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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
We chat with chef David Chang about golf, the brutal first months of Momofuku and why he loves really good cheap food. Plus, we dive into the bizarre history of drinking around the world; Grant Barrett and Martha Barnette of A Way With Words give us a lesson on food names that double as cooking instructions; and we share a recipe for the best stewed beans you’ll ever make.
Questions in this Episode:
"I’m trying to up my spice game. Does Milk Street have a cheat sheet for a newbie to reference when stocking up?"
"A lot has been swirling recently about the proper way to grill meat. Much of this has come from Meathead Goldwyn who advocates roasting in an oven and then finishing on the grill. Can you put some science behind this meat grilling debate and put it to rest?"
"When I make your recipe for Punjabi chickpeas with potatoes, I always take the skins off of my chickpeas prior to cooking with them. Is that wrong or just a preference?"
"I have been making a blueberry quick bread for a couple years. It tastes divine but it always falls in the middle a bit. I have tried to tweak it. The only improvement I get is when I make it into muffins. Is there a way to keep it from not rising in the middle? I have tried so many different blueberry recipes but everyone agrees this one tastes the best."