%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Pizza and Pasta
Christopher Kimball's Milk Street Television - S2 - E7
Features Italian-inspired recipes. Includes roasted mushroom pizza with fontina and scallion; cacio e pepe; and a simple shaved zucchini and herb salad with parmesan.
Christopher Kimball's Milk Street Television: Season 2 - 23 Episode s
2x1 - Home Cooking in Taiwan
September 7, 2018
The classic flavors and ingredients of Taiwanese cooking from Chuang Pao-hua of the Chung-hua Culinary Teaching Center; Raoche Street Night Market; Kun-Yin Cheng of the Shin Yeh restaurant; how to make Taiwanese beef noodle soup and more.
2x2 - Quick Suppers from Madrid
September 14, 2018
Features Joaquín Felipe of Florida Retiro; how to make pork and chorizo with piquillo peppers with chef Abraham García of Restaurante Viridiana; Spanish ratatouille; and how to make sherry-soaked French toast.
2x3 - Middle East Classics
September 21, 2018
The secret of making perfect puffed pita bread at home; how to make sumac-spiced chicken; and how to apply Middle Eastern flavors to salad with a recipe for fattoush.
2x4 - Japanese Tuesday Nights
September 28, 2018
Culinary instructor Elizabeth Andoh on how to make skillet glazed chicken; chicken teriyaki rice bowl; and pork and vegetable miso soup.
2x5 - Easy French Desserts
October 5, 2018
French apple cake; rich, yet light chocolate-orange tart; and pastry chef David Lebovitz's recipe for salted butter caramel-chocolate mousse.
2x6 - Secrets of Thailand
October 12, 2018
Transforming a simple bowl of broth and rice into an explosion of flavors. Includes Thai rice soup; Thai stir-fried spinach; and an easy Thai beef salad.
2x7 - Pizza and Pasta
October 19, 2018
Features Italian-inspired recipes. Includes roasted mushroom pizza with fontina and scallion; cacio e pepe; and a simple shaved zucchini and herb salad with parmesan.
2x8 - Tunisian Couscous
October 26, 2018
North African chicken couscous; chickpea and harissa soup; and how to make a harissa.
2x9 - New Mexico, Old Mexico
November 2, 2018
Preparing a moist and flavorful carne adovada; how to make Mexican chicken soup with tomatillos and hominy; and how to bake a moist cake without an oven.
2x10 - Taipai Cooking Lesson
November 9, 2018
The secret to making the flakiest scallion pancakes; and Taiwanese five-spice pork with rice.
2x11 - South African Barbecue
November 16, 2018
Exploring the various colors, flavors and textures of South African cooking.
2x12 - Porchetta at Home
November 23, 2018
The perfect recipes for wintertime meal; fennel-rosemary porchetta; chocolate-hazelnut crostata; and mash potatoes with caraway-mustard butter.
2x13 - Chicken from Paris to the Middle East
November 30, 2018
How to elevate simple chicken recipes using techniques and flavors from around the world.
2x14 - The Japanese Quick Cook
December 7, 2018
Exploring Japan and it's cuisine Includes Japanese-style rice with flaked salmon and shiitake mushrooms; salt-pickled radish and red onion; and yakiudon with pickled ginger.
2x15 - Middle East Favorites
December 14, 2018
The light and bright recipes of the Middle East. Includes salmon chraimeh; bulgur-tomato salad with herbs and pomegranate molasses; and tangerine-almond cake with bay-citrus syrup.
2x16 - New Breads
December 21, 2018
How to make aromatic, nutty and tender pumpkin seed rolls; Portuguese cornbread; and Macanese sweet potato cake.
2x17 - A Trip to Senegal
December 28, 2018
A trip to Senegal to learn North African cooking technique with chef and restaurateur Pierre Thiam.
2x18 - Chicken the Chinese Way
January 4, 2019
How to bring Chinese cooking techniques to the home kitchen. Includes preparing crispy Sichuan-chili chicken; and ginger-scallion steamed cod.
2x19 - South American Classics
January 11, 2019
Exploring the South American food, notably from Colombia and Peru.
2x20 - Every Day Turkish Favorites
January 18, 2019
Features Turkish-inspired techniques and flavors, including cooking white beans, how to make the easiest Turkish red lentil soup.
2x21 - From Vietnam to Burma
January 25, 2019
Exploring a variety of South East Asian dishes. Includes Vietnamese meatball and watercress soup; coconut cashew cake; and stir-fried chicken with snap peas and basil.
2x22 - Singapore Satay, Soup and Sling
February 1, 2019
Exploring the Singaporean cuisine, including Singapore chicken satay with a quick broil and marinade; shrimp and chicken noodle soup; the Singapore sling; and coconut-ginger rice.
2x23 - West African Weeknight Supper
February 8, 2019
Exploring the Senegalese cuisine. Includes Senegalese braised chicken with onions and lime; and Senegalese avocado and mango salad with rof.