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Christopher Kimball’s Milk Street Television
The Spice Kitchen
Season 8
Episode 807
Milk Street takes a deep dive into the spice cabinet! Rosemary Gill starts off with a lesson on Spice Blends 101. Wes Martin uses an Egyptian seasoning to prepare Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball makes a pot of Berbere-Spiced Red Lentils, and Rosemary returns to whip up a tray of Butter Roasted Carrots with Za'atar and Pomegranate Molasses.
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26:41
Milk Street travels to Jordan to learn the secrets of crisp and herbal Falafel.
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25:45
This episode, we turn your pantry staples into the perfect weeknight dinner.
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25:49
We bake sweet corn, chocolate and coconut pies inspired by beach-side Jalisco.
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26:03
This episode, we show you three versions of comforting chicken soup from around the world.
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27:16
We travel to West Africa to learn Liberian Banana-Rice Bread, a fresh take on a classic.
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25:46
We take inspiration from the Mexican table..
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25:58
This episode, we show you delicious stir fries for an ideal weeknight dinner.
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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.