Channel Title: Christopher Kimball’s Milk Street Channel Description: Christopher Kimball’s Milk Street in downtown Boston — at 177 Milk Street — is home to our magazine’s editorial offices and our cooking school. It also is where we record Christopher Kimball’s Milk Street television and radio shows. Milk Street searches the world for bold, simple recipes and techniques that will change the way you cook. <video> Flatbreads 101 | Milk Street TV Season 8, Episode 17 Description: Milk Street explores flatbreads from around the world. Christopher Kimball starts with Turkish Pide Breads, demonstrating that sometimes flatbreads aren’t so flat. Then, Rosemary Gill prepares weeknight-friendly Yogurt Flatbreads with Flavored Butter. After a look inside the bakeries of Pakistan, Bianca Borges makes Potato-Stuffed Naan, studded with tender potatoes, hits of spice and fresh herbs. Get the recipes: Turkish Pide Breads: https://bit.ly/4iIV4MA Yogurt Flatbreads with Flavored Butter: https://bit.ly/41JGb6t Potato-Stuffed Naan: https://bit.ly/3ZL3zOD Subscribe to Milk Street on YouTube: https://bit.ly/3kg5Lb3 Visit us at: https://www.177milkstreet.com/plans Connect with us: Facebook: https://www.facebook.com/cpkmilkstreet Instagram: https://www.instagram.com/177milkstreet/ TikTok: https://www.tiktok.com/@177milkstreet Pinterest: https://www.pinterest.com/177milkstreet/ Flipboard: https://flipboard.com/@177MilkStreet Newsletter: https://www.177milkstreet.com/newsletter #milkstreetrecipes #milkstreet #milkstreettv #flatbreads #türkiye #antakya #pide #bread #yogurt #naan #potatonaan #butter </video> <video> The Original Spaghetti and Meatballs (Are Teeny Tiny) Description: Get the recipe for The Original Spaghetti and Meatballs (Pasta alla Chitarra con Pallottine) here: https://bit.ly/3Cfbj3x And 125 more fabulous Italian recipes in our new book, “Backroads Italy." Now on preorder: https://bit.ly/3Cd8zDW Our editorial director J.M. Hirsch was hellbent of seeking out these teeny tiny meatballs for our new book “Backroads Italy”—so great was the allure to learn the origins of spaghetti and meatballs. So, in towns across the Abruzzo region in central Italy, he learned to make its ancestral dish: pasta alla chitarra con pallottine. There are a few intriguing twists to the meatball story. For starters, culinary historians generally credit New York’s Italian community with marrying large, Neapolitan-style meatballs to pasta. Golf ball-sized meatballs would be more attainable with more wealth (and meat). Then, it’s generally meatballs on spaghetti is an Amercan thing. In Italy, pasta is typically primo, and meat—including marinara-drenched meatballs—are secondo (the main). Abruzzo’s fresh-made pasta and tiny meatballs (pallottine) defy this narrative, and, in our opinion, they make a lot more sense than giant meatballs. They cook quickly, long enough to infuse the sauce with meaty flavor but briefly enough to remain tender and succulent, rather than dried-out. The starchy pasta married to the sauce for evenly-coated noodles, and the bite-sized meatballs were evenly distributed throughout. If this looks good, tap the link in bio for our new book “Backroads Italy”! You’ll find this and 125 other recipes from Italian home cooks and off-the-beaten path eateries. “Backroads Italy” on Barnes & Noble: https://bit.ly/40z6iMp “Backroads Italy” on Hachette: https://bit.ly/4hiYa8A --------------------------------------------------------------------------------------------------------------------------- #milkstreetrecipe #spaghettiandmeatballs #spaghetti #pasta #pastarecipe #easyrecipe #pastaallachitarraconpallottine #dinner #dinnerrecipe #easyrecipe #backroadsitaly </video> <video> How to Make Potato-Leek Party Soup (Garnish-as-You-Like Potato-Leek Soup) Description: Get the recipe for Garnish-as-You-Like Potato-Leek Soup here: https://bit.ly/3BSmyPo PARTY SOUP! This concept came from our creative director of recipes Matt Card, who told us all about a dinner party, organized around a cauldron of soup. It’s a simple potato-leek base, served along with an