Milk Street: The Secrets of Amalfi (Ep 507)

Spaghetti with Lemon Pesto
Start to finish: 25 minutes
Servings: 4

This pasta dish is modeled on the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. The lemons commonly available in the U.S. are more acidic than Amalfi’s lemons, so to make a lemon pesto that approximates the original, we use a little sugar to temper the flavor. For extra citrus complexity, we add lemon zest to the pasta cooking water; the oils from the zest lightly perfume the spaghetti, reinforcing the lemony notes of the pesto. Don’t forget to remove the lemon zest from the boiling water before dropping in the pasta. If left in as the spaghetti cooks, the zest may turn the water bitter, and the strips are a nuisance to remove from the strands of cooked noodles.

America’s Test Kitchen: Spiral-Sliced Ham Glazed with Cider-Vinegar Caramel (Ep 2213)

Spiral-Sliced Ham Glazed with Cider-Vinegar Caramel



We recommend a shank-end ham because the bone configuration makes it easier to carve; look for a half ham with a tapered, pointed end. We developed this recipe using Turkey Size Reynolds Kitchens Oven Bags. Ingredients

1 (7- to 10-pound) spiral-sliced, bone-in half ham, preferably shank end

1    large oven bag

1 ¼ cups sugar

½    cup water

3   tablespoons light corn syrup

1 ¼ cups cider vinegar

½    teaspoon pepper

¼  teaspoon five-spice powder

1. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet.

America’s Test Kitchen: Goan Pork Vindaloo (Ep 2212)

Goan Pork Vindalooo

WHY THIS WORKS: The word “vindaloo” has evolved to indicate a searingly hot curry because of its adoption into British cuisine, but the original Goan dish is a brightly flavored but relatively mild pork braise made with dried Kashmiri chiles and plenty of spices such as cinnamon, cloves, and cardamom. Vindaloo should have a pronounced vinegary tang, but we found that adding the vinegar at the beginning made the meat chalky. We withheld it until half- way through cooking so that we could use less but still enjoy the characteristic acidity. Moving the cooking from the stovetop to the oven made this dish hands-off and foolproof. Ingredients

¾   cup water

1 (2-inch) piece ginger, peeled and sliced crosswise ⅛ inch thick

6    garlic cloves

3     tablespoons Kashmiri chile powder

1      tablespoon paprika

1 tablespoon ground cumin

2 teaspoons table salt

1     teaspoon pepper

¼ – ½ teaspoon cayenne pepper (optional)

½    teaspoon ground cinnamon

½     teaspoon ground cardamom

¼    teaspoon ground cloves

¼     teaspoon ground nutmeg

1 (3-3½ pound) boneless pork butt roast, trimmed and cut into 1-inch pieces

1     tablespoon vegetable oil

1      large onion, chopped fine

⅓    cup coconut vinegar

BEFORE YOU BEGIN: Kashmiri chile powder should have a brilliant red hue, a fruity flavor, and a slightly tannic edge, but very little heat.

Milk Street Vegetarian (Ep 506)

Cauliflower Steaks with Pickled Peppers, Capers and Parmesan
Start to finish: 45 minutes
Servings: 4

To make a satisfying vegetarian main, we cut thick cauliflower “steaks” from the center section of the whole head; you’ll get two steaks per head. The ends that are left over
tend to fall apart because they’re detached from the core, but don’t discard them—use
them to make cauliflower rice, roast them separately or make them into soup. The
savory-sweet topping for these cauliflower steaks riffs on a recipe in “Six Seasons” by Joshua McFadden. Don’t forget to pat dry the pickled peppers and capers. Removing excess moisture will help the topping brown better in the oven.

America’s Test Kitchen: Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs (Ep 2208)

Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs



Be sure to use cherry tomatoes; grape tomatoes won’t break down as much and will produce a drier sauce. Our topping contributes crunch and depth, but you can substitute 1 cup (2 ounces) of grated Parmesan cheese, if desired. For a spicier dish, use the larger amount of red pepper flakes. Ingredients


2    tablespoons extra-virgin olive oil

¼    cup capers, rinsed and patted dry

1     anchovy fillet, rinsed, patted dry & minced

½    cup panko breads crumbs

⅛    teaspoon table salt

⅛    teaspoon pepper

¼    cup minced fresh parsley

1 teaspoon grated lemon zest


¼  cup extra-virgin olive oil

2 garlic cloves, sliced thin

2  anchovy fillets, rinsed and patted dry

2  pounds cherry tomatoes

1 ½    teaspoons table salt, plus salt for cooking pasta

¼    teaspoon sugar

⅛ – ¼ teaspoon red pepper flakes

12 ounces penne rigate, orecchiette, campanelle, or other short pasta

2 tablespoons unsalted butter, cut into 2 pieces and chilled

1    cup fresh basil leaves, torn if large

1. FOR THE TOPPING: Heat oil in 10-inch skillet over medium heat until shim- mering. Add capers and anchovy and cook, stirring frequently, until capers have darkened and shrunk, 3 to 4 minutes.

America’s Test Kitchen: Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime (Ep 2207)

Pan-Seared Shrimp with Peanuts, Black Pepper, And Lime



We prefer untreated shrimp; if yours are treated with additives such as sodium tripolyphosphate, skip the salting in step 1. You can substitute jumbo shrimp (16 to 20 per pound) for the extra-large shrimp; if substituting, increase the cooking time by 1 to 2 minutes. To use the plain seared shrimp as a neutral protein in rice bowls or salads, skip steps 2 and 4. Ingredients

1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

1 teaspoon kosher salt, divided

2 teaspoons coriander seeds

1      teaspoon black peppercorns

1     teaspoon paprika

1     garlic clove, minced

1 ⅛     teaspoons sugar, divided

⅛     teaspoon red pepper flakes

4    teaspoons vegetable oil, divided

½     cup fresh cilantro leaves and tender stems, chopped

1    tablespoon lime juice, plus lime wedges for serving

3     tablespoons dry-roasted peanuts, chopped coarse

1. Toss shrimp and ½ teaspoon salt together in bowl; set aside for 15 to 30 minutes.

Ken Burns Presents Hiding in Plain Sight: Youth Mental Illness | A film by Erik Ewers and Christopher Loren Ewers

HIDING IN PLAIN SIGHT: YOUTH MENTAL ILLNESS, which premieres June 27 and 28, 2022 at 9:00 p.m. ET (check local listings) on PBS, and the PBS Video app, features first-person accounts from more than 20 young people, ranging in age from 11 to 27, who live with mental health conditions. The documentary also includes commentary from parents, teachers, friends, healthcare providers in their lives, and independent mental health experts. The program presents an unvarnished window into daily life with mental health challenges, from seemingly insurmountable obstacles to stories of hope and resilience. Through the experiences of these young people, the film confronts the issues of stigma, discrimination, awareness, and silence, and, in doing so, helps advance a shift in the public perception of mental health issues today. The film is part of Well Beings, a national multiplatform campaign from WETA Washington, D.C., the flagship public media station in the nation’s capital, to demystify and destigmatize our physical and mental health through storytelling.

America’s Test Kitchen: Challah (Ep 2206)




We strongly recommend weighing the flour for this recipe. This dough will be firmer and drier than most bread doughs, which makes it easy to braid. Some friction is necessary for rolling and braiding the ropes, so resist the urge to dust your counter with flour. If your counter is too narrow to stretch the ropes, slightly bend the pieces at the 12 o’clock and 6 o’clock positions. Bake this loaf on two nested baking sheets to keep the bottom of the loaf from getting too dark.

America’s Test Kitchen: Kimchi Fried Rice (Ep 2205)

Kimchi Bokkeumbap (Kimchi Fried Rice)



WHY THIS WORKS: Iconic, quick-cooking Korean comfort food’, kimchi bok-keumbap is typically made with leftover cooked short-grain rice and well-fermented kimchi, but from there seasonings and additions to bulk it up vary widely from cook to cook. We started by stir-frying some aromatics (chopped onion and sliced scallions) with chopped ham—a popular addition that we liked for its smoky flavor and pleasantly springy texture. Then we added lots of chopped cabbage kimchi along with some of its savory, punchy juice and a little water and seasoned it with soy sauce, toasted sesame oil, and gochujang to add savoriness, rich nuttiness, and a little more heat. We simmered the cabbage leaves so that they softened a bit; stirred in the rice and cooked the mixture until the liquid had been absorbed; and topped the rice with small strips of gim, sesame seeds, and scallion greens. Ingredients

1 (8-inch square) sheet gim

2 tablespoons vegetable oil, divided

2    (1⁄4-inch-thick) slices deli ham, cut into 1⁄4-inch pieces (about 4 ounces)

1     large onion, chopped

6 scallions, white and green parts separated and sliced thin on bias

1 ¼    cups cabbage kimchi, drained with 1⁄4 cup juice reserved, cut into 1⁄4-inch strips

¼    cup water

4    teaspoons soy sauce

4  teaspoons gochujang paste

½    teaspoon pepper

3 cups cooked short-grain white rice

4 teaspoons toasted sesame oil

1      tablespoon sesame seeds, toasted

BEFORE YOU BEGIN: This recipe works best with day-old rice; alter- natively, cook your rice 2 hours ahead, spread it on a rimmed baking sheet, and let it cool completely before chilling it for 30 minutes.

