. Next up is Milk Street Cook Erika Bruce who shows Chris how to make a Brown Sugar Tart with our Single Crust Pie Dough. The show ends with Chris explaining how a Japanese baking technique coupled with a cornstarch paste ended his 30 year search for a prebaked pie crust that won’t slump in the pan.
103 From Thailand with Love Host Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker of Pok Pok fame. Thai cooking is all about strong, bright flavors such as fish sauce and lemongrass. Back in the kitchen, Chris and Milk Street Cook Rayna Jhaveri draw on that flavorful palette as they make Thai Fried Rice. Next, Milk Street Cook Lynn Clark demonstrates how to make a crisp and tangy Thai Style Coleslaw with Mint and Cilantro, and Rayna shows us
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2 how to create a pantry staple Pickled Chilies. To end the show, Milk Street Cook Matthew Card shows Chris how to make Thai Chicken at home.
104 Tahini Rules! Meatballs get a makeover as Milk Street Cook Rayna Jhaveri shows host Christopher Kimball how to make Turkish Meatballs with Lime Yogurt Sauce. The recipe borrows a French concept: panade, a bread based paste that helps keep the meat moist. Chris follows up by explaining the chemistry of the crumbs. Next, Milk Street Cook Catherine Smart shows Chris how to make Israeli Hummus, while Rayna demonstrates a dressing that can perk up any vegetable: Sweet and Sour Mint Dressing. Rounding out the show, Milk Street Cook Erika Bruce shows us how versatile tahini, the sesame paste that is key to savory dishes like Hummus, shines equally bright in our ultimate Tahini Swirl Brownies.
105 Mexico Every Single Day Milk Street goes to Mexico to get an insider view on traditional classics. Milk Street Cook Lynn Clark puts that intelligence into practice as she makes Shrimp in Chipotle Sauce (Camarones Enchipotlados). Then, Milk Street Cook Rayna Jhaveri teaches host Christopher Kimball about Central Mexican Guacamole: no lime juice, no garlic. Chris demonstrates his recipe for Chili Pineapple Margarita. To end the show, Milk Street Cook Catherine Smart demonstrates how to make the pantry staple Cilantro Jalapeño Adobo Sauce.
106 Milk Street Suppers Chicken soup goes global, as Milk Street Cook Catherine Smart shows host Christopher Kimball how to make Georgian Chicken Soup (Chikhirtma). That’s Georgia the republic just south of Russia, not the peach growing, southern state. Milk Street Cook Lynn Clark reaches into the liquor cabinet to add interest to potatoes as she explains how to make Cracked Potatoes with Vermouth, Coriander and Fennel. Butter takes a back seat as Milk Street Cook Matthew Card shows how to make Fluffy Olive Oil Scrambled Eggs. And Chris tackles a sticky subject as he demonstrates how to season a carbon steel pan.
107 Milk Street Italian Italy provides inspiration as Milk Street Cook Matthew Card shows how to make a fast and fabulous Italian Flatbread (Piadina). Milk Street Cook Erika Bruce takes usually dense cheesecake to the lighter side as she shows host Christopher Kimball how to make Ricotta Semolina Cheesecake. Milk Street Cook Rayna Jhaveri makes a Tuesday Night favorite: Gemelli Pasta with Chevre, Arugula and Walnuts. To end the show, Chris lets us in on a way to fry eggs.
108 Simply Spanish Host Christopher Kimball travels to Washington, D.C. to cook with Jose Andres. Back at Milk Street, Jose’s love of great food made with simple ingredients and techniques is translated into everyday cooking as Milk Street Cook Matthew Card makes Garlic Soup (Sopa de Ajo). Milk
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Street Cook Rayna Jhaveri shows us how to make Spanish Spice Crusted Pork Tenderloin Bites (Pinchos Morunos). The show ends with Milk Street Cook Lynn Clark showing Chris how to make a vibrant Kale Salad. Massaging the leaves to keep them from being tough—a technique borrowed from Japanese cooking.
