%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}
On the Road: Portland, Maine
Christopher Kimball's Milk Street Television - S3 - E10
Christopher Kimball goes on a road trip to Portland, Maine.
Christopher Kimball's Milk Street Television: Season 3 - 23 Episode s
3x1 - The Oaxacan Kitchen
September 6, 2019
In the Season 3 premiere, Christopher Kimball travels to Oaxaca, Mexico, where he meets Jesús Ochoa, the sous chef at Criollo Restaurant, and learns how to make Carnitas. He then learns how to make Tlayudas from Pilar Cabrera, the owner and head chef of La Olla.
3x2 - The Joy of Cooking Lebanon
September 13, 2019
Christopher Kimball travels to Beirut to learn how to make classic Lebanese comfort foods with chef Mohamad El Zein, the owner of Moona Restaurant, and cookbook author Anissa Helou.
3x3 - Italian The Right Way
September 20, 2019
We learn how Milk Street makes bold Italian dishes in ways that are easy and fresh. Lynn Clark makes quick and easy Risotto with Fresh Herbs. Then, Catherine Smart teaches us Spaghetti al Limone and Bianca Borges recreates the classic dish Pasta all’Amatriciana using Milk Street’s pasta-making techniques.
3x4 - Baking in Paris
September 27, 2019
Christopher Kimball travels to Paris to sample some not-so-classic baked goods. He visits Rose Bakery and samples their acclaimed Lemon-Almond Pound Cake. He interviews journalist Lindsey Tramuta, author of “The New Paris,” about how expats are modernizing Paris’ food scene. Later, he visits Le Petit Grain and tries a tart that borrows from classic American flavors. Back at the kitchen, Erika Bruce makes her own version of Lemon-Almond Pound Cake, and Bianca Borges recreates Petit Grain’s Salted Peanut and Caramel Tart.
3x5 - The Secrets of Stir Fry
October 4, 2019
This episode is all about quick, easy and delicious stir-fry. Matthew Card draws inspiration from Vietnamese flavors and makes Vietnamese Shaking Beef (Bò Lúc Lắc). Christopher Kimball teaches us how to season a wok, and Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns, an easy weeknight vegetarian dish. Then Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.
3x6 - Chicken Around the World
October 11, 2019
Drawing inspiration from around the world, Milk Street makes three very different, but equally interesting, chicken dishes. Josh Mamaclay makes his own version of Filipino Chicken Adobo with Coconut Broth. Lynn Clark teaches us how to spatchcock a chicken and makes a classic Georgian dish, Crispy Chicken under a Brick (Tsitsila Tabaka). For an easy Tuesday Night Dinner, Chris shows us how to make Chicken Traybake with Roasted Poblano and Tomato Sauce.
3x7 - Greece Every Day
October 18, 2019
Milk Street Cook Josh Mamaclay makes Greek White Bean Soup (Fasolada). Then Milk Street Cook Rayna Jhaveri teaches us how to make two fast and delicious Greek dips, Spicy Feta Dip (Tirokafteri) and Tzatziki. Finally, Milk Street Cook Matthew Card makes Shrimp with Feta Cheese (Garides Saganaki), an appetizer that’s prepared in a tomato sauce and served with crusty bread.
3x8 - Milk Street Italian Classics
October 25, 2019
Classic Italian dishes are reinvented using Milk Street techniques. Matthew Card teaches Christopher Kimball how to make Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina). Then Rayna Jhaveri shows us how to make a Sicilian favorite, Pasta con Fagioli. Finally, Catherine Smart shows Chris a recipe for Soft Polenta.
3x9 - Enchiladas, Salsas and Molletes
November 1, 2019
Christopher Kimball eats local favorites at an Oaxacan open-air market. He visits the market’s resident Frida Kahlo impersonator, Beatriz Vázquez, who cooks him her specialty, Enchiladas Verdes. Later in the market, he tastes Molletes, a delicious open-faced sandwich served on thick-cut bread with refried beans and melted cheese. Back at the kitchen, Catherine Smart makes Green Enchiladas with Chicken and Cheese (Enchiladas Verdes). Matthew Card teaches us how to make a quick Tomatillo-Avocado Salsa, and Bianca Borges shows us how to make Oaxacan-style Molletes with Pico de Gallo using ingredients easily found in the USA.
3x10 - On the Road: Portland, Maine
November 8, 2019
Christopher Kimball goes on a road trip to Portland, Maine.
3x11 - Milk Street Sweets
November 15, 2019
Milk Street sweets such as a Maple-Whiskey Pudding Cake and Spice Cookies are prepared.
3x12 - Beirut Fast Food
November 22, 2019
Christopher Kimball goes on a crash course on Lebanese fast food in Beirut. In this episode, Bulgur and beef kibbeh; food in Beirut; a classic dish of Lebanese lentils and rice with crisped onions.
3x13 - Tuesday Night Italian
November 29, 2019
Classic Italian dishes such as the Pesto all Genovese and a Campanelle Pasta are prepared. In this episode, Pesto alla genovese; campanelle pasta with sweet corn, tomatoes and basil; pasta with pistachios, tomatoes and mint.
3x14 - Holiday Entertaining
December 6, 2019
Recipes for holiday entertaining are featured. Dishes include an Argentinian-Style Pork Loin and a French Walnut Tart.
3x15 - The New Paris
December 13, 2019
Dishes such as Potato Gnocchi, Lamingtons, and Green with Pancetta Vinaigrette are prepared.
3x16 - Amazing One Layer Cakes
December 20, 2019
Cooks at Milk Street prepare one-layer cakes.
3x17 - The Austrian Table
December 27, 2019
Austrian dishes such as Rindsgulasch and Zwetchgenkuchen are prepared. In this episode, Austrian beef stew with paprika and caraway; Austrian plum cake; Austrian potato salad.
3x18 - Cooking With Chillies
January 3, 2020
A look at the various tastes and uses for chilies. In this episode, Classic Mexican tacos al pastor combines chipotle chilies in adobo and ancho chili powder; ancho chili salsa roja; orange-guajillo chili pulled chicken.
3x19 - Thailand North to South
January 10, 2020
Various Thai dishes such as Thai-Style Fried Chicken and Moo Palo are prepared. In this episode, Southern Thai-style fried chicken served with sweet chili sauce; Thai-braised pork and eggs with star anise and cinnamon; spicy beef salad with mint and cilantro.
3x20 - New French Classics
January 17, 2020
Christopher Kimball and the team put a spin on French classics. In this episode, Beef, orange, and olive stew; chocolate meringue cookies; lentil salad with gorgonzola.
3x21 - Secrets of Oaxaca
January 24, 2020
Christopher Kimball and Matthew Card prepare an Oaxacan Green Mole with Chicken. In this episode, Oaxacan green mole with chicken; Oaxacan refried black beans; pozole rojo.
3x22 - From Morocco to Egypt
January 31, 2020
Lemon-saffron chicken; cumin-coriander potatoes with cilantro; spicy Egyptian eggplant with herbs.
3x23 - The New Australia
February 7, 2020
Miso-gochujang pulled pork; miso-ginger dressing; roasted cauliflower with miso glaze.