Milk Street Israel New and Old (Ep 505)

Lebanese Baked Kafta with Potatoes and Tomatoes
Start to finish: 11⁄2 hours (1 hour active), plus cooling
Servings: 4 to 6

It’s easy to see why kafta bil sanieh, a casserole, if you will, of sliced potatoes, rounds of
tomatoes and flavorful kafta (seasoned meatballs or meat patties), is Lebanese comfort
food. The ingredients are shingled into a baking dish and baked until the flavors meld and the textures become deliciously succulent and tender. Our rendition, based on a recipe from “The Palestinian Table” by Reem Kassis, starts with a simple no-cook tomato sauce in the bottom of the baking dish, where juices collect during baking and form a delicious sauce. To ensure the potatoes cook evenly and thoroughly, we precook them by roasting them for about 10 minutes, enough time to begin making the kafta. We especially like the flavor of ground lamb kafta, but if you prefer, use 80 percent lean ground beef instead.

America’s Test Kitchen: Popovers (Ep 2204)




WHY THIS WORKS: Greasing the pans with shortening ensures the best release, but vegetable oil spray may be substituted; do not use butter. To gauge the popovers’ progress without opening the oven door, use the oven light during baking. Bread flour makes for the highest and sturdiest popovers, but an equal amount of all-purpose flour may be substituted. Ingredients

3 large eggs

2 cups low-fat milk, heated to 110 degrees

3 tablespoons unsalted butter, melted and cooled slightly

2 cups bread flour

1 teaspoon salt

1 teaspoon sugar

BEFORE YOU BEGIN: Unlike most popover batters, this one is smooth, not lumpy. High heat is crucial to the speedy, high rise of the popovers.

Milk Street Portuguese Favorites (Ep 504)

Portuguese Sponge Cake (Pão de Ló)
Start to finish: 45 minutes (25 minutes active), plus cooling
Servings: 8 to 10

Outside Lisbon, home cook Lourdes Varelia baked for us a classic Portuguese sponge cake called pão de ló. Its outward appearance was, to us, unusual—deeply browned, wrinkly and sunken, and the dessert was brought to the table in the parchment in which it was baked. And another surprise was in store: slicing revealed a layer of gooey, barely baked batter between the upper crust and the airy, golden-hued crumb. Sweet, eggy and tender, the unadorned cake was simple yet supremely satisfying. When attempting to re-create pão de ló at Milk Street, we turned to a recipe from “My Lisbon” by Nuno Mendes, who, in an uncommon twist, adds olive oil, giving the cake subtle fruity notes along with a little more richness.

America’s Test Kitchen: Spanish-Style Meatballs In Almond Sauce (Ep 2210)




Sometimes fully cooked ground pork retains a slightly pink hue; trust your thermometer. These meatballs can be served as an appetizer with tooth- picks or as a main course alongside a vegetable and potatoes or rice. PICADA

¼    cup slivered almonds

1 slice hearty white sandwich bread, torn into 1-inch pieces

2 tablespoons extra-virgin  olive  oil

3 tablespoons minced fresh parsley

2    garlic cloves, minced


1 slice hearty white sandwich bread, torn into 1-inch pieces

1 large egg

2 tablespoons water

2 tablespoons chopped fresh parsley, divided

2   garlic cloves, minced

1   teaspoon table salt

½    teaspoon pepper

1     pound ground pork

1     tablespoon extra-virgin olive oil

½    cup finely chopped onion

½     teaspoon paprika

1     cup chicken broth

½  cup dry white wine

¼     teaspoon saffron threads, crumbled

1     teaspoon sherry vinegar


FOR THE PICADA: Process almonds in food processor until finely ground, about 20 Add bread and process until bread is finely ground, about 15 seconds. Transfer almond-bread mixture to 12-inch nonstick skillet. Add oil and cook over medium heat, stirring often, until mixture is golden brown, 3 to 5 minutes.

America’s Test Kitchen: Cranberry Curd Tart with Almond Crust (Ep 2211)

Cranberry Curd Tart with Almond Crust

Serves 8

Total Time: 1 ½ hours, plus 4 hours resting

You’ll need a 9-inch tart pan with a removable bottom for this recipe. We strongly recommend weighing the almond flour and cornstarch for the crust. If preferred, you can use a stand mixer or handheld mixer to whip the cream in step 4. The tart crust will be firm if you serve the tart on the day that it’s made; if you prefer a more tender crust, make the tart through step 3 up to two days ahead. For tips on how to pipe the whipped cream into decorative patterns, see page 31.

Milk Street: Lebanese Baked Kafta with Potatoes and Tomatoes (Ep 505)

Lebanese Baked Kafta with Potatoes and Tomatoes

Start to finish: 1½ hours (1 hour active), plus cooling Servings: 4 to 6



1 pound Yukon Gold potatoes, not peeled, sliced into ¼-inch rounds 2 tablespoons plus ¼ cup extra-virgin olive oil, divided Kosher salt and ground black pepper 1 pound ground lamb or 80 percent lean ground beef 1 medium yellow onion, halved and grated on the large holes of a box grater ½ cup finely chopped fresh flat-leaf parsley ½ teaspoon ground allspice ½ teaspoon ground cinnamon 14½-ounce can crushed tomatoes 2 medium garlic cloves, minced 1 pound plum tomatoes, cored and sliced into ¼-inch rounds 1 small green bell pepper or Anaheim chili, stemmed, seeded and sliced into thin rings


Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of oil and ¼ teaspoon salt. Distribute in a single layer and roast without stirring just until a skewer inserted into the potatoes meets no resistance, 10 to 13 minutes. Remove from the oven and set aside to cool slightly. Leave the oven on. While the potatoes cook, line a second baking sheet with kitchen parchment.

Milk Street Pork in Veracruz Sauce (Ep 501)

Pork in Veracruz Sauce (Puntas a la Veracruzana)

Start to finish: 50 minutes | Servings: 4



1 pound boneless pork loin chops (about 1 inch thick), sliced nothicker than ¼ inch on the diagonalKosher salt and ground black pepper3 tablespoons grapeseed or other neutral oil12 medium garlic cloves, peeled and chopped (about ¼ cup)½ medium white onion, finely chopped1½ pounds ripe tomatoes, cored and chopped3 bay leaves2 jalapeño chilies, stemmed, seeded and chopped⅓ cup pimento-stuffed green olives, chopped2 tablespoons drained capers1 cup lightly packed fresh flat-leaf parsley, finely chopped


Toss the pork with salt and pepper. In a 12-inch skillet over high,heat the oil until barely smoking. Add the pork in an even layer andcook without stirring until well browned on the bottom, about 3minutes. Using tongs, transfer the pork to a plate and set aside. To the fat remaining in the skillet, add the garlic and stir off heat.Set the pan over medium and cook, stirring often, until the garlic islightly browned, 1 to 2 minutes; adjust the heat as needed if the garlicsizzles too vigorously.

America’s Test Kitchen Financiers (Ep 2126)



WHY THIS RECIPE WORKS: For financiers with complex almond flavor and contrasting textures, we started by spraying a mini-muffin tin with baking spray with flour. The flour in the spray helped the sides of the cakes rise along with the center, preventing doming. We then stirred together almond flour, sugar, all-purpose flour, and egg whites. We opted for granulated sugar, which doesn’t totally dissolve in the egg whites, to ensure a pleasantly coarse texture. Once these ingredients were whisked together, it was just a matter of stirring in nutty browned butter and baking the cakes.

America’s Test Kitchen Ultimate Cream of Tomato Soup (Ep 2125)

Ultimate Cream of Tomato Soup


WHY THIS RECIPE WORKS: When developing our cream of tomato soup recipe, we found that good-quality, straight-from-the-can diced tomatoes were good, but not quite good enough. We got a more robust tomato flavor for our tomato soup recipe by using a technique known for intensifying flavor: caramelization. We roasted whole canned tomatoes, first sprinkling them with brown sugar to induce caramelization. The ultimate difference in flavor was extraordinary, and because the rest of the soup could be prepared while the tomatoes roasted, we were able to keep stovetop time down to 20 minutes. 2   (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded

1½ tablespoons dark brown sugar

4 tablespoons unsalted butter

4 large shallots, minced

1 tablespoon tomato paste Pinch ground allspice

2 tablespoons unbleached all-purpose flour

1¾ cups chicken stock or canned low-sodium chicken broth

½ cup heavy cream

2 tablespoons brandy or dry sherry cayenne pepper

Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil.

America’s Test Kitchen Cast Iron Pan Pizza (Ep 2122)

Cast Iron Pan Pizza


WHY THIS RECIPE WORKS:  We  started with a simple stir-together dough of bread flour, salt, yeast, and warm water; the warm water jump-started yeast activity so that the crumb was open and light. Instead of kneading   the dough, we let it rest overnight in the refrigerator. During this rest, the dough’s gluten strengthened enough for the crust to support the toppings but still have a tender crumb. Baking the pie in a generously oiled cast-iron skillet “fried” the outside of the crust. We also moved the skillet to the stove for the last few minutes of cooking to crisp up the underside of the crust.

America’s Test Kitchen Butter Basted Fish Filets (Ep 2121)

Butter Basted Fish Filets with Garlic and Thyme


WHY THIS RECIPE WORKS: Butter basting, a technique that involves repeatedly spooning sizzling butter over food as it cooks, is great for mild, lean, flaky fish such as cod, haddock, or snapper. The butter helps cook the top of the fillet as the skillet heats the bottom, allowing you to flip the fish only once and early in the cooking process—before the flesh has become too fragile—so it stays intact. Throughout the process, the nutty, aromatic butter, which we enhanced with thyme sprigs and crushed garlic cloves, bathed the mild fish in savory flavor. We alternated basting with direct- heat cooking on the burner, taking the temperature of the fish so we knew exactly when the fillets were done.  

