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Christopher Kimball’s Milk Street Television
Quick Suppers from Madrid
Season 2
Episode 202
In this episode, Christopher Kimball travels to Madrid, Spain, where learns how to make authentic pisto and pork and chorizo with piquillo peppers (carcamusa). Back at the kitchen, Chris and Milk Street Cook Lynn Clark draw on what Chris learned in Spain to make these dishes at home. Finally, Milk Street Cook Josh Mamaclay shows how to make sherry-soaked French toast (torrijas).
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Learn how to amp up your roasted chicken.
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25:46
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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
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26:21
This episode showcases a powerhouse ingredient—miso!
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25:46
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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.