{"title":"EMAIL COLLECTION MBMS","description":"","products":[{"product_id":"2017-milk-street-annual","title":"2017 Milk Street Annual","description":"This handsome hardbound edition of Milk Street Magazine includes all issues published in 2017, plus our 2016 Charter Issue. 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. In 2017, we set out to change how we cook with a sense of adventure, a new brighter palette of flavors, and plenty of time spent traveling from South Africa to Central Mexico, from Changdu to Chiang Mai and all points in between. Our 2017 Milk Street Annual preserves our entire first 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":"Milk Street","offers":[{"title":"Default Title","offer_id":41563218247737,"sku":"MKPAN001","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/2017-milk-street-annual-book-milk-street-391193.jpg?v=1713550065"},{"product_id":"milk-street-tuesday-nights-cookbook","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":"Milk Street","offers":[{"title":"Default Title","offer_id":16103711506489,"sku":"MKPCB004","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-tuesday-nights-book-milk-street-885033.png?v=1642187850"},{"product_id":"palmpress-one-cup-coffee-press","title":"Milk Street Palmpress Portable One-Cup Coffee Press","description":"\u003cdiv\u003eThe Palmpress is an ingenious new device that is essentially a collapsible French press. The durable plastic device looks like an over-sized hockey puck, but unscrew the lid and it pops open to reveal a silicone funnel. Add coarsely ground coffee to the marked line, pour in water that is just shy of boiling, give a stir and wait 4 to 6 minutes before inverting the press over a mug and pressing to extract. The flavor is bright and strong--just the way we like it. Perhaps best of all, clean up is a breeze: just scrape out the grounds and then give it all a rinse. There are no paper filters or pods to dispose of and no fragile parts to disassemble. Note: it produces 1 cup of coffee at a go.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e 9.1 ounces \u003cbr\u003e\u003cb\u003eHeight:\u003c\/b\u003e 2.25 inches \u003cbr\u003e\u003cb\u003eDiameter:\u003c\/b\u003e 4.25 inches \u003cbr\u003e\u003cb\u003eMaterials:\u003c\/b\u003e \u003cbr\u003e-Inner: BPA- and phthalate-free stainless steel, LFGB-approved silicone \u003cbr\u003e-Outer: ABS plastic with TPR non-slip grip. Coffee does not encounter plastic.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCare: \u003c\/b\u003eOpen Palmpress, tap grounds into trash, then wash filter cap and brewing cup with warm water and dish soap. Hand-washing recommended; top-rack dishwasher safe—avoid harsh detergents that can impart chemical smells.\u003c\/p\u003e\n\u003cp\u003eWe love analog coffee preparation methods such as the pour-over and French press for their clear, bold flavor and relative ease. However, neither method is terribly portable. Our food editor always packs a Palmpress for travel, and our kitchen staff members prepare their morning brew in it. Add coarsely ground coffee to the marked line, pour in water that is just shy of boiling, give a stir and wait 4 to 6 minutes before inverting the press over a mug and pressing to extract. The flavor is bright and strong--just the way we like it. Perhaps best of all, clean up is a breeze: just scrape out the grounds and then give it all a rinse. \u003c\/p\u003e","brand":"PalmPress","offers":[{"title":"Default Title","offer_id":40614578782265,"sku":"MSPLMPRSSNVY","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/palmpress-portable-one-cup-coffee-press-equipment-palmpress-897066.jpg?v=1687530927"},{"product_id":"2018-milk-street-annual","title":"2018 Milk Street Annual","description":"\u003cp\u003eThis 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.\"\u003c\/p\u003e\n\u003cp\u003eIn this digital age, print is a luxury product. 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. \u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":18177199767609,"sku":"MKPAN002","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/2018-milk-street-annual-milk-street-28316101869625.jpg?v=1635012919"},{"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\u003cp\u003e[\/description-break][\/accordions-break]\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":30589360668729,"sku":"MKPCB029","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-the-new-rules-milk-street-28316026077241.jpg?v=1635017525"},{"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. Our 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]","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":31357548757049,"sku":"MKPAN003","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/2019-milk-street-annual-book-milk-street-383222.jpg?v=1713550089"},{"product_id":"milk-street-fast-and-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. \u003cbr\u003e\u003cbr\u003eMilk 