Episodes
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The Turkish Kitchen
S5 E511 - 26m 46s
Christopher Kimball visits Ana Sortun at her restaurant Oleana to learn a recipe for Turkish stuffed flatbreads. Back in the kitchen, he prepares Spinach and Cheese Gözleme by folding Yufka flatbreads around a savory, three-cheese filling. Then, Milk Street cooks make Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses and Rib-Eye Steaks with Rosemary and Pomegranate Molasses.
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Everyday Venice
S5 E510 - 26m 46s
Learn from the tradition of Venice’s cucina povera to prepare rustic yet vibrant dishes. Venetian Rice and Peas (Risi e Bisi), using a bright green vegetable broth as its secret ingredient; Polenta with Shrimp and Tomatoes; and Venetian Cornmeal and Currant Cookies studded with liqueur-soaked fruit.
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Taste of Vietnam
S5 E509 - 26m 46s
Home cooking in Ho Chi Minh City inspires bold but simple Vietnamese dishes. First, Christopher Kimball makes Vietnamese Beef Stew with Star Anise and Lemon Grass, which combines local ingredients with French culinary technique. Then, Milk Street Cook Josh Mamaclay prepares aromatic Vietnamese Braised Lemon Grass Chicken.
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Cheryl Day Bakes Cakes!
S5 E508 - 26m 46s
Christopher Kimball visits Cheryl Day at Back in the Day Bakery in Savannah, Georgia, to learn treasured recipes from her repertoire of southern baking. Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting; Glazed Sour Cream and Brown Sugar Bundt Cake, inspired by old-fashioned butterscotch candies; and a grand, show-stopping Chocolate-on-Chocolate Three-Layer Cake.
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The Secrets of Amalfi
S5 E507 - 26m 46s
In this episode, we learn three recipes inspired by the sweet, softball-sized lemons abundant along the Amalfi coast of Italy. First, Christopher Kimball cooks Spaghetti with Lemon Pesto. Then, Milk Street cooks make Lemon and Shrimp Risotto with Fresh Basil, finished with an egg yolk and cream; and bake a moist and tangy Amalfi-Style Lemon Cake thanks to a lemon simple syrup.
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Milk Street Vegetarian
S5 E506 - 26m 46s
Explore ways that vegetables can become the star of the plate. First, Milk Street cooks make Cauliflower Steaks with Pickled Peppers, Capers and Parmesan for a satisfying main dish, and assembles Mexican-inspired Mushroom and Cheese Quesadillas. Finally, Milk Street Cook Rayna Jhaveri makes Panzanella with Fresh Mozzarella featuring perfectly seasoned tomatoes and bright, quick-pickled onions.
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Israel New And Old
S5 E505 - 26m 46s
Christopher Kimball travels to the Galilee Valley to make a kafta traybake with Reem Kassis, author of “The Palestinian Table”; and to Tel Aviv for classic and unconventional hummus at Shlomo & Doron. Back in the kitchen, Chris makes Lebanese Baked Kafta, followed by Hummus with Chipotle Black Beans and Tomato Salsa. Finally, Milk Street Cook Lynn Clark bakes Yeasted Flatbreads with Za’atar Oil.
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Portuguese Classics
S5 E504 - 26m 46s
Explore the cooking of Portugal with an airy egg cake, a hearty braise and a fragrant soup. Milk Street Cook Bianca Borges bakes a Portuguese Sponge Cake, then Christopher Kimball cooks Madeiran Pork with Wine and Garlic (Carne Vinha d’Alhos). Finally, Milk Street Cook Josh Mamaclay prepares Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana), thickened with toasted bread.
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Tuesday Night Bologna
S5 E503 - 26m 46s
In this episode, Christopher Kimball heads to Bologna, Italy, to learn a simple weeknight menu. First, a sumptuous Italian Flourless Chocolate Torta based on the closely guarded secret recipe known as torta Barozzi. Then, Milk Street Cook Lynn Clark prepares a simple pasta dish, Spaghetti Aglio e Olio with Tomatoes and Basil, and Chris makes creamy and rustic Italian Bean Soup with Fresh Pasta.
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Middle Eastern Meets London
S5 E502 - 26m 46s
Inspired by London’s Middle Eastern restaurant scene, Christopher Kimball and Milk Street cooks make Jerusalem-Style Mixed Grill Chicken with tahini sauce and pickled onions, and a whole roasted Cauliflower with Spiced Tahini and Garlic-Chili Oil. Finally, Milk Street Cook Bianca Borges bakes a rustic Almond-Coconut Cake with Cherries and Pistachios.
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Mexico City Favorites
S5 E501 - 26m 46s
Christopher Kimball travels to Mexico City to learn favorite dinner recipes from cooking school instructor Esmeralda Brinn and chef Adriana Luna. Back in the kitchen, Chris prepares a Chicken, Salsa Verde and Tortilla Casserole (Pastel Azteca). Then, Milk Street Cook Lynn Clark makes Pork in Veracruz Sauce (Puntas a la Veracruzana), a skillet dish featuring a tomato, olive and caper sauce.
Schedule
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Christopher Kimball’s Milk Street Television
Portuguese Classics
Saturday
May 4
30 Minutes
Portuguese sponge cake; Madeiran pork with wine and garlic; garlic and cilantro soup with chickpeas, thickened with toasted bread and topped with soft-cooked eggs. -
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Christopher Kimball’s Milk Street Television
Israel New and Old
Saturday
May 18
30 Minutes
Making a kafta traybake with author Reem Kassis; a meal at Shlomo & Doron in Tel Aviv; Lebanese baked kafta with potatoes and tomatoes; hummus with chipotle black beans and tomato salsa; yeasted flatbreads with za'atar oil.
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