Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
Milk Street visits Peru to learn a new way to make pesto, with—surprise!—spinach. Milk Street Cook Rayna Jhaveri shows how it’s done as she creates Peruvian Pesto (Tallarines Verde). The pasta theme continues as Milk Street Cook Catherine Smart teaches host Christopher Kimball about a different noodle dish, Soba with Miso Butter and Asparagus. Chris reveals his foolproof recipe for Pisco Sours. Finally, Milk Street Cook Lynn Clark shows us a pesto that’s red, not green, as she creates the Sicilian pasta dish, Trapanese Pesto.