{"title":"MADE BY MILK STREET","description":null,"products":[{"product_id":"milk-street-fast-slow","title":"Milk Street Fast \u0026 Slow","description":"\u003cp\u003eFast \u0026amp; Slow transforms the Instant Pot from a quicker way to prepare dinner to a better way! With 150 revolutionary recipes, we deliver fresh flavor combinations and big-flavor, one-pot meals that also simplify the cooking process. \n\u003cbr\u003e\u003cbr\u003e\nMilk Street Fast and Slow shows you how to make the most of your multicooker (any brand will do, not just Instant Pot) with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. Or if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead. Our 304-page cookbook contains more than 125 recipes all shown in full color, and more than half the recipes can be made either fast or using the slow-cooker option on your Instant Pot.\n\u003cbr\u003e\u003cbr\u003e\nMilk Street Fast and Slow delivers recipes for everything from breakfast to dinner and includes dishes from around the world. There’s soups and stews, like Chicken Rogan Josh and Pork and Hominy Stew with Cilantro and Lime to bean dishes (without soaking!) like Hummus or Cranberry Beans with Spanish Chorizo and Red Cabbage. We cook pasta right in the sauce and make hearty grain pilafs in a fraction of the time with conventional cooking. This book puts the Instant Pot to its most effective and efficient use.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127625412845,"sku":"MTC3B 4573866000441","price":11.89,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-fast-slow-milk-street-28315688665145_58504116-3fbe-449b-bfd5-efc5bdfb7afd.jpg?v=1793454688"},{"product_id":"milk-street-digital-class-north-chinese-moo-shu-with-kristina-cho","title":"Milk Street Digital Class: North Chinese Moo Shu With Kristina Cho","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eDeeply savory chicken, spicy doubanjiang, sweet hoisin sauce and fresh herbs wrapped in a paper-thin wrapper: that’s northern Chinese Moo Shu for you, and it just might be guest chef Kristina Cho’s favorite food. Moo Shu wrappers bear a striking resemblance to flour tortillas and some varieties of roti, though there’s a unique trick to their extraordinary thinness: you roll two pieces of dough together with a little oil between them so that you can peel them apart after they’re cooked. This bit of culinary magic requires some practice to perfect, but Kristina will show you her trick to getting it just right during this \u003cb\u003epre-recorded Zoom livestream class\u003c\/b\u003e. The result is a nearly translucent and nicely chewy wrapper ready to be filled with anything from pork and cabbage to tofu, chicken or thick slices of portobello mushrooms. As we cook and construct our moo shu, you’ll also learn about doubanjiang—spicy fermented broad bean paste—that brings complex umami notes to a quick and easy marinade. You’ll see why it’s strategic to cook your cabbage in the same pan as your chicken and why it’s worth it to give the cabbage time to caramelize and crisp at the edges. And if you don’t already love hoisin sauce, Kristina will convince you: a smear of the sweet and salty condiment and a sprinkle of punchy garlic chives are the perfect finishing touches for impeccable Moo Shu.\u003c\/p\u003e\n[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordion]Pre-Class Prep[\/title]If you’d like to cook along with the instructor during this pre-recorded class, you should do the following steps ahead of time:\u003cbr\u003e For the Spicy Moo Shu Chicken and Cabbage: Gather your ingredients. To make your cook-along experience smoother, you may wish to roughly chop the cabbage before class starts. We also strongly recommend pre-measuring your ingredients - in other words, doing a bit of mise en place - to make sure that you are able to cook and learn at the same time. \u003cbr\u003e For the Moo Shu Wrappers: Gather your ingredients.[\/accordions-break]Kristina Cho is a cookbook author, recipe developer, food stylist and photographer! [\/banner_heading] She is from the great city of Cleveland and is the most enthusiastic spokesperson for the state of Ohio you'll ever meet. Kristina grew up in her family's Chinese restaurant, where big family dinners were the norm and she was spoiled with the best egg rolls and char siu being a quick \"Hey, Goong Goong!\" away. She studied Architecture at the University of Cincinnati, where she realized that cooking and baking in between building models and staying up all night was her happy place. Kristina now lives in the Bay Area and dedicates her days to cooking, writing, photo taking and doing endless dishes. Eat Cho Food is her sunny corner of the internet for sharing stories, reflections and seriously delicious recipes. Her groundbreaking debut cookbook, \"Mooncakes and Milk Bread,\" won her two James Beard awards and was described as an instant classic by The New York Times. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127625707757,"sku":"MTC3B 7048587477049","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-north-chinese-moo-shu-with-kristina-cho-virtual-class-milk-street-cooking-school-955705_4c8fcbd3-8e72-4929-ad68-9c754e3e8232.png?v=1793454766"},{"product_id":"milk-street-digital-class-the-hardest-pasta-recipe-in-the-world-with-rolando-beramendi","title":"Milk Street Digital Class: The Hardest Pasta Recipe In The World With Rolando Beramendi","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eThe simplest recipes are the hardest. Think that’s a contradiction of terms? Consider the classic Roman dish Cacio e Pepe. It has just three ingredients, but it has frustrated countless chefs and is considered the most difficult pasta dish to make and serve even by Italians. Whether it’s a broken sauce, a curdled egg or a greasy texture, this seemingly simple dish can go sideways fast. Thankfully, Italian pasta expert extraordinaire Rolando Beramendi has taught a \u003cstrong\u003epre-recorded Zoom class\u003c\/strong\u003e with Milk Street to teach you how to execute it with confidence and grace. And for those who want to dig into a plate of pasta that doesn't come with a warning label, Rolando also makes one of the easiest pasta dishes: Spaghetti alla Carbonara. With Rolando as your guide, you’ll learn how to pick high-quality ingredients that will set you up for success, from sharp pecorino Romano to artisanal pasta to salty guanciale and fragrant black peppercorns. You’ll also learn the nuanced timing of both of these dishes, and why having your ingredients fully prepped and ready to go before you turn on a single burner is critical. You’ll also get a peek into Rolando’s experiences as the founder of Italian food importer Manicaretti, which means that eating his way through Italy is literally part of the job description. You’ll come away from this class several steps closer to pasta perfection.\u003c\/p\u003e\n​ [\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Rolando Beramendi is the founder of the Italian fine food importer Manicaretti and a frequent winner of Specialty Food Show awards.[\/banner_heading]Truly a “chef’s chef,” his products, cooking classes, and culinary expertise have been praised by luminaries such as Ina Garten, Alice Waters, Mario Batali, Thomas Keller, Nancy Silverton, and many more. He splits his time between New York, San Francisco, and his home in Florence. Autentico is Rolando's first cookbook. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127626199277,"sku":"MTC3B 6843167473721","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/the-hardest-pasta-recipe-in-the-world-with-rolando-beramendi-media-milk-street-store-cooking-school-778409_e2d14f6c-98fb-440b-a5ad-494d755c472c.png?v=1793454774"},{"product_id":"milk-street-digital-class-knife-skills-101-with-matt-card","title":"Milk Street Digital Class: Knife Skills 101 With Matt Card","description":"\u003cdiv\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/div\u003e\n\u003cp\u003eAre you wondering which knife to use when, how - and how often - to sharpen your knives, or the difference between a slice and a chop? Do you find yourself wrestling with awkward butternut squashes or struggling to julienne? Learn how to sharpen all of your knife skills in with this digital class hosted by Matthew Card, Milk Street's Food Editor and resident knife fanatic.\u003c\/p\u003e\n[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127626559725,"sku":"MTC3B 7040117735481","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-knife-skills-101-with-matt-card-media-milk-street-cooking-school-371340_cfe43f88-01d2-458b-bf3e-a834be1d9bf3.png?v=1793454783"},{"product_id":"milk-street-digital-class-simple-vietnamese-food-with-uyen-luu","title":"Milk Street Digital Class: Simple Vietnamese Food With Uyen Luu","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eGreat Vietnamese food is easy to whip up—all you need is a good bottle of fish sauce and a little enthusiasm! Cookbook author and photographer Uyen Luu leads this \u003cstrong\u003epre-recorded Zoom cooking class\u003c\/strong\u003e where you’ll learn her go-to simple techniques for one-pot dinners full of balanced and complex flavor. You can practice along with Uyen as she makes Tofu Pillows, Tomatoes \u0026amp; Broccoli with Fish Sauce; and Sea Bass in Tomato, Celery \u0026amp; Dill Broth. The sea bass is one of Uyen’s most favorite traditional meals, a classic, easy, one-pot wonder. Known as ‘sour soup’, canh chua is a perfect balance of sweet, sour and hot tanginess. And of the tofu, Uyen says, “When tofu is cooked properly, it is soft, pillowy and smooth—like bouncing on a cloud.” She’ll show you how to get that perfect texture. You’ll also learn about the favorite kitchen tools and staple ingredients Uyen uses to make the 80 impressive yet simple recipes in her new book, “Vietnamese: Simple Vietnamese Food to Cook at Home.”\u003c\/p\u003e\n​ [\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Uyen Luu is a food photographer and food stylist by day, and her work has been widely covered by mainstream press.[\/banner_heading]She has been running a Vietnamese supper club since 2009, and also runs cooking classes. Uyen grew up in Hackney, London since her family moved there in the ’80s as refugees. