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177 Milk Street  Christopher Kimball’s Milk Street features a magazine, cooking school, TV & radio shows and bold, fresh recipes.

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The addition of whipped cream makes these biscuits the lightest you'll ever make. We pair ours with macerated strawberries for a delicious strawberry shortcake. Get both recipes for free this week at the link in bio.

MILK STREET RADIO: Deborah Madison Does Veggies Better
This week, @deborahmadison on cooking simply, @NancySilverton does sourdough, wine expert Stephen Meuse explains cuvée, our recipe for chipotle shrimp, and our tip for aerating red wine. Listen at the link in bio.

This quick, spicy chili-lime sauce is ready in less than a minute and acts as the perfect way to dress up steak, vegetables, or chicken. Get the recipe at the link in bio.
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Warm, whipped, and drizzled—we traveled to Israel in pursuit of the perfect hummus. Get the recipe for free this week. Link in bio.

MILK STREET RADIO: The Joy of Turkish Cooking
This week, @SortunChef unveils the secrets of Turkish cooking. We also take a look at a Vietnamese-style weeknight dinner with @AndreaNguyen88. Wine expert Stephen Meuse explores the sommelier's romance with one wine, and we'll offer our recipe for caramel oranges. Finally, Sara Moulton and Christopher Kimball take your calls. Listen at the link in bio.

MILK STREET RECIPES: Ricotta-Semolina Cheesecake
Just in time for Mother's Day, this cheesecake forgoes the obsession with an unblemished, flat top for a beauty that's much more than skin deep. Get the recipe at the link in bio.

MILK STREET Q&A: Stocking the Spice Cabinet

Daniel P. from North Carolina asks: "Having just moved into a new home, I have the opportunity to revisit my spice selection. What dried herbs and spices are getting the most use in your own kitchens at the moment?" Moving is the perfect time to consider refreshing your spice cabinet. Dried spices are volatile and best used within a year or so.
We use a variety of spices and blends to create big flavor with ease. Cardamom might be our favorite. We use it both whole (in pods) and ground to lend an earthy, slightly minty flavor to savory and sweet dishes. It shines in Indian curries or when matched with sweet potatoes. But we especially love it in our Brown Butter-Cardamom Banana Bread (link in bio). Sumac—made from dried brick-red berry-sized fruits—packs a complex, fruity, mouth-puckering tartness and adds acidity without moisture. We dust it over chicken, lamb and salmon and stir it into salad dressings and hummus. It's also delicious on popcorn or deviled eggs.

A blend of dried thyme, sesame seeds, sumac and salt called za'atar is a condiment used throughout the Middle East. It's often sprinkled liberally on flatbread dough, pizza, thick yogurt and more. It's also terrific on grilled or roasted chicken, roasted vegetables, salad or in a dip for vegetables or bread. There are few things that za'atar does not improve.
Sichuan peppercorns are another new favorite. While not technically a pepper (it's a berry), its sharp, almost flowery flavor and numbing effect elevate stir-fries, sauces and even chicken salad. Sichuan peppercorns are often combined with chilies to make the trademark Sichuan one-two punch “ma la,” which translates as “numbing and hot.” What spices are a staple in your spice cabinet? Comment below with your favorites.

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To grind or not to grind? Get the most out of your spices with this quick tip.

For more information about Milk Street Cooking School, including our new July-August classes, visit the link in bio.

FREE THIS WEEK: Rye Chocolate Chip Cookies
A mixture of sweet chocolate and savory rye flour means the chocolate chip cookie has finally grown up. Get the recipe at the link in bio.

MILK STREET RECIPES: Chili-Pineapple Margarita
Equal parts heat and sweet make this margarita a Cinco de Mayo favorite. Get the recipe at the link in bio.

MILK STREET BASICS: 4 Ways to Use a Chinese Cleaver
One tool, endless possibilities. Here are 4 of our favorite ways to use a Chinese vegetable cleaver.

Read the story in the March-April 2017 issue of Milk Street Magazine. Link in bio.

In May's newsletter: When ”easy does it“ has its place, cast iron pans, and an ode to the chicken of Chiang Mai. Link in bio.

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