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.

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.

Sanditon on Masterpiece Season 2

Sanditon Season 2 on Masterpiece Finale

On the season finale, which of our heroines will get their Happy Ever After? Alison gets ready to leave Sanditon with her dreams of romance in tatters. Charlotte considers what her future will look like at Heyrick Park, and when Sidney’s belongings are returned to Sanditon, Georgiana learns some shocking truths. Esther faces a bleak future as Edward’s schemes come to fruition. With so much at stake, which of our heroines will get their Happy Ever After?

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.

Henry Louis Gates, Jr.

Finding Your Roots Season 8 Continues on WSKG

There are two more new episodes of Finding Your Roots Season 8 that air this month on WSKG. The Watchmen airs Tuesday, April 12, 2022 at 8:00 pm on WSKG-HD. Henry Louis Gates, Jr. guides Regina King and Damon Lindelof, the creative forces behind a visionary television series, as they discover that they have more in common than meets the eye.  


Where Did We Come From? airs Tuesday, April 19, 2022 at 8:00 pm on WSKG-HD.

Benjamin Franklin

Benjamin Franklin A New Two Part Documentary From Ken Burns Airs In April

Franklin, whose life has been celebrated as a quintessential American story, was anything but typical. His 84 years spanned nearly the entirety of the 18th century, an epoch of revolutionary change in science, technology, literature, politics and government—change that Franklin himself helped to advance. He launched the first public library in America, organized a volunteer fire company, and founded an academy that eventually became the University of Pennsylvania. His annual publication, “Poor Richard’s Almanack,” set a model for future humorists such as Mark Twain and contained maxims that are still part of our shared lexicon. And his famous experiments with electricity led to one of his most important inventions—the lightning rod.

Call The Midwife

Call the Midwife Continues with Season 11

Following an eventful holiday special, the series picks up in the spring of 1967, where celebrations are underway for a colorful Easter bonnet parade outside Nonnatus House. Sister Monica Joan and Reggie are excited about the Eurovision song contest, while Cyril and Lucille settle into blissful married life. Nancy, having just passed her midwifery examinations, is about to don her red cardigan for the first time, and Sister Frances examines a newly married woman who presents some troubling symptoms. Derek and Audrey Fleming return to Poplar with good news. Builders demolishing a nearby tenement block make a shocking discovery that has a heartbreaking effect on the team. Preview Call the Midwife Season 11…

Sanditon S2

Sanditon On Masterpiece Returns With Season Two

The fan-favorite drama inspired by Jane Austen’s final, unfinished novel is back! After the first season’s finale left viewers hanging in suspense, the story continues with its high-spirited heroine, Charlotte Heywood, returning to the picturesque coastal resort of Sanditon and the companionship of her friend Georgiana Lambe. What adventures, scandals, intrigue and above all else — romance — await Miss. Heywood this season? Catch up by rewatching episodes of Sanditon Season 1 on your own or watch our planned marathons.

Rick Steves

Members’ Choice Programming This Weekend – Saturday & Sunday March 5 & 6

The following programs will air this weekend on WSKG-HD. Saturday, March 5, 2022
06:00 am – The World of Wisdom & Wonder
06:30 am – Rick Steves Why We Travel
07:30 am – The Fab Four: The Ultimate Beatles Tribute
09:00 am – Ed Slott’s Retirement Freedom! 11:00 am – Endeavour: The Evolution
12:30 pm – Nature: Snow Bears
02:00 pm – The Black Church: This Is Our Story, This Is Our Song Part 2
05:00 pm – PBS Newshour Weekend
05:30 pm – Around The World In 80 Days: Unpacking The Adventure
06:30 pm – From Sea to Shining Sea
08:00 pm – 20 Things to Do In Midsomer…. Before You Die
09:30 pm – Magic Moments: The Best of 50s Pop (My Music Presents)
12:00 am – The Fab Four: The Ultimate Beatles Tribute


Sunday, March 6, 2022
10:00 am – Around The World In 80 Days: Unpacking The Adventure
11:00 am – Magic Moments: The Best of 50s Pop (My Music Presents)
01:30 pm – Ed Slott’s Retirement Freedom! 03:30 pm – The Fab Four: The Ultimate Beatles Tribute
05:00 pm – PBS Newshour Weekend
05:30 pm – Rick Steves Why We Travel
06:30 pm – An Evening with Lerner and Loewe – Broadway in Concert
08:00 pm – Nature: Snow Bears
09:30 pm – Betty White: First Lady of Television
11:00 pm – From Sea to Shining Sea


Photo Credit: Courtesy of Rick Steves Why We Travel

In Their Own Words

WSKG presents three new IN THEIR OWN WORDS primetime specials that explore the lives and impact of some of the most intriguing figures in recent history. Combining exclusive interviews with archival footage and each subject’s own words to help tell the story, IN THEIR OWN WORDS sheds light on these compelling personalities and examines their continuing influence.  

“Pope Francis” – aired Tuesday, July 20, 2021 at 8:00 pm

On March 13, 2013, at the age of 76, the Argentinian cardinal Jorge Bergoglio was named the 266th pope of the Roman Catholic Church. He made history by being the first pope from the Americas, the first Jesuit priest to be named to the office and the first to take the name Francis. Diving into Pope Francis’s personal story, this episode reveals the experiences and influences that led him from Buenos Aires to the Vatican and the highest office of the Catholic church—and made him one of the most popular and progressive popes of recent times.