2 (6 ounces) skinless cod fillets, about 1 inch thick

½ teaspoon kosher salt

⅛ teaspoon pepper

1 tablespoon vegetable oil

3 tablespoons unsalted butter, cut into ½-inch cubes

2 garlic cloves, crushed and peeled

4 sprigs fresh thyme Lemon wedges

Pat all sides of fillets dry with paper towels.

America’s Test Kitchen Smashed Burgers (Ep 2116)

Smashed Burgers


WHY THIS RECIPE WORKS: Smashed burgers share the same thin, verging- on-well-done profile and all-American array of condiments as typical fast-food burgers, but their big selling point is an ultrabrown, crispy crust. We used commercial ground beef instead of grinding our own because the former is ground finer and thus exposes more myosin, a sticky meat protein that helps the patties hold together when they are smashed. Using a small saucepan to press straight down on the meat ensured that it spread and stuck uniformly to the skillet (instead of shrinking as it cooked), which helped guarantee deep browning. We made two smaller patties at a time instead of one larger one because they fit nicely inside a burger bun. Sandwiching an ultramelty slice of Kraft American cheese between the two patties helped the cheese melt thoroughly and seep into the meat almost like a rich, salty cheese sauce would.

Simply Ming Okonomiyake/Japanese Pizza

Simply Ming Seafood Okonomiyaki (Ep 1802)

This week on Simply Ming, Chef Tsai cooks up two versions of Okonomiyaki/Japanese Pizza. First a delicious Smoked Salmon, Crispy Fennel, Okonomiyake, and then a Vegan Okonomiyake made with rice flour, shiitake mushrooms, cabbage and seasoned with garlic and fresh ginger. To cool things down, he mixes a refreshing Cucumber-Mint Saketini for himself, and a Cucumber-Mint Spritzer for Henry.  
Simply Ming @Home
Cucumber-Mint Saketini
Cucumber-Mint Spritzer
Seafood Okonomiyaki (Japanese Pizza)
Gluten-Free Vegan Okonomiyaki
By Ming Tsai
Cucumber-Mint Saketini

Ingredient List

2 ounces Sake

1 ounce vodka

3 mint leaves and 1 for garnish

2 slices and some julienne English cucumbers


Pre-chill a martini glass. 
In a shaker filled with ice, add the sake, vodka and cucumber slices.  Shake. Strain in chilled martini glass.  Garnish with cucumber julienne.

America’s Test Kitchen Pan Bagnat (Ep 2114)

Pan Bagnat


WHY THIS RECIPE WORKS: Our version of pan bagnat, a classic Provençal sandwich that shares many of the same ingredients as salade niçoise, features a crusty baguette packed with high-quality jarred tuna, olives, capers, tomatoes, hard-cooked eggs, fresh herbs, and a mustardy vinaigrette. We used a large baguette, which offered enough surface area to accommodate the filling, and removed the inner crumb from the bottom half of the loaf to create a trough that provided more space. Processing the olives, capers, anchovies, and herbs into a coarse “salad” helped those components hold together, and applying the salad in two layers in the sandwich distributed its assertive flavors. To control the bread’s moisture absorption, we brushed the cut surfaces with olive oil, which helped waterproof it. Stirring the vinaigrette into the olive salad thickened the dressing so that it didn’t oversaturate the crumb, and we also thoroughly drained the tuna and tomato slices to remove much of their liquid.

Milk Street Greece Every Day (Ep 307)

Greek White Bean Soup (Fasolada)
Start to finish: 1 hour 30 minutes | Servings: 6

Dried cannellini beans that are soaked before cooking yield a full-flavored soup and creamy, silky-textured beans. To soak the beans, in a large bowl stir together 2 quarts water and 1 tablespoon kosher salt. Add the beans, let soak at room temperature for at least 12 hours or up to 24 hours, then drain well. Canned beans work in a pinch; see instructions below. We do as we were taught in Greece and use extra-virgin olive oil to give the soup a little body and fruity, peppery richness throughout; vigorously whisking in a few tablespoons before serving, rather than just drizzling it on, does the trick. Refrigerate leftovers in an airtight container for up to two days; reheat in a saucepan over low, adding water as needed to thin the consistency.

Milk Street Chicken Around the World (Ep 306)

Filipino Chicken Adobo with Coconut Broth
Start to finish: 1 hour 45 minutes | Servings: 4

A hefty dose of rice vinegar blended with soy sauce and aromatics gave this Filipino dish its characteristic bright flavor and made for a potent marinade. The coconut milk tended to burn under the broiler, so we added it toward the end. If you can’t find bird’s eye chilies (sometimes called Thai chilies), any small chili will do. Stir the coconut milk thoroughly before measuring it. Look for chicken thighs that are uniform in size; if some are smaller than others, begin to check them early and remove them as they come up to temperature.

Milk Street The Secrets of Stir-Fry (Ep 305)

Vietnamese Shaking Beef (Bò Lúc Lắc)
Start to finish: 30 minutes | Servings: 4

The name of this Vietnamese dish refers to the way cooks shake the pan while the beef cooks. We, however, prefer to minimize the meat’s movement so the pieces achieve a nice dark, flavor-building sear. Sirloin tips (also called flap meat) or tri-tip are excellent cuts for this recipe—both are meaty, tender and reasonably priced (many recipes for shaking beef call for pricier beef tenderloin). If you can find baby watercress, use a 4-ounce container in place of the regular watercress; baby cress has a particularly peppery bite that pairs well with the beef. Serve with steamed jasmine rice.

Milk Street Cake and Scones (Ep 423)

Savory Kale and Two-Cheese Scones
Start to finish: 1¼ hours (40 minutes active), plus cooling
Makes 12 large scones
When standard breakfast pastries are too sugary, bake a batch of these flavorful savory scones. This recipe is our adaptation of the hearty kale and cheese scones created by of Briana Holt, of Tandem Coffee + Bakery in Portland, Maine. Dried currants and a small amount of sugar in the dough complement the minerally, vegetal notes of the kale and counterbalance the saltiness of the cheddar and pecorino, while a good dose of black pepper adds an undercurrent of spiciness. Either lacinato kale (also called dinosaur or Tuscan kale) or curly kale will work; you will need an average-sized bunch to obtain the amount of chopped stemmed leaves for the recipe. Don’t allow the buttermilk and butter to lose their chill before use.

Milk Street Italian the Right Way (Ep 303)

Risotto with Fresh Herbs
Start to finish: 25 minutes | Servings: 4

Medium-grain Italian rice has the ideal starch content for achieving the rich, creamy consistency that is the hallmark of risotto. Arborio rice is the most common choice for risotto in the U.S., but cooks in Milan—and at Milk Street—preferred carnaroli. We found that the grains better retained their structure and resisted overcooking. With careful cooking, however, Arborio will yield delicious results. A quick six-ingredient homemade vegetable broth is the best cooking liquid for this risotto; its fresh, clean flavor won’t compete with the other ingredients.

Milk Street The Joy of Cooking Lebanon (Ep 302)

Flatbread (Pizza) Dough
Start to finish: 1 1/2 hours (30 minutes active) | Makes two 12-inch flatbreads

This versatile dough is a breeze to make in a food processor and can used for pizzas with various toppings or Middle Eastern–style flatbreads. The Greek yogurt makes a supple dough that’s easy to work with and that bakes up with a chewy-soft crumb and subtle richness. For convenience, the dough can be made a day in advance. After dividing the dough in half and forming each piece into a round, place each portion in a quart-size zip-close bag that’s been misted with cooking spray, seal well and refrigerate overnight. Allow the dough to come to room temperature before shaping.

Milk Street The Oaxacan Kitchen (Ep 301)

Start to finish: 4 hours (45 minutes active) | Servings: 4 to 6

Authentic Mexican carnitas involve slowcooking pork in lard until fall-apart tender, then increasing the heat so the meat fries and crisps. The fried pork then is broken into smaller pieces for eating. In the U.S., however, carnitas usually is made by simmering pork in liquid, then shredding the meat. The result is moist and tender, but lacks intense porkiness as well the crisping traditional to carnitas. Our method melds the two techniques.

Milk Street Argentina Favorites (Ep 422)

Oven-Perfect Strip Steak with Chimichurri
Start to finish: 1 1/4 hours (15 minutes active), plus refrigeration
Servings: 4 to 6
This recipe uses the gentle, controlled heat of the oven to replicate the “reverse sear” technique Argentinians use when grilling beef. Rather than start the steak over high heat to brown, then finish over low heat, the steaks start in a cool oven, then finish with a quick sear in either a blistering-hot cast-iron skillet or on a grill. The result is steak with a deep, flavorful crust that’s evenly cooked throughout, not overdone at the surface and just-right at only the core. We call for strip steaks (also called strip loin or New York strip), but bone-in or boneless ribeyes work well, too, as long they’re 1½ to 2 inches thick. We learned to season cuts of beef with nutmeg at La Carbrera in Buenos Aires; the spice doesn’t leave a distinct flavor of its own but rather enhances the steaks’ meatiness and smoky notes.