array of seasonings and mix-ins: balsamic vinegar, fried shallots, chopped hazelnuts, chili crisp, pesto, pickled peppers. The soup itself is rich with butter and a whole head of garlic, simmered and blended into a silky purée. ⁠ ⁠ Everybody goes back for seconds and thirds and gets a different soup, every time. ⁠ ⁠ Our education director Rosie Gill and the rest of us here at Milk Street thought it was a fabulous idea, and indeed, it was. ⁠ --------------------------------------------------------------------------------------------------------------------------- #milkstreetrecipe #soup #souprecipe #milkstreet #milkstreetcookingschool #soupseason #potatosoup #howtomake #easysouprecipe #easyrecipe </video> <video> Turkish Crescent Cookies Description: Get the recipe for Turkish Crescent Cookies here: https://bit.ly/4gN8WDT We first learned about Turkish Crescent Cookies (or, “moon” cookies) when Chris Kimball sent us photos of one at the 250-year-old confectionery and bakery Haci Bekir, in Istanbul. He was immediately charmed by its old world character (and so were we). “It’s a grownup cookie from a city that goes back centuries, the seat of power for Emperor Constantine and then later, in the mid-15th century, the conquering Ottomans,” he wrote. “Also, there is the intriguing combination of lemon zest, walnuts, raisins and chocolate.” You might be able to make these from what’s in the cupboard, which is the spirit of this dessert. They were originally made from leftover bakery scraps as filling. The “project” part is the assembly, rolling them out into fat crescents and topping with a sprinkling of almonds and dusting of powdered sugar. Our baking expert Rose Hattabaugh brings you her adaptation. Get these and 200 more of our all-time favorite baking recipes in our new book “Milk Street Bakes”: https://bit.ly/4i3s2qG --------------------------------------------------------------------------------------------------------------------------- #milkstreetrecipes #milkstreetbakes #baking #cookies #holiday #holidaybaking #holidayrecipe #brunch #brunchrecipe #easyrecipe #weekendproject </video> <video> Basque Cheesecake | Milk Street TV Season 8, Episode 16 Description: What makes a perfect cheesecake? Milk Street heads into the kitchen to find out! Rose Hattabaugh leads the way with Basque Cheesecake, which has garnered global acclaim for its blistered, “burnt” surface and creamy-smooth center. Christopher Kimball then puts cream cheese on the sidelines with Ricotta-Semolina Cheesecake. Plus, we investigate just how much the color of bakeware can affect your recipes, and Rosemary Gill breaks down Crème Fraîche 101. Get the recipes: Basque Cheesecake: https://bit.ly/4iNi0dz Ricotta-Semolina Cheesecake: https://bit.ly/3VVnZTJ Subscribe to Milk Street on YouTube: https://bit.ly/3kg5Lb3 Visit us at: https://www.177milkstreet.com/plans Connect with us: Facebook: https://www.facebook.com/cpkmilkstreet Instagram: https://www.instagram.com/177milkstreet/ TikTok: https://www.tiktok.com/@177milkstreet Pinterest: https://www.pinterest.com/177milkstreet/ Flipboard: https://flipboard.com/@177MilkStreet Newsletter: https://www.177milkstreet.com/newsletter #milkstreetrecipes #milkstreet #milkstreettv #cheesecake #basquecheesecake #ricotta #semolina #semolinaflour #baking #bakingrecipes </video> <video> Milk Street Holiday | Milk Street TV Season 8, Episode 14 Description: Whether it’s the holiday season, or you’re just looking for a reason to entertain, Milk Street has you covered this episode 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. Get the recipes: Barolo-Braised Beef Short Ribs: https://bit.ly/3CVHSDy Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms: https://bit.ly/3OIdYoW Dark Chocolate Terrine with Coffee and Cardamom: https://bit.ly/3CUkS7V Subscribe to Milk Street on YouTube: https://bit.ly/3kg5Lb3 Visit us at: https://www.177milkstreet.com/plans Connect with us: Facebook: https://www.facebook.com/cpkmilkstreet Instagram: https://www.instagram.com/177milkstreet/ TikTok: https://www.tiktok.com/@177milkstreet Pinterest: https://www.pinterest.com/177milkstreet/ Flipboard: https://flipboard.com/@177MilkStreet Newsletter: https://www.177milkstreet.com/newsletter #milkstreetrecipes #milkstreet #milkstreettv #christmas #holidays #xmas #food #holidaycooking #holidayrecipes #desserts #barolo #beef #wine #Italy #porcini #mushrooms #hannukah #kwanza #december #cooking </video> <video> Olive Oil Challah: 8 Recipes to Master Enriched Dough Description: Get the recipe for Olive Oil Challah with Golden Raisins here: https://bit.ly/4iVRDlZ Rose returns with eight recipes to master enriched dough! Recipe number three: Olive Oil Challah. For a tender, fluffy challah, we borrowed a technique used to make Japanese milk bread, famed for its feathery-light crumb. We make a water roux (also called tangzhong) by mixing a little flour and hot water until it forms a gel-like paste; this increases the hydration level without turning the dough wet, provides structure to the crumb, and gives it that feathery-ness we love about milk bread. (It also increases the shelf life.) Oil is the fat of choice in traditional challah; we chose EVOO for fruity, peppery notes that compliment sweet, bright golden raisins plumped in orange juice. And, though a six-strand challah looks nice, we did away with the fuss and opted for two simple braids. Our resident baking expert Rose Hattabaugh is your steady guide. Find this and 200 more of our all-time best baking recipes in our new book “Milk Street Bakes”: https://bit.ly/4i3s2qG And try more of enriched dough recipes below... * Chocolate-Tahini Babka: https://bit.ly/47V4ShA * Kolaches: https://bit.ly/4eAzKGN * Orange–Olive Oil Sweet Breads: https://bit.ly/4gmRWo0 * Japanese Milk Bread: https://bit.ly/3ZGAMKX * Babas au Rhum: https://bit.ly/400d3qz * Swedish Cardamom Buns: https://bit.ly/4gH5U3W * German-Style Winter Squash Bread: https://bit.ly/3VNjAT0 --------------------------------------------------------------------------------------------------------------------------- #milkstreetrecipe #milkstreetbakes #challah #holidaybaking #bread #holidayrecipe #easyrecipe #breadbaking #recipe </video> <video> The World’s Best Coconut Broth: Thai-Style Coconut and Chicken Soup Description: Get the recipe for Thai-Style Coconut and Chicken Soup here: https://bit.ly/4gYfikk In Bangkok, chef Piched Kaewhem taught our editorial director J.M. to make a vibrant tom kha gai, chicken soup with a fresh coconut broth layered with lime, fish sauce, sugar, lemon grass, and ginger-adjacent galangal. No storebought coconut milk came close to the freshness of that broth, so we figured out a workaround—homemade coconut milk, pressed from dried coconut flakes. That one extra step yields one of the best broths we’ve developed at Milk Street (in our opinion!) Our culinary production director Wes Martin brings you the recipe. #milkstreet #milkstreetrecipe #soup #soupseason #easyrecipe #easysoup #chickensoup #howto #coconut #coconutrecipe #food #cooking </video> <video> 8 Recipes to Master Enriched Dough: Orange-Olive Oil Sweet Breads Description: Get the recipe for Orange–Olive Oil Sweet Breads here: https://bit.ly/4gmRWo0 Rose returns with eight recipes to master enriched dough! Recipe number four: Orange–Olive Oil Sweet Breads. They’re a breakfast bread that originated in the Provence, outside of Paris. And a perfect example of the truly unique recipes we’d only discover at Milk Street. They’re based on gibassiers, sweet, yeasted breads that are rich with butter, olive oil and eggs. But they’re also an opportunity to use fragrant orange blossom water and licorice-y aniseed, which otherwise get very little action. (Rose specifically loves an opportunity to use aniseed in baking.) Orange zest adds citrusy brightness. Get these and 200 more of our best baking recipes in our new book “Milk Street Bakes”: And more enriched dough recipes below: https://bit.ly/4i3s2qG * Chocolate-Tahini Babka: https://bit.ly/47V4ShA * Kolaches: https://bit.ly/4eAzKGN * Olive Oil Challah with Golden Raisins: https://bit.ly/4iVRDlZ * Japanese Milk Bread: https://bit.ly/3ZGAMKX * Babas au Rhum: https://bit.ly/400d3qz * Swedish Cardamom Buns: https://bit.ly/4gH5U3W * German-Style Winter Squash Bread: https://bit.ly/3VNjAT0 --------------------------------------------------------------------------------------------------------------------------- #milkstreet #milkstreetrecipe #bread #milkstreetbakes #breadrecipe #howtomakebread #baking #easyrecipe </video> <video> Dressing Up Chicken | Milk Street TV, Season 8 Episode 18 Description: We offer three approaches to chicken–whole-poached, spatchcocked and tray-baked––all with big, bold flavors! Christopher Kimball uses a slow-poaching technique to make Chinese White-Cooked Chicken with Ginger Soy Dressing. Bianca Borges breaks down spatchcocking with a recipe for Piri Piri Chicken and Rosemary Gill demonstrates flavorful meal-in-one: Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses. Get the recipes: Chinese White-Cooked Chicken with Ginger Soy Dressing: https://bit.ly/4fHSlQP Piri Piri Chicken: https://bit.ly/4gR894U Universal Chicken Glaze: https://bit.ly/3WozDXt Garlicky Spiced Chicken and Potato Traybake with Pomgranate Molasses Subscribe to Milk Street on YouTube: https://bit.ly/3kg5Lb3 Visit us at: https://www.177milkstreet.com/plans Connect with us: Facebook: https://www.facebook.com/cpkmilkstreet Instagram: https://www.instagram.com/177milkstreet/ TikTok: https://www.tiktok.com/@177milkstreet Pinterest: https://www.pinterest.com/177milkstreet/ Flipboard: https://flipboard.com/@177MilkStreet Newsletter: https://www.177milkstreet.com/newsletter #milkstreetrecipes #milkstreet #milkstreettv #chicken #chickenrecipes #piripirichicken #chinesechicken #traybakes #garlicchicken </video> <video> The Sichuan Kitchen | Milk Street TV Season 8, Episode 15 Description: Christopher 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. Get the recipes: Sichuan-Style Cold Poached Chicken with Double Sesame Sauce: https://bit.ly/4gAu6Vx Sichuan Red-Braised Beef: https://bit.ly/4gmqvea Spicy Broccolini with Seared Tofu and Sesame Oil: https://bit.ly/41Cnxxk Subscribe to Milk Street on YouTube: https://bit.ly/3kg5Lb3 Visit us at: https://www.177milkstreet.com/plans Connect with us: Facebook: https://www.facebook.com/cpkmilkstreet Instagram: https://www.instagram.com/177milkstreet TikTok: https://www.tiktok.com/@177milkstreet Pinterest: https://www.pinterest.com/177milkstreet/ Flipboard: https://flipboard.com/@177MilkStreet Newsletter: https://www.177milkstreet.com/newsletter #milk #milkstreetrecipes #milkstreet #milkstreettv #sichuancooking #sichuancooking #tobandjan #london #chickensalad #stew #beefstew #tofu #recipes #cooking #cookingvideo </video> <video> Biryani and Curry | Milk Street TV Season 8, Episode 19 Description: Milk Street travels to Lahore, Pakistan to learn about the heart and soul of Pakistani cuisine. Christopher Kimball and J.M. Hirsch combine inspiration from street vendors and chefs to make the perfect Chicken Biryani. Then, Bianca Borges makes Chicken Karahi, a speedy curry packed with warm spices, sweet tomato and creamy yogurt. Plus, Rosemary Gill demystifies rice cooking with Rice 101. Get the recipes: Pakistani-Style Chicken Biryani: https://bit.ly/41YyqcY Chicken Karahi: https://bit.ly/4h1bi20 Subscribe to Milk Street on YouTube: https://bit.ly/3kg5Lb3 Visit us at: https://www.177milkstreet.com/plans Connect with us: Facebook: https://www.facebook.com/cpkmilkstreet Instagram: https://www.instagram.com/177milkstreet/ TikTok: https://www.tiktok.com/@177milkstreet Pinterest: https://www.pinterest.com/177milkstreet/ Flipboard: https://flipboard.com/@177MilkStreet Newsletter: https://www.177milkstreet.com/newsletter #milkstreetrecipes #milkstreet #milkstreettv #biryani #chickenbiryani #pakistan #lahore #chicken #chickenkarahi #layering </video> <video> We FINALLY figured out...No-Sog Ricotta Cheesecake Description: Get the recipe for Ricotta-Semolina Cheesecake here: https://bit.ly/409fbuH Ricotta cheesecake is the dream, but it often evokes something served out of a wet plastic bag—grainy, loose, soggy. Some-odd decades