Sarah Brightman

Members’ Choice Programming This Weekend – Saturday & Sunday December 4 & 5

The following programs will air this weekend on WSKG-HD. Saturday, December 4, 2021
06:00 am – Easy Yoga for Arthritis with Peggy Cappy
07:00 am – Rick Steves European Christmas
09:00 am – Celebrating PBS Newshour! 11:00 am – Sarah Brightman: A Christmas Symphony
12:30 pm – Big Band Years (My Music Presents)
02:30 pm – Classic Albums – Queen – A Night at the Opera
03:30 pm – NOVA – Universe Revealed: Milky Way
05:00 pm – PBS Newshour Weekend
05:30 pm – Let’s Polka: One More Night
07:00 pm – Lawrence Welk’s TV Treasures
09:00 pm – Il Volo – Tribute to Ennio Morricone
10:30 pm – Heart: Live at the Royal Albert Hall


Sunday, December 5, 2021
10:00 am – Big Band Years (My Music Presents)
12:00 pm – Let’s Polka: One More Night
01:30 pm – Rick Steves European Christmas
03:30 pm – Sarah Brightman: A Christmas Symphony
05:00 pm – PBS Newshour Weekend
05:30 pm – Celebrating PBS Newshour! 07:30 pm – Great Performances – Unforgettable, with Love: Natalie Cole Sings the Songs of Nat King Cole
09:00 pm – Sarah Brightman: A Christmas Symphony
10:30 pm – Rick Steves European Christmas



Photo Credit: Courtesy of Oliver Sommers

Muhammad Ali

Muhammad Ali To Premiere September 19 on WSKG TV

Muhammad Ali brings to life one of the best-known and most indelible figures of the 20th century, a three-time heavyweight boxing champion who captivated millions of fans throughout the world with his mesmerizing combination of speed, grace, and power in the ring, and charm and playful boasting outside of it. Ali insisted on being himself unconditionally and became a global icon and inspiration to people everywhere.  
Round One: The Greatest (1942-1964) airs Sunday, September 19, 2021 at 8:00 pm
Boxer Cassius Clay rises up the amateur ranks to win gold at the 1960 Olympics. He turns professional, sharpening his boxing skills and honing his genius for self-promotion. In 1964, he upsets Sonny Liston to become heavyweight champion

Round Two: What’s My Name?

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.

Great Performances

Great Performances – The Red Shoes

Great Performances Presents Matthew Bourne’s Two-Time Olivier Award-Winning Production of The Red Shoes September 17 on PBS

Features Tony-nominated actor and dancer Adam Cooper 


From Tony Award-winning choreographer and director Matthew Bourne and British dance company New Adventures, Great Performances: The Red Shoes is a stage adaptation of the classic 1948 feature film by Michael Powell and Emeric Pressburger. Recorded at London’s Sadler’s Wells Theatre in January 2020, the ballet recounts Hans Christian Andersen’s original tale of obsession, possession, and one girl’s dream to be the greatest dancer in the world. Victoria Page (Ashley Shaw) lives to dance, but her ambitions create a battleground between the two men who inspire her passion: composer Julian Craster (Dominic North) and impresario Boris Lermontov (Adam Cooper). The production also features Michela Meazza as Irina Boronskaya, Liam Mower as Ivan Boleslawsky, and Glenn Graham as Grischa Ljubov. Set to the music of golden-age Hollywood composer Bernard Herrmann, Great Performances: The Red Shoes is orchestrated by Terry Davies and performed by the New Adventures Orchestra with set and costumes by Tony-winning designer Lez Brotherson and lighting by Tony winner Paule Constable.

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.

MASTERPIECE All Creatures Great and Small

Members’ Choice Programming This Weekend – Saturday & Sunday August 21 & 22

The following programs will air this weekend on WSKG-HD. Saturday, August 21, 2021
06:00 am – Rick Steves’ European Travel Tips and Tricks
07:30 am – Ken Burns: Hemingway
09:00 am – All Creatures Great and Small: Between The Pages
10:30 am – This Land Is Your Land (My Music)
12:00 pm – Salute to Budapest and Vienna
01:30 pm – Suze Orman’s Ultimate Retirement Guide
03:30 pm – Nature – Pandas: Born to Be Wild
05:00 pm – PBS Newshour Weekend
05:30 pm – Red, White and Rock (My Music)
08:00 pm – Diana, 7 Days
09:30 pm – Best of the 60s: Ready, Steady, Go! 11:00 pm – All Creatures Great and Small: Between The Pages


Sunday, August 22, 2021
10:00 am – Great Performances – Andrea Bocelli: Believe
11:30 am – Johnny Cash: A Night to Remember
01:00 pm – Great Performances – An Intimate Evening with David Foster
03:00 pm – John Sebastian Presents: Folk Rewind (My Music)
05:00 pm – PBS Newshour Weekend
05:30 pm – It’s What’s Happening Baby
07:30 pm – Lucy Worsley’s Royal Palace Secrets
09:00 pm – All Creatures Great and Small: Between The Pages
10:30 pm – Johnny Cash: A Night to Remember



Photo Credit: Courtesy of ©Playground Television UK Ltd & all3media international

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.

