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.
Check out our latest issues.
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
In this episode, we learn four recipes inspired by the flavors of the Mediterranean. First, we make Provençal Braised Chicken elevated by fresh fennel, white wine, orange zest and saffron. Then, we prepare Sardinian Herb Soup with Fregola and White Beans, a hearty and herbal dish introduced to us by Chef Luigi Crisponi. Next, it’s Seared Pork Tenderloin with Smoked Paprika and Oregano, which is finished with a flavorful paprika oil. Finally, it’s a Spanish Shrimp & Chickpea Stew where a combination of smoked and sweet paprika adds deep color and earthy complexity.