Milk Street is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the *new* home cooking.
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.
Join guest chef Bonnie Chung to learn how to make the slightly sweet, a little sticky, and richly savory sauce-- teriyaki!
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.
Guest chef Meryl Feinstein is back for a small-group workshop to show you how to make hand-formed homemade pasta.
For hearty, wintry dishes, there’s no better tool than the Instant Pot. Join guest chef and Instant Pot expert Rinku Bhattacharya to take your knowledge of the beloved multicooker to the next level.
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