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Wok eggs, fried rice and hot Dry Noodles.
Festive doesn’t have to mean expensive. Milk Street Cook Catherine Smart shows host Christopher Kimball how to turn economical beef eye-round into a succulent holiday roast as she makes Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef. Then, a British favorite gets a transatlantic twist as Milk Street Cook Erika Bruce gives us the rundown on Sticky Toffee Pudding. Milk Street Cook Lynn Clark shows Chris how to make Skillet-Charred Brussels Sprouts. The show ends with Chris discussing Sara Moulton’s kitchen cabinet essentials.