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. \u003cbr\u003e\u003cbr\u003eMilk 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":"Milk Street","offers":[{"title":"Default Title","offer_id":31516639920185,"sku":"MKPCB091","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-fast-slow-milk-street-28315688665145.jpg?v=1635008706"},{"product_id":"milk-street-cookish","title":"Milk Street COOKish","description":"\u003cp\u003eIt’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]\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":32900317741113,"sku":"MKPCB109","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-cookish-milk-street-28315460501561.jpg?v=1635016311"},{"product_id":"2020-milk-street-annual","title":"2020 Milk Street Annual","description":"\u003cp\u003eThis handsome hardbound edition of Milk Street Magazine includes all six issues published in 2020. Every recipe from 2020 is included, from Pour-in-the-Pan Pizza with Tomatoes and Mozzarella, Vietnamese Caramel Chicken, and Sesame Noodles with Chicken and Scallions, to Zucchini Salad with Lemon, Herbs and Ricotta, Patatas Bravas, and Swedish \"Sticky\" Chocolate Cake. 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. Our 2020 Milk Street Annual preserves our entire year of publication in a permanent, handsome, practical reference book for your cookbook library.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":33057712832569,"sku":"MKPAN004","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/2020-milk-street-annual-book-milk-street-362306.jpg?v=1713550114"},{"product_id":"pazaar-kozmatik","title":"Milk Street Közmatik","description":"\u003cp\u003eWhen a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup. \u003cb\u003eFor use on gas burners or grills only.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003e\u003cb\u003eMaterials\u003c\/b\u003e Enamel-coated steel \u003cbr\u003e\u003cb\u003eDimensions:\u003c\/b\u003e 12.5 inches x 1.9 inches\u003cbr\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eUse:\u003c\/b\u003e Gas burner or grill only\u003cbr\u003e\u003cb\u003eCare:\u003c\/b\u003e Dishwasher Safe\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":36967877836857,"sku":"MSKOZMATIK","price":42.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-kozmatik-equipment-milk-street-778913.jpg?v=1743681976"},{"product_id":"pazaar-kozmatik-deal","title":"Milk Street: Közmatik","description":"\u003cp\u003eWhen a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup. \u003cb\u003eFor use on gas burners or grills only.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMaterials\u003c\/b\u003e Enamel-coated steel \u003cbr\u003e\u003cb\u003eDimensions:\u003c\/b\u003e 12.5 inches x 1.9 inches\u003cbr\u003e\u003cb\u003eUse:\u003c\/b\u003e Gas burner or grill only\u003cbr\u003e\u003cb\u003eCare:\u003c\/b\u003e Dishwasher Safe\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":39278709014585,"sku":"MSKOZMATIK","price":36.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-kozmatik-equipment-milk-street-778913.jpg?v=1743681976"},{"product_id":"milk-street-saya-knife-guard","title":"Milk Street Saya Knife Guard - Kitchin-To","description":"\u003cp\u003eThis is the ideal companion piece to our all-purpose \u003ca title=\"Milk Street Kitchin-to\" href=\"https:\/\/store.177milkstreet.com\/products\/milk-street-kitchin-to-knife\" target=\"_blank\"\u003eKitchin-to™ knife\u003c\/a\u003e. Japanese kitchen knives are traditionally stored in wooden scabbards called sayas, which protect the blade—and your fingertips—from damage in a crowded drawer. We partnered with our knifemaker for a custom ash wood saya for our broad-bladed \u003ca href=\"https:\/\/store.177milkstreet.com\/products\/milk-street-kitchin-to-knife\" title=\"Milk Street Kitchin-to\" target=\"_blank\"\u003eKitchin-to™ knife\u003c\/a\u003e, which is too large to fit most knife blocks. The sturdy, durable and beautifully grained wood guard perfectly fits the blade (simply sliding on) and attaches securely via a simple wooden pin. The wood also helps wick away any moisture clinging to the blade, which prevents oxidation or rust. \u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003e\u003cb\u003eDimensions: \u003c\/b\u003e 75 millimeters x 206.9 millimeters \u003cbr\u003e\u003cb\u003eMaterials:\u003c\/b\u003e Ash wood\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCare:\u003c\/b\u003e Wipe clean with a damp sponge and dry.