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Christopher Kimball’s Milk Street Television
Salad for Dinner
Season 6
Episode 610
Christopher Kimball takes inspiration from Crete to create their local Cretan Salad, a cross between classic Greek salad and Italian panzanella. Milk Street Cook Rayna Jhaveri then makes Turkish Chickpea Salad that uses sumac and fresh herbs to balance earthy chickpeas. Finally, Milk Street Cook Erica Bruce demonstrates Garlicky Lentil and Parsley Salad with Feta.
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Milk Street travels to Sri Lanka to learn the fundamentals of curry.
26:50
From Broken Phyllo Cake to Gâteau Invisible, Milk Street shares favorite lesser-known cakes.
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Christopher Kimball travels to Mexico City in search of enchiladas, beans and street corn.
26:59
Milk Street solves the problems of cooking fish at home.
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Become a master bread maker with recipes for beer pretzels and challah.
27:39
Christopher Kimball visits with Romanian home cooks to learn traditional recipes.
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.
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25:58
Milk Street searches Italy for its best tiramisù and biscotti.
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26:46
Milk Street uses global flavors to transform vegetables for the holidays.
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25:51
Milk Street goes to the Republic of Georgia to investigate the cheese bread Khachapuri.