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127626690797,"sku":"MTC3B 6843163246649","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/simple-vietnamese-food-with-uyen-luu-media-milk-street-store-cooking-school-762364_3cdcb8ae-bb0c-4104-a971-c294e6316a42.png?v=1793454792"},{"product_id":"milk-street-digital-class-the-never-ending-search-for-perfect-pizza-with-peter-reinhart","title":"Milk Street Digital Class: The Never Ending Search For Perfect Pizza With Peter Reinhart","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eGuest chef Peter Reinhart, most recently the author of “Pizza Quest,” is the teacher of this \u003cstrong\u003epre-recorded Zoom cooking class\u003c\/strong\u003e that finally makes it possible to achieve restaurant-quality pizza at home. You’ll learn how to mix and easily handle a high-hydration dough, which requires different technique than sturdier doughs that have a higher ratio of flour to water. Peter shows you the stretch and fold method, which is a remarkable way to maximize gluten development and trap the carbon dioxide created by yeast. What does that mean in simple terms, you ask? Big, gorgeous air bubbles that you thought you could only get from your favorite pizzeria. When it comes to shaping, you’ll learn two approaches: a stretched, Neapolitan-style round dough and a no-fuss pan pizza. No matter which shape you choose, you can top it with Peter’s simple all-purpose pizza sauce and his secret garnishing sauce (hint: it’s a transformative mixture of peppers, garlic and vinegar)—or you can go rogue with your own favorite toppings. The best part? You don’t need a fancy oven to pull off feats of pizza magic. Peter walks you through baking tips, including his signature embedded cheese technique, to create memorable pizzas in run-of-the-mill home ovens.\u003c\/p\u003e\n​ [\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Peter Reinhart is the author of 13 books, including the James Beard and IACP Book of the year, \"The Bread Baker’s Apprentice.\"[\/banner_heading]His books on bread and pizza have won two other James Beard Awards (\"Crust \u0026amp; Crumb\" and \"Peter Reinhart's Whole Grain Breads\"). Peter has been a baking instructor at Johnson \u0026amp; Wales University for the past 23 years, as well as a popular traveling teacher at cooking schools across the country, and a product developer for a number of large companies and restaurants. He is also the host of the video podcast Pizza Quest with Peter Reinhart, which also runs as an audio podcast on the HRN network. His latest book is based on interviews he conducted with dozens of pizza luminaries during the pandemic, exploring how they pivoted their restaurants to survive and thrive. The guests shared some of their signature pizzas with Peter, who then created what he calls \"tribute versions\" of 35 different pizzas that can be made by home cooks. Peter lives with his wife, Susan, in Charlotte, North Carolina. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127627215085,"sku":"MTC3B 6843170324537","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/the-never-ending-search-for-perfect-pizza-with-peter-reinhart-media-milk-street-store-cooking-school-209529_25e4e115-d475-47fa-8d84-f46334e77264.png?v=1793454800"},{"product_id":"milk-street-digital-class-hand-formed-homemade-pastas-with-meryl-feinstein","title":"Milk Street Digital Class: Hand-Formed Homemade Pastas With Meryl Feinstein","description":"\u003cdiv\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/div\u003e\n\u003cp\u003eCavatelli. Orecchiette. Gnocchi. Capunti. What do all of these Italian pastas have in common? You can make them by hand with no need for a pasta maker or any special tools. What you do need is a bit of know-how and some expert support. Thankfully, guest chef and Pasta Social Club founder Meryl Feinstein is here to show you the way. With this \u003cb\u003epre-recorded Zoom livestream class\u003c\/b\u003e, you’ll learn a single pasta dough recipe that lends itself particularly well to hand shaping. You’ll learn why semolina flour, which is high in gluten and has a slightly nutty flavor, is ideal for these types of pastas. This dough doesn’t include any eggs, meaning that it’s a snap to replicate perfectly time and time again. With our dough ready to go, we turn to the art of shaping. We’ll try our hands at cavatelli, which looks like miniature hot dog buns. You’ll practice orecchiette, the “little ear”pasta of Puglia, perfecting the pressure you need to achieve their concave shape. You’ll get familiar with capunti, the pasta that looks somewhat like a pea pod. Plus,Meryl provides sauce recipes and suggestions so you can dress your hand-formed pastas however you please. If you like playing with your food, this workshop is for you\u003c\/p\u003e\n[\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Meryl Feinstein is a chef, pasta maker, and food writer who left the corporate world for the food industry in 2018.[\/banner_heading]After graduating from the Institute of Culinary Education, Meryl got her start at the renowned New York establishments Lilia and Misi, where she was part of the pasta production team. During that time, Meryl founded Pasta Social Club, a platform that brings people together over a shared love of food, learning, and making connections both on-and offline. She was also a chef-in-residence for the experiential dining program Resident and hosted a supper club in Brooklyn. \u003cbr\u003e\u003cbr\u003eMeryl now lives in Washington, D.C., where she develops recipes and teaches pasta-making workshops. She is also currently working on her first cookbook, which will be published in 2023.Her writing has been featured in Food \u0026amp; Wine and Food52, for which she was the website’s Resident Pasta Maker, and she has been quoted as an expert in pasta-making for BBC Travel, LaCucina Italiana, Martha Stewart, New York magazine, and more. Her dishes draw on her travels in Italy, ongoing research into the rich history of traditional pasta making, and her Jewish heritage, which is at the heart of her love of eating, sharing, and laughing around a communal table.[\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127628886253,"sku":"MTC3B 7040117211193","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-hand-formed-homemade-pastas-with-meryl-feinstein-media-milk-street-cooking-school-854806_8b4712f2-d504-4f24-81a2-c859704aa0f2.png?v=1793454809"},{"product_id":"milk-street-digital-class-baking-but-make-it-savory-with-erin-jeanne-mcdowell","title":"Milk Street Digital Class: Baking, But Make It Savory With Erin Jeanne McDowell","description":"\u003cdiv\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/div\u003e\n\u003cp\u003eWhen you think pie dough, you probably think of, well, pie. But there’s a whole savory side to the pie equation, and everything from meaty mushrooms to custardy eggs are eager to jump into a pie crust and call themselves dinner. In this pre-recorded class, taught by guest chef Erin Jeanne McDowell, you’ll learn to make a weeknight-friendly skillet galette that is basically a green gratin piled into a crust. Erin starts with unbeatably delicious pastry that’s guaranteed to come out perfectly thanks to Erin’s expert instruction. The author of “Savory Baking,” Erin is no stranger to the trials and tribulations of great pie crusts. You’ll learn how to make an all-butter version — with no mystery ingredients or trendy tricks — that’s easy to work with and a breeze to make ahead. Erin will inspire you with variations on the base recipe, such as a golden cheese option or adaptations that use spelt or whole wheat flour. For the filling, we turn to hearty, versatile and nutritious kale, a powerhouse ingredient that too often gets a bad rap for being chewy or blah. Erin is having none of that. During its time in the oven, her Crispy Kale Skillet Galette becomes decadently soft in the middle while the top t urns nicely crisp. You’ll come away feeling inspired to tackle savory baking projects of all shapes and sizes — and with a newfound adoration for the mighty kale.\u003c\/p\u003e\n​ [\/description-break]What's on the Menu [\/title] Crispy Kale Skillet Galette\u003cbr\u003e All Buttah Pie Dough\u003cbr\u003e Homemade Bechamel[\/accordion] What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Erin Jeanne McDowell is an author, recipe developer and award-winning food stylist with specialized focus in baking.[\/banner_heading]With her husband, Griffith Day, she is a cofounder of \u003cb\u003eThe Back in the Day Bakery\u003c\/b\u003e in Savannah, Georgia, and coauthor of \u003cb\u003eThe Back in the Day Bakery Cookbook\u003c\/b\u003e. Her first book, “The Fearless Baker,” was named one of the Best Baking Books of 2017 by The New York Times. She's a regular contributor to New York Times Cooking, Food52 (where she also serves as Baking Consultant at Large), and PureWow. She hosts weekly baking classes on Food Network Kitchen and the series \"Bake It Up a Notch\" for Food52. Erin has been featured in The New Yorker, New York Magazine, Food and Wine Magazine, Food Network Magazine, and Rachael Ray Magazine. Her work has appeared in The New York Times, The Washington Post, Better Homes and Gardens Magazine, Fine Cooking Magazine, Bake From Scratch Magazine, and Sift Magazine. She lives and works in North Bergen, New Jersey.\u003cbr\u003e\u003cbr\u003e Order yourself a copy of Erin's book! Use code MILK2023 for 10% off your order when you buy it \u003cspan\u003e\u003cspan\u003e\u003cb\u003ehere\u003c\/b\u003e\u003c\/span\u003e.\u003c\/span\u003e [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127629705453,"sku":"MTC3B 7040117833785","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-baking-but-make-it-savory-with-erin-jeanne-mcdowell-media-milk-street-cooking-school-671754_42bc68b7-0b04-4c2e-8037-8c89f4a5956d.png?v=1793454816"},{"product_id":"milk-street-digital-class-homemade-mozzarella-with-louella-hill","title":"Milk Street Digital Class: Homemade Mozzarella With Louella Hill","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eForget that “30-minute miracle” recipe that never seems to make anything other than a big mess. Let’s make the real deal: a semi-cultured mozzarella that can be eaten as curd, stretched into mozzarella forms such as braids or balls or even stuffed into Burrata. Guest chef Louella Hill is the fearless leader of this \u003cstrong\u003epre-recorded Zoom cooking class\u003c\/strong\u003e, which will leave you feeling calm and confident as you make homemade mozzarella cheese. Louella’s recipe takes some time – a bit more than 30 minutes – but is consistent, flavorful and so much fun to play with. Note that this recipe has some time sensitivities (it can’t be easily paused) and also works best using fresh, raw, whole cow milk.\u003c\/p\u003e\n​ [\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Louella Hill has been involved with cheese for half her life. [\/banner_heading]Her journey started on a sheep farm in Tuscany where she made her first wheel of earthy pecorino fresco. From there, she traveled into the Apennine Mountains and learned several aged cheese styles (Fontina, Asiago) as well as stretched curd techniques (Scarmorza). This was only the beginning. For the next several years, Louella made her way through small creameries and dairies in the U.S. and Mexico, gaining knowledge at each step. In 2007 she co-founded what was once Rhode Island’s only cheese manufacturer (Narragansett Creamery). She then moved to the San Francisco Bay Area where she spent years teaching hands-on cheesemaking classes (known as “The Milk Maid”). She wrote a book (“Kitchen Creamery”). She co-founded the League of Urban Cheesemakers. Finally, she moved to the Shenandoah Valley in Virginia where she lives now. She owns and runs Ballerino Creamery, a micro producer that prides itself on unique flavors, gorgeous grassfed milks and beautiful, natural rinds. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127630098669,"sku":"MTC3B 6843158102073","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/homemade-mozzarella-with-louella-hill-media-milk-street-store-cooking-school-951952_004e0fe5-7d63-4227-b258-31a8e735c97b.png?v=1793454822"},{"product_id":"milk-street-digital-class-falafel-with-shahir-massoud","title":"Milk Street Digital Class: Falafel! With Shahir Massoud","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eGuest chef Shahir Massoud, author of “Eat, Habibi, Eat: Fresh Recipes for Modern Egyptian Cooking,” is the teacher of this \u003cstrong\u003epre-recorded Zoom cooking class\u003c\/strong\u003e where you’ll learn how to achieve falafel perfection. According to Shahir, great falafel should have a crispy, golden exterior that reveals a bright-green center. Green, you ask? That’s right: true Egyptian falafel is made with fava beans, not chickpeas. Shahir’s version uses frozen edamame and peas, making this a perfect dinner solution when you’re not sure what to make for dinner and turn to your freezer for inspiration. And rather than making a whole bunch of individual falafel, we’ll keep things simple by cooking them like a burger (though you could certainly use this recipe for smaller falafel, as well). To accompany our falafel burgers, Shahir teaches you his favorite way to prepare tabbouleh, which starts by giving the tomatoes some time in a low-temperature oven to amplify their natural sweetness. From there, the tabbouleh is a bright and flavorful combination of garlic, olive oil, lemon, cucumber, fresh herbs and, of course, bulgur. This class puts Egyptian-style falafel and tabbouleh easily within reach for many weeknight meals to come.\u003c\/p\u003e\n​ [\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Shahir Massoud is best known as the former host of CBC’s The Goods, Man of the Kitchen, and Around the World in 8 Meals.[\/banner_heading]He is a frequent guest on The Marilyn Denis Show and has appeared on Cityline, Breakfast Television, Your Morning, and the CW network. He is also a spokesperson for the Butterball brand. Shahir is a graduate of the Schulich School of Business at York University in Toronto and the French Culinary Institute in New York. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127630590189,"sku":"MTC3B 6843157381177","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/falafel-with-shahir-massoud-media-milk-street-store-cooking-school-590898_44a69749-e892-49c9-9955-22ccf0f4b83e.png?v=1793454830"},{"product_id":"milk-street-digital-class-a-taste-of-southern-thai-with-pailin-chongchitnant","title":"Milk Street Digital Class: A Taste Of Southern Thai With Pailin Chongchitnant","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eIf you think Pad Thai is all there is to Thai cuisine, have we got news for you. Guest chef Pailin Chongchitnant, who was born and raised in Thailand, has at least 100 Thai recipes you should know, all of them featured in her new book, “Sabai.” We spend this \u003cb\u003epre-recorded Zoom livestream class\u003c\/b\u003e learning about two of them, starting with the basics. You’ll learn about the two types of red curry paste commonly used in Thai cooking: gaeng kua is the most adaptable and doesn’t use dry spices, while gaeng ped is spiked with coriander and cumin. With Pai’s guidance, you’ll make a batch of the former, since it can so easily be transformed into numerous other curries, and learn how to portion and freeze it for later use. With our curry paste in hand, we turn to a dish that exemplifies simple luxury in southern Thailand: Turmeric Crab Curry. You’ve never met a dish that comes together so quickly but sings with so much flavor. Earthy turmeric, umami-rich fish sauce, rich coconut milk and fragrant black peppercorns make it a dish you’ll turn to again and again, especially since you can easily swap in other proteins. Finally, you’ll make one of the most refreshing side dishes you can imagine. Creamy tofu topped with a Thai herb salad is refreshing, light and flavorful—and just happens to be vegan. Join us to be transported to Thailand.\u003c\/p\u003e\n[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break] Pailin Chongchitnant was born and raised in Thailand. [\/banner_heading] After attending the University of British Columbia, she made her way to Le Cordon Bleu culinary school in San Francisco, and began cooking for both Western and Thai restaurants. She is the creator and host of Pailin's Kitchen, a popular cooking channel on YouTube with over 1.5 million subscribers, which takes an educational approach to Thai cuisine. She is also the the author of “Hot Thai Kitchen” and “Sabai: 100 Simple Thai Recipes for Any Day of the Week.” Visit her at www.hot-thai-kitchen.com. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127631081709,"sku":"MTC3B 7057490542649","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-a-taste-of-southern-thai-with-pailin-chongchitnant-virtual-class-milk-street-cooking-school-703837_b7f425ad-e031-4890-a793-e819a04fbbd4.png?v=1793454837"},{"product_id":"milk-street-digital-class-homemade-ramen-with-hugh-amano","title":"Milk Street Digital Class: Homemade Ramen With Hugh Amano","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eCancel that takeout order: it’s time you learned to make ramen at home. Guest chef Hugh Amano, author of “Let’s Make Ramen” and “Let’s Make Dumplings,” is the teacher of this \u003cstrong\u003epre-recorded Zoom cooking class\u003c\/strong\u003e all about the component parts of a perfect bowl of ramen. The star of the show are homemade ramen noodles. You’ll learn why baked baking soda (you read that right) is the key to getting the perfect texture in genuine ramen noodles, and how to perfectly time your noodles to achieve the ideal hydration level. Noodles alone do not a bowl of ramen make, however, so Hugh also walks you through his favorite broth recipe, which sticks to a short ingredient list of just chicken, scallions, ginger and kombu. With broth and noodles as our foundation, the real fun begins, as you decide which ramen toppings to treat yourself to. Hugh covers his favorite tare (a general word for Japanese dipping sauce), which features both red and white miso. He also makes seasoned soft-boiled eggs, ultraquick sauté-steamed vegetables, Japanese-style chili oil, pickled ginger and shiitake mushrooms, and more. The result is a vibrant, colorful and customizable bowl of ramen.\u003c\/p\u003e\n​ [\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Hugh Amano’s first dumpling memories are of his mother making gyoza for Japanese night at a restaurant in their small mountain town of Gunnison, Colorado [\/banner_heading]His fascination with salt’s power to draw moisture out of cabbage, the mixing of the filling to create a cohesive emulsification, and the joy that variety of texture via various cooking methods brings were early culinary bedrock for his career in the kitchen. His education as a lover of dough-encased foods continued via travel: frequent visits to family in Japan, where he’d eat as many gyoza as he could get his hands on, late night\/early morning dim sum in Macau following (during) several rounds of drinks with friends, and beef-filled, gravy-covered pasties in Montana brought to the region by Cornish miners. When a girlfriend’s Italian mother first taught him how to make homemade pasta for tortellini with a rolling pin and a well-worn wooden board, he was hooked on making dumplings of all forms. Hugh now lives in Chicago where the roster of dough-encased foods runs deep (tamales, pierogies, momos, you name it), working as a chef and writer. He most recently coauthored \"Let’s Make Ramen!\" with Sarah Becan (Ten Speed Press 2019), and he always puts out a big batch of gyoza for his annual New Year’s Eve dinner party. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127631638765,"sku":"MTC3B 6843158364217","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/homemade-ramen-with-hugh-amano-media-milk-street-store-cooking-school-574719_5612dc7b-5c49-4e72-87cc-2918c7ebeaa3.png?v=1793454845"},{"product_id":"milk-street-noodles-cookbook","title":"Milk Street Noodles Cookbook","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eExcluded from some sales \u0026amp; promotions.\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eNearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragù, spicy North African couscous and buttery Turkish noodles flecked with feta cheese. In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and satisfying than what we knew. In Sapporo, Japan, we learned to develop the deep umami flavors of miso ramen with minimal time and effort. And from Ho Chi Minh to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is the need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes. What’s for dinner? Use your noodle.\u003c\/p\u003e\n​ [\/description-break][\/accordions-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127632621805,"sku":"MTC3B 6952945647673","price":16.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-noodles-cookbook-cookbook-milk-street-898577_3cc70be6-fce8-4274-9035-f324c8a52401.jpg?v=1793454697"},{"product_id":"milk-street-tuesday-nights","title":"Milk Street Tuesday Nights","description":"\u003cp\u003eNow simple midweek suppers will taste like Saturday night. Ginger-Soy Steak, Salt and Pepper Shrimp, Hazelnut-Crusted Chicken Cutlets, Pasta with Seared Cauliflower and Garlic, and Cuban-Spiced Burgers. Milk Street has searched the world for simple techniques that deliver bold flavor in less time. Here, we present more than 200 solutions for bold weeknight cooking, showing how to make simple, healthy, big-flavor meals that come together in minutes using pantry staples and just a few other ingredients.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127633244397,"sku":"MTC3B 1645014253625","price":16.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-tuesday-nights-book-milk-street-885033_3a5f435f-01cf-45ab-8998-1f7b7c372003.png?v=1793454708"},{"product_id":"milk-street-digital-class-all-about-garlic-with-april-dodd","title":"Milk Street Digital Class: All About Garlic With April Dodd","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eTreated with care, garlic is a cook’s dream ingredient: it can be pungent or mellow, crunchy or creamy, a bold flavor or a subtle background note. But to give garlic the culinary range it deserves, you need to know some basic information about how garlic w orks, and how it reacts to being sliced, smashed, simmered, fried and roasted. In this class, we covered it all. When you watch this \u003cstrong\u003epre-recorded Zoom lesson\u003c\/strong\u003e, you’ll learn how to quickly and easily peel garlic with minimal frustration. We discuss the advan tages of slicing versus mincing versus finely grating garlic, getting into the importance of particle size and the transformation that happens when you rupture cell walls. You’ll learn when and why to simmer or roast whole heads of garlic, and will get com fortable making garlic confit and crispy garlic chips. In addition to these techniques, we also make Spicy Garlic Soba with Greens, where we put garlic to work in two different ways. If you love garlic — or if you are in need of ways to tame its intense bite — this class is for you\u003c\/p\u003e\n​ [\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break] April Dodd is Milk Street’s Assistant Director of Education.