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":39302286901305,"sku":"MSCNSHEATH1","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-saya-knife-guard-kitchin-to-housewares-milk-street-122612.jpg?v=1696375719"},{"product_id":"milk-street-vegetables-cookbook","title":"Milk Street Vegetables Cookbook","description":"\u003cdiv style=\"text-align: center;\"\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":"Milk Street","offers":[{"title":"Default Title","offer_id":39340218712121,"sku":"MKPCB241","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/pre-order-milk-street-vegetables-cookbook-milk-street-28240994795577.jpg?v=1632426766"},{"product_id":"milk-street-tuesday-nights-mediterranean-set","title":"Milk Street Tuesday Nights Mediterranean Set","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e\u003cstrong\u003e125 Simple Weeknight Recipes from the World’s Healthiest Cuisine\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eSo 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\u003eSpain, 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\u003eAnd 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 style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\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] \u003cem\u003eAs with our James Beard award-winning cookbook, Milk Street Tuesday Nights, this new volume divides recipes into:\u003c\/em\u003e\u003cbr\u003e-Fast (45 minutes or less) \u003cbr\u003e-Faster (35 minutes)\u003cbr\u003e-Fastest (under 25 minutes).[\/banner_heading]\u003cem\u003e\u003cstrong\u003ePlus, there are special sections for Salad Suppers, Hearty Vegetarian, Supper Soups, and Flat and Folded. \u003cbr\u003e\u003cbr\u003eWelcome to the world of Tuesday Nights, Mediterranean style!\u003c\/strong\u003e\u003c\/em\u003e[\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":39354453524537,"sku":"MKPCBTNMED2","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-tuesday-nights-mediterranean-set-milk-street-28315675852857.jpg?v=1635014127"},{"product_id":"milk-street-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":"Milk Street","offers":[{"title":"Default Title","offer_id":39403449385017,"sku":"MKPAN005","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-2021-milk-street-annual-milk-street-28433997627449.jpg?v=1636007891"},{"product_id":"milk-street-kitchin-tan-japanese-style-utility-knife-2nd-edition","title":"Milk Street Kitchin-tan™ Japanese-Style Utility Knife","description":"\u003cp\u003eWhen a chef’s knife is too big, and a paring knife is too small, the Milk Street Kitchin-tan is the perfect pinch hitter. We borrowed elements from our favorite Western- and Japanese-style knives to create this all-purpose utility knife. From making sandwiches to chopping herbs, dicing shallots and cutting fruit, this 5½-inch blade will become the go-to knife for all of your between jobs. It has a comfortable grip, cuts like a dream and has a curved sheepsfoot tip, which makes the knife safer to use.\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e 100 grams \u003cbr\u003e\u003cb\u003eBlade Length:\u003c\/b\u003e 5.2 inches\u003cbr\u003e\u003cb\u003eBlade Steel:\u003c\/b\u003e German 1.4116 steel. \u003cbr\u003e\u003cb\u003eHandle:\u003c\/b\u003e Black Polymer\u003cbr\u003e\u003cb\u003eSpine Thickness:\u003c\/b\u003e 1.5 millimeters\u003cbr\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCare: \u003c\/b\u003eThe 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-tan at a 17 degree angle.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41085294936121,"sku":"MSCNKNIFE5","price":69.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-kitchin-tan-japanese-style-utility-knife-equipment-milk-street-220260.jpg?v=1688664488"},{"product_id":"milk-street-serrated-kitchin-tan","title":"Milk Street Kitchin-tan™ Serrated Japanese-Style Utility Knife","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe serrated Milk Street Kitchin-tan utility knife will be the most useful knife in your kitchen. It’s a pinch-hitting wonder that spans the gap between a chef’s knife and paring knife. It’s long enough for many big tasks, but small enough for detail work. We’ve taken the proven shape and functionality of the Kitchin-tan and added a maintenance-free serrated edge. The grippy razor teeth effortlessly slice though anything and everything: thick-skinned tomatoes and peppers, fibrous broccoli stems and asparagus stalks, rubbery citrus peels. You’ll be amazed at how often you use this knife.\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e 100 grams\u003cbr\u003e\u003cb\u003e Dimensions:\u003c\/b\u003e 5.5 inch blade \u003cbr\u003e\u003cb\u003eMaterials:\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e-Blade:\u003c\/b\u003e 1.4116 German Steel \u003cbr\u003e\u003cb\u003e-Handle:\u003c\/b\u003e Black Polymer\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eUse:\u003c\/b\u003e Take the Serrated Kitchin-tan on the go: It’s the perfect picnic and travel knife. Try it on tomatoes, citrus or eggplant—anything with a tough skin that’s tricky to pierce—hard and soft cheeses, fruit, bread, meat and more. \u003cbr\u003e\u003cb\u003eCare: \u003c\/b\u003eThe knife must be washed by hand and dried after each use immediately to ensure no staining occurs. Do not put in dishwasher.