Christopher Kimball's Milk Street Television (2017)
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Christopher Kimball's Milk Street Television
2017 / TV-G
Let’s stop doing things in the kitchen that made sense in the 19th century but not in the 21st. Milk Street travels the world to bring you the very best ideas and techniques with no lists of hard-to-find ingredients, strange cookware, or all-day methods to slow you down.
Seasons & Episode
In this episode, Christopher Kimball travels to seaside Jalisco, Mexico to learn from some local chefs. Back in the kitchen, Chris and Milk Street Cook Erika Bruce bake warm, sweet and subtly nutty Corn and Cinnamon Butter Cookies. Next, Milk Street Cook Lynn Clark whips up briny and savory Butterflied "Grilled" Shrimp. Finally, Milk Street Cook Rayna Jhaveri assembles Salsa Macha Costeña, made with nuts and chilies.
The Milk Street Cooks demonstrate three ways to prepare chicken. To start, Christopher Kimball cooks Circassian Chicken inspired by his travels in Turkey. Then, Milk Street Cook Rayna Jhaveri puts together Spanish-style Arroz con Pollo. To round out the episode, Milk Street Cook Lynn Clark makes Chicken Chilindrón, stewed with tomatoes, bell peppers and onion.
This episode showcases a powerhouse ingredient—miso! We start with Milk Street Cook Bianca Borges preparing Pan-Seared Steak with Smoky Miso Butter and Watercress Salad, boasting big, bold flavor. Next, Milk Street Cook Rayna Jhaveri makes Sautéed Corn with Miso, Butter and Scallions, the perfect savory-sweet side. To finish, Christopher Kimball and Milk Street Cook Erika Bruce bake delightfully complex Peanut Butter-Miso Cookies.
Learn baking from cookbook author and owner of Back in the Day Bakery—Cheryl Day! Christopher Kimball and Cheryl Day start off by baking a Glazed Three-Citrus and Almond Bundt Cake with a soft, sueded crumb. Next, they whip up Salty Honey and Browned Butter Bars reminiscent of rich, custardy chess pie. Last but not least, Chris and Cheryl make S'mores Bars with Marshmallow Meringue, a perfect summer dessert.
In this episode, we look to the flavors of the Middle Eastern table. Milk Street Cook Lynn Clark prepares Hummus Fatteh, a superb mix of creamy and crunchy textures with earthy, nutty flavors. Then, Milk Street Cook Josh Mamaclay makes Green Shakshuka with leeks, spinach and peas. To finish, Christopher Kimball demonstrates a Chicken Shawarma that uses the intense heat of the broiler to char chicken thighs and onion slices.
Learn how to amp up your roasted chicken. Milk Street Cook Bianca Borges starts off with Spice-Rubbed Roasted Chicken with Green-Herb Chutney—a simple puree of herbs and aromatics. Then, Milk Street Cook Erika Bruce makes elegant Skillet-Roasted Chicken with Bread Salad, and Milk Street Cook Lynn Clark prepares fragrant Five-Spice Roasted Chicken.
Travel to London to explore Indian flavors. Christopher Kimball makes deeply complex, Salan-style Hyderabadi Chicken Curry. Next, Milk Street Cook Bianca Borges demonstrates Indian-Spiced Smashed Potatoes, crisp on the outside, dense and creamy on the inside. Finally, Chris and Milk Street Cook Wes Martin prepare Masala-Spiced French Fries, the perfect fries at home with a South Asian twist.
We honor the beautiful city of Antakya, Turkey, which we visited shortly before an earthquake devastated this historic community. Christopher Kimball starts us off with Turkish Skillet Kebab with Charred Peppers and Tomatoes. Then, Milk Street Cook Matthew Card whips up soft and lemony Turkish Hummus. To finish, Chris and Milk Street Cook Rose Hattabaugh bake Date-Stuffed Semolina Cookies.
London-based baker Claire Ptak teaches us her favorite loaf cakes! First up is a quick Double-Chocolate Loaf cake that boasts a remarkably deep color, rich flavor and a velvety crumb. Next, Lemon and Caraway Butter Cake, an elegant, bright, old-fashioned British teacake. Last but not least, Upside-Down Cardamom-Spiced Plum Cake featuring a caramel-y layer of sliced fruit and a buttery cake.
We show you three baking recipes ideal for a weekend breakfast. First, Christopher Kimball and Milk Street Cook Bianca Borges make richly flavored Neapolitan Salami–Provolone Buns. Then, Milk Street Cook Matthew Card bakes Banana Hazelnut Bread with a moist and tender crumb. To finish, Milk Street Cook Rose Hattabaugh prepares light and lemony Cinnamon Sugar Yogurt Doughnuts
From Rome to Naples, we bring the cooking of Italy to our kitchen! Christopher Kimball and Milk Street Cook Rose Hattabaugh start us off with Roman Cloud Bread with Mixed Greens and Fennel Salad, a crisp yet pleasantly chewy flatbread contrasted by fresh, bitter greens. Then, Milk Street Cook Bianca Borges assembles a lighter, brighter riff on carbonara, Spaghetti with Prosciutto, Parmesan and Peas. To finish, Milk Street Cook Rosemary Gill makes Gnocchi di Farina with Pancetta and Garlic, demonstrating gnocchi made with only flour, water and salt.
We look to the flavors North Africa. To begin, Christopher Kimball and Milk Street Cook Matthew Card demonstrating warmly spiced Moroccan Meatball Tagine with Green Olives and Lemon. Next up, Milk Street Cook Rose Hattabaugh makes Shakshuka, bolstered by harissa. Finally, Milk Street Cook Rosemary Gill prepares Harissa-Spiced Pasta with Chicken and Green Beans, a delicious one-pot dinner.
We venture to Paris to explore its Southeast Asian street food scene. Back in the kitchen, Christopher Kimball whips up salty-sweet Garlic-Lemon Grass Chicken Wings. Then, Milk Street Cook Bianca Borges makes Fried Egg Bánh Mì. Lastly, Chris and Milk Street Cook Wes Martin prepare Crisp-Skin Pork Belly Rice Bowls with Pickled Vegetables, a riot of texture and flavor.
The food of Naples stars in this episode. We begin with Christopher Kimball and Milk Street Cook Rose Hattabaugh assembling No-Fry Neapolitan Eggplant Parmesan, a lighter version of the original that skips the breading. Milk Street Cook Matthew Card follows by preparing simple Broccoli Rabe and Sausage, and Milk Street Cook Bianca Borges making Italian comfort food, Pasta and Potatoes.
We take a trip to South Korea to learn their sweet and spicy version of KFC and more. Back in the kitchen, Christopher Kimball and Milk Street Cook Bianca Borges prepare dakgangjeong: crisp, well-seasoned Korean Fried Chicken. Next, Milk Street Cook Wes Martin makes ultratender Beef Bulgogi. To finish, Milk Street Cook Rosemary Gill assembles Kimchi Fried Rice, an umami-packed dish.
Let’s stop doing things in the kitchen that made sense in the 19th century but not in the 21st. Milk Street travels the world to bring you the very best ideas and techniques with no lists of hard-to-find ingredients, strange cookware, or all-day methods to slow you down.
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