Icon: Music Through The Lens

The World’s Most Iconic Photographers, Musicians, and Industry Experts Give Viewers a Backstage Pass into the Electrifying World of Music Photography in New Six-Part Series, Icon: Music Through The Lens. Episode One – “On Camera” (Friday, July 16, 9:00-10:00 p.m. ET)
What makes an image iconic? Episode One explores how photographic images of Snoop Dogg, Bob Dylan and Madonna influence perceptions and how they communicate, through themes of interaction, technical skill, occasional luck and cultural impact. The episode goes back to Robert Johnson to find the genesis of music photographs that demonstrate the incredible power of a frozen moment in time. Other highlights include Kevin Cummins on Joy Division, Gered Mankowitz on Jimi Hendrix and Rachael Wright on Billie Eilish trying not to be beautiful.

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.

A Capitol Fourth 2021

Vanessa Williams to host the 41st edition of America’s Independence Day Celebration, A Capitol Fourth from Washington D.C.

* * *

Featuring performances by top stars from pop, country, R&B, classical and Broadway – Jimmy Buffett, Cynthia Erivo, Gladys Knight, Jennifer Nettles,
Alan Jackson, Pentatonix, Mickey Guyton, Ali Stroker, Jimmie Allen, Train, Laura
Osnes, Auli’i Cravalho, Maestro Jack Everly conducting the National Symphony Orchestra, with LIVE Fireworks over our Nation’s Capital Skyline
and a Special Performance of the National Anthem by Renée Fleming.  

Airing Sunday, July 4th at 8:00 pm on WSKG-TV.  



Photo Credit: Capital Concerts (CapitalConcertsInc.)

What To Watch – May 24, 2021 to June 6, 2021

Check out what’s coming up! Here’s a glimpse at some programs broadcasting on WSKG-TV. I hope you enjoy! Let us know what you think. — Stacey Mosteller
WSKG TV Program Manager

Weeks of May 24, 2021 to June 6, 2021
Airing now…

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.

L. Frank Baum

American Experience – American OZ

When L. Frank Baum published The Wonderful Wizard of Oz in 1900, he was 44 years old and had spent much of his life in restless pursuit of his American dream. After working and failing at a string of odd jobs that honed his instincts for showmanship — chicken breeder, actor, marketer of petroleum products, shopkeeper, newspaperman and traveling salesman — Baum and his family headed west from their home in Syracuse, New York, in 1888. During his travels from Chicago to the Great Plains during the American frontier’s final days, he witnessed a nation coming to terms with the economic uncertainty of the Gilded Age. But he never lost his childlike sense of wonder and eventually crafted his observations into an enduring, magical tale of survival, adventure and self-discovery. American Oz tells the remarkable story of the man behind one of the most beloved and quintessential American classics, reinterpreted through the generations in films, books and musicals.

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.

Downton Abbey Season 6 LAURA CARMICHAEL as Lady Edith Crawley, ELIZABETH MCGOVERN as Cora, Countess of Grantham and MICHELLE DOCKERY as Lady Mary Crawley

Members’ Choice Programming This Weekend – Saturday & Sunday March 13 & 14

The following programs will air this weekend on WSKG-HD. Saturday, March 13, 2021
06:00 am – Aging Backwards 2: Connective Tissue Revealed with Miranda Esmonde-White
07:00 am – Urban Forge: Ozark Artistry
08:00 am – Suze Orman’s Ultimate Retirement Guide
10:00 am – Magic Moments: The Best of the 50’s Pop
12:00 pm – 3 Steps to Incredible Health! with Joel Fuhrman, M.D.
02:00 pm – Straight from the Heart: Timeless Music from the 60s & 70s
03:30 pm – Alone in the Wilderness, Part 2
05:00 pm – PBS Newshour Weekend
05:30 pm – Easy Yoga for Diabetes w/Peggy Cappy
06:30 pm – Dutch Hop! 08:00 pm – This Land is Your Land (My Music)
09:30 pm – It’s What’s Happening Baby
11:30 pm – Urban Forge: Ozark Artistry


Sunday, March 14, 2021
10:00 am – Dutch Hop! 11:30 am – Rick Steves’ Heart of Italy
01:30 pm – It’s What’s Happening Baby
03:30 pm – Henry Louis Gates, Jr. – Uncovering America
05:00 pm – PBS Newshour Weekend
05:30 pm – 70’s Soul Superstars (My Music)
08:00 pm – Downton Abbey on Masterpiece Season 1 Episode 3
01:00 pm – Downton Abbey on Masterpiece Season 1 Episode 4


Photo Credit: Courtesy of Nick Briggs/Carnival Film & Television

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).

The Black Church

The Black Church: This Is Our Story, This Is Our Song

A two-part series reveals the broad history and culture of the Black church
and explores African American faith communities on the frontlines of hope and change

Featuring interviews with Oprah Winfrey, John Legend, Jennifer Hudson, Bishop Michael Curry, Cornel West, Pastor Shirley Caesar, Rev. Al Sharpton, Yolanda Adams, Rev. William Barber II, BeBe Winans, Bishop Vashti Murphy McKenzie and more

Tracing the 400-year-old story of the Black church in America, THE BLACK CHURCH reveals how Black people have worshipped and, through their spiritual journeys, improvised ways to bring their faith traditions from Africa to the New World, while translating them into a form of Christianity that was not only truly their own, but a redemptive force for a nation whose original sin was found in their ancestors’ enslavement across the Middle Passage.  

The Black Church: This Is Our Story, This Is Our Song air Tuesday, February 16 at 9:00 pm and Wednesday, February 17 at 9:00 pm on WSKG-HD. Photo Credit: Courtesy of McGee Media

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.

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.