109 Not Your Mother’s Cake A classic recipe gets a different spin as Milk Street Cook Catherine Smart shows how to make Whipped Cream Biscuits with Macerated Strawberries with Lime. Another dessert staple, pound cake, takes its turn as Milk Street Cook Erika Bruce shows host Christopher Kimball the techniques to transform this often dense dessert into light and tender Lemon Buttermilk Pound Cake. Next, Chris teaches us how to prep your pan in Milk Street Cooking School. To end the show, Milk Street Cook Lynn Clark takes us through the steps to create the five star dessert, Pistachio Cardamom Loaf Cake.
110 Milk Street Menu The episode begins with a short cut to savor as Milk Street Cook Matthew Card shows host Christopher Kimball how to make No Sear Lamb or Beef, and Chickpea Stew. Spices help give the stew deep flavor and Chris learns more about these essential kitchen ingredients in Milk Street Cooking School. Milk Street Cook Catherine Smart shows us how to make the pantry staple Harissa at home. The show ends with Milk Street Cook Rayna Jhaveri teaching Chris how to make Caramel Oranges, a simple but effective dessert with a whiff of Sixties glam.
111 Milk Street Holidays Festive doesn’t have to mean expensive. Milk Street Cook Catherine Smart shows host Christopher Kimball how to turn economical beef eye round into a succulent holiday roast as she makes Prune, Peppercorn and Fresh Herb Rubbed Roast Beef. Then, a British favorite gets a transatlantic twist as Milk Street Cook Erika Bruce gives us the rundown on Rye on Rye Sticky Toffee Pudding. Milk Street Cook Lynn Clark shows Chris how to make Skillet Charred Brussels Sprouts. The show ends with Chris discussing Sara Moulton’s kitchen cabinet essentials.
112 Crazy Noodles Milk Street visits Peru to learn a new way to make pesto, with—surprise!—spinach. Milk Street Cook Rayna Jhaveri shows how it’s done as she creates Peruvian Pesto (Tallarines Verde). The pasta theme continues as Milk Street Cook Catherine Smart teaches host Christopher Kimball about a different noodle dish, Soba with Miso Butter and Asparagus. Chris reveals his recipe for Pisco Sours. Finally, Milk Street Cook Lynn Clark shows us a pesto that’s red, not green, as she creates the Sicilian pasta dish, Trapanese Pesto.
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113 Japan Fried Chicken Milk Street Cook Catherine Smart demonstrates a simpler and tastier way to crisp fried chicken as she shows host Christopher Kimball how to make Japanese Fried Chicken (Karaage). Milk Street Cook Rayna Jhaveri shows us how Japanese Potato Salad banishes the bland with its creamy, semi mashed potatoes contrasted with crisp, piquant ingredients. Milk Street Cook Erika Bruce shows Chris how to make Sweet and Spicy Ginger Green Beans. Rounding out the show, Chris discusses Andy Ricker’s kitchen cabinet essentials.
Season Two
201 Home Cooking in Taiwan Host Christopher Kimball travels to Taipei, Taiwan, where he learns about the classic flavors and ingredients in Taiwanese cooking from Chuang Pao hua of the Chung hua Culinary Teaching Center. Chris also visits the Raohe Street Night Market, one of the oldest in Taipei. Later in the show, Chris meets Kun Yin Cheng of the Shin Yeh restaurant, where he changes his mind about the pleasures—and pros—of wok cookery. Back at Milk Street, Milk Street cook Matthew Card shows Chris how to make Taiwanese beef noodle soup, and Milk Street cook Josh Mamaclay demonstrates how to make a quick weeknight spicy stir fried cumin beef (Hunan beef). To end the show, Chris and Milk Street cook Bianca Borges apply the techniques Chris learned in Taipei to make three cup chicken.