\u003cbr\u003e\u003cbr\u003eIf you find that the Serrated Kitchin-tan needs sharpening, we recommend using a fine diamond sharpening rod. Simply slide the rod in the scallops between the teeth to bring the edge back. \u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41085299064889,"sku":"MSCNKNIFE6","price":69.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-kitchin-tan-serrated-japanese-style-utility-knife-kitchen-knives-milk-street-838204.jpg?v=1774876956"},{"product_id":"milk-street-vegetables-and-cookish-cookbook-set","title":"Milk Street Vegetables and COOKish Cookbook Set","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #ff7055; text-decoration: underline;\"\u003e\u003cstrong\u003eMilk Street: Vegetables Cookbook\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVegetables, our latest cookbook, 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #ff7055; text-decoration: underline;\"\u003e\u003cstrong\u003eMilk Street: Cookish\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’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.\u003c\/p\u003e\n\u003cp\u003e[\/description-break]Vegetables Featured Recipes[\/title]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.[\/accordion] Cookish Featured Recipes[\/title] \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.[\/accordions-break]\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":39923008274489,"sku":"MKPCOOKVEG","price":44.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-vegetables-and-cookish-cookbook-set-book-milk-street-505649.jpg?v=1647015931"},{"product_id":"milk-street-precision-peeler","title":"Milk Street Precision Peeler","description":"\u003cp\u003eMost peelers do a lousy job. The blades are made of inferior steel so they do not peel easily and the peel itself is often too thick. The blades dull over time so you have to throw it out. Many designs have uncomfortable handles or the handles are awkward since they are not aligned properly with the blade. And when it comes to thick, tough skins such as butternut squash, you might as well give up before you start. That is why we just redesigned the peeler, using top-grade 420 stainless steel for the replaceable blade (why don’t all peelers have replaceable blades?) and a handle that is big enough for a firm, easy grip. Try it just once and you will find that it peels like cutting through butter. It’s that good!\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003e\u003cb\u003eMaterials:\u003c\/b\u003e 304 Stainless Steel, 420 Hardened-steel, Plastic \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eUse:\u003c\/b\u003e Use to peel anything from squash to chocolate.\u003cbr\u003e\u003cb\u003eCare:\u003c\/b\u003e Hand-wash recommended, but it is dishwasher-safe.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":40003707895865,"sku":"MSPEELER","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-precision-peeler-food-peelers-corers-milk-street-998315.jpg?v=1687280577"},{"product_id":"milk-street-rice-washer-with-silicone-bottom-and-handle","title":"Milk Street Rice Washer with Silicone Bottom and Handle","description":"\u003cp\u003eRinsing your rice is a crucial step in most recipes to prevent a gluey, sticky result, but most traditional colanders aren’t designed for small grains. That’s where Milk Street’s Rice Washer comes in. With small holes and a perforated pouring spout at the top, this colander keeps rice inside and lets the cloudy water drain out easily. The colander works just as well to rinse fruits and vegetables, and raised bumps on the bottom add a bit of friction to help wash especially dirty produce like turnip greens or bok choy. And the silicone base and handle allows for extra grip during even the most slippery task.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e 0.9 pounds\u003cbr\u003e\u003cb\u003e Dimensions:\u003c\/b\u003e Diameter: 8.6 inches, Height: 5 inches, Capacity: 3 quarts\u003cbr\u003e\u003cb\u003eMaterials:\u003c\/b\u003e Stainless steel bowl, silicone handle and base\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUse:\u003c\/b\u003e To wash rice, rinse until the water runs clear and is not clouded with starch. \u003cbr\u003e\u003cb\u003eCare:\u003c\/b\u003e Dishwasher safe.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":40003719135289,"sku":"MSALRWASH","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-rice-washer-with-silicone-bottom-and-handle-equipment-milk-street-873479.jpg?v=1744826700"},{"product_id":"milk-street-kitchin-to-black-handle","title":"Milk Street Kitchin-to™ Knife","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Milk Street Kitchin-to replaces the outdated chef’s knife with a whole new approach to knife design. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eThin Blade:\u003c\/b\u003e At just 1.2mm at top, it glides through veggies\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHybrid Design:\u003c\/b\u003e Part cleaver, part prep knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLightweight Build:\u003c\/b\u003e One-third lighter than heavier German knives\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSecure Grip:\u003c\/b\u003e Lock-in handle for total control\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRounded Tip:\u003c\/b\u003e Safer and beginner-friendly\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFinger File Pattern:\u003c\/b\u003e Perfect for precision work\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVersatile Performer:\u003c\/b\u003e Great for both big and small prep jobs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe Kitchin-to will speed up prep, keep your fingers out of harm’s way, and make cooking fun again!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e 200 grams\u003cbr\u003e\u003cb\u003eBlade Length:\u003c\/b\u003e 7.48 inches\u003cbr\u003e\u003cb\u003eBlade Steel:\u003c\/b\u003e German 1.4116 steel\u003cbr\u003e\u003cb\u003eHandle:\u003c\/b\u003e Black Polymer\u003cbr\u003e\u003cb\u003eSpine Thickness:\u003c\/b\u003e 1.5 millimeters\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCare: \u003c\/b\u003eThe knife must be washed by hand and dried after each use immediately to ensure no staining occurs. Do not put in dishwasher.\u003cbr\u003eTo maintain the blade's edge, sharpen the Kitchin-to at a 17 degree angle.\u003cbr\u003e\u003cbr\u003eCustom Kitchin-to Knife Guard: We partnered with our knife maker for a custom ash wood saya for our broad-bladed Kitchin-to™ knife, \u003ca title=\"Kitchin-to knife guard\" href=\"https:\/\/store.177milkstreet.com\/products\/milk-street-saya-knife-guard\" target=\"_blank\"\u003eshop it here\u003c\/a\u003e!\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41085276127289,"sku":"MSCNKNIFE4","price":89.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-kitchin-to-knife-equipment-milk-street-123861.jpg?v=1747240789"},{"product_id":"biscuits-with-cheryl-day","title":"Milk Street Digital Class: Biscuits with Cheryl Day","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\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 “\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9781579658410\" target=\"_blank\"\u003eCheryl Day’s Treasury of Southern Baking\u003c\/a\u003e”: 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\u003cp\u003eWhat's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: 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.\u003c\/p\u003e\n\u003cp\u003eCheryl 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. 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. \u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40559035646009,"sku":"CH-BISCUITS","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/biscuits-with-cheryl-day-media-milk-street-store-cooking-school-870174.png?v=1659106579"},{"product_id":"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 style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\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\u003cp\u003e]What's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: 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.\u003c\/p\u003e\n\u003cp\u003eAbout Rosemary Gill and April Dodd: \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 \u003ca href=\"https:\/\/www.177milkstreet.com\/school\/classes\/online-classes\" target=\"_blank\"\u003evirtual school\u003c\/a\u003e, 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. \u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40559073787961,"sku":"CH-SPICES","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/everything-you-need-to-know-about-spices-with-rosemary-gill-april-dodd-media-milk-street-store-cooking-school-660249.png?v=1659387800"},{"product_id":"falafel-with-shahir-massoud","title":"Milk Street Digital Class: Falafel! With Shahir Massoud","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eGuest chef Shahir Massoud, author of “\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9780525610939\" target=\"_blank\"\u003eEat, Habibi, Eat: Fresh Recipes for Modern Egyptian Cooking\u003c\/a\u003e,” 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\u003cp\u003eWhat's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: 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.\u003c\/p\u003e\n\u003cp\u003eShahir Massoud is best known as the former host of CBC’s The Goods, Man of the Kitchen, and Around the World in 8 Meals. 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.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40574455873593,"sku":"CH-FALAFEL","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/falafel-with-shahir-massoud-media-milk-street-store-cooking-school-590898.png?v=1659387743"},{"product_id":"homemade-ramen-with-hugh-amano","title":"Milk Street Digital Class: Homemade Ramen with Hugh Amano","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\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\u003cp\u003eWhat's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: 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.