[\/banner_heading]In addition to running the guest chef program at our virtual school , she also runs private events and works on collaborations with our non - profit partners, including FoodCorps and The Girl Scouts. Some of April’s past culinary exploits include working at a bakery in Bordeaux, France; running the summer food preservation program at Middl ebury College; and working as a chef at a women’s - only retirement community in her hometown of Lexington, Kentucky.[\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127634161901,"sku":"MTC3B 6840982437945","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/all-about-garlic-with-april-dodd-media-milk-street-store-cooking-school-782172_908d956a-b285-4dbc-810f-1de78e88c768.png?v=1793454854"},{"product_id":"milk-street-digital-class-wok-cooking-with-j-kenji-lopez-alt","title":"Milk Street Digital Class: Wok Cooking With J. Kenji López-Alt","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eWoks: They can be powerful tools in the kitchen, as transformative as a sharp knife or that one trusty spatula. Or, they can be intimidating and underused, a pan that ends up forgotten in the back of a cabinet. Take this \u003cstrong\u003epre-recorded Zoom cooking class\u003c\/strong\u003e with guest chef J. Kenji López-Alt, the celebrated author of “The Food Lab” column and book and “The Wok: Recipes and Techniques,” for a class that will answer all your questions about wok cooking. Kenji starts with the basics: choosing the right wok for you and preparing it for daily cooking. Then, you’ll see a wok in action as Kenji teaches two of his favorite dishes from the new book. First up is Mapo Tofu, a classic Sichuan dish that literally means “pockmarked grandmother’s tofu” and that achieves the perfect balance of tender tofu, rich ground beef, fragrant aromatics and a perfect finishing drizzle of chili oil. Then, you’ll learn how to use your wok to make a batch of restaurant-worthy Kung Pao Chicken, which highlights the importance of a bit of prep work before you start cooking in a wok. Plus, Kenji throws together a crunchy and vibrant cucumber salad that will leave you addicted—as Kenji is—to the combination of yogurt and Sichuan Málà chili oil. Kenji will also walk you through good wok care, from washing to re-seasoning to storing. He covers common wok-related questions, leaving you feeling confident and inspired to cook with a wok as often as possible.\u003c\/p\u003e\n​ [\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break] J. Kenji López-Alt is the author of the James Beard Award–nominated column \"The Food Lab,\" as well as an IACP award and James Beard Award-winning book of the same name.[\/banner_heading]He is also the chef of Wursthall restaurant and bierhaus in San Mateo, CA, writes for various publications, including The New York Times, and has been a regular contributor to Milk Street Radio. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127634718957,"sku":"MTC3B 6843171307577","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/wok-cooking-with-j-kenji-lopez-alt-media-milk-street-store-cooking-school-981730_2ec6f720-c159-424f-87ed-2b3246defc6a.png?v=1793454861"},{"product_id":"milk-street-cook-what-you-have-cookbook","title":"Milk Street Cook What You Have Cookbook","description":"\u003cbr\u003eWhen you look around the kitchen only to think that you have “nothing for dinner,” this cookbook will provide the inspiration for a great meal. With “Cook What You Have,” you can make amazing and easy suppers out of the simplest pantry staples. The 225\u003cspan\u003e recipes demonstrate the surprising possibilities that can be fashioned from the basic ingredients you already have at home. All of the recipes have fewer than 10 ingredients; most have fewer than eight; many have only six. The result is a range of weeknight-simple meals that nevertheless bring creativity and inspiration to every recipe. \u003c\/span\u003eThis is how any good cook thinks about preparing dinner: Cook what is on hand instead of starting with a shopping list that adds expense and effort. And forget about calling for take-out. You do have plenty to make for dinner.\n\u003cp\u003e \u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127634915565,"sku":"MTC3B 6854209568825","price":16.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-cook-what-you-have-cookbook-books-milk-street-282686_785b6d00-71b5-4fae-ba48-3c3de6374b0c.png?v=1793454712"},{"product_id":"2019-milk-street-annual","title":"2019 Milk Street Annual","description":"This handsome hardbound edition of Milk Street Magazine includes all six issues published in 2019.  Every recipe from 2019 is included, from Miso-Gochujang Pulled Pork and Molletes, to Roasted Cauliflower with Tahini and Lemon and Maple-Whiskey Pudding Cakes. Using high quality embossed cloth binding, the annual edition will keep your issues of Milk Street in perfect condition for years to come. The annual edition also includes a full-year master index, so you can find any recipe, article, review or other magazine content in just a few moments.\nOur 2019 Milk Street Annual preserves our entire year of publication in a permanent, handsome, practical reference book for your cookbook library.[\/description-break] [\/accordions-break] In this digital age, print is a luxury product. [\/banner_heading] Paper. Ink. Cloth binding. The cool touch of paper between your fingers. The pure pleasure of looking at inks applied to paper instead of peering at a backlit digital screen. And the heft—the weight of a printed book in your hands is perhaps old-fashioned but immensely satisfying. That is why I keep my back issues of Milk Street Magazine in our handsome hardbound editions on the shelf in my library. Now you can have, all in one place, our stories, our recipes, our reviews, our travel photography and all the other bits and pieces that make up a year’s worth of Milk Street Magazine. [\/banner-text-break]\n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127635112173,"sku":"MTC3B 4417604878393","price":11.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/2019-milk-street-annual-milk-street-28315811348537_ad8f2527-2860-4173-a48b-358d6661c31d.jpg?v=1793454715"},{"product_id":"milk-street-digital-class-herb-laminated-pastas-with-meryl-feinstein","title":"Milk Street Digital Class: Herb-Laminated Pastas With Meryl Feinstein","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eIn springtime, we all get excited by leafy herbs, some of the first signs of the warming weather. So what if we told you that fresh herbs don’t have to just be a finishing flourish on your favorite pasta dishes—they can be inside the pasta dough itself? Guest chef and founder of Pasta Social Club Meryl Feinstein is the teacher of this \u003cb\u003epre-recorded Zoom livestream class\u003c\/b\u003e where you’ll learn to make visually stunning handmade pasta that puts the flavors of spring right into the dough. You’ll learn how to pick the right herbs for the job: fan-shaped parsley is visually stunning, as are frilly dill fronds and aromatic sage. And speaking of dough, you’ll learn Meryl’s go-to recipe, which has just three ingredients. As with most short-ingredient-list recipes, though, you’ll benefit from a professional’s tips and tricks to get it just right. You’ll learn how to transform the dough into flat noodles—like linguine or lasagna sheets—that put the laminated herbs at center stage. Plus, we provide tips for great sauce pairings and advice on how to store and save your homemade pasta.\u003c\/p\u003e\n[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break] Meryl Feinstein is a chef, pasta maker, and food writer who left the corporate world for the food industry in 2018.[\/banner_heading]After graduating from the Institute of Culinary Education, Meryl got her start at the renowned New York establishments Lilia and Misi, where she was part of the pasta production team. During that time, Meryl founded Pasta Social Club, a platform that brings people together over a shared love of food, learning, and making connections both on-and offline. She was also a chef-in-residence for the experiential dining program Resident and hosted a supper club in Brooklyn. \u003cbr\u003e\u003cbr\u003eMeryl now lives in Washington, D.C., where she develops recipes and teaches pasta-making workshops. She is also currently working on her first cookbook, which will be published in 2023.Her writing has been featured in Food \u0026amp; Wine and Food52, for which she was the website’s Resident Pasta Maker, and she has been quoted as an expert in pasta-making for BBC Travel, LaCucina Italiana, Martha Stewart, New York magazine, and more. Her dishes draw on her travels in Italy, ongoing research into the rich history of traditional pasta making, and her Jewish heritage, which is at the heart of her love of eating, sharing, and laughing around a communal table.[\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127635570925,"sku":"MTC3B 7048587575353","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-herb-laminated-pastas-with-meryl-feinstein-virtual-class-milk-street-cooking-school-186626_221d921e-5321-41a4-a984-fbbf19891299.png?v=1793454870"},{"product_id":"milk-street-the-world-in-a-skillet","title":"Milk Street The World In A Skillet","description":"\u003cp\u003e\u003cbr\u003eThe World in A Skillet brings you quick and easy recipes from around the world, each one cooked in just a skillet. Bold flavors from just one pan – transform your cooking today!\u003c\/p\u003e\n​ [\/description-break][\/accordions-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127635767533,"sku":"MTC3B 6634693853241","price":16.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-the-world-in-a-skillet-book-milk-street-189650_d4c31f9b-f4f6-4989-90aa-8e8f6146e906.jpg?v=1793454719"},{"product_id":"2021-milk-street-annual","title":"2021 Milk Street Annual","description":"This handsome hardbound edition of Milk Street Magazine includes all issues published in 2021. Using high quality embossed cloth binding, the annual edition will keep your issues of Milk Street in perfect condition for years to come. The annual edition also includes a full-year index, so you can find any recipe, article, review or other magazine content in just a few moments. Our 2021 Milk Street Annual preserves our entire year of publication in a permanent, handsome, practical reference book for your cookbook library.