202 Quick Suppers from Madrid In this episode, Christopher Kimball travels to Madrid, Spain, where he meets Joaquín Felipe, executive chef of Florida Retiro, who teaches him how to make authentic pisto. He then learns how to make pork and chorizo with piquillo peppers (carcamusa) from Chef Abraham García of Restaurante Viridiana. Back at the kitchen, Chris and Milk Street cook Lynn Clark draw on what Chris learned in Spain to make carcamusa at home. Milk Street cook Rayna Jhaveri makes Spanish ratatouille (pisto manchego), and Milk Street cook Josh Mamaclay shows how to make sherry soaked French toast (torrijas).
203 Middle East Classics In this episode, Christopher Kimball and Milk Street cook Lynn Clark show the secret to making perfect puffed pita bread at home. Milk Street cook Catherine Smart demonstrates how to make sumac spiced chicken (musakhan), and Milk Street cook Rayna Jhaveri teaches how to apply Middle Eastern flavors to salad with a recipe for fattoush.
204 Japanese Tuesday Nights Christopher Kimball travels to Tokyo, Japan, where culinary instructor Elizabeth Andoh shows him how to make skillet glazed chicken. Back at Milk Street, Milk Street cook Matthew Card
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5 applies these techniques to make chicken teriyaki rice bowl (donburi), and Milk Street cook Bianca Borges shows how to cook pork and vegetable miso soup (ton jiru).
205 Easy French Desserts This episode is all about French inspired desserts. Milk Street cook Erika Bruce shows Christopher Kimball how to make an easy French apple cake. Milk Street cook Bianca Borges demonstrates how to bake a rich, yet light chocolate orange tart. The show ends with a visit from pastry chef and cookbook author David Lebovitz, who shares his recipe for salted butter caramel chocolate mousse.
206 Secrets of Thailand In this episode, Christopher Kimball travels to Chiang Mai, Thailand, where he learns how to transform a simple bowl of broth and rice into an explosion of flavors and textures. Back in the kitchen, Chris and Milk Street cook Catherine Smart draw on that flavorful palette as they make Thai rice soup (khao tom). Next, Milk Street cook Matthew Card shows how to make Thai stir fried spinach with just a few simple ingredients. To end the show, Milk Street cook Rayna Jhaveri makes an easy Thai beef salad (yam neua).
207 Pizza and Pasta This episode features Italian inspired recipes with a Milk Street twist. Milk Street cook Erika Bruce shows the tricks to making perfect pizza at home with a recipe for roasted mushroom pizza with fontina and scallions. Milk Street cook Catherine Smart teaches Christopher Kimball how to make a weeknight cacio e pepe, and finally, Chris demonstrates how to make a simple shaved zucchini and herb salad with parmesan.
208 Tunisian Couscous In this episode, Christopher Kimball and Milk Street cook Lynn Clark cook up a vibrant and hearty North African chicken couscous. Milk Street cook Bianca Borges prepares one of the most delicious and versatile soups in the world, chickpea and harissa soup (lablabi). To round out the show, Chris teaches how to whip up harissa, a pantry staple that is used in countless Milk Street recipes.
209 New Mexico, Old Mexico In this episode, Milk Street cook Matthew Card breaks down the steps for preparing a moist and flavorful carne adovada. Then, Milk Street cook Bianca Borges shows Christopher Kimball how to make Mexican chicken soup with tomatillos and hominy, a staple with a twist. Finally, Milk Street cook Lynn Clark shows how to bake a rich and moist cake without an oven with a recipe for stovetop chocolate cake.
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210 Taipei Cooking Lesson In this episode, Christopher Kimball travels to Taipei, Taiwan, where he meets Qin Jia Bing Dian, who teaches him her secret to making the flakiest scallion pancakes. Back at Milk Street, Milk Street cook Lynn Clark shows Chris how to make Taiwanese flaky scallion pancakes at home, and viewers learn how to make Taiwanese five spice pork with rice (Lu rou fan) with Milk Street cook Matthew Card.
