Meatballs and More

This episode features recipes found across Italy, from Puglia to Sardinia. First, it's Tomato-Olive Focaccia with Milk Street Cook Erika Bruce, who shows us that the secret to light and crisp focaccia is a higher water content than you'd expect. Then, Milk Street Cook Rayna Jhaveri cooks Orecchiette with Broccolini topped with crunchy breadcrumbs, and Milk Street Cook Josh Mamaclay teaches Christopher Kimball to make Fregola with Shrimp and Tomatoes, pea-shaped pasta cooked in a flavorful seafood broth.

In this episode, Christopher Kimball travels to Senegal to learn North African cooking techniques with Senegalese chef, restaurateur and author Pierre Thiam. Back at the kitchen, Milk Street cook Lynn Clark show how to make black-eyed pea and sweet potato stew (ndambe), and later Milk Street cook Catherine Smart teaches how to make a Senegalese dessert, mango and coconut rice pudding.

Christopher Kimball travels to Tel Aviv for a cooking lesson at the restaurant Igra Rama and a meal at the hummus shop Shlomo & Doron near the bustling Carmel Market. Back in the kitchen, Milk Street Cook Lynn Clark shows Chris how to make creamy Couscous "Risotto" with Asparagus. Then, Chris serves up Yogurt Panna Cotta with Sumac Syrup, which adds tart brightness to the rich, custardy dessert. Finally, Milk Street Cook Catherine Smart shows Chris how to make Lahmajoun, a yogurt flatbread topped with spiced meat and arugula.

This episode showcases ways to bring Chinese cooking techniques to the home kitchen. Christopher Kimball and Milk Street cook Matthew Card start out by preparing crispy Sichuan-chili chicken. Milk Street cook Josh Mamaclay then breaks down a quick Tuesday night dinner, Sichuan chicken salad. Finally, Milk Street cook Lynn Clark prepares ginger-scallion steamed cod using a foolproof method to ensure the fish is perfectly moist.

In this episode, we head to Naples to sample the city's favorite dishes. Milk Street Cook Josh Mamaclay teaches Christopher Kimball how to make ultratender Neapolitan Meatballs with Ragu, showing us that a high ratio of breadcrumbs to meat is the secret to their perfect texture. Then, Milk Street Cook Lynn Clark demonstrates the benefits of boiling cauliflower in the same pot as pasta with a recipe for Two-Cheese Pasta with Cauliflower and Milk Street Cook Catherine Smart serves up quick skillet Spaghetti Puttanesca, packed with briny olives and capers.

In this episode, the team peeks into the foods of South America, notably Colombia and Peru. Milk Street cook Lynn Clark makes Colombian braised beef (posta negra). Then, Milk Street cook Josh Mamaclay breaks down the basics of creating a Colombian avocado salsa (ají de aguacate). And finally, Milk Street cook Catherine Smart prepares lomo saltado, a Peruvian stir-fry consisting of beef, tomatoes and onion.

In this episode, we feature favorite Indian recipes for the home kitchen. Milk Street Cook Josh Mamaclay shows Christopher Kimball how to make Butter Chicken, using cashews to make a creamy sauce. Then, Milk Street Cook Lynn Clark makes Potato and Green Pea Curry (Aloo Matar), demonstrating how curries are built by adding ingredients in a particular order, and Milk Street Cook Rayna Jhaveri makes Chicken Vindaloo, which gets its name and bold, tangy flavor from vinegar and garlic.

This episode is all about Turkish-inspired techniques and flavors. Milk Street cook Bianca Borges teaches how to cook white beans the Turkish way, with a recipe for Turkish beans with pickled tomatoes. They learn how to make the easiest Turkish red lentil soup from Milk Street cook Josh Mamaclay, and finally, Milk Street cook Rayna Jhaveri shows Turkey's answer to shakshuka with a recipe for Turkish scrambled eggs with spicy tomato and capers (menemen).

Christopher Kimball heads to Emilia-Romagna for pasta recipes that have few ingredients and take little time. Back in the kitchen, Milk Street Cook Lynn Clark shows us how to make dumpling-like Passatelli in Brodo, parmesan flavored dough that's extruded through a potato ricer and cooked in broth. Chris then makes a quick Chicken Broth using chicken wings, and Milk Street Cook Lynn Clark prepares Pasta with Parmesan Cream.