In Concert at the Hollywood Bowl

In Concert at the Hollywood Bowl Airing on WSKG-TV

On May 13, the 2020 season of the Hollywood Bowl was officially cancelled for the first time in its 98-year history in an effort to protect artists, audiences, and staff from the spread of COVID-19. This series will allow viewers nationwide to experience iconic moments from the LA Phil archives at the Hollywood Bowl. Six episodes featuring the “best of” live performances from the past 10 years at the Bowl’s Summer Concert Series will be hosted by LA Phil’s Music and Artistic Director Gustavo Dudamel. IN CONCERT AT THE HOLLYWOOD BOWL premieres on Friday, January 22, at 9:00 p.m. on WSKG and on the WSKG app.  


LA Phil’s Music and Artistic Director Gustavo Dudamel said, “While it was heartbreaking not to be able to share music together at the Hollywood Bowl this past Summer, having the opportunity to look back on these extraordinary concerts reminded us of everything that makes it so special and unique.

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.

Judy Woodruff PBS Newshour

PBS Newshour Specials airing on WSKG-HD

American Reckoning: A PBS NewsHour Special Report airs Friday, January 15, 2021 at 9:00 pm. Following the aftermath of the January 6th attack on the U.S. Capitol, American Reckoning:  A PBS NewsHour Special Report will focus on the economic and racial history that led to a political divide between Americans, the impact of President Donald Trump’s rhetoric throughout his presidency and the next steps for the nation to heal from the recent attack on American democracy. The broadcast will also examine the government’s missed opportunities to manage the spread of misinformation and the rise of domestic terrorism. The program will be anchored by managing editor Judy Woodruff and will include contributions from senior national correspondent Amna Nawaz, and national correspondent William Brangham.  

Inauguration of Joseph R. Biden Jr.: A PBS Newshour Special airing Wednesday, January 20, 2021 beginning at 10:30 am
PBS and PBS NewsHour will provide live coverage of Inauguration Day. The special will include the swearing-in of the 46th President of the United States Joseph R. Biden Jr. and the 49th Vice President of the United States Kamala D. Harris. The broadcast will be anchored by managing editor Judy Woodruff, with contributions from White House correspondent Yamiche Alcindor, Capitol Hill correspondent Lisa Desjardins, senior national correspondent Amna Nawaz, national correspondent William Brangham and foreign affairs and defense correspondent Nick Schifrin.

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.

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.

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.

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.

Celebration of Giving

WSKG: A Celebration of Giving

WSKG welcomes you to a Celebration of Giving! This half-hour program celebrates the community that makes public media possible! Featuring a behind the scenes look at how WSKG impacts your everyday life with interviews from your favorite station personalities and longtime contributors. Plus, we’ll have surprise guests and station trivia throughout the half-hour!  President and CEO Greg Catlin hosts! WSKG: A Celebration of Giving airs Thursday, October 15, 2020 at 8:00 pm.

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.

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 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.

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 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


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.

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.

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 – Mocorito, The Land of Chilorio (809)

Sinaloa Style Chilorio
Makes 10-12 servings




4 pounds boneless pork shoulder or butt, fat on, cut into 1-inch pieces
1 1/2 teaspoons kosher or sea salt, divided
5 cups water
4 ounces (about 14 to 15) guajillo chiles, stemmed and seeded
2 bay leaves
8 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon coriander seeds
1 teaspoon freshly ground back pepper
Pinch ground cumin
1/4 cup white distilled vinegar
1 cup finely chopped white onion
1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped
4 ripe Roma tomatoes, cored and chopped


Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce heat to medium, pour in 5 cups of water, cover and cook for another hour and a half. Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.

America’s Test Kitchen Beef Top Loin Roast with Potatoes (Ep 2017)

Beef Top Loin Roast with Potatoes
Serves 8-10

Top loin roast is also known as strip roast. Use potatoes that are about 1½ inches in diameter and at least 4 inches long. The browned surfaces of the potatoes are very delicate; take care when flipping the potatoes in step 7. To make flipping easier, flip two potatoes and remove them from the pan to create space before flipping the rest. INGREDIENTS

1 (5- to 6-pound) boneless top loin roast
2 tablespoons plus 2 teaspoons kosher salt, divided
2 teaspoons pepper, divided
5 pounds Yukon Gold potatoes, peeled
¼ cup vegetable oil
5 cups beef broth
6 sprigs fresh thyme
2 small sprigs fresh rosemary
2 tablespoons unflavored gelatin
4 garlic cloves, lightly crushed and peeled


Milk Street Mexico Every Single Day (Ep 105)

Shrimp in Chipotle Sauce (Camarones Enchipotlados)
Start to finish: 25 minutes
Servings: 4

THE FLAVOR AND TEXTURE of fresh tomatoes were better than canned for the sauce. The shrimp spend just seconds in the pan and won’t be fully cooked; they finish later off the heat. The shrimp made wonderful tacos. To warm tortillas, wrap a stack in foil and place it in a 200ºF oven. INGREDIENTS

4 vine-ripened tomatoes (1¼ pounds), quartered
4 chipotle chilies in adobo sauce and the sauce clinging to them
Kosher salt and ground black pepper
¼ cup olive oil
1½ pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
¼ cup lime juice
1 medium yellow onion, chopped
3 garlic cloves, peeled and thinly sliced
½ teaspoon dried oregano
¼ cup dry white wine
1/2 cup chopped cilantro, plus extra to serve
Eight 6-inch corn tortillas, warmed
Avocado, sour cream and lime wedges, to serve

In a food processor, pulse the tomatoes, the chilies and any sauce coating them, and 3/4 teaspoon salt until mostly smooth, 1 minute.