211 South African BBQ In this episode, the team explores the various colors, flavors and textures of South African cooking. Christopher Kimball and Milk Street cook Lynn Clark prepare a bright red piri piri chicken, packed with heat from crushed chilies and slightly sweet undertones. Milk Street cook Matthew Card makes Cape Malay chicken curry, a uniquely South African one pot dish consisting of a chicken and vibrant vegetables and spices.
212 Porchetta at Home In this episode, Milk Street highlights the perfect recipes for a wintertime meal. Milk Street cook Matthew Card prepares a hearty fennel rosemary porchetta, consisting of aromatic herbs and peppery spices. Milk Street cook Erika Bruce shows Christopher Kimball how to make a simple, yet decadent chocolate hazelnut (gianduja) crostata. Finally, Milk Street cook Catherine Smart prepares mashed potatoes with caraway mustard butter using an Indian flavoring technique known as tarka, in which herbs and spices are added to hot butter.
213 Chicken from Paris to the Middle East In this episode, the team learns how to elevate simple chicken recipes by using techniques and flavors from around the world. Milk Street cook Matthew Card shows Christopher Kimball the best technique to spatchcock a chicken. Nimco Mahamud Hassan stops by Milk Street to teach how to make chicken soup the Somali way—layering flavors, textures and colors. Later, Matthew shows Chris an easy recipe for za'atar roasted chicken, and finally, they borrow a technique from France to make chicken en cocotte with Milk Street cook Catherine Smart.
214 The Japanese Quick Cook In this episode, Christopher Kimball continues his travels through Japan. Back at Milk Street, Chris and Milk Street cook Lynn Clark prepare Japanese style rice with flaked salmon and shiitake mushrooms (sake to kinoko takikomi gohan). To go along with the rice dish, Milk Street cook Catherine Smart whips up Japanese style salt pickled radish and red onion (yasai no sokuseki zuke). And finally, Milk Street cook Rayna Jhaveri shows Chris how to prepare a Tuesday night dinner: yakiudon with pickled ginger.
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215 Middle East Favorites This episode showcases light and bright recipes of the Middle East. Milk Street cook Catherine Smart teaches how to make a vibrant salmon chraimeh that comes together in less than 30 minutes. Chris learns how to make a bulgur tomato salad with herbs and pomegranate molasses (eetch) from Milk Street cook Josh Mamaclay. And finally, Milk Street cook Erika Bruce shares a recipe for tangerine almond cake with bay citrus syrup inspired by a technique used in the eastern Mediterranean.
216 New Breads This episode is all about bread. Milk Street cook Erika Bruce teaches Christopher Kimball how to make aromatic, nutty and tender pumpkin seed rolls. Milk Street cook Matthew Card whips up an earthy and hearty Portuguese cornbread (broa). Finally, Chris and Milk Street cook Catherine Smart make a Macanese sweet potato cake (batatada), which strikes the balance between a rich and light cake.
217 A Trip to Senegal In this episode, Christopher Kimball travels to Senegal to learn North African cooking techniques with Senegalese chef, restaurateur and author Pierre Thiam. Back at the kitchen, Milk Street cook Lynn Clark show how to make black eyed pea and sweet potato stew (ndambe), and later Milk Street cook Catherine Smart teaches how to make a Senegalese dessert, mango and coconut rice pudding.
218 Chicken the Chinese Way This episode showcases ways to bring Chinese cooking techniques to the home kitchen. Christopher Kimball and Milk Street cook Matthew Card start out by preparing crispy Sichuan chili chicken. Milk Street cook Josh Mamaclay then breaks down a quick Tuesday night dinner, Sichuan chicken salad. Finally, Milk Street cook Lynn Clark prepares ginger scallion steamed cod using a foolproof method to ensure the fish is perfectly moist.