Lidia Bastianich Breakfast Risotto

Lidia Celebrates America: A Salute to First Responders Breakfast Risotto

Breakfast Risotto

Risotto di Colazione



Risotto for breakfast (or brunch)? Why not? I also like to make a simple risotto like this during the week as these are all ingredients I have on hand in my pantry and refrigerator. Any leftovers would be a good base for Risotto Cakes.  

Serves 4 to 6


1/4 cup extra virgin olive oil

4 ounces slab bacon, cut into lardons

1 small onion, chopped

1 red bell pepper, chopped

1 ½ cups arborio or other Italian short grain rice

Kosher salt and freshly ground black pepper

3/4 cup dry white wine

6 to 7 cups hot chicken stock or water

2 large eggs

3 scallions, chopped

1/2 cup freshly grated Grana Padano


You will need:

large skillet

small saucepan



Heat the olive oil in a large skillet over medium heat.

Milk Street The New American Bakery (Ep 421)

Pineapple Upside-Down Cornmeal Cake
Start to finish: 1¼ hours, plus cooling | Servings: 12
Briana Holt, owner of Tandem Coffee + Bakery in Portland, Maine, makes a rich, sturdy buttermilk cake with cornmeal for texture and flavor, as well as ricotta cheese to keep the crumb tender and moist. We adapted her winning formula and paired the cake with fresh fruit to update the classic all- American pineapple upside-down cake. To avoid a soggy layer where cake and fruit meet—a common problem with upside- down cakes—we first cook the pineapple to remove excess moisture, and we make sure the fruit is hot when the batter is poured on top so it begins to bake upon contact. To get the timing right, begin mixing the batter after placing the pan with the pineapple in the oven. This gives you 5 to 10 minutes to finish the batter; if it’s ready sooner, it can wait a few minutes.

Milk Street Quick Pasta (Ep 420)

Passatelli in Brodo
Start to finish: 1¼ hours (30 minutes active) | Servings: 4 to 6
In Bologna, Italy, we tasted delicious home- cooked passatelli in brodo. Made with stale bread, cheese, eggs, broth and little else, the dish exemplifies cucina povera, or peasant cooking. Passatelli are cylindrical dumplings— like fat, short spaghetti—made by extruding dough through smallish holes; the dumplings are simply poached and served in chicken broth. We found that in lieu of a traditional passatelli maker, a potato ricer with 3/16-inch perforations works well for extruding the dough. Another alternative is to use a cooling rack with a ⅜-inch wire grid (instructions are included in the recipe).

Milk Street Indian Classics at Home (Ep 419)

Butter Chicken
Start to finish: 1 hour 25 minutes (45 minutes active), plus marinating
Servings: 4 to 6
In our take on the butter chicken we had in Mumbai, boneless chicken thighs are briefly marinated in yogurt and spices, then broiled until lightly charred. We make a separate sauce into which the chicken then is stirred. In many recipes for butter chicken, copious amounts of butter and heavy cream supply richness, but we do as we were taught in India and use cashews pureed with a small amount of water until smooth. The nut puree adds creaminess without making the dish heavy. Serve this with steamed basmati rice for soaking up the sauce.

‘Commercial free, subscription free, fee free’ programs on ALEXA and GOOGLE smart speakers

VESTAL, NY (WSKG) – Online radio offers listeners limitless choices, but it can be a difficult path to navigate.   So much of it depends on the maker of your smart phone and your smart speaker.  Another variable is your online subscriptions.  And there can be huge differences between apps meant to perform the same functions. So, WSKG Radio has created a convenient starting point for folks seeking their favorite public radio programs.  By the way, these programs are free of subscriptions, fees and commercials. All our digital content can be found at YourPublicRadio.ORG.  Go there and with a click or two, you can access podcasts created by the WSKG newsroom.  Among the podcasts are current newscasts, in-depth stories, and arts interviews. WSKG’s music programs are also podcasts.  At YourPublicRadio.ORG, you’ll find the latest episodes of Free Range Folk, The Hour of Now, By Special Invitation and Soundscape. Our newest digital features are music streams from the WSKG Music Library.  While we plan to expand the list, currently you can find Holiday A2Z, Nocturne A2Z,  Bach-analia A2Z, Pops A2Z, Concerts A2Z, Beethoven A2Z, Choral A2Z and New World A2Z.  Plus, there are our WSKG radio and WSKG Classical streams. Our latest additions are Your Classical A2Z ands New Standards from WNYC.

Milk Street Meatballs and More (Ep 418)

Neapolitan Meatballs with Ragù
Start to finish: 50 minutes | Servings: 6 to 8
In Naples, meatballs are generously sized, and their texture is ultra-tender from a high ratio of bread to meat. For our version, we opted to use Japanese panko breadcrumbs. Panko, which has a neutral flavor and a light and fluffy but coarse texture, greatly streamlines the meatball-making process, eliminating the need to remove the crusts from fresh bread, cut and measure, soak in water, then squeeze out excess moisture. Panko only needs to be moistened with water and it’s ready to use. Neapolitans serve their meatballs with a basic tomato sauce they refer to as “ragù.” We use pecorino liberally in this recipe: a chunk simmered in the sauce, as well as grated both in and over the meatballs.

Milk Street New Israeli Cuisine (Ep 417)

Couscous “Risotto”
Start to finish: 45 minutes | Servings: 4
Traditional risotto is made with starchy medium-grain Italian rice. This “risotto,” modeled on a dish we had in Tel Aviv, uses pearl couscous (which actually is a pasta) and a cooking technique similar to the classic risotto method to produce “grains” with a rich, creamy consistency. The wheaty flavor of pearl couscous (sometimes called Israeli couscous) is nicely complemented by the salty, nutty notes of Parmesan cheese and the grassiness of fresh parsley. Don’t allow the onion to brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish.

Cook’s Country Slow-Roasted Fresh Ham (Ep 1313)

Slow-Roasted Fresh Ham
Serves 12 to 14
Unlike salty, pink cured ham, fresh ham is nothing more than a bone-in, skin-on pork roast from the pig’s hind leg. We chose a shank-end ham over a sirloin-end ham since the latter is tricky to carve. Salting the roast for 12 hours is key for moist, well-seasoned meat, and cutting a pocket in the meaty end helps the rub (bolstered with brown sugar and herbs for flavor) penetrate. Removing the skin allows the fat to render, and roasting the ham in an oven bag creates a moist cooking environment for evenly cooked meat.  

8 – 10 pound ham shank-end, bone-in
⅓ cup packed brown sugar
⅓ cup kosher salt
3 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme
1 large oven bag
2 tablespoons maple syrup
2 tablespoons molasses
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon black pepper


Use a turkey-size oven bag for this recipe.

Milk Street Secret Italian Recipes (Ep 416)

Tomato-Olive Focaccia
Start to finish: 7¼ hours (40 minutes active), plus cooling | Servings: 12
This recipe recreates the light, open-crumbed focaccia we ate in Bari, Italy. To achieve that texture, the dough must be wet—so wet, in fact, it verges on a thick, yet pourable batter. Resist the temptation to add more flour than is called for. Shaping such a sticky, high-hydration dough by hand is impossible. Instead, the dough is gently poured and scraped into the oiled baking pan; gravity settles it into an even layer.

Cook’s Country Triple-Chocolate Sticky Buns (Ep 1312)

Triple-Chocolate Sticky Buns
Serves 12
To take sticky buns over the top, we added three types of chocolate: bittersweet and milk chocolate in the filling and cocoa powder in the sticky caramel topping. To ensure that the buns were ultratender, we used a Japanese bread-making technique called tangzhong that called for microwaving a portion of the dough’s flour and milk, turning it into agel-like paste, before adding it to the rest of the dough ingredients. The gel locked in more moisture than simply adding more liquid would, so the dough was soft without becoming overly sticky and difficult to work with, and it produced moist buns. For an easy filling with complex flavor, we microwaved butter and bittersweet chocolate to form a ganache that, once it had cooled, we spread over the rolled-out dough. We then sprinkled on milk chocolate chips: Rolled up in the dough, they delivered just the right amount of sweetness plus delightfully creamy pockets of chocolate(we ditched the cinnamon, a traditional ingredient in sticky buns, because it confused the chocolate flavor).

Milk Street The Greek Kitchen (Ep 415)

Ikarian Braised Pork with Honey, Orange and Rosemary
Start to finish: 3¼ hours (1 hour 10 minutes active) | Servings: 6 to 8
This savory-sweet pork braise is our version of the tigania, or skillet-cooked meat meze, that Diane Kochilas demonstrated for us on the Greek island of Ikaria. Instead of serving the dish in the Greek meze tradition—that is, as a small plate along with a host of others—we opted to make a larger batch to offer as a main course. We preferred the braise sweetened with a strong, dark honey, such as buckwheat, which holds its own in the mix of wine, herbs, citrus and fennel seed. But a lighter, milder variety worked, too; orange blossom honey is a good option. An orzo pilaf or rice is perfect for serving alongside.

