Dispatch from our first culinary tour! All week, Milk Street’s associate education director April Dodd has been sending us (very enviable) documentation from Mexico City, where she’s been making mole and tamale from scratch, shopping at local markets, visiting family farms, and, of course, sipping margaritas at J.M.’s favorite cocktail bar. This comes from a stop at the Mexico City tortilleria Maizajo, which specializes in nixtamalization: an ancient Mesoamerican technique of preparing dried cor
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Dispatch from our first culinary tour! All week, Milk Street’s associate e…
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Should you add soy sauce at the beginning, middle, or end of stir-frying? What’s the flavor difference between light and dark soy sauce? These details matter! Cookbook author Kwoklyn Wan, expert in the best versions of Chinese takeaway, is your guide. And join Kwoklyn at the #MilkStreetCookingSchool online to make a Lunar New Year feast! He’ll be teaching us to make Velvet Chicken Long Life Noodles and Vegetable Egg Rolls that’ll lure you into the kitchen and away from the delivery apps. Weds, F
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The best pasta sauce is...butter! An emulsified butter sauce is a silky, glossy coating, made by simply melting cold butter with a little starchy pasta water, which allows the butter to cling to your noodles or gnocchi—demonstrated above by Meryl Feinstein, creator of Pasta Social Club and author of “Pasta Every Day.” Join Feinstein’s class on homemade gnocchi at the #MilkStreetCookingSchool online, Thurs, Nov 9, 6pm EST. Get tickets here: https://bit.ly/3Q2b5zE | Christopher Kimball’s Milk Stre
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The best pasta sauce is...butter! An emulsified butter sauce is a silky, …
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We got a real treat recently at the #MilkStreetCookingSchool! Özlem Warren (Ozlem's Turkish Table) taught us to make manti boats: typically meat-filled dumplings, baked with broth and topped with garlicky yogurt. She brought us a vegetarian version from the Bilecik region of northwestern Türkiye, stuffed with spiced chickpeas and sauteed onions, a recipe from her new book, “Sebze,” a compilation of vegetarian Turkish dishes. (It happens to be out, today, in the US—happy publication date, Özlem!)
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We got a real treat recently at the #MilkStreetCookingSchool! Özle…
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We’ve already pre-ordered our copies of Meryl Feinstein’s “Pasta Every Day: Make It, Shape It, Sauce It, Eat It”—her wildly popular workshops have taught us that pasta is surprisingly easy to make at home (often, with no equipment), and yields fresh, restaurant-worthy results. So we asked Feinstein back to the #MilkStreetCookingSchool! This time, we’re making pici, the best pasta that you’ve probably never heard of. Think of a slightly chubby spaghetti or a not-hollow bucatini—that’s pici, a rus
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We’ve already pre-ordered our copies of Meryl Feinstein’s “Past…
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Shake or stir? It turns out there’s a science behind the answer! Follow this simple rule of thumb from cocktail expert Jordan Hughes, creator of the blog High-Proof Preacher. Want to up your cocktail game? Join Jordan for drinks at the #MilkStreetCookingSchool online, where he’ll be whipping up a Honey-Basil Sour, a Pineapple Train Wreck, a Peruvian 75, and more. Weds, May 24 · 6 - 7:15pm EDT. Register here: https://bit.ly/44LNUA1 | Christopher Kimball’s Milk Street
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Shake or stir? It turns out there’s a science behind the answer! Follo…
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Steamers come in all shapes and sizes, from an industrial barrel large enough to accommodate a duck or the elegantly humble bamboo steamer you may associate with dumplings. Whether you’re preparing a Lunar New Year fish or simply mystified by the options, Hsiao-Ching Chou, author of “Chinese Soul Food” and “Vegetarian Chinese Soul Food,” is here to help. | Christopher Kimball’s Milk Street
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The Cooking of Colombia
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