219 South American Classics In this episode, the team peeks into the foods of South America, notably Colombia and Peru. Milk Street cook Lynn Clark makes Colombian braised beef (posta negra). Then, Milk Street cook Josh Mamaclay breaks down the basics of creating a Colombian avocado salsa (ají de aguacate). And finally, Milk Street cook Catherine Smart prepares lomo saltado, a Peruvian stir fry consisting of beef, tomatoes and onion.
220 Everyday Turkish Favorites This episode is all about Turkish inspired techniques and flavors. Milk Street cook Bianca Borges teaches how to cook white beans the Turkish way, with a recipe for Turkish beans with pickled tomatoes. They learn how to make the easiest Turkish red lentil soup from Milk Street
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8 cook Josh Mamaclay, and finally, Milk Street cook Rayna Jhaveri shows Turkey's answer to shakshuka with a recipe for Turkish scrambled eggs with spicy tomato and capers (menemen).
221 From Vietnam to Burma In this episode, they explore a variety of South East Asian dishes. Christopher Kimball and Milk Street cook Lynn Clark prepare Vietnamese meatball and watercress soup (canh), a quick meal with complex flavors. Milk Street cook Erika Bruce then teaches Chris the trick to making the perfect coconut cashew cake (sanwin makin). Milk Street cook Josh Mamaclay rounds out the show by creating a Tuesday night dinner of stir fried chicken with snap peas and basil.
222 Singapore Satay, Soup and Sling This episode is all about the cuisine of Singapore. Christopher Kimball and Milk Street cook Bianca Borges cook up Singapore chicken satay with a quick broil and a mouthwatering marinade. Milk Street cook Rayna Jhaveri then teaches Chris all about noodle soups while preparing Singapore shrimp and chicken noodle soup (laksa). Chris then whips up a Milk Street cocktail: the Singapore sling. And finally, Milk Street cook Josh Mamaclay prepares coconut ginger rice, the perfect side dish for any meal.
223 West African Weeknight Supper In this episode, Christopher Kimball continues his adventure exploring Senegalese cuisine. Back at Milk Street, Milk Street cook Lynn Clark creates Senegalese braised chicken with onions and lime (yassa ginaar), which contains layers of sweetness, acidity and spice. Later, Chris and Milk Street cook Matthew Card create a Senegalese avocado and mango salad with rof, a topping that consists of parsley, garlic, scallions and habanero chili.
Season Three
301 The Oaxacan Kitchen In this episode, Christopher Kimball travels to Oaxaca, Mexico, where he meets Jesús 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.
302 The Joy of Cooking Lebanon 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
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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.
303 Italian the Right Way 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.
304 Baking in Paris 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 café 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.
305 The Secret of Stir Fry 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 (Bò Lúc Lắc). 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.
306 Chicken Around the World Christopher Kimball makes a dinner staple interesting. Drawing inspiration from around the world, Milk Street makes three very different, but equally interesting, chicken dishes. Milk Street Cook Josh Mamaclay makes his own version of Filipino Chicken Adobo with Coconut Broth. Milk Street Cook Lynn Clark teaches us how to spatchcock a chicken and makes a classic Georgian dish, Crispy Chicken under a Brick (Tsitsila Tabaka). For an easy Tuesday Night Dinner, Chris shows us how to make Chicken Traybake with Roasted Poblano and Tomato Sauce.
307 Greece Every Day In the Milk Street Kitchen, we make classic Greek dishes that will take you to the Greek islands, without a flight. Milk Street Cook Josh Mamaclay makes Greek White Bean Soup (Fasolada). Then Milk Street Cook Rayna Jhaveri teaches us how to make two fast and delicious Greek dips,
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Spicy Feta Dip (Tirokafteri) and Tzatziki. Finally, Milk Street Cook Matthew Card makes Shrimp with Feta Cheese (Garides Saganaki), an appetizer that’s prepared in a tomato sauce and served with crusty bread.
