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.
In this episode, we peek into the foods of South America, notably Colombia and Peru. Milk Street Cook Lynn Clark makes Colombian Braised Beef (Posta Negra). Then, Milk Street Cook Josh Mamaclay breaks down the basics of creating a Colombian Avocado Salsa (Ají de Aguacate). And finally, Milk Street Cook Catherine Smart prepares Lomo Saltado, a Peruvian stir-fry consisting of beef, tomatoes and onion.