Good riddance, Maillard!

Searing meat for stew is messy and fussy—and, it turns out, entirely unnecessary. Our version, a lamb (or beef) and chickpea stew, includes ingredients that each play a distinct role in creating a layered stew with less time, trouble and mess. Get the recipe here.

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Milk Street Magazine

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