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Christopher Kimball’s Milk Street Television
Back Streets Rome
Season 8
Episode 821
Christopher Kimball goes off the beaten path to learn new twists on Italian classics. He starts with Fresh Egg Pasta with Brown Butter and Hazelnuts. Then, Rosemary Gill shows that Roman-Style Chicken Cacciatore is not always a chunky, tomato-heavy braise. Rose Hattabaugh prepares Spinach and Ricotta Dumplings in Tomato Sauce, and we investigate how to tame the acidity of tomato sauce.
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26:23
Cook with what you have in your pantry!
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25:47
Learn baking from cookbook author and owner of Back in the Day Bakery—Cheryl Day!
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25:52
This episode is a carnivore’s delight, as we spotlight our favorite meat-centered dishes.
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26:21
This episode showcases a powerhouse ingredient—miso!
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25:46
The Milk Street Cooks demonstrate three ways to prepare chicken.
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26:17
The Milk Street Cooks prepare recipes for delicious weeknight meals with a skillet.
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25:49
Christopher Kimball travels to seaside Jalisco to learn from some local chefs.
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25:54
We turn to the rustic side of Italian cuisine as inspiration for this episode.
26:35
In this episode, we travel to Colombia for a delicious lesson in empanadas.
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26:59
In this episode, we introduce some of our favorite soups.
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27:20
We travel to Jordan to learn some classic regional dishes.
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26:01
Milk Street heads to Brazil to get a look at some deliciously unique pizza variations.