Milk Street went to Vegas! And had a blast! In a recent live taping of #MilkStreetRadio, Chris Kimball spoke with Vegas culinary stars like Jamie Tran, chef and owner of the beloved off-strip restaurant Black Sheep. She shared her management philosophy, a chicken recipe we’re definitely going to try, and fielded cooking questions from our live audience. Also: Las Vegas historian Su Kim Chung told us about the original Caesars Palace “bacchanal,” in which staff fed peeled grapes and an eight-cour
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Milk Street went to Vegas! And had a blast! In a recent live taping of #…
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The great egg peeling debate reaches its final chapter on #MilkStreetRadio! A couple weeks ago, Chris and Kenji stated their positions (Chris is all about the ice bath, Kenji is about the cooking method). We’ll give listeners the final word. Plus: literary scholar Rebecca May Johnson tells us why analyzing a recipe isn’t so different from studying Ancient Greek; Hetty McKinnon celebrates vegetables in her latest cookbook “Tenderheart”; and Dan Pashman cements tinned fish as much more than a pass
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The great egg peeling debate reaches its final chapter on #MilkS…
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Vegemite...brownies? The combination isn’t as unusual as it may seem! This week on #MilkStreetRadio, Friend of Milk Street Hetty McKinnon explains why the salty sandwich spread is the secret to caramel-y brownies and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk running the only Trappist Brewery in the U.S., learn to make the original Fettuccine Alfredo and get a lesson from Grant Barrett and Martha Barnette about all the sausage idioms used in Germany. Listen and
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Vegemite...brownies? The combination isn’t as unusual as it …
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This week on Milk Street Radio, Lindsey Tramuta on the cuisine of "The New Paris"; we take a pilgrimage to India; offer a new recipe for Marmalade Bundt Cake; and wine expert Stephen Meuse has tips on the best glasses to use for champagne. Listen and subscribe on: Apple Podcasts: http://apple.co/2sXTzB6 RadioPublic: bit.ly/msradiopublic Our website: bit.ly/milkstradio | Christopher Kimball’s Milk Street
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This week on Milk Street Radio, Lindsey Tramuta on the cuisine o…
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Click to hear an excerpt of this week’s Milk Street Radio: SAFFRON TALES This week on Milk Street Radio, Yasmin Khan gives us a closer look at Iranian food and her personal journey with it. “I think saffron probably for me is the most evocative of all Iranian spices,” says Khan. “It has a very special kind of place in the Iranian home. I had a really wonderful experience with the woman whose farm I was visiting, Mehri. She was telling me all these tales of the different ways that they use saffro
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Click to hear an excerpt of this week’s Milk Street Radio: SAFFRO…
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5.2K views · 48 reactions | The raw egg with tabasco, a shot of...
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5.2K views · 48 reactions | The raw egg with tabasco, a shot of...
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This week, Eric Ripert graces #MilkStreetRadio with decades of culinary wisdom: what a work station says about a chef, why he reversed his management style, how to skin a fresh fish, and the strenuous art of making sauce in a professional kitchen. Plus: Milk Street’s science editor, Guy Crosby, joins us to answer our most pressing food science questions, we uncover the true origins of Chicken Kyiv, and learn the easiest method for making apple sauce. Listen and subscribe on Apple Podcasts: https
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