Cook’s Country Almond Boneless Chicken (Ep 1311)

Almond Boneless Chicken
Serves 4 to 6
Almond Boneless Chicken, which is a Chinese American restaurant staple in the Detroit area, consists of crispy battered chicken served on a bed of crunchy iceberg lettuce, topped with a mild brown sauce, and sprinkled with almonds and scallions. A combination of baking powder, baking soda, and beer keeps the batter light and crisp. Folding chopped toasted almonds into the batter provides more almond flavor as well as crunch. A combination of hoisin, soy sauce, and dry sherry adds complexity to the chicken broth–based sauce. INGREDIENTS

1 tablespoon cornstarch
1 tablespoon cold water
1 cup chicken broth
2 teaspoons dry sherry
2 teaspoons hoisin sauce
2 teaspoons soy sauce
⅛ teaspoon salt


4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
½ cup sliced almonds, toasted
2 cups all-purpose flour
1 cup cornstarch
1 teaspoon garlic powder
1 teaspoon baking powder
½ teaspoon baking soda
1 ¼ cups lager or pilsner beer
1 large egg, lightly beaten
2 quarts peanut or vegetable oil
½ head iceberg lettuce (4 ½ ounces), cored and sliced thin crosswise
3 scallions, sliced thin on bias


Use a Dutch oven that holds 6 quarts or more.

Milk Street All-New Italian (Ep 414)

Roman Braised Beef with Tomato and Cloves
Start to finish: 4 hours (30 minutes active) | Servings: 6
In Rome, cloves are used to flavor the pot roast-like dish known as garofolato di manzo alla Romana. Cloves, known as chiodi di garofano, give the dish its name. The earthy, subtly smoky and slightly bitter flavor of cloves complements the natural sweetness of the onion, fennel and tomatoes used to flavor this dish. The beef typically is cooked as a large roast, similar to a pot roast. We prefer cutting a chuck roast into chunks and simmering the meat as a stew.

The Grief In Giving End-Of-Life Care

The type of care they give is intimate—bathing, hand-holding, talking for hours, praying, painting nails, back rubs. The relationship can become close, but then, a few weeks or months later, the resident dies.

Milk Street Vietnamese Every Day (Ep 413)

Vietnamese Caramel Chicken
Start to finish: 40 minutes | Servings: 4 to 6
The classic Vietnamese technique of simmering meat or fish in dark, bittersweet caramel mixed with fish sauce and a few aromatics yields rich, wonderfully complex savory-sweet flavors. And the technique could hardly be simpler. Instead of a traditional clay pot, we use a 12-inch skillet to make our version of gà kho, or caramel- simmered chicken, and we cook the chicken until the sauce forms a glaze, as we were taught in Vietnam. Bruising the lemon grass releases its flavor and fragrance but since the stalk is still whole, it is easy to remove and discard before serving; the simplest way to bruise it is with the blunt side of the blade of a chef’s knife or the butt end of the handle. Serve the chicken with steamed jasmine rice.

Milk Street Middle Eastern Favorites (Ep 412)

Pearl Couscous with Chicken and Chickpeas
Start to finish: 1 hour | Servings: 4 to 6
This is our version of the fragrantly spiced, stew-like maftoul with chicken and chickpeas that we tasted in Galilee. Maftoul, sometimes referred to as Palestinian couscous, resembles pearl couscous in shape and size but is made with bulgur. It is difficult to source in the U.S., but pearl couscous is a good substitute. For this dish, we first simmer bone-in chicken parts in water with aromatics, then remove and chop the meat, reserving it to add at the end. The flavorful broth that results from poaching the chicken is used to cook the couscous, so that rich, full flavor permeates the dish.

Milk Street Vegetable Makeovers (Ep 411)

Persian Jeweled Rice (Javaher Polow)
Start to finish: 55 minutes (20 minutes active) | Servings: 4
This rice pilaf is named for the colorful dried fruits and nuts that embellish the saffron- tinted basmati rice. The bright color of raw pistachios is best here. Traditionally, jeweled rice is a labor-intensive dish; we’ve created a simplified version that’s visually stunning as well as richly, deeply flavorful. We almost always toast nuts to enhance their flavor and texture, but here raw pistachios are best, as they are more vivid in color and subtler in flavor than toasted or roasted. Don’t forget to rinse and drain the rice.

Cook’s Country Pennsylvania Dutch Apple Pie (Ep 1310)

Pennsylvania Dutch Apple Pie
Serves 8 to 10
The hallmark of Dutch apple pie is its creamy apple filling, but we didn’t rely on the traditional cream to achieve it. Instead we added melted vanilla ice cream to the apple filling for extra creaminess and a rich vanilla flavor that nicely complements apple pie. We sliced Golden Delicious apples and let them sit in the melted ice cream along with cinnamon, sugar, and lemon juice until they were soft and pliable; this way, they packed easily into the pie plate and created a cohesive interior that baked evenly. Before baking, we sprinkled a mixture of melted butter, flour, brown sugar, and a good dose of salt over the top of the pie for a supremely buttery crumble topping. Letting the pie cool completely before slicing into it allowed it to firm up so that we could produce beautifully clean wedges.

Milk Street Weeknight Mexican (Ep 410)

Chicken Tinga (Tinga Poblana de Pollo)
Start to finish (40 minutes active)
Servings: 4
Tinga poblana de pollo is a stewy dish of shredded chicken in a light, fresh tomato sauce that’s spicy and smoky with chipotle chilies. It’s an excellent filling for tacos or topping for tostadas. For our version of chicken tinga, based on the recipe we learned in Mexico, we poach chicken breasts, shred the meat into bite-size pieces, then add the chicken to the tomato-chipotle sauce that has been simmered separately. Mexican oregano, which has notes of citrus and earth, is more closely related to verbena than to Mediterranean oregano, which is in the mint family. Many supermarkets sell Mexican oregano; if it’s not shelved with the jarred herbs and spice, check the international aisle or where dried Mexican chilies are sold.

Cook’s Country One-Batch Fried Chicken (Ep 1309)

One-Batch Fried Chicken
Serves 4
Inspired by the pressure-frying machine in which Colonel Sanders created his famous fried chicken, we set out to find a faster way to fry that would get all the chicken on the table at the same time. To season the meat and keep it moist, we soaked bone-in chicken pieces in a mixture of buttermilk and salt. To season the flour dredge, we used Italian seasoning blend (a mix of dried oregano, thyme, basil, rosemary, and sage) instead of buying a long list of dried herbs. Granulated garlic, ground ginger, and celery salt added savory notes; both black and white peppers added pleasant, mild heat; and a bit of baking powder ensured a crunchy, not tough, exterior. Several tablespoons of buttermilk rubbed into the seasoned flour created a shaggy coating that, after a rest in the refrigerator, adhered nicely to the skin and fried up into a satisfying crunchy crust. For fast frying, we cooked the chicken all in one batch and covered the pot for the first half of cooking.

Milk Street French Showstopper Desserts (Ep 409)

Bête Noire
Start to finish: 1 hour 40 minutes, plus cooling and chilling | Servings: 12
Bête noire is a flourless chocolate cake that gets its silky, ultra smooth, almost custard-like texture from the sugar syrup in the base, as well as from gentle baking. We bring a uniquely complex flavor to our version by caramelizing sugar with black peppercorns before dissolving the caramel with orange juice and bourbon. A combination of bittersweet and semi-sweet chocolate yields a rounder, richer finish than just one type of chocolate, while Angostura bitters lend a spiciness and depth that balance the sweetness of the dessert. We forgo the classic ganache coating and opt to use quickly candied orange zest for a garnish that adds contrasting color and texture. Though the cake requires at least 4 hours of chilling to fully set, it’s best served at room temperature, so be sure to remove the cake from the refrigerator at least two hours before serving.

Cook’s Country Cheesy Stuffed Shells (Ep 1308)

Cheesy Stuffed Shells
Serves 6 to 8
For a quicker version of stuffed shells, we got right down to stuffing them—no parboiling first. We found that the quickest and easiest way to fill the raw pasta shells was to choose jumbo shells with wide openings and pipe in the filling using a pastry bag. For a supercheesy filling, we mixed creamy ricotta, shredded fontina, and grated Pecorino Romano cheeses with savory minced garlic, fragrant chopped fresh basil, and dried oregano. We stirred cornstarch into the filling to keep the ricotta from becoming grainy once it was baked. We also stirred in two eggs to make the filling pipable and to keep it from oozing out of the shells during baking.

Milk Street Lasagna Bolognese (Ep 408)

Tagliatelle alla Bolognese
Start to finish: 20 minutes | Servings: 4
Tagliatelle resembles fettuccine, but typically is made with eggs, so the noodles have a yellow hue, a richer flavor and a more delicate texture than eggless pasta. It’s not uncommon to find tagliatelle wound into small nests for packaging; other times, the noodles are in straight strands, like fettuccine. Don’t boil the pasta until al dente. Drain it when it’s just shy of al dente. It will finish cooking in the ragù.

Cook’s Country Greek Chicken (Ep 1307)

Greek Chicken
We found inspiration for this super flavorful Greek chicken at Johnny’s Restaurant in Homewood, Alabama, where the menu reflects the chef’s Greek heritage and Alabama upbringing. The chicken there is tender and juicy, marinated and roasted to perfection and flavored with tons of herbs and lemon. To re-create this simple yet complex-tasting dish for the home cook, we first tested our way to the perfect marinade: a blend of olive oil, fresh and dried herbs and spices, and lemon. To make sure the marinade penetrated past the surface of the chicken, we cut ½-inch-deep slashes in each piece. To achieve the lovely browning we remembered from the chicken at Johnny’s, we roasted our chicken at a relatively hot 425 degrees and gave it a blast of heat from the broiler at the end of cooking.

