COURSES OFFERED BY CHRISTOPHER KIMBALL’S MILK STREET - PAGE 2

Guest chef Meryl Feinstein is back for a small-group workshop to show you how to make hand-formed homemade pasta.

Preserved lemons are the jewels of our pantry. A staple in the Arab Mediterranean, these salt-cured fruits pack a piquant but savory flavor that adds instant complexity and a salty bite to sauces, stews and other savory and sweet eats.

Join guest chef Bonnie Chung to learn how to make the slightly sweet, a little sticky, and richly savory sauce-- teriyaki!

In this episode, we explore ways that vegetables can become the star of the plate. First, Milk Street Cook Lynn Clark makes Cauliflower Steaks with Pickled Peppers, Capers and Parmesan for a satisfying main dish.