Access to this video is a benefit for members through PBS Passport.
Up Next
Back to Show
Christopher Kimball’s Milk Street Television
Weeknight Italian
Season 4
Episode 401
Christopher Kimball travels to Bologna, Italy, to make two weeknight dishes with Chef Fabio Berti at Trattoria Bertozzi; and discusses the cuisine of Emilia-Romagna with travel writer Matt Goulding. Back at the kitchen, Milk Street cooks make simple and creamy Pasta with Zucchini, Pancetta and Saffron; and Bolognese-Style Pork Cutlets, covered in prosciutto, with parmesan and a lemon butter sauce.
Support Provided By
Unlock with PBS Passport
25:49
This episode is all about one-pan meals!
Unlock with PBS Passport
26:42
Learn how to amp up your roasted chicken.
Unlock with PBS Passport
25:46
In this episode, we look to the flavors of the Middle Eastern table.
Unlock with PBS Passport
26:23
Cook with what you have in your pantry!
Unlock with PBS Passport
25:47
Learn baking from cookbook author and owner of Back in the Day Bakery—Cheryl Day!
Unlock with PBS Passport
25:52
This episode is a carnivore’s delight, as we spotlight our favorite meat-centered dishes.
Unlock with PBS Passport
26:21
This episode showcases a powerhouse ingredient—miso!
Unlock with PBS Passport
25:46
The Milk Street Cooks demonstrate three ways to prepare chicken.
Unlock with PBS Passport
26:17
The Milk Street Cooks prepare recipes for delicious weeknight meals with a skillet.
Unlock with PBS Passport
25:49
Christopher Kimball travels to seaside Jalisco to learn from some local chefs.
Unlock with PBS Passport
25:54
We turn to the rustic side of Italian cuisine as inspiration for this episode.
Unlock with PBS Passport
26:35
In this episode, we travel to Colombia for a delicious lesson in empanadas.