Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The world of fermentation.
In this episode, Christopher Kimball travels to Madrid, Spain, where he meets Joaquín Felipe, executive chef of Florida Retiro, who teaches him how to make authentic pisto. He then learns how to make Pork and Chorizo with Piquillo Peppers (Carcamusa) from chef Abraham García of Restaurante Viridiana. Back at the kitchen, Chris and Milk Street Cook Lynn Clark draw on what Chris learned in Spain to make Carcamusa at home. Milk Street Cook Rayna Jhaveri makes Spanish Ratatouille (Pisto Manchego), and Milk Street Cook Josh Mamaclay shows us how to make Sherry-Soaked French Toast (Torrijas).