Food

Christopher Kimball’s Milk Street Television

The editors of Christopher Kimball’s Milk Street Magazine search the world over for techniques and ingredients that can transform your home cooking, producing bigger, bolder dishes with less time and effort.

Crazy Noodles

27m 16s

Milk Street visits Peru to learn a new way to dress up pasta and noodles, from a Peruvian Pesto (tallarines verde) and a red Trapanese pesto to soba with miso butter and asparagus. Chris reveals his recipe for pisco sours. Rounding out the show, Chris discusses Andy Ricker’s kitchen cabinet essentials.

Episodes

  • Flavors of Ethiopia: asset-mezzanine-16x9

    Flavors of Ethiopia

    S5 E523 - 26m 46s

    In this episode, travel to Addis Ababa to learn about the spices and stews of Ethiopia. First, tender and savory Ethiopian Stewed Collard Greens (Gomen Wat) and Ethiopian Chicken Stew (Doro Wat), featuring fragrant spices. Finally, building your own Berbere, a bold spice blend that is the backbone of numerous Ethiopian dishes.

  • Souvlaki and Flatbread: asset-mezzanine-16x9

    Souvlaki and Flatbread

    S5 E522 - 26m 46s

    Christopher Kimball travels to Crete to learn classic Greek dishes from Marianna Leivaditaki. First, Pork Souvlaki with Tzatziki and Tomato-Onion Salad, with a perfect accompaniment of Plush Yogurt and Olive Oil Flatbreads. Finally, Broken Phyllo Cake with Orange and Bay, soaked with a syrup infused with cinnamon and cardamom that gives the cake a moist, pudding-like consistency.

  • Tuesday Night Mediterranean: asset-mezzanine-16x9

    Tuesday Night Mediterranean

    S5 E521 - 26m 46s

    Discover three recipes inspired by the cuisine of the Mediterranean. First, Provençal Braised Chicken elevated by fresh fennel, white wine, orange zest and saffron. Then, hearty Sardinian Herb Soup with Fregola and White Beans. Finally, a Spanish Shrimp & Chickpea Stew with a combination of smoked and sweet paprika to add deep color and earthy complexity.

  • The Art of Japanese Cooking: asset-mezzanine-16x9

    The Art of Japanese Cooking

    S5 E520 - 26m 46s

    Christopher Kimball visits Japanese cooking instructor Sonoko Sakai to learn some of her favorite dishes to make at home. First, it’s Japanese-Style Chicken and Vegetable Curry, taking inspiration from Sonoko’s homemade curry powder blend. Then, Japanese Milk Bread with a fluffy, slightly sweet and fine-textured loaf. Finally, a quick, refreshing side of Daikon-Carrot Salad with Sesame and Lemon.

  • La Cocina de Puerto Vallarta: asset-mezzanine-16x9

    La Cocina de Puerto Vallarta

    S5 E519 - 26m 46s

    Christopher Kimball visits Paola Briseño González and Javier Cabral to learn about the flavors of Jalisco, Mexico. Back in the kitchen, Milk Street cooks prepare Colima-Style Shredded Braised Pork accentuated by coconut vinegar and a rustic Banana Custard Pie with Caramelized Sugar. Next, a rich and nutty Salsa Macha Costeña condiment, followed by Carne en su Jugo, featuring short ribs and beans.

  • Cooking of Ukraine: asset-mezzanine-16x9

    Cooking of Ukraine

    S5 E518 - 26m 46s

    Chef Olia Hercules to share recipes to Ukranian classics. First, she makes her family’s rendition of the historically significant dish Borsch with Duck and Prunes. Then, she makes Slow Roasted Pork with Sauerkraut, Apples and Dried Fruit, an impressive, succulent roast with a savory-sweet twist.

  • Schnitzel and Mashed!: asset-mezzanine-16x9

    Schnitzel and Mashed!

    S5 E517 - 26m 46s

    A complete menu for a satisfying dinner of crispy schnitzel and two sides. First, demonstrating how to achieve the signature, undulating crust of German Pork Schnitzel. Then, accompaniments Croatian Mashed Potatoes flavored with paprika and caramelized onions and creamy German Cucumber-Dill Salad (Gurkensalat).

  • A Taste of Crete: asset-mezzanine-16x9

    A Taste of Crete

    S5 E516 - 26m 46s

    Christopher Kimball travels to Crete to cook with chef Marianna Leivaditaki and heads out to sea with her father, a small-boat fisherman. Back in the kitchen, the flavors of the Mediterranean are highlighted with Braised Beef with Dried Figs and Quick-Pickled Cabbage. Then, Shrimp, Orzo and Zucchini with Ouzo and Mint, cooked like risotto with a fragrant shrimp broth.

  • Udon Noodles at Home: asset-mezzanine-16x9

    Udon Noodles at Home

    S5 E515 - 26m 46s

    Christopher Kimball visits Japanese cooking instructor Sonoko Sakai at her home to make udon noodles. The secret: Stomping on the dough to knead it! Then, we learn how to make Homemade Udon Noodles as well as two preparations: Udon Noodles in Soy Broth and Udon Noodles with Spicy Meat and Mushroom Sauce

  • The New NY Cheesecake!: asset-mezzanine-16x9

    The New NY Cheesecake!

    S5 E514 - 26m 46s

    A fresh look at dessert, from a new take on cheesecake to a versatile loaf cake. First, a show-stopping Chèvre Cheesecake with Black Pepper-Graham Crust, using a recipe from Angie Mar at New York’s Beatrice Inn. Then, a Yogurt Loaf Cake with Coriander and Orange, demonstrating how citrus zest and toasted spices can add complexity to a simple cake.

  • Summer Kitchens: asset-mezzanine-16x9

    Summer Kitchens

    S5 E513 - 26m 46s

    Chef Olia Hercules demonstrates two recipes inspired by the cooking traditions of Ukraine’s summer kitchens. First, she makes Chicken Roasted with Garlic-Herb Crème Fraîche. Then, she bakes Ricotta-Semolina Cake with Caramelized Apples, a cake-cheesecake hybrid topped with a layer of silky, buttery, golden-hued apple.

  • Milk Street Chocolate Cakes: asset-mezzanine-16x9

    Milk Street Chocolate Cakes

    S5 E512 - 26m 46s

    Two types of chocolate cakes are featured, from a special-occasion dessert and to a quick one-bowl affair. First, Christopher Kimball and Milk Street Cook Bianca Borges make Chocolate-Hazelnut Cream Cake with a whipped ganache filling. Then, Milk Street Cook Rayna Jhaveri bakes a gooey-centered Swedish “Sticky” Chocolate Cake, topped with a Flavored Whipped Cream.

Schedule

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    Christopher Kimball's Milk Street Television: TVSS: Banner-L2

    Christopher Kimball’s Milk Street Television

    Everyday Venice

    Saturday
    Jul 9

    30 Minutes

    Venetian rice and peas; polenta with shrimp and tomatoes; Venetian cornmeal and currant cookies with liqueur-soaked fruit.
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    Christopher Kimball's Milk Street Television: TVSS: Banner-L2

    Christopher Kimball’s Milk Street Television

    The Turkish Kitchen

    Saturday
    Jul 16

    30 Minutes

    Turkish stuffed flatbreads; spinach and cheese gozleme; Turkish tomato and onion salad with olive oil and pomegranate molasses; rib-eye steaks with rosemary and pomegranate molasses.

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