Christopher Kimball’s Milk Street Television

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.

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.

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.

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.

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.

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 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.

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.

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.

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.

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.

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.