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Wok eggs, fried rice and hot Dry Noodles.
Pastry chef Briana Holt teaches us how to make exceptional baked goods. Plus, we hear how a Lost Generation novelist became a pioneer of organic agriculture; Dan Pashman admits he is eggplant-phobic; and we learn how vinegar and garlic come together to make tangy, spicy Chicken Vindaloo.
Questions in this Episode:
“My question is about recipes that call for fresh mint. But all mints are not the same. I have many varieties of mint growing in my herb garden. I can fine-tune my mint choice down once I know if I am starting with a peppermint or spearmint flavor.”
“I have a question about popovers. I was wondering if you can tell me what the secret is to get them not to deflate after I take them out of the oven.”
“When I was growing up my grandmother and mother frequently took me to a restaurant in Forest Hills, Queens where I always ordered waffles. The waffles had a tangy sharp taste that I’ve been searching for. I’ve tried yeast waffles, malt waffles, and buttermilk waffles. I’m out of ideas. Do you have any suggestions?”
“I've been trying to make a cookie that tastes like pistachio the way traditional peanut butter cookies taste like peanut butter. Why are pistachios so shy?”