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127635898605,"sku":"MTC3B 6568375844921","price":11.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-2021-milk-street-annual-milk-street-28433997627449_fadea74f-8168-4be5-b1b7-376572f73f4c.jpg?v=1793454722"},{"product_id":"milk-street-digital-class-the-miracle-of-salt-with-naomi-duguid","title":"Milk Street Digital Class: The Miracle Of Salt With Naomi Duguid","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eWhat’s the one ingredient you’re sure to find in almost every kitchen? It has to be salt. But how much do you know about the science, production, varieties, and applications of this everyday ingredient? Lucky for you, guest chef Naomi Duguid literally wrote the book on the subject. We start this \u003cb\u003epre-recorded Zoom livestream class\u003c\/b\u003e with an overview of what salt is and why it has such a transformative effect on our taste buds and food. Then we dive into three mini-recipes that demonstrate both salt’s versatility and its power to preserve other ingredients. The first is three-pepper salt, a combination of dried red cayenne chiles, Sichuan pepper, and black pepper that you’ll want to use on everything from roast chicken to a bowl of popcorn. The second is salted scallions, a classic of the Acadian culinary tradition of Nova Scotia. Thanks to the salt, the chopped scallions keep for months in a jar, becoming a taste of summer in winter and a bold aromatic seasoning all year round. Then you’ll whip up a batch of salted chiles from China’s Hunan province. Once fermented for two weeks, these mildly hot, slightly sweet peppers become a joy to see in your pantry and a treat to eat. Finally, you’ll see how a small amount of salt pork or pancetta gives a succulent lift of flavor to vegetable dishes, as you make an ultra-quick dish of sautéed Brussels sprouts. While we cook, Naomi answers every question you have could ever have about salt, from crystal size and shape to regional varieties and colors.\u003c\/p\u003e\n[\/description-break] What's On The Menu[\/title]\nThree-Pepper Salt\nAcadian Salted Scallions (oignons salées)\nHunan-Style Salted Red Chilies\nBrussels Sprouts and Potatoes with Salt Pork\n...plus, everything you ever wanted to know about salt [\/accordion]What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break] Naomi Duguid is a writer, photographer, traveler, and home cook. [\/banner_heading]Her book “Burma: Rivers of Flavor” is also an IACP Cookbook Award and Taste Canada Award winner. Her six previous award-winning titles, co-authored with Jeffrey Alford, include two now-classic cookbooks that won the James Beard Award for Cookbook of the Year: “Flatbreads \u0026amp;Flavors: A Baker’s Atlas” and “Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia.” Naomi leads small-group food-immersive trips to the Republic of Georgia and elsewhere. She is a trustee of the Oxford Symposium on Food and Cookery, and is a frequent guest speaker and presenter at food conferences, particularly those focused on grains. She lives in Toronto. Follow her on Instagram and Twitter at @naomiduguid.[\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127637176557,"sku":"MTC3B 7053092388921","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-the-miracle-of-salt-with-naomi-duguid-virtual-class-milk-street-cooking-school-449969_eff013ab-7da5-45ca-bb0a-bbf47a561978.png?v=1793454879"},{"product_id":"milk-street-digital-class-fried-noodles-with-rosemary-gill-and-april-dodd","title":"Milk Street Digital Class: Fried Noodles With Rosemary Gill And April Dodd","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eCrispy and crunchy, toasty fried noodles are fun, delicious and useful. They can become a pancake-like base that supports a whole meal, function like croutons or tortilla chips for a finishing crunch on lentils and salads, or be that just-crisp-enough addition to a frittata or casserole that takes it from good to outstanding. How you fry them is crucial to the end result and in this 75-minute \u003cb\u003epre-recorded Zoom class\u003c\/b\u003e taught by Milk Street’s Rosemary Gill and April Dodd, you’ll learn everything you need to know to start experimenting. We’ll make two dishes from Milk Street’s new book, aptly named “Noodles” : Mi Xào Giòn (Vietnamese Pan-Fried Noodles with Shrimp and Bok Choy) and Harak Osbao (Syrian Pasta and Lentils with Pomegranate Molasses). In the mì xào giòn, we pan-fry fresh egg noodles in a skillet into a crisp-crusted cake and top it with a slightly-saucy stir-fry of shrimp and mixed vegetable, the heat from which softens the noodles to crunchy-chewy deliciousness. To make the harak osbao, we use fried noodles very differently. Rather than being the foundation of the dish, they are a crunchy garnish, adding a textural pop to a base of lentils and boiled pasta brightened by sweet-and-sour pomegranate molasses and lemony cilantro. As we cook, we talk about more approaches for frying noodles and uses for them. Join us to fry up some noodles and make two delicious meals.\u003c\/p\u003e\n[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127638061293,"sku":"MTC3B 7048607465529","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-fried-noodles-with-rosemary-gill-and-april-dodd-virtual-class-milk-street-cooking-school-982165_8310add8-448a-4e2d-a4e1-e158f9c682ed.png?v=1793454886"},{"product_id":"the-milk-street-season-6-cookbook","title":"The Milk Street Season 6 Cookbook","description":"\u003cp\u003eThe updated Milk Street Cookbook will help to change the way you cook. This 752-page companion to the Milk Street Television Show contains every recipe from the first six seasons — episodes airing from September 2017 through August 2023. You'll find simple recipes that deliver big flavors and textures fast, such as Colima-Style Shredded Braised Pork, Lebanese Baked Kafta with Potatoes and Tomatoes, Braised Beef with Dried Figs and Quick-Pickled Cabbage, Japanese-Style Chicken and Vegetable Curry, Turkish Flatbreads, Banana Custard Pie with Caramelized Sugar, Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting, and Italian Flourless Chocolate Torta. Better yet, each recipe is displayed in oversized color photography. Order today for big flavors. Simple recipes. Better cooking.\n\u003c\/p\u003e[\/description-break][\/accordions-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127638290669,"sku":"MTC3B 6819513729081","price":18.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/the-milk-street-season-6-cookbook-cookbook-milk-street-961416_3061ddb5-2add-42ec-a801-2614a9923a7d.png?v=1793454727"},{"product_id":"milk-street-digital-class-pesto-no-basil-with-rosemary-gill-and-april-dodd","title":"Milk Street Digital Class: Pesto, No Basil With Rosemary Gill And April Dodd","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003ePesto doesn’t need basil. Or pine nuts or Parmesan, or even pasta. The word comes from pestare, the Italian verb for pound. That means countless combinations of ground vegetables, herbs, cheese and nuts can be considered a pesto to dress vegetables, stir into soups, and yes, use as a pasta sauce. At Milk Street, we’ve tasted more than a dozen and have learned that, simply put, there are no real rules. In that case, how do you know to make a good pesto? Does the order of ingredients matter? How do you know if the consistency is right? We answer all your pesto questions and make three pestos together in this 75-minute \u003cb\u003epre-recorded Zoom class\u003c\/b\u003e taught by Milk Street’s Rosemary Gill and April Dodd. The first is a very simple one made from fennel, green olives and pistachios; the lessons here are all about flavor combinations and how to make substitutions. The second and third pestos are both from the Amalfi Coast but share little in terms of flavor or technique. One is a parsley pesto is little more than barely blanched parsley enriched with anchovy, but its vibrant hue and complex flavor are now legendary at Milk Street. The second is equally loved and uses whole lemons, almonds and Parmesan cheese to create a bright but rich sauce. Each of these recipes accompanies pasta in our new cookbook “Noodles.” However, in class we’ll discuss many other uses for each. They’re so good, though, you may just eat them right out of the bowl with a spoon.\u003c\/p\u003e\n[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break] ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127638618349,"sku":"MTC3B 7048607399993","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-pesto-no-basil-with-rosemary-gill-and-april-dodd-virtual-class-milk-street-cooking-school-599103_ada10525-eea2-4c28-b4f2-1d3da814ca93.png?v=1793454892"},{"product_id":"milk-street-the-new-rules","title":"Milk Street The New Rules","description":"\u003cp\u003eYou can be the best cook you know by following a handful of “new rules” in the kitchen. Use herbs as greens, not garnish. Stop stirring your polenta. Create creaminess without cream. Super-starch your pasta. Use less liquid for more flavor. Cook fish on one side only. Use baking powder in frittatas. Don’t purée your pesto! These simple, transformational principles will change the way you cook whether it’s Pasta with Sweet Corn, Tomatoes and Basil or Pan-Seared Salmon with Red Chili-Walnut Sauce or a Vietnamese Chicken Salad. With over 190 recipes and 75 New Rules for how to cook, your cooking will go from good to great. It will also be easier – less time and less prep – since the big, bold flavors of this new approach to cooking requires less time and technique to develop flavors.\u003c\/p\u003e\n[\/description-break][\/accordions-break] ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127638749421,"sku":"MTC3B 4247260069945","price":16.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-the-new-rules-milk-street-28316026077241_9f0120df-f287-43c7-8c6a-c657aae38171.jpg?v=1793454731"},{"product_id":"milk-street-digital-class-biscuits-with-cheryl-day","title":"Milk Street Digital Class: Biscuits With Cheryl Day","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eBiscuits are an icon of Southern baking, and some say it takes a lifetime to learn to make a really good one. Thankfully, Southern baking expert and Friend of Milk Street Cheryl Day taught a class with Milk Street that proves anyone can become a biscuit master (if they are willing to put in the practice). In this \u003cstrong\u003epre-recorded Zoom class\u003c\/strong\u003e, Cheryl teaches two recipes from her cookbook “Cheryl Day’s Treasury of Southern Baking”: Flaky Butter Biscuits and Scallion and Cheddar Cathead Biscuits. About that name: Cheryl admits that Southerners are known to give their recipes colorful names. And Cathead biscuits are, well, as big as a cat’s head. They are also crisp and golden on the outside, soft and pillowy inside, and filled with scallions and cheddar cheese and just the right amount of black pepper. The Flaky Butter Biscuits have a shorter ingredient list and offer a perfect biscuit primer. We focus on the flaky factor here, and you’ll learn h ow to fold and stack the dough and correctly punch out biscuits with a cookie cutter in order to create those buttery layers. In class, Cheryl also tackles questions about ingredient variations and equipment choices — food processor? pastry blender? hands? — and how to turn leftovers (if there are any!) into her Southern Party Mix.