Windsor Students Participate in Youth Media Challenge

Throughout Fall 2020, high school students in Scott Symons’ Social Studies class at Windsor High School participated in ‘Let’s Talk About Election 2020’, a national youth media challenge. This challenge is a free, standards-aligned program on KQED Learn, co-hosted by the National Writing Project and PBS NewsHour Student Reporting Labs. WSKG Education connected with Mr. Symons during the summer and supported him to integrate the project within the class. Mr. Symons shared:
“The kids really enjoyed this assignment because they got to pick something that they were passionate about (student choice)! Through their research, they got to become experts on their subject and share their views/research with the world.

Milk Street Entertaining Favorites (EP 407)

Baked Salted Salmon with Dill
Start to finish: 1¾ hours (15 minutes active) | Servings: 4 to 6
To recreate the salmon we had in Norway, we use a 2-pound skin-on center-cut side of salmon and salt it for about an hour before baking in a moderate oven. When shopping, look for a salmon side about 1 inch thick at its thickest part; pieces that are thicker or thinner will require timing adjustments when baking. The salmon will be slightly underdone when removed from the oven; a tented 5- to 10- minute rest will finish the cooking and bring the internal temperature up to 120°F at the thickest part. At this temperature, the fish should be just opaque, not translucent. Don’t delay tenting the salmon with foil after removing it from the oven.

Cook’s Country Croque Monsieur (Ep 1306)

Croque Monsieur
We were looking for a truly impressive version of this French bistro favorite—one with crisp, buttered bread; salty-sweet ham; a creamy white sauce; and plenty of nutty Gruyère cheese. We chose to amp up the béchamel sauce called for in traditional recipes by adding some Gruyère and Parmesan cheeses. To ensure that the sandwiches were ready to eat at the same time, we assembled all four of them on a baking sheet, layering in the cheese sauce and Black Forest ham before topping them all with more sauce and cheese. A trip under the oven’s broiler was all that was needed to meld the sandwich ingredients together, creating a bubbly-browned top in the process. For the best results, be sure to use a good-quality Gruyère here.

Milk Street Bakes! (Ep 406)

Deep-Dish Quiche with Mushrooms, Bacon and Gruyère
Start to finish: 1½ active), plus cooling
Servings: 8 to 10
At Le Pichet, a French brasserie in Seattle, Washington, we rekindled our love for quiche. This recipe is based on the restaurant’s formula for creating a quiche that’s tall and creamy, yet light and richly flavored. The key is crème fraîche in addition to the heavy cream, along with just the right number of eggs. Baking the quiche on a hot baking steel (or baking stone) obviates the need to prebake the crust (a hassle of most quiche recipes), as the heat from the steel helps brown the bottom crust, thereby staving off sogginess. We’re fond of buttery homemade pastry, but if you wish to take a shortcut, stack two refrigerated pie crusts on top of each other, then fold into quarters.

Cook’s Country Shrimp Tacos (Ep 1305)

Shrimp Tacos
SERVES 4 to 6
We were inspired by a brilliant taco-shop recipe for shrimp tacos that combined the best characteristics of a taco and a quesadilla, boasting crisped corn tortillas, gooey melted cheese, and a fiesta of saucy shrimp, shredded lettuce, diced avocado, and chopped fresh cilantro. To achieve results this good without any risky, time-consuming stovetop batch cooking, we turned to the oven. We placed six tortillas on each of two oiled rimmed baking sheets and topped them with cheese and a quick-cooked shrimp filling before baking them until the tortillas crisped and the cheese melted. Topping our “tacodillas” with shredded lettuce, fresh cilantro, and diced avocado just before serving allowed us to combine the vibrancy of a taco with the warmth and comfort of a quesadilla. We developed this recipe using Mission White Corn Tortillas, Restaurant Style, but any 100 percent corn tortillas will work here.

Milk Street Best European Desserts (Ep 405)

German Apple Cake (Apfelkuchen)
Start to finish: 2 hours 30 minutes | Makes one 9-inch tart
Apfelkuchen, or apple cake, is a classic German sweet of which there are numerous versions. We were particularly fond of Luisa Weiss’s recipe in “Classic German Baking,” which is her adaptation of a recipe she found on a package of almond paste. Almond paste gives the cake’s crumb a custardy richness, a moist, tender texture and a pleasant—but not overpowering—almond fragrance and flavor. Tangy-sweet sliced apples are fanned on top of the batter and baked into the surface to elegant effect. You will need an apple corer to punch out the cores from the apples before halving them.

Cook’s Country Grilled Jerk Chicken (Ep 1304)

Grilled Jerk Chicken
Our bold, spicy-but-nuanced grilled jerk chicken starts with the jerk paste. We blended fiery habaneros (more readily available and less intense than the traditionally used Scotch bonnet peppers), scallions, and garlic with 10 whole thyme sprigs for a big herby punch that didn’t require time-consuming leaf-picking. Soy sauce added depth, cider vinegar contributed brightness, and warm spices (allspice, cinnamon, and ginger) provided the characteristic jerk flavor while brown sugar rounded out the spicy edge. After marinating bone-in chicken pieces in the paste, we first cooked the chicken on the cooler side of the grill, covered, which helped the marinade to stick to the chicken and not slide off over direct heat and burn. Once the chicken was cooked through, we brushed it with a little reserved marinade for a fresh burst of jerk flavor and seared it on the hotter side of the grill.

Milk Street Everyday Middle Eastern Cooking (Ep 404)

Palestinian Upside-Down Chicken and Rice (Maqlubeh)
Start to finish: 2 hours (30 minutes active), plus resting
Servings: 8
Maqlubeh translates from the Arabic as “upside down,” which describes how this traditional multilayered rice dish is served. Though our streamlined recipe still requires a small investment in ingredients and prep, the work mostly is front-loaded and produces a one-pot dish impressive enough for a special occasion. For proper cooking, it’s important to use a pot 9½ to 11 inches in diameter and 4 to 6 inches deep. After searing and removing the chicken, we line the bottom of the pot with a parchment round to guarantee that the rice, which forms a crisp, browned bottom layer, does not stick when the pot is inverted for serving. If you prefer, you can serve directly from the pot, but we still recommend lining the bottom of the pot with parchment.

Cook’s Country Adjaruli Khachapuri (Ep 1303)

Adjaruli Khachapuri
Adjaruli khachapuri is a boat-shaped bread stuffed with melted cheese hailing from the country of Georgia in the Caucasus region of central Asia. When the bread is still hot from the oven, the molten cheese is topped with an egg and butter and stirred together tableside. Diners then tear off chunks of the crust to dunk into the gooey cheese. For our version, we used a simple pizza dough since it was easy to shape, provided structure to contain the oozy cheese, and had a satisfyingly chewy texture and mild flavor. We found that a mixture of mozzarella and feta approximated the briny, salty tang and stringy texture found in traditional Georgian cheeses such as sulguni and imeruli.

Milk Street From Spain with Love (Ep 403)

Weeknight Paella (Chicken and Bean Paella)
Start to finish: 1½ hours | Servings: 4
Outside of Spain, paella is considered a luxurious dish, loaded with seafood, scented with pricy saffron and served as an event in and of itself. Its beginnings, however, are more humble. The one-pan dish was prepared by Valencian farm workers as a midday meal. This type of paella, called paella Valenciana, still is made today. For our version—adapted for a nonstick 12-inch skillet with a lid—we opted for chicken thighs, canned white beans, fresh green beans and grape or cherry tomatoes; saffron is a nice addition, but entirely optional.

Cook’s Country Grilled Flank Steak with Basil Dressing (Ep 1302)

Grilled Flank Steak with Basil Dressing
Serves 6
For a grilled flank steak with a char-kissed exterior and a perfectly cooked interior, we had to revisit the idea of the marinade. A wet marinade is the enemy of good browning. On top of that, the test kitchen has proven that marinades barely penetrate the surface of meat. But since salt and sugar (when applied far enough in advance) do dissolve and penetrate deep into the meat, we skipped the marinade and simply seasoned our steak with salt, sugar, and pepper. To cook this wedge-shaped cut to the same internal temperature from end to end, we set up our grill with a cooler side and a hotter side.

Milk Street Mexican Favorites (Ep 402)

Mexican Stewed Beans with Salsa Fresca
Start to finish: 1 3/4 hours, plus overnight soak and resting | Servings: 6 to 8
In Mexico City, we learned to prepare traditional stewed beans, as well as a version enriched with pork. Sofrito—a sauté of aromatics cooked separately from the dish’s central ingredient(s)—is a key flavoring for the beans. Our sofrito consists of onion, garlic, tomatoes and jalapeños cooked down to concentrate their essences and is added only after the beans are fully cooked to preserve its fresh flavors. Instead of the pinto beans so common in Mexican cooking, we opted to use cranberry beans (also called Roman or borlotti beans). We found that the pinto beans available in the U.S. do not cook up with the same plumpness and velvety texture as the ones we tasted in Mexico; cranberry beans were a closer approximation.

Cook’s Country Monterey Bay Cioppino (Ep 1301)

Monterey Bay Cioppino
Serves 6 to 8
To create a home recipe inspired by the cioppino served up at Phil’s Fish Market & Eatery in Moss Landing, California, we started by making a tomatoey marinara base that relied on pantry staples and came together quickly. Instead of breaking out the food processor to make a traditional pesto to flavor our stew as Phil does, we simply added the pesto’s key ingredients (olive oil, basil, and garlic) to the mix. Phil’s version is brimming with a wide range of seafood, but we wanted to tighten the roster for our version, so we bypassed clams and calamari, opting instead for easy-to-find shrimp, scallops, sea bass, and mussels. Adding our seafood to the pot in stages and finishing the cooking off the heat ensured that each component was perfectly cooked. We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet” scallops.

