Quick Suppers from Madrid | KCET

Christopher Kimball's Milk Street Television

Quick Suppers from Madrid

In this episode, Christopher Kimball travels to Madrid, Spain, where he meets Joaquín Felipe, executive chef of Florida Retiro, who teaches him how to make authentic pisto. He then learns how to make pork and chorizo with piquillo peppers (carcamusa) from chef Abraham García of Restaurante Viridiana. Back at the kitchen, Chris and Milk Street cook Lynn Clark draw on what Chris learned in Spain to make carcamusa at home. Milk Street cook Rayna Jhaveri makes Spanish ratatouille (pisto manchego), and Milk Street cook Josh Mamaclay shows how to make sherry-soaked French toast (torrijas).

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Available until

2020-09-06T00:00:00-07:00

Full Episodes

Christopher Kimball's Milk Street Television

Christopher Kimball's Milk Street Television

Chicken from Paris to the Middle East

In this episode, the team learns how to elevate simple chicken recipes by using techniques and flavors from around the world.

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Christopher Kimball's Milk Street Television

Christopher Kimball's Milk Street Television

Porchetta at Home

In this episode, Milk Street highlights the perfect recipes for a wintertime meal.

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Christopher Kimball's Milk Street Television

Christopher Kimball's Milk Street Television

South African BBQ

In this episode, the team explores the various colors, flavors and textures of South African cooking.

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Christopher Kimball's Milk Street Television

Christopher Kimball's Milk Street Television

Taipei Cooking Lesson

In this episode, Christopher Kimball travels to Taipei, Taiwan, where he meets Qin Jia Bing Dian, who teaches him her secret to making the flakiest scallion pancakes.

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Christopher Kimball's Milk Street Television

Christopher Kimball's Milk Street Television

New Mexico, Old Mexico

In this episode, "Milk Street" cook Matthew Card breaks down the steps for preparing a moist and flavorful carne adovada.

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Upcoming Airdates

The Japanese Quick Cook

In this episode, Christopher Kimball continues his travels through Japan. Back at Milk Street, Chris and Milk Street cook Lynn Clark prepare Japanese-style rice with flaked salmon and shiitake mushrooms (sake to kinoko takikomi gohan). To go along with the rice dish, Milk Street cook Catherine Smart whips up Japanese-style salt-pickled radish and red onion (yasai no sokuseki-zuke). And finally, Milk Street cook Rayna Jhaveri shows Chris how to prepare a Tuesday night dinner: yakiudon with pickled ginger.

2018-12-17T02:30:00-08:00

KCET-HD

Middle East Favorites

This episode showcases light and bright recipes of the Middle East. Milk Street cook Catherine Smart teaches how to make a vibrant salmon chraimeh that comes together in less than 30 minutes. Chris learns how to make a bulgur-tomato salad with herbs and pomegranate molasses (eetch) from Milk Street cook Josh Mamaclay. And finally, Milk Street cook Erika Bruce shares a recipe for tangerine-almond cake with bay-citrus syrup inspired by a technique used in the eastern Mediterranean.

2018-12-24T02:30:00-08:00

KCET-HD

New Breads

This episode is all about bread. Milk Street cook Erika Bruce teaches Christopher Kimball how to make aromatic, nutty and tender pumpkin seed rolls. Milk Street cook Matthew Card whips up an earthy and hearty Portuguese cornbread (broa). Finally, Chris and Milk Street cook Catherine Smart make a Macanese sweet potato cake (batatada), which strikes the balance between a rich and light cake.

2018-12-31T02:30:00-08:00

KCET-HD

A Trip to Senegal

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.