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Milk Street Season 7 Cookbook
The new edition of the Milk Street Cookbook contains over 600 recipes, 300 photos and 730 pages of recipes that deliver big, bold flavors with less work and less time, every recipe from each one of our 167 episodes is included.
In a southeastern Asian restaurant in Paris, we came across garlicky lemon-grass chicken wings and the crispest, easiest crispy pork belly to top rice bowls. In Rome, there are so many simple pasta dishes that we do not make here but should, including Pasta with Ricotta, Tomatoes and Herbs. Everybody loves meatballs but in Morocco, they simmer them in a spiced sauce and add olives. If you love banana bread, our recipe for Banana Hazelnut Bread, which we discovered in a small bakery in Berlin. We traveled to Venice to rethink a simple Spaghetti with Clams recipe—fast and briny. And fried chicken from Bangkok is ramped up with ginger, garlic and fermented chili paste.
Want to change the way you cook to become the best cook you know? Get your copy of the Milk Street Television Cookbook today. Join us on our culinary quest to transform the way America cooks—and eats.
The new edition of the Milk Street Cookbook contains over 600 recipes, 300 photos and 730 pages of recipes that deliver big, bold flavors with less work and less time, every recipe from each one of our 167 episodes is included.
In a southeastern Asian restaurant in Paris, we came across garlicky lemon-grass chicken wings and the crispest, easiest crispy pork belly to top rice bowls. In Rome, there are so many simple pasta dishes that we do not make here but should, including Pasta with Ricotta, Tomatoes and Herbs. Everybody loves meatballs but in Morocco, they simmer them in a spiced sauce and add olives. If you love banana bread, our recipe for Banana Hazelnut Bread, which we discovered in a small bakery in Berlin. We traveled to Venice to rethink a simple Spaghetti with Clams recipe—fast and briny. And fried chicken from Bangkok is ramped up with ginger, garlic and fermented chili paste.
Want to change the way you cook to become the best cook you know? Get your copy of the Milk Street Television Cookbook today. Join us on our culinary quest to transform the way America cooks—and eats.
Recipes: 600+
Pages: 730
Photos: 300+
Milk Street Kitchin-kiji
The Kitchin-Kiji is expected to ship by December 15th.
The one kind of knife missing from most Western kitchens is one of the most used in Japan—a midsized, multipurpose utility knife bigger and stronger than a paring knife but smaller and more manageable than a chef’s knife. Why Western cooks typically don’t have such a knife is beyond us, so we took months to design our own. The result is the Kitchin-kiji—the ultimate all-purpose utility knife that will speed up your prep. It’s perfect for all the “in-between” jobs, small enough for detailed handwork like slicing garlic and shallots, trimming mushrooms or cutting fruit. Plus, we designed it with a broad blade to be large enough that it won’t twist, and the larger handle fills the hand for a confident grip.
The Kitchin-Kiji is expected to ship by December 15th.
The one kind of knife missing from most Western kitchens is one of the most used in Japan—a midsized, multipurpose utility knife bigger and stronger than a paring knife but smaller and more manageable than a chef’s knife. Why Western cooks typically don’t have such a knife is beyond us, so we took months to design our own. The result is the Kitchin-kiji—the ultimate all-purpose utility knife that will speed up your prep. It’s perfect for all the “in-between” jobs, small enough for detailed handwork like slicing garlic and shallots, trimming mushrooms or cutting fruit. Plus, we designed it with a broad blade to be large enough that it won’t twist, and the larger handle fills the hand for a confident grip.
Dimensions: 3.5 inch blade
Materials: 1.4116 German Steel, Polymer
Care:
The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. Do not put in dishwasher.
To maintain the blade's edge, sharpen the Kitchin-kiji at a 17 degree angle.
Rike & Co. The Jenny Halter Apron
Introducing the Jenny, Rike & Co’s halter apron named after founder Melissa Baldino’s big sister. With its unique halter neck, the Jenny is a little bit sexier than your average apron, adding a touch of sophistication and allure to your cooking routine. Like all their designs, the Jenny features two large pockets for your phone, glasses and more. Furthermore, the Jenny comes with long apron ties that can be fastened in the front or back, according to your preference.
Introducing the Jenny, Rike & Co’s halter apron named after founder Melissa Baldino’s big sister. With its unique halter neck, the Jenny is a little bit sexier than your average apron, adding a touch of sophistication and allure to your cooking routine. Like all their designs, the Jenny features two large pockets for your phone, glasses and more. Furthermore, the Jenny comes with long apron ties that can be fastened in the front or back, according to your preference.
Dimensions:
Length: 49 inches from back of neck to bottom
Ties: 48 inches each side
Width at waist: 22 inches
Materials: 100% Oxford Cotton
Place of Origin: Italy
Use: Wear this apron while cooking, cleaning, gardening, entertaining, or shopping.
Care: Rike & Co Aprons and Hauskleids are crafted using 100% cotton American Oxford fabric, sourced from Italy. To ensure the longevity of your Rike & Co attire, we recommend washing them in cold water (30 degrees) and air-drying them. Alternatively, you can opt for dry cleaning, offering added convenience while maintaining their pristine condition.
GIUSEPPE II Acetaia Pedroni Traditional Balsamic Vinegar of Modena D.O.P
One of the oldest artisan balsamic makers in the world, Acetaia Pedroni has been in the business since 1862. They make their GIUSEPPE II balsamic vinegar from start to finish in Modena, which earns the bottle the “Protected Designation of Origin” mark—a verification that it’s as high quality as it gets. Made only from pure, juicy trebbiano wine grapes, the vinegar is aged for a minimum of 25 years in oak and chestnut wood barrels, moving into smaller and smaller barrels as it ages to concentrate the flavor. As the vinegar ages, its flavors mature and become increasingly complex, turning into something undeniably special. The finished result is filled with nuance: rich, heady, sweet, sour, earthy and tart with notes of raisins and umami. It’s thick and syrupy from years of evaporation and a natural sugar content, so it’s perfect for finishing the most special dishes, like risotto and meats, or drizzled over strawberries and cheese.
One of the oldest artisan balsamic makers in the world, Acetaia Pedroni has been in the business since 1862. They make their GIUSEPPE II balsamic vinegar from start to finish in Modena, which earns the bottle the “Protected Designation of Origin” mark—a verification that it’s as high quality as it gets. Made only from pure, juicy trebbiano wine grapes, the vinegar is aged for a minimum of 25 years in oak and chestnut wood barrels, moving into smaller and smaller barrels as it ages to concentrate the flavor. As the vinegar ages, its flavors mature and become increasingly complex, turning into something undeniably special. The finished result is filled with nuance: rich, heady, sweet, sour, earthy and tart with notes of raisins and umami. It’s thick and syrupy from years of evaporation and a natural sugar content, so it’s perfect for finishing the most special dishes, like risotto and meats, or drizzled over strawberries and cheese.
Ingredients: Cooked Grape Must
Net Weight: 100 milliliters
Place of Origin: Modena, Italy
Huilerie Beaujolaise Calamansi Vinegar
We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.
We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.
Ingredients: Calamansi juice, spirit vinegar, cane sugar
Certifications: Kosher
Net Volume: 8.5 or 16.9 ounces
Place of Origin: France
