Christopher Kimball’s Milk Street Television

Food Series / 6 Seasons

The editors of Christopher Kimball’s Milk Street Magazine search the world over for techniques and ingredients that can transform your home cooking, producing bigger, bolder dishes with less time and effort.

26m 46s / TV-G

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Tuesday Night Mediterranean

S5 E521 / 26m 46s / TV-G

Discover three recipes inspired by the cuisine of the Mediterranean. First, Provençal Braised Chicken elevated by fresh fennel, white wine, orange zest and saffron. Then, hearty Sardinian Herb Soup with Fregola and White Beans. Finally, a Spanish Shrimp & Chickpea Stew with a combination of smoked and sweet paprika to add deep color and earthy complexity.

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Souvlaki and Flatbread

S5 E522 / 26m 46s / TV-G

Christopher Kimball travels to Crete to learn classic Greek dishes from Marianna Leivaditaki. First, Pork Souvlaki with Tzatziki and Tomato-Onion Salad, with a perfect accompaniment of Plush Yogurt and Olive Oil Flatbreads. Finally, Broken Phyllo Cake with Orange and Bay, soaked with a syrup infused with cinnamon and cardamom that gives the cake a moist, pudding-like consistency.

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Flavors of Ethiopia

S5 E523 / 26m 46s / TV-G

In this episode, travel to Addis Ababa to learn about the spices and stews of Ethiopia. First, tender and savory Ethiopian Stewed Collard Greens (Gomen Wat) and Ethiopian Chicken Stew (Doro Wat), featuring fragrant spices. Finally, building your own Berbere, a bold spice blend that is the backbone of numerous Ethiopian dishes.

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