Christopher Kimball

"More than 200 simple weeknight dinners that deliver big weekend flavor in under an hour--with many that take only 25 minutes"-- Provided by publisher.

From the James Beard award-winning Milk Street team, enjoy 125 easy weeknight dinners that bring the flavors of the Mediterranean into your home--with most meals ready in under 45 minutes.

Presents recipes for over three hundred of America's favorite desserts, including cookies, cakes, frostings and fillings, fritters, pies, tarts, soufflés, puddings, and fruit and frozen treats; and includes advice on the correct methods to use to obtain perfect results.

"The Milk Street team solves the problem of making dinner, starting with what you have on hand in the kitchen. Focusing on two dozen key kitchen ingredients such as couscous, tomato paste, canned beans, lentils, breadcrumbs or yogurt, the 225 featured recipes will demonstrate the endless possibilities that can be fashioned from just the ingredients you already have at home"-- Provided by publisher.

The James Beard Award-winning team at Milk Street delivers 200 simple, clever recipes you can just cook: the world's greatest culinary ideas, distilled to their essence and simplified for weeknight meals.

Host Christopher Kimball travels to Washington, D.C. to cook with Jose Andres. Back at Milk Street, Jose's love of great food made with simple ingredients and techniques is translated into everyday cooking as Milk Street Cook Matthew Card makes Garlic Soup (Sopa de Ajo). Milk Street Cook Rayna Jhaveri shows us how to make Spanish Spice- Crusted Pork Tenderloin Bites (Pinchos Morunos). The show ends with Milk Street Cook Lynn Clark showing Chris how...

The episode begins with a short-cut to savor as Milk Street Cook Matthew Card shows host Christopher Kimball how to make No-Sear Lamb or Beef, and Chickpea Stew. Spices help give the stew deep flavor and Chris learns more about these essential kitchen ingredients in Milk Street Cooking School. Milk Street Cook Catherine Smart shows us how to make the pantry staple Harissa at home. The show ends with Milk Street Cook Rayna Jhaveri teaching Chris how...

Host Christopher Kimball visits world traveler and cookbook author Fuchsia Dunlop in London to learn about the Chinese approach to cooking. He learns how to get perfectly cooked chicken every time by focusing on the meat, not the skin. Back at Milk Street, those techniques get put into action as Milk Street Cook Catherine Smart shows Chris how to make Chinese White-Cooked Chicken with Ginger-Soy Dressing. Next, Chris demonstrates why an Asian cleaver...

Meatballs get a makeover as Milk Street Cook Rayna Jhaveri shows host Christopher Kimball how to make Turkish Meatballs with Lime-Yogurt Sauce. The recipe borrows a French concept: panade, a bread-based paste that helps keep the meat moist. Chris follows up by explaining the chemistry of the crumbs. Next, Milk Street Cook Catherine Smart shows Chris how to make Israeli Hummus, while Rayna demonstrates a dressing that can perk up any vegetable: Sweet-and-Sour...

Chicken soup goes global, as Milk Street Cook Catherine Smart shows host Christopher Kimball how to make Georgian Chicken Soup (Chikhirtma). That's Georgia the republic just south of Russia, not the peach-growing, southern state. Milk Street Cook Lynn Clark reaches into the liquor cabinet to add interest to potatoes as she explains how to make Cracked Potatoes with Vermouth, Coriander and Fennel. Butter takes a back seat as Milk Street Cook Matthew...