308 Milk Street Italian Classics This episode is all about reinventing classic Italian dishes using Milk Street techniques. Milk Street Cook Matthew Card teaches Christopher Kimball how to make Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina) without having to sauté the meat. Then Milk Street Cook Rayna Jhaveri shows us how to make a Sicilian favorite—and one of our go to Tuesday Night Dinners—Pasta con Fagioli. Finally, Milk Street Cook Catherine Smart shows Chris a recipe for Soft Polenta that will change the way you cook polenta.
309 Enchiladas and Molletes In this episode, Christopher Kimball visits a Oaxacan open air market to eat local favorites. He visits the market’s resident Frida Kahlo impersonator, Beatriz Vázquez, who cooks him her specialty, Enchiladas Verdes. Later in the market, he tastes Molletes, a delicious open faced sandwich served on thick cut bread with refried beans and cheese. Back at the kitchen, Milk Street Cook Catherine Smart draws from the flavors of Oaxaca to make Green Enchiladas with Chicken and Cheese (Enchiladas Verdes). Finally, Milk Street Cook Bianca Borges shows us how to make Oaxacan style Molletes with Pico de Gallo using ingredients easily found in the USA.
310 On the Road: Portland, Maine Christopher Kimball takes a road trip up north to the foodie city Portland, Maine. He visits the popular Eventide Oyster Company and makes a salad you’ll actually crave. He also visits Tandem Coffee and Bakery and meets with pastry chef Briana Holt, the mastermind behind Tandem’s most beloved desserts. She teaches Chris how to make Maple Browned Butter Pie.
311 Milk Street Sweets In this episode, we make our favorite Milk Street sweets. Milk Street Cook Lynn Clark whips up rich and gooey Maple Whiskey Pudding Cakes. Milk Street Cook Catherine Smart teaches Christopher Kimball how to get the perfect texture on our Chocolate Almond Spice Cookies. Briana Holt of Portland's Tandem Coffee and Bakery then stops by for a Milk Street Visit, where she walks Chris through a recipe for Triple Ginger Scones with Chocolate Chunks.
312 Beirut Fast Food Christopher Kimball is back in Beirut for a crash course on Lebanese “fast food.” Milk Street Cook Bianca Borges makes a quick yet delicious Bulgur and Beef Kibbeh with Chris. Then he sits down with Kamal Mouzawak of Souk El Tayeb to discuss the fascinating world of food in Beirut. To round out the show, Milk Street Cook Lynn Clark prepares a classic dish of Lebanese Lentils and Rice with Crisped Onions (Mujaddara).
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313 Tuesday Night Italian This episode is all about Italian Tuesday Night essentials. Milk Street Cook Catherine Smart and Christopher Kimball make the classic and rich Pesto alla Genovese, where the trick is using the right type of cheese. Milk Street Cook Rayna Jhaveri then makes a Campanelle Pasta with Sweet Corn, Tomatoes and Basil, a creamy dish that requires no cream. Finally, we learn how to make a fresh and bright Pasta with Pistachios, Tomatoes and Mint with Milk Street Cook Matthew Card.
314 Holiday Entertaining 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.
315 The New Paris Welcome to the new Paris. In this episode, Milk Street Cook Lynn Clark and Christopher Kimball make cloudlike Potato Gnocchi with Butter, Sage and Chives. Then Milk Street Cook Bianca Borges whips up Lamingtons, small chocolate coated, coconut covered cakes from Australia by way of Le Petit Grain boulangerie in Paris. Finally, Milk Street Cook Erika Bruce throws together Greens with Walnuts, Parmesan and Pancetta Vinaigrette, a mainstay of French cooking.
316 Amazing One Layer Cakes 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.
317 The Austrian Table 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.
318 Cooking with Chilies 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
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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.
319 Thailand North to South 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).
320 New French Classics 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 à 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.
321 Secrets of Oaxaca 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 Guzmán of Nopalito in San Francisco stops by for a Milk Street Visit. He teaches Chris how to make a hearty Pozole Rojo.