America’s Test Kitchen Everyday French Toast (Ep 2016)

Everyday French Toast
Serves 4

We developed this recipe to work with presliced supermarket bread that measures 4 by 6 inches and is ¾ inch thick. Be sure to use vegetable oil spray here; it contains lecithin, which ensures that the oil stays well distributed, preventing the toast from sticking. Top with maple syrup or confectioners’ sugar, if desired. INGREDIENTS

3 large eggs
1 tablespoon vanilla extract
2 teaspoons packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon table salt
2 tablespoons unsalted butter, melted
1 cup milk
8 slices hearty white sandwich bread

1. Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element.

Milk Street Tahini Rules! (Ep 104)

Turkish Meatballs with Lime- Yogurt Sauce
Meatballs: Start to finish – 20 minutes, plus cooling; Serves 6

Lime-Yogurt Sauce Start to finish – 10 minutes; Makes 1½ cups

THESE CRISP, PATTY-SHAPED meatballs developed a flavorful crust from pan-frying. This recipe also works with a blend of lamb and beef. We heated the spic- es, shallots and garlic in oil in the microwave to draw out their flavors. We loved the meatballs stuffed into pita pockets with sliced tomato, cucumber, red onion and flat-leaf parsley. Tangy yogurt sauce spiked with lime juice and cayenne made for a bright counterpart.

Milk Street From Thailand With Love (Ep 103)

Thai Fried Rice

WE LIKED THE AROMATIC sweet flavor of jasmine rice, but long-grain white or basmati works, too. A good Thai fish sauce was essential: at Milk Street we use Red Boat. Andy Ricker uses pork belly, but that can be hard to find in the U.S. Pancetta worked well as a substitute. It has the right amount of salt and fat. Plain bacon will do the job, too, but avoid smoked bacon.

Pati’s Mexican Table – El Fuerte, Magic Town (806)

Lobster Chilaquiles
Makes 4 servings





For the salsa:

2 to 3 dried morita or chipotle chiles
1 1/2 pounds about 6 ripe Roma tomatoes
1 1/2 pounds about 12 tomatillos, husked and rinsed
1/2 white onion, cut into large pieces
2 to 3 fresh jalapeños, stemmed
3 unpeeled garlic cloves
1 teaspoon kosher or coarse sea salt, or to taste
1 tablespoon vegetable oil

For the tortilla chips:

2 tablespoons vegetable oil
12 corn tortillas, cut into triangles
1/2 teaspoon kosher or sea salt, or to taste

For the lobsters:

4 1- and-a-quarter to 1-and-a-half pound live lobsters, or you can substitute thawed lobster tails

For the toppings:

1 cup crumbled queso fresco
1/2 cup finely chopped white onion
1/2 cup chopped fresh cilantro
Mexican crema, to taste


To make the salsa:

Place the morita chiles in a small bowl, cover with hot water, and let them sit and soften for at least 10 minutes. Place the tomatoes, tomatillos, onion chunks, jalapeños, and unpeeled garlic cloves on an aluminum foil lined baking sheet. Place under the broiler and roast 12 to 15 minutes, flipping a couple times in between, until the skin of tomatoes and tomatillos has completely blistered and charred, they seem very mushy, and their juices have started to come out. The garlic cloves and chiles must also have blackened and charred. Remove from the broiler and let cool.

America’s Test Kitchen Classic Sloppy Joes (Ep 2014)

Classic Sloppy Joes
Serves 4

Tossing the beef with baking soda in step 1 helps keep it tender and juicy; adding baking soda to the skillet with the onion in step 2 helps the onion break down. You may substitute 90 percent lean ground beef in this recipe, but the cooked mixture will be a bit less tender. Serve the Sloppy Joes with pickle chips, if desired.  


2 tablespoons water, divided
½ teaspoon plus ⅛ teaspoon baking soda, divided
1 pound 85 percent lean ground beef
½ teaspoon plus ⅛ teaspoon table salt, divided
2 teaspoons vegetable oil
½ onion, chopped fine
2 garlic cloves, minced
2 teaspoons packed brown sugar, plus extra for seasoning
2 teaspoons paprika
¼ teaspoon red pepper flakes
¼ cup tomato paste
⅓ cup ketchup
1 tablespoon red wine vinegar, plus extra for seasoning
1 tablespoon Worcestershire sauce
½ teaspoon cornstarch
4 hamburger buns

1. Combine 1 tablespoon water and ½ teaspoon baking soda in small bowl.

Milk Street The New Baking (Ep 102)

Chocolate, Prune and Rum Cake
Start to finish: 1 hour and 20 minutes (30 minutes active), plus cooling
Servings: 12

CLAIRE PTAK’S chocolate, prune and whiskey cake is deliciously gooey at the center. A ratio of 3:1 chocolate to butter—as well as 8 ounces of chopped pitted prunes—got us the same results. We preferred bar chocolates with 60 to 70 percent cacao (especially the Ghirardelli and Guittard brands) to chocolate chips, which contain stabilizers that changed the cake’s texture. Ptak uses almond flour—not an uncommon ingredient in flourless chocolate cakes like this, but certainly not a common ingredient in American homes. We reworked the cake a bit to leave it out and found the results just as good.

