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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Travel Channel host Andrew Zimmern has visited more than 170 countries in search of bizarre foods and fascinating people. We chat with him about coconut grubs, barbecued lizards and the happiest man on earth. Plus, we travel to Nablus and discover what may be the world’s best tahini; Dan Pashman ponders the etiquette of salt; and we make our new favorite dessert, Vivian Howard’s Sweet Fresh Corn Pudding.
This week's sponsors:
Learn about Red Boat and find recipes at https://redboatfishsauce.com. Enter code MILK during checkout for free shipping.
Go to https://masterclass.com/MILK for $30 off your first year of the All-Access Pass.
Questions in this Episode:
“I have tried many ways to roast a whole head of cauliflower in the oven and no matter what I do I can never get it to a golden brown color. Do you have any tips to get a better-roasted cauliflower?”
“ I have a couple of ceramic Dutch Ovens. I am smitten with them but have managed to crack one browning lamb shanks for stew. My question to you is: (1) can I use these ceramic pots on the stovetop? (2) if so, how? and (3) if not, then are they only for the oven?”
“I called recently about my homemade yogurt suddenly coming out slimy. I’m calling back now to report my findings.”
“I am not a frequent baker, and mainly use flour for occasional biscuits, popovers, sauces, thickeners, etc., generally using all-purpose flour and adding baking powder and soda when called for. I’ve heard baking powder definitely has a limited shelf-life. But what about the flour itself? Should I replace my flour regularly if using all-purpose flour?”
“Do you find it necessary to remove the silver skin all the time (on ribs, pork tenderloins, etc.)? Also, I’ve been loving yams and sweet potatoes lately. Do you also find they’ve gotten more popular?”
“I have a question about peeling eggs after boiling them. Is there a special technique to follow?”