\u003c\/p\u003e\n\u003cp\u003eHugh 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. 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 \"\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9780399581991\" target=\"_blank\"\u003eLet’s Make Ramen!\u003c\/a\u003e\" 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.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40574470455353,"sku":"CH-RAMEN","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/homemade-ramen-with-hugh-amano-media-milk-street-store-cooking-school-574719.png?v=1659387676"},{"product_id":"sichuan-chili-crisp-dumplings-with-jing-gao","title":"Milk Street Digital Class: Sichuan Chili Crisp \u0026 Dumplings with Jing Gao","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eYes, homemade dumplings can be a part of your regular meal rotation. Guest chef Jing Gao, founder of \u003ca href=\"https:\/\/store.177milkstreet.com\/collections\/maker-fly-by-jing\" target=\"_blank\"\u003eFly by Jing\u003c\/a\u003e —the company behind the crowd favorite \u003ca href=\"https:\/\/store.177milkstreet.com\/collections\/maker-fly-by-jing\/products\/fly-by-jing-sichuan-chili-crisp\" target=\"_blank\"\u003eSichuan Chili Crisp\u003c\/a\u003e and other products made in Chengdu, Sichuan province, China—teaches this \u003cstrong\u003epre-recorded Zoom class\u003c\/strong\u003e that makes dumplings both easy and fun. Alongside Jing, you’ll learn how to whip up a big batch of pork and scallion dumplings using Chinese pantry fundamentals, like shaoxing wine, soy sauce, fish sauce and sesame oil. Then, you’ll learn several folding techniques, from simple to more elaborate, how to cook your dumplings in two different ways—pan-fried and boiled—and several different dipping sauces to choose from. You’ll also hear from Jing about the process of founding Fly by Jing and the meteoric rise of the company, along with her favorite ways to use their Sichuan Chili Crisp and other sauces.\u003c\/p\u003e\n\u003cp\u003eWhat's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: 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.\u003c\/p\u003e\n\u003cp\u003eJing Gao, the founder and CEO of Fly By Jing, is a chef, entrepreneur and expert on Chinese cuisine on a mission to bring uncensored Chinese flavors to the table. She founded an award-winning modern-Chinese fast casual restaurant in Shanghai, and her work has been featured in The New York Times, BBC, CNN, Fast Company, Fortune and more. In 2019, she founded Fly By Jing, inspired by the amazing flavors of her hometown Chengdu and its famous fly restaurants—soulful hole-in-the-wall eateries so good they attract diners like flies. \u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40574503256121,"sku":"CH-DUMPLINGS","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/sichuan-chili-crisp-dumplings-with-jing-gao-media-milk-street-store-cooking-school-932660.png?v=1659387683"},{"product_id":"simple-vietnamese-food-with-uyen-luu","title":"Milk Street Digital Class: Simple Vietnamese Food with Uyen Luu","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\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, “\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9781784884239\" target=\"_blank\"\u003eVietnamese: Simple Vietnamese Food to Cook at Home\u003c\/a\u003e.”\u003c\/p\u003e\n\u003cp\u003eWhat's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: 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.\u003c\/p\u003e\n\u003cp\u003eUyen Luu is a food photographer and food stylist by day, and her work has been widely covered by mainstream press. 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.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40574567317561,"sku":"CH-VIETNAMESE","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/simple-vietnamese-food-with-uyen-luu-media-milk-street-store-cooking-school-762364.png?v=1659387750"},{"product_id":"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 style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\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 \u003ca href=\"https:\/\/www.manicaretti.com\/\" target=\"_blank\"\u003eManicaretti\u003c\/a\u003e, 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\u003cp\u003eWhat's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: 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.\u003c\/p\u003e\n\u003cp\u003eRolando Beramendi is the founder of the Italian fine food importer Manicaretti and a frequent winner of Specialty Food Show awards. 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.