Milk Street Weeknight Italian (Ep 401)

Pasta with Zucchini, Pancetta and Saffron
Start to finish: 40 minutes | Servings: 4
This is our version of a fantastic pasta offering from Trattoria Bertozzi in Bologna, Italy. In lieu of guanciale (cured pork jowl), we opted for easier-to-find but equally meaty pancetta, and we lightened up the dish’s richness by swapping half-and-half for the cream. The restaurant uses gramigna pasta, a tubular, curled shape from the Emilio-Romagna region. We found that more widely available cavatappi or gemelli works just as well combining with the zucchini and catching the lightly creamy sauce in its crevices. Don’t boil the pasta until al dente.

Efforts Underway To Recruit Poll Workers

“Young people can help our elections and make some extra money by becoming poll workers and relieve the pressure on our older poll workers.”

America’s Test Kitchen Smoky Pulled Pork on a Gas Grill (Ep 2026)

Smoky Pulled Pork on a Gas Grill
Serves 8-10

Pork butt roast is often labeled Boston butt in the supermarket. We developed this recipe with hickory chips, though other varieties of hardwood can be used. (We do not recommend mesquite chips.) Before beginning, check your propane tank to make sure that you have at least a half-tank of fuel. If you happen to run out of fuel, you can move the pork to a preheated 300-degree oven to finish cooking. Serve the pulled pork on white bread or hamburger buns with pickles and coleslaw.

America’s Test Kitchen Best Summer Tomato Gratin (Ep 2025)

Best Summer Tomato Gratin
Serves 6-8

For the best results, use the ripest in-season tomatoes you can find. Supermarket vine-ripened tomatoes will work, but the gratin won’t be as flavorful as one made with locally grown tomatoes. Do not use plum tomatoes, which contain less juice than regular round tomatoes and will result in a dry gratin. For the bread, we prefer a crusty baguette with a firm, chewy crumb. You can serve the gratin hot, warm, or at room temperature.

America’s Test Kitchen Charcoal-Grilled Barbecued Chicken Kebabs (Ep 2024)

Charcoal-Grilled Barbecued Chicken Kebabs
Serves 6

We prefer flavorful thigh meat for these kebabs, but you can use white meat. Whichever you choose, don’t mix white and dark meat on the same skewer since they cook at different rates. If you have thin pieces of chicken, cut them larger than 1 inch and roll or fold them into approximately 1-inch cubes. Use the large holes on a box grater to grate the onion. INGREDIENTS

½ cup ketchup
¼ cup light or mild molasses
2 tablespoons grated onion (see note)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light brown sugar


2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes (see note)
2 teaspoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
2 slices bacon, cut into 1/2-inch pieces
4 12-inch metal skewers


Milk Street Japan Fries Chicken (Ep 113)

Japanese Fried Chicken (Karaage)
Start to finish: 1 hour 45 minutes (15 minutes active), plus resting
Serves 4

WE USUALLY PREFER A wand-style grater for fresh ginger, but here the larger holes of a box grater were best; it was easier to squeeze juice from the thicker pulp. The chicken’s distinctive tang came from shichimi to garnish—a Japanese rice seasoning with chili pepper, roasted orange peel, sesame seeds, seaweed and ginger. It’s widely available in Asian markets. Tamari is a gluten-free Japanese soy sauce with a darker color and bold- er flavor than other soy sauces, but any soy sauce will work. A large pot or Dutch oven (at least 6 quarts) was essential for frying.

America’s Test Kitchen Ground Beef and Cheese Enchiladas (Ep 2023)

Ground Beef and Cheese Enchiladas
Serves 4-6

Don’t use ground beef that’s fattier than 90 percent lean or the dish will be greasy.  


1½ ounces (3 to 4) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
2 cups beef broth
1 tablespoon minced canned chipotle chiles in adobo sauce
2 tablespoons vegetable oil
2 onions, chopped fine
6 garlic cloves, minced
¼ cup tomato paste
1 teaspoon ground cumin


3 tablespoons vegetable oil
1 pound 90-percent lean ground beef
1 teaspoon ground cumin
1 teaspoon ground coriander
8 ounces Monterey Jack cheese, shredded (2 cups)
2 tablespoons minced fresh cilantro
12 (6-inch) corn tortillas
2 scallions, sliced thin on bias
2 tablespoons minced fresh cilantro
Sour cream
Lime wedges

1. FOR THE SAUCE: Adjust oven rack to middle position and heat oven to 400 degrees. Heat anchos in 12-inch nonstick skillet over medium-high heat, stirring frequently, until fragrant, 2 to 3 minutes. Transfer anchos to bowl, add broth, and microwave, covered, until steaming, about 2 minutes.

Milk Street Crazy Noodles (Ep 112)

Peruvian Pesto (Tallarines Verde)
Start to finish: 45 minutes
Servings: 4

FOR BRIGHT AND FRESH, flavor we pureed ¾ pound of spinach for this pesto. A quick simmer in a skillet took the raw edge off the onion and spinach, giving a depth and complexity lacking in traditional raw pestos. Parmesan and a splash of cream enriched the dish and a healthy squeeze of lime juice tied everything together. INGREDIENTS

12 ounces linguine or fettuccine
1 cup chopped yellow onion (1 small)
½ cup extra-virgin olive oil
¼ cup water
3 garlic cloves, peeled and smashed
Kosher salt and ground black pepper
12 ounces baby spinach (about 12 cups)
¼ cup heavy cream
2 ounces Parmesan cheese, grated (about 1 cup)
4 ounces queso fresco, crumbled (about 1 cup)
Lime wedges, to serve

Bring a large pot of well-salted water to a boil. Add the pasta and cook until just tender but not fully cooked, about 2 minutes less than package directions.

America’s Test Kitchen Pear Crisp (Ep 2022)

Pear Crisp
Serves 6

The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve the crisp with lightly sweetened whipped cream or vanilla ice cream.

Milk Street Holidays (Ep 111)

Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef
Start to finish: 2 hours 45 minutes, plus 48 hours to marinate

Servings: 10

NO MATTER WHAT IT COSTS, a holiday roast should taste rich. So we challenged ourselves to transform a thrifty, low-cost cut into an impressive meal. The answer was eye round, a roast often deemed too lean to be tender. The cut is taken from the hind leg of a steer, so there’s little marbling, the usual key to keeping meat moist. To roast this tough cut and get succulent, perfectly cooked results, we marinated the meat in ingredients that would do the work for us.

America’s Test Kitchen Sautéed Mushrooms with Red Wine and Rosemary (Ep 2021)

Sautéed Mushrooms with Red Wine and Rosemary
Serves 4

Use one variety of mushroom or a combination. Stem and halve portobello mushrooms and cut each half crosswise into ½-inch pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1- to 1½-inch pieces. Stem shiitake mushrooms; quarter large caps and halve small caps.

Milk Street Menu (Ep 110)

No-Sear Lamb or Beef and Chickpea Stew
Start to finish: 2 hours and 15 minutes (40 minutes active)

Serves 4

CHOPPING GARLIC produces harsh flavors. We prefer to use whole cloves, which lend a subtler flavor. We used the simmering stew to cook a whole head, turning it tender, silky and mellow. We tried dried and canned chickpeas but didn’t taste a big difference, so we opted for the ease of canned. We like the flavor and texture of lamb shoulder, but boneless beef chuck worked, too (but needs an extra cup of water and must cook longer — 90 minutes total — before adding the carrots).

America’s Test Kitchen Easy Grill-Roasted Whole Chicken (Ep 2020)

Easy Grill-Roasted Whole Chicken
Serves 4

We developed this recipe on a three-burner gas grill with burners that run from front to back. In this recipe, we refer to the two outside burners as the primary burners and the center burner as the secondary burner. If you’re using a two-burner grill, use the side with the wood chips as the primary burner and the other side as the secondary burner. Adjust the primary burner to maintain a grill temperature between 375 and 400 degrees. Place the chicken 6 inches from the primary burner and rotate it after 25 minutes of cooking in step 4 so that it cooks evenly.

Milk Street Not Your Mother’s Cake (Ep 109)

Whipped Cream Biscuits
WE TRIED TO SPEED UP the chilling of the dough by popping it in the freezer, but that didn’t give the starch in the dough enough time to get sufficiently hydrated. An hour in the refrigerator was perfect. If we chilled it for more than a few hours it needed a few minutes on the counter to soften before rolling. INGREDIENTS

3 tablespoons water
2 teaspoons cornstarch
1 cup (5 ounces) plus 2 tablespoons all-purpose flour
2 teaspoons sugar
¼ teaspoon kosher salt
10 tablespoons salted butter, cut into ½-inch pieces and chilled
2 tablespoons sour cream

In a small bowl, whisk together the water and cornstarch. Microwave until set, 30 to 40 seconds, stirring halfway through.

America’s Test Kitchen Fougasse (Ep 2019)

Makes 2 Loaves

If you can’t find King Arthur all-purpose flour, you can substitute bread flour. For the best results, weigh your ingredients. You’ll also need to plan ahead: The dough needs to rise in the refrigerator for at least 16 hours.  