Pati’s Mexican Table – A Taste of Mazatlan (805)

Milanesa Torta with Matador Guacamole and Melty Cheese
Makes 4 tortas




Vegetable oil, for frying
4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
1 cup all-purpose flour
3 eggs
A splash of milk
2 cups crushed butter crackers
8 to 10 dried chiltepín chiles, crushed (or substitute 3 to 4 chiles de árbol)
1 cup mayonnaise
2 cups grated Oaxaca cheese
1/2 cup crumbled Cotija cheese
4 bolillo or telera rolls, split in half with insides scooped out
2 cups baby arugula
1 batch Matador Guacamole
1/4 cup soy and lime mixture from the Matador Guacamole


Preheat the oven to 450°F. In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes. Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do.

America’s Test Kitchen Sous Vide Crème Brûlée (Ep 2013)

Sous Vide Crème Brûlée
Serves 4

While sous vide is not the answer for most baked desserts, it most definitely is when it comes to custard. Conventional custard recipes require care and attention with temperature-sensitive steps like tempering eggs with the hot dairy to avoid curdling and arranging a water bath in the oven. The precise temperature control of sous vide cooking makes custardy desserts like crème brûlée easier to execute. We whisked the base together, portioned it into Mason jars, and circulated for one hour. It was that easy.

Milk Street Home Cooking, Chinese Style (Ep 101)

Chinese White Cooked Chicken with Ginger-Soy Dressing
Start to finish: 2 hours (30 minutes active)
Serves: 4

WE TRIED THE traditional Chinese technique of plunging the cooked chicken into an ice bath after poaching — which is said to tighten the skin, but found little advantage. (The skin is fine to eat as is, or you can remove it before serving.) We also tried “flashing” the scallions and ginger with hot oil before making the dressing, but we liked the brightness of the raw aromatics better. We did prefer cutting the saltiness and potency of the dressing with some of the poaching liquid. INGREDIENTS
For the chicken and poaching broth:

3½- to 4-pound chicken, giblets discarded
1 bunch cilantro
6 scallions, trimmed and halved crosswise
4½ quarts water
2 cups dry sherry or mirin
4-inch piece fresh ginger, cut into 4 pieces and smashed 3 tablespoons kosher salt

For the dressing:

4 scallions, thinly sliced on bias
3 tablespoons soy sauce
2 tablespoons vegetable or other neutral oil
4 teaspoons finely grated fresh ginger
1 tablespoon unseasoned rice vinegar
1 tablespoon toasted sesame oil
½ teaspoon white sugar
½ pound (½ small head) napa or savoy cabbage, thinly sliced (4 cups) Cooked white rice, to serve

Remove the chicken from the refrigerator and let sit at room temperature while making the broth. Reserving a few sprigs for garnish if desired, cut the cilantro bunch in half crosswise, separating the stems and leaves.

Pati’s Mexican Table – Lost Mochis, Street Taco Favorites (804)

Campechano Tacos with Street Style Salsa
Makes 8 Tacos





2 pounds flank steak, cut into 1-inch pieces
2 garlic cloves
1/2 white onion
3 bay leaves
1 teaspoon black peppercorns
1 teaspoon kosher or sea salt
1 tablespoon vegetable oil
1/2 pound longaniza, casings removed, chopped (or substitute Mexican chorizo)
1/2 pound pork chicharrón, crumbled or chopped into small pieces
8 corn tortillas, store-bought or homemade
1 cup finely chopped white onion, for garnish
1 cup chopped cilantro leaves, for garnish
Salsa Callejera


Place the meat, garlic, onion, bay leaves, peppercorns, and a teaspoon of salt in a large casserole or pot. Cover generously with water and place over high heat. Once it comes to a simmer, reduce heat to medium low, remove any foam that may have risen to the top, cover, and cook for an hour and a half until the meat is completely tender and falling apart. Turn off heat and set aside. Once cool enough to handle, remove the meat with a slotted spoon and chop into small pieces.

America’s Test Kitchen Meat Ravioli with Quick Tomato Sauce (Ep 2012)

Meat Ravioli with Quick Tomato Sauce
Serves 4-6

If using King Arthur All-Purpose Flour, which is higher in protein, increase the number of egg yolks to seven. To ensure the proper dough texture, it’s important to use large eggs and to weigh the flour if possible. The longer the dough rests in step 2, the easier it will be to roll out. When rolling out the dough, don’t add too much flour; it can cause excessive snapback. Though a pasta machine is not necessary, you may use one if you like.

Milk Street The New Australia (Ep 323)

Miso-Gochujang Pulled Pork
Start to finish: 4 hours (1 hour active) | Servings: 6 to 8

This Asian-inflected take on barbecue pulled pork was inspired by the “Pigalicious” wrap served at Bird & Ewe in Sydney. White miso and gochujang provide deep, savory-sweet notes and lots of complex flavor to oven- braised pork butt. Miso usually is sold in the refrigerator case; gochujang, or Korean red pepper paste, does not require refrigeration until the container is opened. Both are available in well-stocked supermarkets and Asian grocery stores. The pork cooks for about three hours; use this time to prep and cook the miso-seasoned onions that are combined with the meat after shredding.

Pati’s Mexican Table – South by South of the Border with Vivian Howard (803)

Pierna de Cerdo Adobada
Adobo Pork Butt
8 Servings




For the marinade:

1/2 pound ripe Roma tomatoes
1 white onion, quartered
6 unpeeled garlic cloves
2 guajillo chiles, stemmed and seeded
2 ancho chiles, stemmed and seeded
1 cup fresh-squeezed orange juice
2 tablespoons apple cider vinegar
2 tablespoons grated piloncillo or dark brown sugar
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper

For the meat:

1 4- to 5- pound pork butt or shoulder, bone in
3 bay leaves


To make the marinade:

Put the tomatoes, onion and garlic on a baking sheet lined with foil. Place under the broiler for about 10 minutes until charred, mushy, and soft, flipping once halfway through. Remove from the oven and once cool enough to handle, peel the garlic cloves. (Alternatively, you can char and toast on a preheated comal or skillet set over medium-low heat.)

