America’s Test Kitchen Pizza Al Taglio (Ep 2002)

Pizza al Taglio with Arugula and Fresh Mozzarella
Serves 4-6

The dough for this pizza requires a 16- to 24-hour rest in the refrigerator. You’ll get the crispest texture by using high-protein King Arthur bread flour, but other bread flours will also work. For the best results, weigh your flour and water. The bread flour should weigh 14⅔ ounces, regardless of which brand of flour is used. Anchovies give the sauce depth, so don’t omit them; they won’t make the sauce taste fishy.

Milk Street Tuesday Night Italian (Ep 313)

Pesto alla Genovese
Start to finish: 30 minutes | Makes about 1 cup

Good-quality cheese is essential for rich, full-flavored pesto. Seek out true Italian Parmesan, as well as pecorino Sardo, a sheep’s milk cheese from Sardinia. If you can’t find pecorino Sardo, don’t use pecorino romano, which is too strong; instead, opt for Manchego, a Spanish sheep’s milk cheese. Roughly chopping the basil by hand before adding it to the food processor minimizes the mechanical action needed to break down the leaves so the pesto won’t become too smooth. To store pesto, press a piece of plastic wrap against its surface and refrigerate up to 3 days.

Finding Your Roots – Beyond the Pale

Finding Your Roots – Beyond the Pale
Henry Louis Gates, Jr. explores the Jewish heritages of actor Jeff Goldblum, radio host Terry Gross and comedian Marc Maron, uncovering previously unknown stories that show each shares much more with their ancestors than a religious tradition. Finding Your Roots – Beyond the Pale airs Tuesday, January 21, 2020 at 8:00 pm on WSKG-HD.

America’s Test Kitchen Holiday Eggnog (Ep 2001)

Holiday Eggnog
Serves 12-16

Adding the milk to the eggs in small increments and blending thoroughly after each one helps ensure a smooth custard. To prevent curdling, do not heat custard beyond 160 degrees. If it does begin to curdle, remove from heat immediately and pour into a bowl set over a larger bowl of ice water to stop the cooking, and proceed with recipe. You can omit the brandy to make a non-alcoholic eggnog, but you should also decrease the cream to 1/4 cup in order to keep the right consistency. For the same reason, increase the cream to 3/4 cup if you choose to add another 1/2-cup alcohol for a high-test nog.

Milk Street Beirut Fast Food (Ep 312)

Beef Kibbeh
Start to finish: 50 minutes (20 minutes active) | Servings: 4

Kibbeh, a popular dish throughout the Levant, is a spiced mixture of bulgur and ground meat. It may be layered with stuffing in a baking dish and baked or shaped into small portions, filled and fried, with the goal of getting a toasty, browned crust that brings out the nuttiness of the bulgur. In this version, we skip the stuffing and form the mixture into patties, then pan-fry them, rather than deep-fry, for ease. We use ground beef, but you could sub in 12 ounces of ground lamb. Pine nuts add their distinct, slightly resinous flavor to the mix.

Finding Your Roots – This Land is My Land

Finding Your Roots – This Land is My Land
Henry Louis Gates, Jr. reveals the unexpected family trees of entertainer Queen Latifah and actor Jeffrey Wright, redefining their sense of the black experience — and challenging preconceptions about America’s past. Finding Your Roots – This Land is My Land airs Tuesday, January 14, 2020 at 8:00 pm on WSKG-HD.

Milk Street Sweets (Ep 311)

Maple-Whiskey Pudding Cakes
Start to finish: 45 minutes (20 minutes active) | Servings: 4

These individual desserts bake up with a gooey sauce beneath a layer of rich, tender cake. We tried a few different types of whiskey here: our favorites were Jameson for its clean, bright flavor and Rittenhouse rye for its spicy depth. This recipe can easily be doubled to serve eight. Serve the pudding cakes warm, with vanilla ice cream or lightly sweetened whipped cream. Don’t stir the maple-whiskey syrup into the batter after dividing it among the batter-filled ramekins.

Milk Street On the Road: Portland, Maine (Ep 310)

Eventide Green Salad with Nori Vinaigrette
Start to finish: 30 minutes, plus cooling and chilling | Servings: 6

This is our adaptation of a salad created by Eventide Oyster Co. in Portland, Maine. Roasted seaweed (also called nori) is pulverized to a coarse powder and added to the dressing, lending the dish deep, umami-rich flavor notes reinforced with soy sauce and mirin. Instead of using full- sized sheets of plain nori (the variety used for sushi), we opted for the convenience of an individual package of seasoned seaweed snacks that are available in most grocery stores. Quick-pickled veggies give the salad lots of texture and bright flavor, but keep in mind that they need to pickle for at least 2 hours before they’re ready to use.

Milk Street Enchiladas and Molletes (Ep 309)

Green Enchiladas with Chicken and Cheese (Enchiladas Verdes)
Start to finish: 45 minutes | Servings: 4

To make the filling for these enchiladas, use leftover roasted or grilled chicken or meat from a store-bought rotisserie bird. You also can poach your own chicken. To do so, place 1 pound boneless, skinless chicken breasts in a medium saucepan, cover with water or chicken broth, bring to a simmer over medium-high, then reduce to low, cover and cook until the thickest part of the meat registers 160°F, about 20 minutes. Let the chicken cool in the liquid until just warm to the touch, then finely chop the meat. Our homemade green chili and tomatillo sauce is especially good here, but any bottled hot sauce that’s not too vinegary (such as Tapatío or Cholula) will work.