Big flavor. No work.
A little sweet, a little tart and a little spicy, peppadews are the flavoring accent you didn't know you were missing. The bright red peppers—about the size of a cherry tomato—are a trademarked brand that began when Johan Steenkampf found a spicy pepper growing in the garden of his holiday home in South Africa’s Eastern Cape Province. Use them as part of an antipasto spread, as a pizza topping, as a companion for cheese or to add interest to a salad, as we do in our Skirt Steak Salad with Arugula and Peppadews.
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 is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the new home cooking.
“For the last 25 years, I have promised the home cook that the recipes would work. Now I am promising that a different set of recipes, a new approach to cooking can elevate the quality of your cooking far beyond...” continue →