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40574598053945,"sku":"CH-ROLANDO","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/the-hardest-pasta-recipe-in-the-world-with-rolando-beramendi-media-milk-street-store-cooking-school-778409.png?v=1659387784"},{"product_id":"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 style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\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\u003cp\u003eWhat's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: 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.\u003c\/p\u003e\n\u003cp\u003ePeter Reinhart is the author of 13 books, including the James Beard and IACP Book of the year, \"The Bread Baker’s Apprentice\". 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 \u003ca href=\"https:\/\/www.fornobravo.com\/pizzaquest\/\" target=\"_blank\"\u003ePizza Quest with Peter Reinhart\u003c\/a\u003e, 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.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40574630920249,"sku":"CH-PIZZA","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/the-never-ending-search-for-perfect-pizza-with-peter-reinhart-media-milk-street-store-cooking-school-209529.png?v=1659387810"},{"product_id":"wok-cooking-with-j-kenji-lopez-alt","title":"Milk Street Digital Class: Wok Cooking with J. Kenji López-Alt","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\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\u003cp\u003eWhat's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: 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.\u003c\/p\u003e\n\u003cp\u003eJ. Kenji López-Alt is the author of the James Beard Award–nominated column \"\u003ca href=\"https:\/\/www.seriouseats.com\/the-food-lab-5118015\" target=\"_blank\"\u003eThe Food Lab\u003c\/a\u003e,\" as well as an IACP award and James Beard Award-winning book of the same name. He is also the chef of \u003ca href=\"https:\/\/www.wursthall.com\/\" target=\"_blank\"\u003eWursthall\u003c\/a\u003e restaurant and bierhaus in San Mateo, CA, writes for various publications, including The New York Times, and has been a regular contributor to \u003ca href=\"https:\/\/www.177milkstreet.com\/radio\" target=\"_blank\"\u003eMilk Street Radio\u003c\/a\u003e.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40574649892921,"sku":"CH-WOKCOOKING","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/wok-cooking-with-j-kenji-lopez-alt-media-milk-street-store-cooking-school-981730.png?v=1715269300"},{"product_id":"milk-street-cook-what-you-have","title":"Milk Street Cook What You Have Cookbook","description":"\u003cp\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 data-mce-fragment=\"1\" textcolor=\"#0f1822\"\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.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":40617899163705,"sku":"MKPCB276","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-cook-what-you-have-cookbook-books-milk-street-282686.png?v=1660323889"},{"product_id":"milk-street-nakiri","title":"Milk Street Nakiri","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhat if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster? It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons. The solution is the Milk Street Nakiri. It’s light, thin and sharp, with a design that resembles a mini cleaver—2 inches deep with a squared-off tip. A very thin blade, just 1.6 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without bending. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. With the help of veteran industrial designer David Lewin, we added a few special touches. The blade is embossed with a nonstick file pattern that replicates the kourochi (blacksmith) or nashiji (pear skin) finish to traditional nakiris, so sliced ingredients fall right off. A gentle curve accommodates fingers when choking up tight for control, and the handle has been designed to provide a non-slip grip.\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e 6.2 ounces\u003cbr\u003e\u003cb\u003eDimensions:\u003c\/b\u003e 6.75 inch blade \u003cbr\u003e\u003cb\u003eMaterials:\u003c\/b\u003e \u003cbr\u003e-Blade: 1.4116 German Steel \u003cbr\u003e-Handle: Black Polymer\u003c\/p\u003e\n\u003cp\u003eCare: The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. To maintain the blades edge, sharpen the Nakiri at a 17 degree angle.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":40973830586425,"sku":"MSHBPLSNKRI","price":79.