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The world of fermentation.
Musician and record producer John Carter Cash explains why he loves cooking with Mountain Dew, reveals his recipe for Southern cornbread and shares stories and recipes from his family's table. Also on this week's show: grandmothers do the cooking at Enoteca Maria in Staten Island; our recipe for French walnut tart; a quick tip for freezing soaked dried beans; and The New Yorker’s Adam Gopnik discusses the holy marriage of starch and protein.
Questions in this Episode:
"I picked up a copy of your September-October issue and was interested in preparing your Spanish pork stew recipe. I was curious what vegetable would pair well with it?"
"I would like to make three different types of bread in one day and then cook them the next day. Is that reasonable?"
"How do baking strips work? How do they keep a cake level?"
“I have just made the stock for my first homemade phở. Phở uses only the clarified stock, with thin slices of freshly cooked flank steak. What, besides beef and butter sandwiches, can I do with this glorious, richly flavored, shredded beef?"