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Christopher Kimball’s Milk Street Television
Milk Street Menu
Season 1
Episode 110
The episode begins with a short-cut to savor as Milk Street Cook Matthew Card shows host Christopher Kimball how to make no-sear lamb or beef, and chickpea stew using essential spices to impart deep flavor. Milk Street Cook Catherine Smart demonstrates the pantry staple harissa at home. And Milk Street Cook Rayna Jhaveri teaches Chris how to make caramel oranges, a simple but effective dessert.
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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.
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26:46
Discover three recipes inspired by the cuisine of the Mediterranean.
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26:46
Japanese favorites to make at home - Chicken and Vegetable Curry; and Milk Bread.