322 From Morocco to Egypt 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.
323 The New Australia This episode is all about the “new” Australia. With heavy influence from the flavors of Asia, Milk Street Cook Matthew Card prepares Miso Gochujang Pulled Pork. Christopher Kimball then teaches us how to make a Milk Street pantry staple, Miso Ginger Dressing. Lastly, Milk Street Cook Erika Bruce makes Roasted Cauliflower with Miso Glaze, a warm and rich way to upgrade weeknight veggies.
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Season 4
401 Weeknight Italian Christopher Kimball travels to Bologna, Italy, to make two weeknight dishes with Chef Fabio Berti at Trattoria Bertozzi. He also speaks with travel writer Matt Goulding about the cuisine of Emilia Romagna. Back at the kitchen, Milk Street Cook Catherine Smart shows Chris how to make simple and creamy Pasta with Zucchini, Pancetta and Saffron. Then, Milk Street Cook Bianca Borges makes Bolognese Style Pork Cutlets, covered in prosciutto, topped with parmesan and served with a bright lemon butter sauce.
402 Mexican Favorites In this episode, Christopher Kimball travels to Mexico City to make beans with Chef Eduardo García Guzmán. 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.
403 From Spain with Love 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).
404 Everyday Middle Eastern Cooking 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.
405 Best European Desserts 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.
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406 Milk Street Bakes! 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 Gruyère 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 soufflé that comes from Vivian Howard’s North Carolina kitchen.
407 Entertaining Favorites 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 Carré, an herbal cocktail from New Orleans.
408 Lasagna Bolognese Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real ragù 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 ragù to make Lasagna Bolognese, a variation of the classic dish that uses besciamella rather than mozzarella or ricotta.
409 French Showstopper Desserts 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 Bête Noire, flavored with bourbon and orange. Inspired by France’s classic Gâteau Nantais, Milk Street Cook Lynn Clark bakes French Almond Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.
410 Weeknight Mexican 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.
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411 Vegetable Makeovers 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.
412 Middle East Favorites 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.
413 Vietnamese Every Day In this episode, we make quick Vietnamese recipes with big flavor. First, Milk Street Cook Lynn Clark shows us how to make Vietnamese Caramel Chicken, demonstrating a Vietnamese technique for caramelizing fish sauce and aromatics to meld sweet and savory flavors. Then, Christopher Kimball makes Vietnamese Scallion Sauce, a versatile topping for vegetables, seafood and meat, and Milk Street Cook Josh Mamaclay makes Vietnamese Chicken Curry, with bold lemongrass and ginger flavor.
414 All New Italian This episode explores techniques that will change the way you cook Italian food at home. We learn that you don’t have to sear meat to make a flavorful stew from Milk Street Cook Josh Mamaclay, who shows us the secret to tender and savory Roman Braised Beef with Tomato and Cloves. Then, Christopher Kimball uses a multicooker to boil pasta and make an easy sauce for Bucatini with Cherry Tomato Sauce with Fresh Sage. Finally, Milk Street Cook Catherine Smart teaches us how to cook potatoes like risotto with a recipe for Tuscan Braised Potatoes (Patate in Umido).
415 The Greek Kitchen In this episode, we serve up Greek food inspired by Diane Kochilas’ recipes from the island of Ikaria. First, Milk Street Cook Bianca Borges shows Christopher Kimball how to cook Ikarian Braised Pork with Honey, Orange, and Rosemary, a savory and sweet main course balanced with citrus and herbs. Then, Milk Street Cook Rayna Jhaveri makes deeply charred Roasted Whole Cauliflower with Feta, and Milk Street Cook Catherine Smart prepares Tomato Rice with Oregano and Feta, risotto Greek style.
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416 Secret Italian Recipes This episode features recipes found across Italy, from Puglia to Sardinia. First, it’s Tomato Olive Focaccia with Milk Street Cook Erika Bruce, who shows us that the secret to light and crisp focaccia is a higher water content than you’d expect. Then, Milk Street Cook Rayna Jhaveri cooks Orecchiette with Broccolini topped with crunchy breadcrumbs, and Milk Street Cook Josh Mamaclay teaches Christopher Kimball to make Fregola with Shrimp and Tomatoes, pea shaped pasta cooked in a flavorful seafood broth.
