S9 E913 - 26m 22s
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.
S9 E912 - 25m 58s
Milk Street searches Italy for its best desserts. At the birthplace of tiramisù, 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.
S9 E911 - 26m 46s
Milk Street transforms vegetables for the holidays. First, we make Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced pieces of butternut squash for an impressive presentation. Then, we call on cornstarch to make Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce and use the “braise and glaze” technique for Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin.
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