Place tomatoes, peeled garlic and onion in the jar of a blender. Toast the guajillo and ancho chiles on a heated comal or skillet for about a minute, flipping a few times, until lightly browned and fragrant.

America’s Test Kitchen Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust (Ep 2011)

Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
Serves 4-6

We wanted a crisp crust and perfectly cooked interior for our boneless leg of lamb recipe. We applied a simple rub of aromatics to enhance but not overpower the flavor of the lamb. For crunch and even more flavor, we added a savory crumb crust. We skipped slow-roasting for our leg of lamb recipe, which works for beef but turns lamb to mush. Instead, we roasted the lamb at a high temperature, first searing the meat on the stove and then finishing in the oven at 375 degrees.

Milk Street From Morocco to Egypt (Ep 322)

Lemon-Saffron Chicken (Tangia)
Start to finish: 1 hour | Servings: 4

Tangia—which originates in Marrakech and often is slow-cooked in the community wood-fired ovens that heat bathhouses— traditionally is made with lamb. For a more approachable version, we used boneless, skinless chicken thighs, which have a similar richness. In Morocco, preserved lemons lend a gentle acidity, lightening the richness. For an easier version, we get similar flavor from lemon zest and juice—as well as chopped green olives for brininess—added at the end of cooking. Serve with warmed, halved pita bread for scooping up the meat and thickened sauce.

Pati’s Mexican Table – Altata, Hidden Gem by the Sea of Cortez (802)

Chipotle Oyster Soup
Makes 6 servings





3 tablespoons vegetable oil
1 1/2 cups chopped white onion
1 1/2 cups finely chopped celery, divided
1 1/2 cups finely chopped carrot, divided
1 1/2 cups finely chopped leeks, divided
5 garlic cloves, finely chopped or pressed
2 tablespoons about 4 chipotle chiles in adobo sauce and their sauce, chopped, or to taste
1 chile de arbol, stemmed and chopped, seeds included
1 1/2 pounds about 6 Roma tomatoes, roasted and charred, chopped
1 pound about 12 to 15 shucked oysters and their juices
1 teaspoon kosher or sea salt, or to taste
1 teaspoon dried oregano
5 cups shrimp or seafood broth, or substitute vegetable or chicken broth
Chopped cilantro leaves, for garnish
Quartered limes, to serve


In a large casserole or soup pot, heat the oil over medium heat. Once hot add the onion and cook for 5 to 6 minutes until softened. Incorporate 1 cup each of the celery, carrot, and leeks (reserving half a cup of each for later use), cook for 3 to 4 minutes until the vegetables have wilted. Make room in the middle of the pot and add the garlic, chipotles in adobo, and chile de arbol, cook for a minute, then mix with the vegetables and cook for another minute. Add the tomatoes, the juices from the oysters, salt, and oregano and cook for about 6 to 7 minutes, until it is all simmering and thickening a bit.

America’s Test Kitchen Brown Rice Bowl with Vegetables and Salmon (Ep 2010)

Brown Rice Bowl with Vegetables and Salmon
Serves 4

If your knife is too dull to cut through the salmon skin, try a serrated knife. It is important to keep the skin on during cooking; once the salmon is cooked, the skin will be easy to remove. Toast the sesame seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the skillet from the heat so the seeds won’t scorch. INGREDIENTS

¼ cup vegetable oil, divided
3 scallions, white and green parts separated and sliced thin on bias
2 teaspoons grated fresh ginger, divided
⅓ cup distilled white vinegar
1 tablespoon sugar
1¾ teaspoons table salt, divided, plus salt for cooking rice
1 English cucumber, quartered lengthwise, seeded, and sliced on bias ¼ inch thick
1¾ cups short-grain brown rice
1 pound carrots, peeled and sliced on bias ½ inch thick
1 pound shiitake mushrooms, stemmed, caps larger than 2 inches halved
1 (1-pound) skin-on salmon fillet, about 1½ inches thick at thickest part
4 teaspoons hoisin sauce, divided
1 tablespoon sesame seeds, toasted
sriracha (optional)

1. Adjust oven rack to lowest position and heat oven to 500 degrees.

Milk Street Secrets of Oaxaca (Ep 321)

Oaxacan Green Mole with Chicken
Start to finish: 1 hour 10 minutes | Servings: 4

When we think of mole, we most often think of mahogany-colored mole negro. But as we learned in Oaxaca, there is a wide variety of moles, each with a unique character. Mole verde—or green mole— traditionally is made with pork and gets its bright, fresh flavor from a blend of fresh chilies, tomatillos and herbs. For our version, we opted for quicker-cooking but equally tasty chicken thighs, and we sought out supermarket substitutes for hard-to-find epazote and hoja santa, two herbs that are standard ingredients in Mexico (we mimicked their flavors with mint and fennel seeds). Oaxacans thicken this stew-like soup with masa, the corn dough used to make tortillas and tamales.

