The Weekend Baker
Thai Takeout
We travel to the street markets of Bangkok to learn Thai classics. J.M. Hirsch and Chris Kimball start off with Thai-Style Coconut and Chicken Soup, using homemade coconut milk as the base of this boldly seasoned soup. Then, Rosemary Gill reveals the art of Hot and Sour Soup with Chicken and Mushrooms, and Bianca Borges shares the technique for making perfect Thai Salad Rolls with Green Chili Dipping Sauce.
Milk Street Holiday
Whether it’s the holiday season, or you’re just looking for a reason to entertain, we have you covered with crowd-pleasing favorites! Christopher Kimball makes decadent Barolo-Braised Beef Short Ribs, and gives us insight into the best results for cooking your meat in wine. Then, Rosemary Gill roasts a Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms, where the magic lies in a dry mushroom rub. Finally, Rose Hattabaugh modernizes chocolate mousse and prepares a Dark Chocolate Terrine with Coffee and Cardamom.
The Spice Kitchen
We take a deep dive into the spice cabinet. Rosemary Gill starts off with a lesson on Spice 101, teaching you how to make your own custom blends, followed by a recipe for Crispy Chickpeas. Wes Martin utilizes a popular Egyptian seasoning and prepares Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball uses Ethiopian berbere to make Berbere-Spiced Red Lentils. Finally, Rosemary returns to let us in on the secret for better roasted carrots with Butter Roasted Carrots with Za'atar and Pomegranate Molasses.
In Search of Cacio e Pepe
What makes the perfect Cacio e Pepe? Chris Kimball travels to Rome, where he learns that there are endless ways to make this seemingly simple dish with only three ingredients: spaghetti, pecorino, and black pepper. Then, Rose Hattabaugh unlocks the meaty side of zucchini with Zucchini Carbonara and Rosemary Gill offers a creamy, dairy-free version of pesto, Spaghetti with Parsley Pesto.
New Bistro Classics
Chris Kimball searches Paris for new spins on bistro classics, starting with a surprising take on French Onion Soup. Back at Milk Street, Rose Hattabaugh makes Oven-Baked Three-Layer Croque Monsieur Sandwiches, a fuss-free recipe that's doable on any night of the week. Finally, Rosemary Gill prepares a modern twist on garlic bread: Garlic Toasts with Goat Cheese and Herb Salad.
The Sichuan Kitchen
Chris Kimball travels to London to cook with Fuchsia Dunlop, author of “The Food of Sichuan.” Back at Milk Street, he makes Sichuan-Style Cold Poached Chicken with Double Sesame Sauce, an extremely flavorful take on chicken salad. Wes Martin dives deep into toban djan, an essential Sichuan ingredient, to prepare Sichuan Red-Braised Beef. Then, Rosemary Gill gives a lesson on Tofu 101 and shows us how to make Spicy Broccolini with Seared Tofu and Sesame Oil.
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