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Christopher Kimball’s Milk Street Television
Milk Street Holidays
Season 1
Episode 111
Festive doesn’t have to mean expensive. Turn economical beef eye-round into a succulent holiday roast with a prune, peppercorn and fresh herb-rubbed roast beef. Then, a British favorite gets a transatlantic twist with rye-on-rye sticky toffee pudding. Milk Street Cook Lynn Clark shows Chris how to make skillet-charred Brussels sprouts. And Chris discusses Sara Moulton’s kitchen cabinet essentials.
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27:02
In Calabria, Milk Street finds amazing pasta dishes based on the simplest ingredients.
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26:50
From Broken Phyllo Cake to Gâteau Invisible, Milk Street shares favorite lesser-known cakes.
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22:55
Christopher Kimball travels to Mexico City in search of enchiladas, beans and street corn.
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27:08
From Tuscany to Campania, Milk Street explores Italy’s repertoire of simple soups.
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26:02
Milk Street bakes linzertorte bars, tahini cookies and Polish gingerbreads for the holidays.
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26:22
Milk Street shares a Korean recipe that will change the way you cook chicken noodle soup.