¼ cup (1 1/3 ounces) whole-wheat flour
3 cups (15 ounces) King Arthur all-purpose flour
1½ teaspoons table salt
1 teaspoon instant or rapid-rise yeast
1½ cups (12 ounces) water
Cornmeal or semolina flour
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons coarse sea salt

1. Sift whole-wheat flour through fine-mesh strainer into bowl of stand mixer; discard bran remaining in strainer.

Milk Street Simply Spanish (Ep 108)

Garlic Soup
Start to finish: 45 minutes

Servings: 4

JOSÉ ANDRÉS TAUGHT US this “end of month” recipe— the sort of meal to make quickly with whatever is on hand and money is tight. His approach: garlic cooked in copious amounts of olive oil with handfuls of thinly sliced stale bread and several tablespoons of smoked paprika. Add some water and simmer, then off heat stir in four or five whisked eggs. Supper is served. For our version, we realized the leftover bread, garlic and smoked paprika we had in our cupboards weren’t up to Adrés’ standards, so we needed to tweak.

America’s Test Kitchen Turkey and Gravy for a Crowd (Ep 2018)

Turkey and Gravy for a Crowd
Serves 18-20

This recipe requires refrigerating the salted turkey breasts for 24 hours. If using self-basting or kosher turkey breasts, do not salt in step 7, but season with salt in step 8. We used Diamond Crystal Kosher Salt; if you use Morton Kosher Salt, reduce the salt in step 7 to 21/2 teaspoons per breast, rubbing 1 teaspoon onto each side and 1/2 teaspoon into the cavity. Covering the turkey with parchment and then foil will prevent the wine in the braising liquid from “pitting” the foil. INGREDIENTS
Turkey Legs and Gravy

3 onions, chopped
4 celery ribs, chopped
4 carrots, peeled and chopped
10 garlic cloves, crushed and peeled
3 tablespoons unsalted butter, melted, plus extra as needed
3 bay leaves
10 sprigs fresh thyme
10 sprigs fresh parsley
1 tablespoon black peppercorns
4 cups chicken broth
1 cup water
1 cup dry white wine
4 (1½- to 2-pound) turkey leg quarters, trimmed
3 tablespoons kosher salt
½ cup all-purpose flour

Turkey Breasts

2 (5- to 6-pound) bone-in turkey breasts, trimmed
2 tablespoons plus 2 teaspoons kosher salt, divided
7 tablespoons unsalted butter, melted, divided


Local ‘The Vote’ Presentation and Conversation

WSKG and Roberson Museum and Science Center partnered to offer a free, online preview screening of THE VOTE. This online event took place Tuesday, June 30th, 2020 at 7:00 pm. After the screening, Natalie Shoemaker presented a live look at Roberson’s ‘An Era of Change’ exhibit, and a panel discussion from local community leaders and experts was held. View the previously recorded Presentation & Conversation here: 

THE VOTE airs Monday, July 6 at 9:00 PM on WSKG-TV. Our panelists for this evening included

Natalie Shoemaker is the Marketing and Events Coordinator at the Roberson Museum and Science Center.

Milk Street Italian (Ep 107)

Italian Flatbread (Piadina)
Start to finish: 30 minutes
Makes four 10-inch flatbreads

A COMBINATION OF LARD and yogurt gave this dough a supple texture. Though it was not as flavorful, vegetable shortening worked as a substitute for lard. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand. Roll out the rounds as evenly as possible. Let the dough rest if it resists rolling or snaps back.

Pati’s Mexican Table – How do you say Tucson? (813)

Sonoran Hot Dogs
Courtesy Daniel Contreras, El Güero Canelo Restaurant

Makes 4 hot dogs




4 slices bacon
4 turkey hot dogs
1 tablespoon vegetable oil
1 cup chopped white onion
4 güero chiles or banana peppers
4 hot dog buns
1 cup cooked pinto beans, warmed up


Chopped raw white onion
Chopped tomato
Jalapeño hot sauce, or salsa of your choice


On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the hot dog around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog. Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides.


New York is a reliable Democratic state in presidential elections. There are no statewide races for governor or U.S. Senate this year. The state has 27 congressional districts. New York voters must be registered with a political party to participate in its primary elections.

Pati’s Mexican Table – Home Cooking Sinaloa Style (812)

Cheese and Shrimp Pasta Bake
Makes 8 servings




3 fresh Anaheim chiles
4 tablespoons olive oil, divided
1 white onion, diced
3 pounds ripe on the vine tomatoes, washed and quartered
4 garlic cloves, finely chopped or pressed
1 teaspoon kosher or sea salt, or to taste, divided, plus more to season shrimp
1 6- ounce can tomato paste
1 teaspoon crushed dried chiltepín chiles, chile de árbol, or red pepper flakes
1 pound short and small pasta, such as rigatoni or shells
2 tablespoons unsalted butter
2 pounds large shrimp, peeled and deveined
Freshly ground black pepper, to taste
2 cups Mexican crema
1 cup grated asadero or quesadilla cheese, can also substitute with Monterey Jack or Muenster
1 1/2 cup grated Oaxaca cheese
1/2 cup grated añejo cheese or parmesan
3 to 4 scallions, white and light green parts thinly sliced, for garnish


Bring a large pot of salted water to a boil. Place the Anaheim chiles on a baking sheet lined with aluminum foil. Put under the broiler for about 10 minutes, flipping a couple times in between, until charred on all sides. Immediately transfer the charred chiles to a plastic bag and seal tightly to sweat them for at least 5 minutes. Take the chiles out of the bag, let cool slightly, then peel off the skin and remove the stems and seeds.

Milk Street Suppers (Ep 106)

Georgian Chicken Soup (Chikhirtma)
Start to finish: 1 hour 45 minutes (45 minutes active)

Servings: 6

SIMMERING WHOLE SPICES and fresh herbs in the broth imparted more flavor than the usual method of seasoning and thicken- ing soups (sautéing ground spices in a roux). We liked the hint of heat from red pepper flakes, but they can be left out for a milder version. Browning the carrots and onions before making the roux developed a subtle sweetness and depth that paired well with the tangy soup. INGREDIENTS
For the broth and chicken:

1 bunch fresh cilantro
1 bunch fresh dill
1 garlic head
2½ to 3 pounds bone-in, skin-on chicken legs
10 cups water
1 large yellow onion, peeled and quartered
2 teaspoons kosher salt
1 teaspoon black peppercorns
½ teaspoon coriander seeds
½ teaspoon red pepper flakes (optional)
3-inch cinnamon stick
2 bay leaves

For the soup:

1 pound carrots (about 5 medium), peeled, halved lengthwise and cut into ½-inch pieces
1 large yellow onion, coarsely chopped (about 1½ cups)
3 tablespoons salted butter
½ teaspoon kosher salt
½ cup dry vermouth
1 tablespoon all-purpose flour
6 large egg yolks
¼ cup lemon juice (1 to 2 lemons)
Ground black pepper

To make the broth, tie the stems of the cilantro and dill into bundles, then trim off the leaves, reserving ¼ cup of each for garnish. Cut off and discard the top third of the garlic head, leaving the head intact.

Concerns Of Voter Suppression In Chenango County

“I don’t think I’d feel comfortable walking into a polling place that was in a sheriff’s department—as a black man and especially not during the current moment in American history.’

Pati’s Mexican Table – A Day in Sinaloa’s Countryside (811)

Makes 8 – 10 servings





For the Birria:

4 to 5 pounds goat meat, bone-in, cut into about 3-inch pieces (you may substitute lamb)
1/4 cup white distilled vinegar
6 teaspoons kosher or sea salt, divided
3 quarts water, plus more to soak the meat
4 to 5 large dried avocado leaves
3 ounces (about 10) guajillo chiles, stemmed and seeded

For serving:

Warm corn tortillas
2 cups finely chopped white onion
2 cups chopped cilantro leaves
2 to 3 limes, quartered


Place the meat in a large bowl and cover with cool water. Add the vinegar and 2 teaspoons salt and let sit for 20 to 30 minutes. Rinse well with cold water. Place the rinsed meat in a large casserole, cover with at least 3 quarts water, add 4 teaspoons salt, and stir. Set over high heat and let it come to a rolling boil, reduce the heat to low, remove whatever foam may have come to the surface, cover, and cook for 2 hours.

Pati’s Mexican Table – Surfside Eats (810)

Habanero Shrimp Burger with Habanero Tartar Sauce
Makes 6 burgers




1 habanero chile, seeded and finely chopped (about 1 tablespoon)
1 tablespoon freshly squeezed lime juice
1 tablespoon coarsely chopped cilantro, leaves and upper part of stems
1 tablespoon mayonnaise
1/2 cup peeled and chopped carrot
1 large egg
3 tablespoons bread crumbs
3/4 teaspoon kosher or sea salt, plus more to sprinkle on burgers
1/2 teaspoon freshly ground black pepper
2 pounds medium-sized shrimp, rinsed, peeled and patted dry, divided
Vegetable oil, to brush on the burgers
6 brioche or burger buns, lightly toasted before serving
6 butter lettuce leaves
1 batch Habanero Tartar Sauce
12 slices of bacon, cooked until crisp
1 ripe avocado, halved, pitted, thinly sliced


In the bowl of a food processor, add the habanero, lime juice, cilantro, mayonnaise, carrot, egg, bread crumbs, salt, pepper, and a quarter pound of the shrimp. Pulse until completely smooth. Add the remaining shrimp and pulse a couple times, until you have a coarse ground meat mixture. Cover a small sheet pan or tray with wax paper. Put some lukewarm water in a bowl and use it to wet your hands as you shape the mixture onto 6 burger patties.