\u003c\/p\u003e\n​ [\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Cheryl Day is a New York Times bestselling cookbook author, a James Beard Award semifinalist for Outstanding Pastry Chef, a self-taught scratch baker, and an entrepreneur.[\/banner_heading]With her husband, Griffith Day, she is a cofounder of \u003cstrong\u003eThe Back in the Day Bakery\u003c\/strong\u003e in Savannah, Georgia, and coauthor of \u003cstrong\u003eThe Back in the Day Bakery Cookbook\u003c\/strong\u003e. Her first solo cookbook, \u003cstrong\u003eCheryl Day’s Treasury of Southern Baking\u003c\/strong\u003e, was published in 2021. Cheryl is a cofounder of Southern Restaurants for Racial Justice and a founding member of the leadership committee for the James Beard Foundation Investment Fund for Black and Indigenous Americans. Cheryl lives with Griff, her baking soul mate; Story, their beloved dog; and a vast collection of vintage cookbooks in Savannah, Georgia. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127639404781,"sku":"MTC3B 6840985255993","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/biscuits-with-cheryl-day-media-milk-street-store-cooking-school-870174_8796804e-8f4b-47c5-b66e-9434698133b4.png?v=1793454898"},{"product_id":"milk-street-digital-class-craving-cultura-with-andrea-pons","title":"Milk Street Digital Class: Craving Cultura With Andrea Pons","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eBraised pork served with cake? Yes. In central Mexico, deeply savory braised pork is often served up with a slab of torta de elote, a cousin of North American cornbread made with white corn. Watch this \u003cb\u003epre-recorded Zoom class\u003c\/b\u003e with guest chef Andrea Pons, author of “Mamacita,” to get a peek into the kitchens of her hometown of Guanajuato. You’ll learn why you should be blistering your tomatoes and charring your fresh chilies to deepen their flavor and soften their texture. Then, you’ll season pork with a simple mixture of garlic salt and black pepper, sear it and simmer it in that chili-and-tomato sauce until tender. This dish is really a template for countless future meals, no written recipe required. And vegetarians, rejoice: Andrea’s braised pork in spicy tomato \u0026amp; poblano sauce works just as well with winter vegetables, like acorn squash and carrots. Finally, you’ll learn all about torta de elote, which might literally translate as “cornbread” but is a completely different creation than North America’s yellow version. Mexico’s corn cake is only subtly sweet, meaning that it’s as good with coffee in the morning as it is paired with your braised pork and spicy sauce. Plus, Andrea’s torta de elote comes together entirely in the blender, meaning that in under 10 minutes, you can have a cake in the oven.\u003c\/p\u003e[\/description-break]\nWhat's On the Menu [\/title]Carne de Puerco con Rajas en Salsa de Tomate (Pork Chops in Spicy Tomato and Poblano Sauce)\nTorta de Elote (Corn Cake) \n[\/accordion]What's Included[\/title]\nYou will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] \nHow to Download[\/title]\nAfter you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]\nAndrea Pons is a production manager, food stylist, and cookbook author  [\/banner_heading] Andrea was born in Guanajuato, Mexico, and raised in the United States. “Mamacita,” her debut cookbook, is an act of love dedicated to her parents who have sacrificed their lives for the future of their daughters. Her generational recipes encourage readers to sit around the dinner table to share a meal and create mindfulness around the immigration process. Andrea lives in Seattle where she loves to spend time outdoors, visit new restaurants, gather her community and develop new recipes [\/banner-text-break]\n\n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127639765229,"sku":"MTC3B 7053093142585","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-craving-cultura-with-andrea-pons-virtual-class-milk-street-cooking-school-534820_8e93b271-6f7a-40b6-af9e-d8a4f1725664.png?v=1793454905"},{"product_id":"milk-street-digital-class-tacos-with-rick-martinez","title":"Milk Street Digital Class: Tacos With Rick Martinez","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eJoin guest chef Rick Martínez, James Beard Award winner and author of “Mi Cocina,” for a \u003cb\u003epre-recorded livestream Zoom class\u003c\/b\u003e that will transport you to two coastal Mexican states: Jalisco and Sinaloa. First, similar to mole but with a shorter ingredient list, pipián is a rich sauce flavored with bold spices like allspice and cloves. With just the right amount of heat from ancho chiles and chiles de árbol, this sauce can transform a rotisserie chicken, quick pan-seared shrimp or any vegetables of your choosing into a celebratory main course. Rick will teach you how to make Pipián Rojo the way they do it in Jalisco: loaded with pumpkin seeds, peanuts and sesame. Then, you’ll learn to make iconic tacos gobernador from Mazatlán in Sinaloa. Classic tacos gobernador combine shrimp and buttery sautéed vegetables inside a toasted, cheese-filled tortilla. As you make your tacos, you won’t just learn how to perfectly cook shrimp and why Rick recommends using both poblano and serrano peppers: you’ll also learn the colorful history of this taco, which was invented by an enterprising restaurateur to impress a local bureaucrat. You’ll also get a peek into the journey that Rick went on to write “Mi Cocina” and will hear stories from the seaside town in Mexico he now calls home. \u003c\/p\u003e[\/description-break]What's On the Menu[\/title]\n\tPipián Rojo estilo Jalisco (Pumpkin seed, peanut and sesame seed sauce over roasted chicken) \n\tTacos Gobernador (Buttery shrimp tacos with toasted flour tortillas and melted cheese) [\/accordion]\nWhat's Included[\/title]\nYou will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] \nHow to Download[\/title]\nAfter you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Rick Martínez is a cook, writer and recipe developer with a deep love of Mexican culture and cuisine.  [\/banner_heading] \nOriginally from Austin, Texas, he earned a Grand Diplôme focused in Classic Culinary Arts from the French Culinary Institute. Rick is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. His cookbook, “Mi Cocina,” food from the seven regions of Mexico, published in Spring 2022. He is a regular contributor to The New York Times and hosts live, weekly cooking classes for Food Network Kitchens. He is the host of Sweet Heat on Food52 and received an IACP award for outstanding video series. His new show Pruébalo launched July 2021. Rick was nominated for a prestigious James Beard Award for his work at Bon Appetit in 2020. [\/banner-text-break]\n\n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127640879341,"sku":"MTC3B 7052648939577","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-tacos-with-rick-martinez-virtual-class-milk-street-cooking-school-557857_0da02f1d-8a70-4d79-82a0-8cb0c4df6a69.png?v=1793454912"},{"product_id":"milk-street-digital-class-cocktails-for-autumn-with-j-m-hirsch","title":"Milk Street Digital Class: Cocktails For Autumn With J.M. Hirsch","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eWhat’s on the Menu: \u003cbr\u003e • Apple Pie Cocktail\u003cbr\u003e • Tell Me You Didn’t \u003cbr\u003e • The Mule’s Hind Leg\u003cbr\u003e • Buttered Rum\u003cbr\u003e \u003cbr\u003eWe love to change the way we cook according to the seasons. Why not do the same with cocktails? J.M. Hirsch, Milk Street’s Editorial Director and author of “Shake Strain Done” and the new book “Pour Me Another,” is the leader of this \u003cb\u003epre-recorded Zoom livestream class\u003c\/b\u003e featuring four cocktails that are perfect for crisp autumn evenings. You’ll learn how to draw inspiration from classic fall flavors like apple, pumpkin, maple and citrus and translate them into drinks that are balanced, complex and fun to drink. We start with a spin on apple pie that—spoiler alert—doesn’t actually include any apple. Instead, a combination of apricot brandy and grenadine creates gentle sweetness atop a foundation of white rum and vermouth. Then, we turn to a pumpkin spice latte in cocktail form. Never fear: the cloying sugariness of most pumpkin treats is nowhere to be seen here, as a generous amount of bourbon and splashes of two types of bitters keep the sweetness in check. Next, for you gin lovers out there, we have The Mule’s Hind Leg, which combines gin with Bénédictine, the herbal French liqueur that will become a staple of your bar cart. Finally, we wrap up the journey through J.M.’s choose-your-own-adventure book with some buttered rum. He turns this classic on its head by using fat washing, a fancy-sounding technique that is actually well within reach of the home bartender. Join us to add some refreshing seasonality to your cocktail routine.\u003c\/p\u003e\n[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB.[\/accordion]Pre-Class Prep[\/title]If you’d like to cook along with the instructor during this pre-recorded class, you should do the following steps ahead of time:\u003cbr\u003e • For the Tell Me You Didn’t: Simmer the cider and pumpkin pie spice until thick and reduced to 2 tablespoons, 15 to 20 minutes. Let cool before class begins. \u003cbr\u003e For all the other cocktails: All you need to do is gather your ingredients, ice and glassware of choice. ] [\/accordions-break] J.M. Hirsch is a James Beard Award-winning food and travel writer. [\/banner_heading] He is Editorial Director of Christopher Kimball's Milk Street. His previous cookbooks include “High Flavor, Low Labor: Reinventing Weeknight Cooking;” “Beating the Lunchbox Blues” and “Shake Strain Done.” He is the former national Food Editor for The Associated Press and lives in New Hampshire with his son, husband and two cats. