Christopher Kimball’s Milk Street Television

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.

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.

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.

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.

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.

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.

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).

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.

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

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.

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.

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.