Milk Street goes to Mexico to get an insider view on traditional classics. Milk Street Cook Lynn Clark puts that intelligence into practice as she makes shrimp in chipotle sauce (camarones enchipotlados). Then, Milk Street Cook Rayna Jhaveri teaches host Christopher Kimball about Central Mexican guacamole: no lime juice, no garlic. Chris demonstrates his foolproof recipe for chili-pineapple margarita. To end the show, Milk Street Cook CatherineSmart demonstrates how to make the pantry staple cilantro-jalapeٌo... [see more] adobo sauce.
The world of home cooking is undergoing a revolution with new tastes, flavors, techniques and influences. CHRISTOPHER KIMBALL'S MILK STREET TELEVISION wants to change how Americans cook by bringing home a fresher, bolder, simpler way of preparing food. Chris and his test cooks search the world over looking for the best recipes, and finding home cooks who can teach better ways to prepare a meal at home. The first season includes 40 all-new recipes, such as Central Mexican guacamole, Thai fried rice, Peruvian pesto, Japanese fried chicken, soba with miso butter and asparagus, tahini swirl brownies, lemon-buttermilk pound cake, and more. Chris also shares tips and techniques designed to make home cooking easier, like how to make foolproof egg whites and how to season a carbon steel pan. As part of the debut season, Chris also travels overseas to cook with several internationally renowned chefs and authors, including: Fuchsia Dunlop, a Sichuan cooking expert; Claire Ptak, a food stylist and author of London's The Violet Bakery; and Andy Ricker in Thailand, known for his skill and expertise in northern Thai cuisine. Back in the kitchen, Chris transforms what the MILK STREET TELEVISION crew has learned into practical, simple recipes for home cooks everywhere.