Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

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Classic slow-simmered ragù Bolognese isn’t a weeknight dinner option, but this simple tomato-free meat sauce can be tossed with pasta and on the table in under 45 minutes. For ease, we use Italian sausage, plus dried porcini mushrooms, which provide a meaty, umami-packed flavor backbone to our Pasta with Sausage and Porcini Mushroom Ragù.

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Pita bread stuffed with spiced ground beef or lamb and grilled, pan-fried, griddled or baked until the meat is juicy and the bread is toasty-crisp is a Levantine favorite called arayes. For our version of Pan-Fried Beef-Filled Pita, we mash some torn-up pita with juices from the grated onion and tomato; the resulting paste, called panade, is mixed into the meat, as if making meatballs, to ensure the filling cooks up tender.

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The savory-sweet carrot salads common throughout North Africa and the Middle East gave us the idea for these Chicken Cutlets with Shaved Carrot and Zucchini Salad. To make the colorful, no-cook salad, we shave raw carrots and zucchini, then toss the ribbons with cilantro, sliced shallot, green olives and a lemony olive oil dressing. The tangle of vegetables is a bright, toothsome side dish to accompany sautéed spiced chicken cutlets.

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Classic Mexican tinga poblana is slow-cooked shredded pork in a sauce of tomatoes and smoky, spicy chipotle chilies. For this one-pan Pork Tenderloin in Tomato-Chipotle Sauce, we borrow that flavor profile, but instead of braising a tough cut of pork until tender, we start with an already tender cut—a tenderloin—and slice it thinly so it cooks in a matter of minutes.

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On Milk Street Radio, grilling expert Meathead Goldwyn challenges common BBQ myths (stop soaking wood chips!). Plus, we learn to make 2-ingredient cheese sauce.

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Milk Street Radio

Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified.

Milk Street TV

A three-ingredient cheese sauce and fresh lemon juice are all you need for this 25-minute, weeknight-friendly pasta.

LIVESTREAM COOKING CLASS

In this class, guest chef Heather Wibbels will prove to you that bourbon deserves to be the star of your summer batch cocktails.

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Learn to improvise in the kitchen in this free class. Then explore the rest of virtual classes, from livestream to self-paced.

Cookbooks

125 recipes adapted to skillet cooking inspired by our global travels.

Make the Most of Summer with These Recipes
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Serradura, a dessert that originated in Portugal and is popular in Macau, is made by layering whipped cream sweetened with condensed milk and pulverized Marie biscuits (serradura translates to “sawdust”). It inspired this Semifreddo with Mandarin Oranges and Biscuits that looks impressive but is a breeze to make.

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Our Charred Corn with Coconut, Chilies and Lime is perfect for cookouts or potlucks. It takes just 6 ingredients and a few minutes to pull together; the natural sugars and fat in the coconut milk speed the charring of the corn kernels. Lime and coconut are a natural pairing—whisked together, they make an excellent finishing drizzle that’s bright and creamy.

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Change the Way You Cook With these Milk Street Favorites
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The AUX Sukueru Knife combines the best of a knife, serving spatula and spoon in a delicate but sturdy, 6-inch package.

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Sweet, tangy and spicy, we put these on virtually everything!

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These limited-production jarred tomatoes from an Italian family brand are bright, flavorful and showcase produce preserved at its peak.

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Irish Black Butter, made with apples and spices, is a breakfast game-changer.

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From James Beard Award-winner Dan Pashman comes a pasta shape with purpose.

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Piping-hot, just-drained al dente pasta tossed with grape tomatoes, olive oil, a mixture of fresh herbs and ricotta cheese. This dish is creamy but not at all heavy, and the bright, fresh flavors and textures are simple and elegant.

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Our take on a deep-dish quiche from Seattle, Washington’s Le Pichet restaurant uses crème fraîche and fewer eggs to lighten the rich yet airy showstopper.

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Lemon zest perfumes this simple cake, then a lemon syrup is poured on after baking to keep the crumb moist and add a layer of tangy-sweet flavor.

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In this dish, bright, bracing lemon zest and juice perk up the savoriness of garlic, pancetta and capers, and a dusting of golden crisp breadcrumbs adds texture.

Small Bites from Milk Street
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From juicy beef burgers with an irresistible cheese sauce to fudgy, nutty brownies with a twist, we’ve made sure there’s something for everyone.

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Summer in Vermont brings new adventures for Christopher Kimball.

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On this episode of Milk Street Radio, the hosts of Chinese Cooking Demystified share tips and techniques for making great Chinese food.

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All the BBQ myths you should question—from beer can chicken to soaking your wood chips and oiling your grill grates.—and what to do instead.

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Sweet, tangy and spicy, we put these on virtually everything!

Why didn’t we think of it?

From James Beard Award-winner Dan Pashman comes a pasta shape with purpose.

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Find out what the cookbook author uses on everything.

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In the News

Kimball makes three recipes from Tuesday Night Mediterranean!

Best Radio Show and Best General Cookbook!

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