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127641927917,"sku":"MTC3B 7048590950457","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-cocktails-with-jm-hirsch-virtual-class-milk-street-cooking-school-871295_f56ea947-f29b-4afc-b2eb-3c84aeb59e77.png?v=1793454921"},{"product_id":"milk-street-digital-class-cake-decorating-with-bronwen","title":"Milk Street Digital Class: Cake Decorating With Bronwen","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eIt’s happened to all of us: we see a photo of a beautifully decorated cake online and think, “I can definitely do that.” Fast forward to a few hours later and your kitchen is covered in icing, you’re frazzled and the cake is a lopsided mess that looks nothing like the picture. It turns out, cake decorating does require some foundational techniques, a few simple tools and a bit of practice. Guest chef Bronwen Wyatt, creator of Bayou Saint Cake and its devoted following, is here to show you the way at this \u003cb\u003epre-recorded Zoom class\u003c\/b\u003e. We start with a lemon semolina cake that is tender enough to be delectable but sturdy enough to stand up to trimming, stacking and frosting. We make Bronwen’s go-to buttercream together. A far cry from sickly-sweet American buttercream, this Swiss Meringue buttercream is silky and fluffy. With our cakes, jam and buttercream at the ready, it’s time to decorate. You’ll learn why your frosting should be a different temperature for your crumb coat than for your final coat. You’ll learn how to wield a pastry bag with confidence. You’ll see the difference that an offset spatula makes. And you’ll get Bronwen’s tips on how to achieve that picture-perfect rustic-yet-elegant finish. The cherry on top is that you’ll get expert advice on how to use fresh fruit, herbs and flowers to make your cake truly stunning. Bronwen will demonstrate three tried-and-true arrangements that you can turn to again and again: the crescent, the wreath and the terrazzo. Join us to become a confident and creative maker of beautiful cakes.\u003c\/p\u003e\n[\/description-break]What's On the Menu [\/title]\nLemon Semolina Cake\nVanilla Swiss Meringue Buttercream\nCake Decorating Technique 101\nPlus, how to use fresh fruit and flowers for stunning cakes\nWhat's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break] Bronwen Wyatt is a pastry chef and owner of Bayou Saint Cake. [\/banner_heading] Known for her whimsical layer cakes garnished with edible flowers, Wyatt is constantly inspired by the Louisiana seasons, using local produce to create inventive, contemporary sweets. She lives with her wife and two cats in a 100-year old house in New Orleans. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127642419437,"sku":"MTC3B 7053092782137","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-cake-decorating-with-bronwen-virtual-class-milk-street-cooking-school-740439_15e9caf1-d92f-4914-a504-8e8e4f97bedc.png?v=1793454926"},{"product_id":"milk-street-digital-class-biryani-with-cherie-scott","title":"Milk Street Digital Class: Biryani With Cherie Scott","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eBiryani is a true labor of love. It simply can’t be thrown together in a rush: it asks for patience, a suite of key kitchen techniques and, yes, a bit of planning ahead. But the result is worth it when you taste the saffron-infused rice, the melt-in-your-mouth lamb marinated in Indian spices and the creamy, rich gravy brightened by tomato and saffron. This is a recipe that benefits from some professional support when you’re making it for the first time. Thankfully, guest chef Cherie Scott, founder of Mumbai to Maine, has taught a class where she walks you through it all. In this \u003cstrong\u003epre-recorded Zoom\u003c\/strong\u003e \u003cstrong\u003eclass\u003c\/strong\u003e, you’ll learn Cherie’s mother’s lamb biryani, the same one she used to spend days—days!—preparing for up to 40 people before every big family celebration. Yours won’t take days to make, but you’ll be glad for Cherie’s insights as you blend your own garam masala variation, learn why lamb loves to be marinated in yogurt, make an Indian-style gravy (sauce) and prepare perfumed rice enriched with a splash of milk and a pinch of precious saffron threads. You’ll learn the history of biryanis, which date to the 1600s, when they were a preferred dish of Mughal emperors. You’ll get a peek into Cherie’s pantry and learn which ingredients you’ll want to have on hand for future biryani endeavors. Open a bottle of your best wine: this lamb feast is fit for royalty and calls for nothing less than a celebration!\u003c\/p\u003e\n​ [\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Mumbai native Cherie Scott left India at the age of 16 and moved to Vancouver, BC.[\/banner_heading]After a few stops in New York City and New Jersey, Cherie has been anchored in Boothbay, Maine now for over a decade. In 2015, she launched her culinary blog www.MumbaitoMaine.com to share her signature recipes and nostalgic anecdotes of her youth in Mumbai. In 2018, Cherie was invited to join a lineup of notable guest chef instructors at Stonewall Kitchen Cooking School, where she curated an exclusive, regional Indian cooking series. Cherie is the host of “Talking Food In Maine,” a series of intimate one-on-one conversations with notable culinary pioneers who have made a substantial contribution to the culinary arts in the state of Maine. To celebrate Maine’s bicentennial and gastronomic talent, Cherie hosted and produced Mumbai to Maine’s podcast in 2020 showcasing some of Maine’s most accomplished culinary taste-makers. In the heart of the pandemic, Cherie launched her signature line of gourmet Indian simmer sauces: Makhani, Saag and Caldine. Inspired by her family’s heritage recipes, these simmer sauces are masterfully crafted in small batches and simmered for hours with an infusion of freshly roasted and ground spice blends. Mumbai to Maine is Maine’s first Indian-inspired culinary brand, available nationwide on www.mumbaitomaine.com and across specialty stores in Maine. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127642681581,"sku":"MTC3B 6840983519289","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/biryani-with-cherie-scott-media-milk-street-store-cooking-school-189585_6ac597fc-104a-424e-bde8-33b33bef1d09.png?v=1793454933"},{"product_id":"milk-street-digital-class-tinned-fish-for-all-occasions-with-anna-hezel","title":"Milk Street Digital Class: Tinned Fish For All Occasions With Anna Hezel","description":"\u003cdiv\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/div\u003e\u003cp\u003e“Which aisle of the grocery store can transport you to the cerulean coves of the Costa Brava, the rocky shores of Brittany, or the salmon smokehouses overlooking Alaska’s Bristol Bay? Only the canned fish aisle, where you’ll find tins full of salty treasures from around the world, miraculously preserved and ready for you to enjoy.” So begins Anna Hezel’s new book, “Tin to Table,” a love song to anchovies, sardines, tuna, oysters, scallops, eel and more—all of which you can enjoy straight from a tin. Join Anna at this pre-recorded livestream class to learn why your pantry should perpetually stock an assortment of tinned fish. We start with the basics, like choosing great brands and decoding confusing labels. Then, we put some of Anna’s favorite tinned fishes to use. First is a classic Caesar salad, which just isn’t complete without anchovies. Hers uses anchovies two ways—in the dressing and tossed with toasted challah breadcrumbs—in order to lean into their umami-forward complexity. Then, you’ll see how sardines transform a simple pasta dish, a riff on Sicilian pasta con le sarde. Combined with sweet yellow raisins, bright fennel and grassy white wine, the sardines make this meat-free pasta dish feel robust and filling. Whether you’re already a tinned fish enthusiast or need some guidance as you start your collection, this class is for you.\u003c\/p\u003e\nWhat's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break][\/description-break]SAnna Hezel is the senior editor of Epicurious and the author of “Lasagna: A Baked Pasta Cookbook”. [\/banner_heading] Her work has been featured in The New York Times, Bon Appétit, GQ, Rolling Stone, The Wall Street Journal, Eater, Food52, Lucky Peach and more. She lives in Brooklyn, New York.[\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127643042029,"sku":"MTC3B 7040115343417","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-tinned-fish-with-anna-hezel-media-milk-street-cooking-school-423213_2fc7778f-b4ba-4421-b93f-d2a6a52eef8a.png?v=1793454941"},{"product_id":"2018-milk-street-annual","title":"2018 Milk Street Annual","description":"This handsome hardbound edition of Milk Street Magazine includes all issues published in 2018. Using high quality embossed cloth binding, the annual edition will keep your issues of Milk Street in perfect condition for years to come. The annual edition also includes a full-year index, so you can find any recipe, article, review or other magazine content in just a few moments. Our 2018 Milk Street Annual preserves our entire year of publication in a permanent, handsome, practical reference book for your cookbook library.\"[\/description-break] [\/accordions-break] In this digital age, print is a luxury product. [\/banner_heading] Paper. Ink. Cloth binding. The cool touch of paper between your fingers. The pure pleasure of looking at inks applied to paper instead of peering at a backlit digital screen. And the heft—the weight of a printed book in your hands is perhaps old-fashioned but immensely satisfying. That is why I keep my back issues of Milk Street Magazine in our handsome hardbound editions on the shelf in my library. Now you can have, all in one place, our stories, our recipes, our reviews, our travel photography and all the other bits and pieces that make up a year’s worth of Milk Street Magazine. [\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127643271405,"sku":"MTC3B 1859581542457","price":11.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/2018-milk-street-annual-milk-street-28316101869625_85b77e11-7d67-4f93-8732-b677808407ab.jpg?v=1793454735"},{"product_id":"milk-street-tuesday-nights-mediterranean","title":"Milk Street Tuesday Nights Mediterranean","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003e125 Simple Weeknight Recipes from the World’s Healthiest Cuisine\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e So much more than fish and pasta, the true cooking of the Mediterranean is a lesson in how simple, healthy food can be prepared from almost anything.\u003cbr\u003e Spain, Italy and France and Greece are just the start. The cooking of the Mediterranean also includes Turkey and Syria, Tunisia and Morocco, Israel and Egypt, Bosnia and Algeria. With thousands of years of culinary history and hundreds of cuisines, the Mediterranean region has one thing in common: big flavors married to everyday ingredients that combine and transform quickly and easily.\u003cbr\u003e\u003cbr\u003e And though every recipe delivers big, naturally healthy flavors, the ingredient lists don’t go on forever. Nor does the cooking. It’s food you really can make for dinner, even if you start cooking at 6 p.m. and need dinner on the table in an hour. Real food for real people. Most of all, Tuesday Nights Mediterranean delivers food inspired by the many and diverse countries that make up the Mediterranean region, not just the usual suspects. This is not a diet cookbook, but it does offer naturally healthy recipes with big, interesting flavors.