417 New Israelis Cuisine Christopher Kimball travels to Tel Aviv for a cooking lesson at the restaurant Igra Rama and a meal at the hummus shop Shlomo & Doron near the bustling Carmel Market. Back in the kitchen, Milk Street Cook Lynn Clark shows Chris how to make creamy Couscous “Risotto” with Asparagus. Then, Chris serves up Yogurt Panna Cotta with Sumac Syrup, which adds tart brightness to the rich, custardy dessert. Finally, Milk Street Cook Catherine Smart shows Chris how to make Lahmajoun, a yogurt flatbread topped with spiced meat and arugula.
418 Meatballs and More In this episode, we head to Naples to sample the city’s favorite dishes. Milk Street Cook Josh Mamaclay teaches Christopher Kimball how to make ultratender Neapolitan Meatballs with Ragù, showing us that a high ratio of breadcrumbs to meat is the secret to their perfect texture. Then, Milk Street Cook Lynn Clark demonstrates the benefits of boiling cauliflower in the same pot as pasta with a recipe for Two Cheese Pasta with Cauliflower and Milk Street Cook Catherine Smart serves up quick skillet Spaghetti Puttanesca, packed with briny olives and capers.
419 Indian Classics at Home In this episode, we feature favorite Indian recipes for the home kitchen. Milk Street Cook Josh Mamaclay shows Christopher Kimball how to make Butter Chicken, using cashews to make a creamy sauce. Then, Milk Street Cook Lynn Clark makes Potato and Green Pea Curry (Aloo Matar), demonstrating how curries are built by adding ingredients in a particular order, and Milk Street Cook Rayna Jhaveri makes Chicken Vindaloo, which gets its name and bold, tangy flavor from vinegar and garlic.
420 Quick Pasta Christopher Kimball heads to Emilia Romagna for pasta recipes that have few ingredients and take little time. Back in the kitchen, Milk Street Cook Lynn Clark shows us how to make dumpling like Passatelli in Brodo, parmesan flavored dough that’s extruded through a potato ricer and cooked in broth. Chris then makes a quick Chicken Broth using chicken wings, and Milk Street Cook Lynn Clark prepares Pasta with Parmesan Cream.
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421 The New American Bakery In this episode, we get inspiration from Briana Holt and the baked goods she serves at Portland, Maine’s Tandem Coffee and Bakery. First, Briana makes Pineapple Upside Down Cornmeal Cake with a fresh, caramelized fruit topping. Then, she shows us how to bake Glazed Maple Whole Wheat Muffins, a morning treat with nuttiness from the flour and acidity from the maple lemon glaze.
422 Argentina Favorites This episode looks at Argentinian techniques and flavors, from perfectly cooked meat to an eye catching salad. First, it’s Oven Perfect Strip Steak with Chimichurri with Milk Street Cook Bianca Borges, who uses the reverse sear method for strip steaks served with a spicy chili and oregano sauce. Then, Milk Street Cook Catherine Smart makes a colorful Shaved Carrot Salad with Poppy Seeds and Parsley, and Christopher Kimball shows us how to make Caramelized Pork with Orange and Sage, broiling sugar and spice crusted tenderloin for a quick supper.
423 Cake and Scones Christopher Kimball heads to Portland, Maine, to visit Tandem Coffee and Bakery’s Briana Holt, who shows him both the sweet and savory side of her baking. First, she makes Savory Kale and Two Cheese Scones, with saltiness from cheddar and pecorino and a sweet counterpoint from dried currants. Then, she bakes a Double Chocolate Cake with syrup made from honey and juniper, coating the cake with a sweet, herbal soak that perfectly complements the bittersweet chocolate.
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