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Christopher Kimball’s Milk Street Television
Hearty Stews
Season 6
Episode 618
We travel to Morocco to learn Moroccan Beef, Tomato and Chickpea Stew, traditionally served during Ramadan as a way to break the fast. Back at Milk Street, Christopher Kimball demonstrates how to make the dish and Milk Street Cook Lynn Clark makes Miso Soup with Shiitake Mushrooms and Poached Eggs. To finish, Milk Street Cook Rayna Jhaveri prepares Dal Tarka, the ubiquitous Indian lentil dish.
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26:46
Baked salmon with dill; acorn squash with vinaigrette; smashed potatoes; Vieux Carré.
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26:46
Quiche with mushrooms, bacon and Gruyère; cranberry and ginger buckle; corn pudding.
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26:46
German apple cake; Belgian cookies; Danish dream cake with coconut-brown sugar topping.
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26:46
Recipes include Palestinian upside-down chicken and rice and semolina-sesame cake.
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26:46
Spanish classics: chicken and bean paella, seared pork tenderloin, tomato and bread soup.
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26:46
Mexican recipes made easy: stewed beans with salsa fresca, tortilla soup, sweet corn cake.
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26:46
Recipes for weeknight dinner inspired by the Bologna and Emilia-Romagna regions of Italy.