[\/description-break]Recipe Sneak Peeks![\/title]​\u003cem\u003eYou don’t just get a piece of grilled fish topped with pesto with a glass of Sancerre. \u003cb\u003eYou get the unexpected.\u003c\/b\u003e\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eRanging from:\u003c\/span\u003e \u003cbr\u003e-Sardinian Herb Soup with White Beans \u003cbr\u003e-Turkish-Style Tomato Salad and Pork Tenderloins with Fig-Olive Relish \u003cbr\u003e-Andalusian Tomato Bread Soup (much better than gazpacho) \u003cbr\u003e-Green Shakshuka \u003cbr\u003e-Spiced Shrimp with Tomatoes and Fresh Mint \u003cbr\u003e-Tunisian-Style Frittata.[\/accordions-break] ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127643599085,"sku":"MTC3B 6541829308473","price":16.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-tuesday-nights-mediterranean-milk-street-28316166127673_313081b4-2f7f-4fe8-9749-37f9381d7e51.jpg?v=1793454740"},{"product_id":"milk-street-digital-class-everything-you-need-to-know-about-spices-with-rosemary-gill-april-dodd","title":"Milk Street Digital Class: Everything You Need To Know About Spices With Rosemary Gill \u0026 April Dodd","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eCooking with spices is the single easiest way to change the way you cook. We prove it in this 75-minute \u003cstrong\u003epre-recorded Zoom cooking\u003c\/strong\u003e class taught by Milk Street’s Rosie Gill and April Dodd. You’ll learn when to choose ground or whole spices, how and why to toast and bloom spices, and our never-fail approach to blending spices. We demonstrate and discuss spice techniques and formulas to elevate and transform your cooking, no recipe needed. And you can even cook along to test your new knowledge by making addictive Crispy Chickpeas with your own custom spice mix. This class proves that culinary transformation can happen in just 75 minutes.\u003c\/p\u003e\n​ [\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]About Rosemary Gill and April Dodd:[\/banner_heading]\u003cb\u003eRosemary Gill\u003c\/b\u003e is Milk Street’s Director of Education. An educator dedicated to helping people create lasting home cooking habits, she oversees the development of Milk Street’s public cooking classes as well as Milk Street's community initiatives. Her previous leadership and teaching experiences have been with various organizations, including 18 Reasons, Medford Farmers Market, The Somerville Arts Council, SPUR, Garden for the Environment, the Boys \u0026amp; Girls Clubs of San Francisco and more.\u003cbr\u003e\u003cb\u003eApril Dodd\u003c\/b\u003e is Milk Street’s Assistant Director of Education. In addition to running the guest chef program at our virtual school, she also runs private events and works on collaborations with our non-profit partners, including FoodCorps and The Girl Scouts. Some of April’s past culinary exploits include working at a bakery in Bordeaux, France; running the summer food preservation program at Middlebury College; and working as a chef at a women’s-only retirement community in her hometown of Lexington, Kentucky. 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How do you care for them? Matthew Card, the designer of all of Milk Street’s knives and teacher extraordinaire, is here to help. During this pre-recorded workshop, Matt helps you understand everything you need to know about your new tools. He walks through knife techniques, explains the differences between various knives, helps you choose the right set for you and demonstrates basic knife care. You’ll also learn about the design process, which Matt oversaw from start to finish. We have yet to stump Matt when it comes to knife knowledge, and he truly enjoys helping people feel confident in the kitchen.\u003c\/p\u003e\n[\/description-break]What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127645630701,"sku":"MTC3B 7040114950201","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-knife-skills-for-knife-buyers-with-matt-card-media-milk-street-cooking-school-386184_e140d1e4-f96f-4115-8174-f76273cfa1d2.png?v=1793454960"},{"product_id":"milk-street-digital-class-chinese-dim-sum-with-the-woks-of-life","title":"Milk Street Digital Class: Chinese Dim Sum With The Woks Of Life","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eIf you’re not already acquainted with dim sum, get ready for a treat. Originally from SouthChina, dim sum is a meal made up of dumplings and other small bites—and you don’t need to head to a restaurant to enjoy it. Join guest chefs Sarah and Kaitlin Leung, two of the creators of the popular blog The Woks of Life, at a pre-recorded Zoom class where you’ll learn two delectable dim sum staples. We start with pork and shrimp-stuffed steamed dumplings that are an essential part of any respectable dim sum spread. You’ll learn why shrimp love a quick bath in sugar and baking soda and will see how thorough mixing transforms the texture of the flavorful filling, which is also enriched with shiitake mushrooms, oyster sauce and fragrant sesame oil. Then comes the fun part: shaping. Sarah and Kaitlin show you how to create the classic siu mai shape, which resembles a small cup filled to the brim. Then, you’ll learn how to steam them to perfection using either parchment paper, cheesecloth or cabbage leaves as your base. Plus, they walk you through the steps of making siu mai ahead and freezing for later. Then we turn our attention to another classic dim sum star: Chinese Chicken Curry Puffs. Featuring Madras curry powder plus plenty of black pepper, cumin and turmeric, these richly aromatic treats come together in no time at all thanks to the magic of frozen puff pastry.\u003c\/p\u003e\n[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break] Sarah and Kaitlin Leung are the founders and recipe and content developers of The Woks of Life. [\/banner_heading] Founded in 2013, The Woks of Life began as a quest to document one family’s history through food and has become the most popular online resource for Chinese cooking in English, recording generations of recipes for millions of home cooks. Parents Bill and Judy, Sarah, and her younger sister Kaitlin have been featured on PBS, the Food Network(digital), Magnolia Network, and Good Morning America (digital), as well as The New York Times, Eater and many other publications. The family lives in New Jersey, where they cook, write and photograph recipes together—and continue their eternal debate over what’s for dinner.[\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127646253293,"sku":"MTC3B 7052649463865","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-class-chinese-dim-sum-with-the-woks-of-life-virtual-class-milk-street-cooking-school-592838_096e628f-aef7-42b7-88d0-ebd28ca1e30b.png?v=1793454969"},{"product_id":"milk-street-cookish","title":"Milk Street COOKish","description":"It’s not cooking. It’s Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. Here at Milk Street we make this possible by traveling the world to find new ingredient combinations and new cooking techniques that make Cookish possible. And these recipes are so simple that we say, “Make a Cookish recipe once and you can easily make it again, without the recipe.” And when we say big flavor, we mean it. Charred Ginger-Lime Chicken, Turmeric Potatoes with Red Onion and Chutney, Coconut-Cilantro Rice, Pasta with Parmesan Cream, Salmon in Chipotle-Tomato Sauce, Spice-Crusted Pork Tenderloin Bites, and Swedish “Sticky” Coffee Cake to name just a few. You also get dozens of “Cookish Basics”, basic recipes that you can make over and over, using our suggested flavor variations. This is the cookbook you have been looking for.Recipes that deliver big flavors fast, not with tricks or gimmicks, but with solid cooking techniques and flavor combinations from around the world. Big flavor in minutes not hours. That’s the promise of Cookish. [\/description-break] Specifications[\/title] \u003cb\u003eNet Weight:\u003c\/b\u003e 2.65 pounds \u003cbr\u003e \u003cb\u003eDimensions:\u003c\/b\u003e 7.5 x 1.13 x 9.25 inches[\/accordions-break]Featured Recipes:[\/banner_heading]\u003cb\u003eSpaghetti with Lemon, Parmesan and Herbs:\u003c\/b\u003e Olive oil, lemon zest and juice, grated parmesan and black pepper are whisked and added to cooked pasta with reserved cooking water. To finish, toss with fresh herbs plus additional cheese and EVOO. Marvelous! \u003cbr\u003e \u003cb\u003eChutney-Glazed Spatchcocked Chicken:\u003c\/b\u003e It turns out that chutney (mango or tamarind) makes a terrific glaze when mixed with melted butter, lemon juice and turmeric. Brush half the mixture on before roasting and the balance after 40 minutes. Use the reserved sauce for serving. Simple and delicious.\u003cbr\u003e \u003cb\u003eCharred Broccoli with Miso Vinaigrette:\u003c\/b\u003e Dress broccoli with miso and oil and then broil or grill until charred and crisp-tender. Toss with a dressing of miso, oil, vinegar, mirin and ginger. Serve with optional scallions. \u003cbr\u003e \u003cb\u003eBlueberry Crumble with Oats and Tahini:\u003c\/b\u003e Blueberries are tossed with oats and sugar and then topped with a crumble of oats, tahini, cinnamon, sugar and butter, Baked in a pie plate for half an hour—big flavor with little work.[\/banner-text-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127646810349,"sku":"MTC3B 4806303416377","price":16.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-cookish-milk-street-28315460501561_cd99ca7c-3d7b-4e07-90e8-bbd22e79fa11.jpg?v=1793454750"},{"product_id":"milk-street-vegetables-cookbook","title":"Milk Street Vegetables Cookbook","description":"\u003cdiv\u003e\u003cem\u003e\u003cb\u003ePut Vegetables in The Center of Your Plate!\u003c\/b\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cp\u003eIn Vegetables we treat vegetables with respect. We traveled the world to find the best ways to treat vegetables, grains and beans with respect and with a fresh, lively approach, one that transforms the ordinary into the extraordinary. In Athens, we learned how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. ​ [\/description-break][\/accordions-break]This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. [\/banner_heading]And the possibilities are endless: a head of cauliflower can become Cauliflower Shawarma; Smothered Cauliflower with Tomatoes, Capers and Raisins; Sichuan Dry-Fried Cauliflower; Pasta with Cauliflower and Toasted Breadcrumbs; Cauliflower-Chickpea Salad with Dill-Lemon Dressing; or Curried Cauliflower Rice with Peas and Cashews. [\/banner-text-break]\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127647105261,"sku":"MTC3B 6556265676857","price":18.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/pre-order-milk-street-vegetables-cookbook-milk-street-28240994795577_b2d84aff-be63-4261-88af-1eb9d5125013.jpg?v=1793454757"}],"url":"https:\/\/milkkitchenstreet.com\/collections\/made-by-milk-street.oembed","provider":"HomeKitchen Haven","version":"1.0","type":"link"}