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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

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Secrets of Thailand

In this episode, Christopher Kimball travels to Chiang Mai, Thailand, where he learns how to transform a simple bowl of broth and rice into an explosion of flavors and textures. Back in the kitchen, Chris and Milk Street cook Catherine Smart draw on that flavorful palette as they make Thai rice soup (khao tom). Next, Milk Street cook Matthew Card shows how to make Thai stir-fried spinach with just a few simple ingredients. To end the show, Milk Street cook Rayna Jhaveri makes an easy Thai beef salad (yam neua).

  • 2018-10-22T03:30:00-07:00
    KCET-HD

Pizza and Pasta

This episode features Italian-inspired recipes with a Milk Street twist. Milk Street cook Erika Bruce shows the tricks to making perfect pizza at home with a recipe for roasted mushroom pizza with fontina and scallions. Milk Street cook Catherine Smart teaches Christopher Kimball how to make a weeknight cacio e pepe, and finally, Chris demonstrates how to make a simple shaved zucchini and herb salad with parmesan.

  • 2018-10-29T03:30:00-07:00
    KCET-HD

Tunisian Couscous

In this episode, Christopher Kimball and Milk Street cook Lynn Clark cook up a vibrant and hearty North African chicken couscous. Milk Street cook Bianca Borges prepares one of the most delicious and versatile soups in the world, chickpea and harissa soup (lablabi). To round out the show, Chris teaches how to whip up harissa, a pantry staple that is used in countless Milk Street recipes.

  • 2018-11-05T02:30:00-08:00
    KCET-HD

New Mexico, Old Mexico

In this episode, Milk Street cook Matthew Card breaks down the steps for preparing a moist and flavorful carne adovada. Then, Milk Street cook Bianca Borges shows Christopher Kimball how to make Mexican chicken soup with tomatillos and hominy, a staple with a twist. Finally, Milk Street cook Lynn Clark shows how to bake a rich and moist cake without an oven with a recipe for stovetop chocolate cake.

  • 2018-11-12T02:30:00-08:00
    KCET-HD

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