ago, Chris Kimball tried a version in an East Village Italian restaurant that delivered on the promise; it was light, creamy, and bright, and most of all, held together. “I kept coming back to that ricotta cheesecake of so long ago,” Chris wrote, longingly, in our magazine. Years later, we finally got to the bottom of it. A little semolina flour helped soak up the extra moisture, and an extra egg, which allowed us to simply bake the cake in a 350°F oven for 40 minutes and still get a light texture. Plus, no water bath. It’s cracked, and we’re fine with that. --------------------------------------------------------------------------------------------------------------------------- #milkstreetrecipes #milkstreetbakes #dessertrecipe #dessert #cheesecake #easyrecipe #baking </video> <video> Is There a Lighter, Brighter, Sweet-and-Sour Pork? Description: Get the recipe for Cantonese Sweet-and-Sour Pork here: https://bit.ly/4haAxz2 Sweet-and-sour pork isn’t necessarily gloopy! Or intensely sweet! Or soggy. In Hong Kong, you can find a more traditional version that’s much brighter, with crisp veggies and lightly-battered meat, coated in a naturally tangy-sweet sauce. At the Brother Seafood Restaurant, our editorial director J.M. Hirsch learned to make a sauce flavored with hawthorne berries, a crabapple-­like fruit that defined the sweet-and-sour flavors before British colonialism. And they kept the flavors clear and distinct by cooking all of the ingredients briefly, and separately: hunks of bone-in pork ribs with a potato starch slurry, briefly wok-fried. Then vegetables, only briefly flashed over heat; then the sauce, reduced on its own; then everything tossed together at the end, with just enough sauce to barely coat the ingredients. “This cooking method also left the bell pepper and pineapple tasting fresh and crisp,” J.M. wrote. “And briefly simmering the sauce reduced and concentrated it on its own, no gluey cornstarch needed. This meant a cleaner, crisper flavor and a far better texture.” “It was fascinating the way the ingredients collaborated to make a better and lighter dish, even though they actually spent little time in the wok together,” he wrote. We found that apple jelly was the perfect substitute for the hard-to-find hawthorn berries, and we kept our pork light and crisp by pan-frying with just a thin cornstarch coating. --------------------------------------------------------------------------------------------------------------------------- #milkstreetrecipes #sweetandsourpork #dinner #dinnerrecipe #easyrecipe #pork #porkrecipe #easydinner #cooking </video> <video> 8 Recipes to Master Enriched Dough: Babas au Rhum Description: Get the recipe for Babas au Rhum here: https://bit.ly/400d3qz These small, airy, mildly sweet, yeast-risen cakes are usually soaked til nearly soggy in a sweet rum syrup. In Paris, we tried a version that left the spongey cake “fresh,” ie, serving the rum on the side for drizzling just before eating. So our baking expert Rose Hattabaugh developed a baba that’s all about the baba: airy-light, not-dry, can stand on its own. She balances the alcohol’s harsh bite with orange zest and juice, and brushes it on top of the babas as a glaze and serve on the side. Get these and 200 more of our all-time best baking recipes in our new book “Milk Street Bakes”: https://bit.ly/4i3s2qG ---------------------------------------------------------------------------------------------------------------------------------------------------- #milkstreetrecipes #milkstreetbakes #babasaurhum #dessert #brunch #brunchrecipe #easyrecipe #baking #holiday #holidayrecipe </video>

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Christopher Kimball’s Milk Street in downtown Boston — at 177 Milk Street — is home to our magazine’s editorial offices and our cooking school. It also is where we record Christopher Kimball’s Milk Street television and radio shows.

Milk Street searches the world for bold, simple recipes and techniques that will change the way you cook.

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