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The world of fermentation.
This week, we're talking with Edward Lee—chef, independent restaurateur and founder of the LEE Initiative. In response to restaurant closures across the country, the LEE Initiative has formed a nationwide coalition of restaurants that have been transformed into relief kitchens for restaurant workers. Also on this week’s show, we chat with chef Iliana de la Vega about authentic Oaxacan cuisine; Adam Gopnik discusses the three stages of culinary passion; and we make England’s Eton mess.
To learn about what Edward Lee and other chefs around the country are doing to help people during the crisis, go to leeinitiative.org
Photo Credit: Josh Merideth
Questions in this Episode:
“One of my mother’s proudest accomplishments was teaching me and my brother to cook. My kids are 10 and 7 and I want them to be confident in the kitchen as well. Now that we are homeschooling, I’m looking for a more systematic way to introduce cooking skills. Do you have any advice?”
“I just started to bake bread but I do not have any proofing baskets. What is so special about them and do I really need one?”
“I am a 55-year-old woman. I work in a kitchen and I am trying to navigate my achy hands. Do you have any tips?”
“Last year when I was in Paris, I ordered Quiche Lorraine. How did they get it to be so light and airy?”