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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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26:12
This episode, we showcase three satisfying salads.
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26:43
We travel to Italy in search of new pasta favorites.
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26:19
Milk Street travels to Mexico City in search of tacos.
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27:17
In this episode, Milk Street puts vegetables center stage!
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26:21
We take inspiration from focaccia in Bari, Italy to make Pour in the Pan Pizza.
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25:46
This episode is all about quick desserts, from cake to mousse and rice pudding!
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26:46
Milk Street travels to Morocco to learn about a traditional flatbread, Khobz.
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26:46
This episode, we travel to Rome in search of authentic Fettuccine Alfredo.
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26:46
We head to Crete to learn classic Greek dishes, perfect for any meze spread.
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26:47
Christopher Kimball travels to Los Angeles to explore its taco scene.
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26:46
Learn about the spices and stews of Ethiopia.
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26:46
Christopher Kimball learns classic Greek dishes from Marianna Leivaditaki in Crete.