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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
This week, we visit the unglamorous world of catering, where Matt and Ted Lee immersed themselves for four years. Behind the canapés, flower displays and dessert trains, the two brothers reveal chaos, extreme conditions and crazy makeshift kitchens. Plus, food anthropologist Valerie Gordon resurrects long-lost desserts from legendary restaurants. And we make Nadine Levy Redzepi’s Danish Dream Cake.
Questions in this Episode:
"My extended family fondly remembers a cookies made by my paternal grandmother. I have a partial recipe (the bottom part has been lost). Can you help provide the missing instructions?"
"I have a question about black currants. What can you do with them that is not jam? A friend of mine has a bush and I tried them for the first time- wow! they have an extraordinary flavor. but I looked up recipes and they were all for jam."
"Can you please explain the difference between garlic salt, powder, granulated and when best to use each versus fresh?"
"I have two questions: (1) What is the best way to freeze individual meals if you’re prepping for the week and taking them to work where a microwave is the only option? Or, should I just give up and buy frozen dinners? (2) Is it possible to freeze meats along with their marinades?"