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.
This episode showcases light and bright recipes of the Middle East. Milk Street Cook Catherine Smart teaches us how to make a vibrant Salmon Chraimeh that comes together in less than 30 minutes. We learn how to make a Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch) from Milk Street Cook Josh Mamaclay. And finally, Milk Street Cook Erika Bruce shares a recipe for Tangerine-Almond Cake with Bay-Citrus Syrup inspired by a technique used in the eastern Mediterranean.