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.

Meixcan Shrimp

25m 46s

This episode, we take inspiration from the Mexican table. First, Christopher Kimball travels to LA to learn how to make Drunken Shrimp with Tequila at backyard eatery, 106 Seafood Underground. Back in the kitchen, Milk Street Cook Josh Mamaclay makes Cilantro Rice, a colorful and aromatic side. Finish with Rayna Jhaveri demonstrating a simplified, one-pot version of Veracruz-Style Rice and Shrimp.

Episodes

  • The Real Fettuccine Alfredo: asset-mezzanine-16x9

    The Real Fettuccine Alfredo

    S6 E603 - 26m 46s

    We take a trip to Rome in search of authentic Fettuccine Alfredo. Back in the kitchen, Christopher Kimball demonstrates the rich, yet simplified version of an often heavy and cream-laden dish. Milk Street Cook Bianca Borges shows Chris how to make Chocolate Biscotti with Pistachios, Almonds and Dried Cherries and Milk Street Cook Josh Mamaclay prepares Lemon Garlic Fettuccine.

  • Meixcan Shrimp: asset-mezzanine-16x9

    Meixcan Shrimp

    S6 E612 - 25m 46s

    This episode, we take inspiration from the Mexican table. First, Christopher Kimball travels to LA to learn how to make Drunken Shrimp with Tequila at backyard eatery, 106 Seafood Underground. Back in the kitchen, Milk Street Cook Josh Mamaclay makes Cilantro Rice, a colorful and aromatic side. Finish with Rayna Jhaveri demonstrating a simplified, one-pot version of Veracruz-Style Rice and Shrimp.

  • Moving soon to WETA Passport

    Quick Desserts: asset-mezzanine-16x9

    Quick Desserts

    S6 E605 - 25m 46s

    This episode is all about desserts! To start, Milk Street Cook Erica Bruce prepares a Chocolate Olive Oil Cake, which is beautifully balanced with the addition of lemon juice. Then, Milk Street Cook Sam Fore makes a lighter, easier version of zabaglione, Mascarpone Mousse. To finish, we make Rice Pudding with Bourbon, Orange and Cardamom, proving that arborio rice isn’t just for risotto.

  • LA's Best Tacos: asset-mezzanine-16x9

    LA's Best Tacos

    S6 E601 - 26m 47s

    This episode, Christopher Kimball travels to Los Angeles to explore its robust taco scene. Back in the kitchen, Chris shows us how to make Fried Shrimp Tacos with Salsa Roja and Milk Street Cook Lynn Clark prepares Beef Chili Colorado Tacos. Finally, Milk Street Cook Sam Fore cooks Oaxacan-Style Vegetables in Chili-Garlic Sauce, a perfect side dish or main.

  • All-Star Vegetables: asset-mezzanine-16x9

    All-Star Vegetables

    S6 E607 - 27m 17s

    Milk Street puts vegetables center stage! Milk Street Cook Rayna Jhaveri makes Indian-Spiced Butternut Squash Soup with Yogurt, a vibrant yet comforting soup. Then, Milk Street Cook Sam Fore makes Lentils with Swiss Chard and Pomegranate Molasses featuring earthy, deep flavors. Finally, Milk Street Cook Bianca Borges prepares Cauliflower Steaks with flavor-packed Chipotle-Cashew Sauce.

  • Moroccan Flatbread: asset-mezzanine-16x9

    Moroccan Flatbread

    S6 E604 - 26m 46s

    In this episode, we take a trip to Morocco to learn about a traditional, all-purpose flatbread, Khobz. Next, Milk Street Cook Josh Mamaclay makes easy, yet deeply rich and flavorful Moroccan Harissa-Garlic Shrimp. Finally, Milk Street Cook Sam Fore prepares Salmon with Matbucha, a North African cooked “salad” made with olive oil, garlic, tomatoes, sweet peppers and spicy chilies.

  • Stir-Fry Favorites: asset-mezzanine-16x9

    Stir-Fry Favorites

    S6 E611 - 25m 58s

    Stir fries are the perfect weeknight dinner. First, Milk Street Cook Rayna Jhaveri makes Goan-Style Chili-Fry with Beef, Tomatoes and Potatoes, a dish that fuses ingredients, flavors and techniques from different parts of the world. Then, Milk Street Cook Sam Fore prepares Thai-Style Vegetable Stir-Fry with Garlic and Black Pepper and Milk Street Cook Lynn Clark makes crispy Salt and Pepper Tofu.

  • Venetian Pastas: asset-mezzanine-16x9

    Venetian Pastas

    S6 E609 - 26m 43s

    We travel to Italy in search of new pasta favorites. Milk Street Cook Lynn Clark begins by making Spaghetti with Clams, a regional classic of Venice. Next, Milk Street Cook Josh Mamaclay prepares our adaptation of Rigatoni with Cherry Tomatoes and Anchovies, packed with umami. To finish, Milk Street Cook Bianca Borges assembles rich, tangy and briny Spaghetti with Shrimp, Tomatoes and White Wine.

  • Greek Meze: asset-mezzanine-16x9

    Greek Meze

    S6 E602 - 26m 46s

    We head to Crete to learn some classic Greek dishes. First, Chris and Milk Street Cook Lynn Clark make Greek Meatballs with Tomato Sauce (Soutzoukakia), a perfect addition to any meze spread. Then, Milk Street Cook Sam Fore demonstrates Greek-Style Baked White Beans in Tomato Sauce. Finally, Milk Street cook Bianca Borges prepares Greek Baked Vegetables, garnished with feta and olive oil.

  • Salad for Dinner: asset-mezzanine-16x9

    Salad for Dinner

    S6 E610 - 26m 12s

    Christopher Kimball takes inspiration from Crete to create their local Cretan Salad, a cross between classic Greek salad and Italian panzanella. Milk Street Cook Rayna Jhaveri then makes Turkish Chickpea Salad that uses sumac and fresh herbs to balance earthy chickpeas. Finally, Milk Street Cook Erica Bruce demonstrates Garlicky Lentil and Parsley Salad with Feta.

  • New Wave Pizzas: asset-mezzanine-16x9

    New Wave Pizzas

    S6 E606 - 26m 21s

    Host Christopher Kimball takes inspiration from a focaccia originating in Bari, Italy to create Pour in the Pan Pizza. Milk Street Cook Rayna Jhaveri assembles the perfect side for a pizza party, Shaved Fennel, Mushroom and Parmesan Salad. We finish with Milk Street Cook Josh Mamaclay preparing Inverted Pizza with Onions, Potatoes and Thyme using store-bought dough for a perfect weeknight dinner.

  • Breakfast Baking: asset-mezzanine-16x9

    Breakfast Baking

    S6 E613 - 27m 16s

    We travel to West Africa to learn to make Liberian Banana-Rice Bread. Milk Street Cook Erika Bruce brings this recipe back to the kitchen. Then, Milk Street Cook Bianca Borges shows Christopher Kimball how to prepare Swedish Cardamom Buns, a twist on the beloved cinnamon bun. Finally, Lynn Clark bakes sweet and tangy Orange-Cranberry Soda Bread with White Chocolate Chunks.

Schedule

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    Christopher Kimball's Milk Street Television: TVSS: Banner-L1

    Christopher Kimball’s Milk Street Television

    Breakfast Baking

    Saturday
    Dec 17

    30 Minutes

    Liberian banana-rice bread; Swedish cardamom buns; sweet and tangy orange-cranberry soda bread with white chocolate chunks.

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