Pati’s Mexican Table – A Local’s Tour of Culiacan (801)

Enchiladas de Suelo
Makes 12 open enchiladas

Serves 6 as a main dish




3 tablespoons distilled white vinegar, divided
2 tablespoons vegetable oil, plus more for frying
2 teaspoons kosher or sea salt, divided, plus more for boiling water
Freshly ground black pepper
1 cup slivered red onion
5 ancho chiles, stemmed and seeded
1 garlic clove
2 ripe tomatoes, divided, 1 whole and 1 cut into thin slices
1 tablespoon coarsely chopped white onion
1 teaspoon dried oregano
1 pound zucchini, halved lengthwise and cut into half-moons of about 1/2-inch
1 pound Mexican chorizo, casings removed, chopped
12 corn tortillas, store-bought or homemade
6 leaves of romaine lettuce, rinsed and thinly sliced
6 ounces (about 5 to 6) radishes, halved lengthwise and cut into half-moons of about 1/2-inch
1 ripe avocado, halved, pitted, cut into thin slices
1 cucumber, peeled, halved lengthwise and cut into slices
1 cup crumbled queso Cotija, ranchero or fresco


In a small bowl, whisk 2 tablespoons of white vinegar with the vegetable oil, a teaspoon of salt, and a dash of black pepper. Add the red onion, stir, and let macerate for at least 15 minutes or while you prepare the rest of the dish. Place the ancho chiles, garlic clove, and the whole tomato in a medium saucepan and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until the chiles have rehydrated and the tomato is cooked and mushy. Transfer the chiles, tomato, and garlic clove, along with 1 cup of their cooking liquid, to a blender.

America’s Test Kitchen Kung Pao Chicken (Ep 2009)

Kung Pao Chicken
Serves 4-6

Kung pao chicken should be quite spicy. To adjust the heat level, use more or fewer chiles, depending on the size (we used 2-inch-long chiles) and your taste. Have your ingredients prepared and your equipment in place before you begin to cook. Use a spice grinder or mortar and pestle to coarsely grind the Sichuan peppercorns. If Chinese black vinegar is unavailable, substitute sherry vinegar.

Milk Street New French Classics (Ep 320)

Beef, Orange and Olive Stew (Boeuf à la Gardiane)
Start to finish: 41⁄2 hours (1 hour active) | Servings: 6 to 8

This hearty stew from Camargue, in the south of France, is traditionally made with taureau, or bull meat, but beef is a common substitute. We use chuck roast, a fatty cut that becomes tender and succulent with simmering. The stew gets robust flavor from classic Provençal ingredients—red wine, olives, anchovies and garlic. Orange is traditional, too; it lends the braise a brightness that balances its depth and richness. A bold, full-bodied dry red wine such as Côtes du Rhône or syrah is ideal, as it holds its own among the other big flavors.

Milk Street Thailand North to South (Ep 319)

Southern Thai–Style Fried Chicken
Start to finish: 40 minutes, plus marinating | Servings: 4

Gai tod hat yai, or fried chicken from the southern region of Thailand, inspired this recipe, but we made it quicker by using boneless, skinless thighs cut into strips instead of the typical bone-in, skin-on parts. The chicken is customarily sprinkled with crisp fried shallots after cooking, but we opted out of this garnish, as the spices themselves provide plenty of bold flavor. If you like, you can purchase fried shallots in most Asian grocery stores; scatter them over the chicken just before serving. If you’re not up for making our extra-easy version of Thai sweet chili sauce (nam jim gai), serve with store-bought sweet chili sauce, or simply offer lime wedges for squeezing. Don’t marinate the chicken for longer than an hour or it will be too salty.

No Passport Required

No Passport Required – Boston

Visit Boston with Chef Marcus Samuelsson to learn about the Portuguese, Brazilian and Cape Verdean diasporas, united by one language in the bustling port city they call home. Meet the chefs who are continuing and transforming culinary traditions. No Passport Required – Boston airs Monday, February 17, 2020 at 9:00 pm on WSKG-HD. Photo Credits: No Passport Required

No Passport Required

No Passport Required – Las Vegas

Explore Las Vegas and its deep-rooted Chinese community, from the Strip’s neon-lit casinos to modest shopping malls. Chef Marcus Samuelsson learns about diverse food traditions and meets a new wave of chefs transforming their parents’ cuisine. No Passport Required – Las Vegas airs Monday, February 10, 2020 at 9:00 pm on WSKG-HD. Photo Credits: No Passport Required

Chef Marcus Samuelsson

No Passport Required – Philadelphia

Join Chef Marcus Samuelsson in Philadelphia, where he meets new friends and old, and learns about the city’s Italian food scene while sampling everything from pizza to cannoli, with plenty of red sauce, burrata and handmade pasta in between. No Passport Required – Philadelphia airs Monday, February 3, 2020 at 9:00 pm on WSKG-HD. Photo Credits: No Passport Required

Chef Marcus Samuelsson

No Passport Required – Houston

Join Chef Marcus Samuelsson in Houston — America’s most diverse city — to explore the food and culture of its Nigerian and West African community. Along the way, Samuelsson cooks with cutting-edge chefs as well as traditional home cooks. No Passport Required – Houston airs Monday, January 27, 2020 at 9:00 pm on WSKG-HD. Photo Credits: No Passport Required

Chef Marcus Samuelsson

No Passport Required – Los Angeles

Explore the large and thriving Armenian community in Los Angeles with Chef Marcus Samuelsson as he learns about their history, shares their traditional cuisine and meets young chefs who are taking it to the next level. No Passport Required – Los Angeles airs Monday, January 20, 2020 at 9:00 pm on WSKG-HD. Photo Credits: No Passport Required