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-nakiri-deal-milk-street-944658.jpg?v=1779455963"},{"product_id":"milk-street-noodles-cookbook","title":"Milk Street Noodles Cookbook","description":"\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\u003cp\u003e​ [\/description-break][\/accordions-break]\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41018077937721,"sku":"MKPCB280","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-noodles-cookbook-cookbook-milk-street-381278.png?v=1710776490"},{"product_id":"milk-street-wok","title":"Milk Street 3-Piece 13-Inch Hammered Carbon Steel Wok","description":"\u003cp\u003eThe typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. That’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid. It will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e \u003cbr\u003eWok: 3 lbs 8 oz \u003cbr\u003eLid: 2 lbs \u003cbr\u003eRack: 13 oz \u003cbr\u003eTotal Weight: 6 lbs 5 oz\u003cb\u003e \u003cbr\u003eDimensions:\u003c\/b\u003e \u003cbr\u003eDiameter: 13 inches\u003cbr\u003eBase Diameter: 4 inches,\u003cbr\u003eHeight: 3.74 inches,\u003cbr\u003eThickness: 1.6 mm\u003cbr\u003e\u003cb\u003eMaterials:\u003c\/b\u003e \u003cbr\u003eHammered Anti-Rust Matte Finish Carbon Steel Wok \u003cbr\u003eStainless Steel Customized Long Handle with Satin Finish \u003cbr\u003eMatching Glass Lid with Satin Finish, Loop Handle, and Air Hole\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare and Use \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eUse:\u003c\/b\u003e Use on gas, electric, and induction stovetops. \u003cbr\u003e\u003cb\u003eCare:\u003c\/b\u003e \u003cbr\u003eNot dishwasher-safe. \u003cbr\u003eUse care when cooking with acidic foods and avoid wet cooking methods, like simmering, braising and stewing. Prolonged exposure to acidity can cause reactions with the metal that can cause food discoloration and off flavors. Carbon steel also needs to stay oiled. Like cast iron, you must dry it completely and lightly oil it after washing.\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTo Season: \u003c\/b\u003eCarbon-steel woks must be seasoned before use. Scrub them aggressively with hot soapy water and a scrub brush. \u003cbr\u003e-Set the pan over medium-high heat. Add 1 tablespoon of vegetable oil, then use a paper towel to spread the oil in a thin, even layer over the pan.\u003cbr\u003e-Leave the pan over the heat until it smokes. Hold it at this stage for 1 minute, then use a paper towel held with tongs to carefully wipe the pan clean of oil.\u003cbr\u003e-Repeat the second and third steps until the pan develops a golden brown patina, 3 to 5 repetitions.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41086771953721,"sku":"MSWOK","price":124.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-3-piece-13-inch-hammered-carbon-steel-wok-equipment-milk-street-652629.jpg?v=1769216695"},{"product_id":"milk-street-nakiri-deal","title":"Milk Street: Nakiri","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWhat if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster? It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons. The solution is the Milk Street Nakiri. It’s light, thin and sharp, with a design that resembles a mini cleaver—2 inches deep with a squared-off tip. A very thin blade, just 1.6 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without bending. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. With the help of veteran industrial designer David Lewin, we added a few special touches. The blade is embossed with a nonstick file pattern that replicates the kourochi (blacksmith) or nashiji (pear skin) finish to traditional nakiris, so sliced ingredients fall right off. A gentle curve accommodates fingers when choking up tight for control, and the handle has been designed to provide a non-slip grip.\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e 6 ounces\u003cbr\u003e\u003cb\u003eDimensions:\u003c\/b\u003e 6.75 inch blade \u003cbr\u003e\u003cb\u003eMaterials:\u003c\/b\u003e \u003cbr\u003e-Blade: 1.4116 German Steel \u003cbr\u003e-Handle: Black Polymer\u003c\/p\u003e\n\u003cp\u003eCare: The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. To maintain the blade's edge, sharpen the Nakiri at a 17 degree angle.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41113051332665,"sku":"MSHBPLSNKRI","price":69.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-nakiri-deal-milk-street-944658.jpg?v=1779455963"},{"product_id":"milk-street-kitchin-tan-japanese-style-utility-knife-charcoal-deal","title":"Milk Street: Kitchin-tan™ Japanese-Style Utility Knife","description":"\u003cp style=\"text-align: left;\"\u003eWhen a chef’s knife is too big, and a paring knife is too small, the Milk Street Kitchin-tan is the perfect pinch hitter. We borrowed elements from our favorite Western- and Japanese-style knives to create this all-purpose utility knife. From making sandwiches to chopping herbs, dicing shallots and cutting fruit, this 5½-inch blade will become the go-to knife for all of your between jobs. It has a comfortable grip, cuts like a dream and has a curved sheepsfoot tip, which makes the knife safer to use.\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e 100 grams \u003cbr\u003e\u003cb\u003eBlade Length:\u003c\/b\u003e 5.2 inches\u003cbr\u003e\u003cb\u003eBlade Steel:\u003c\/b\u003e German 1.4116 steel. \u003cbr\u003e\u003cb\u003eHandle:\u003c\/b\u003e Black Polymer\u003cbr\u003e\u003cb\u003eSpine Thickness:\u003c\/b\u003e 1.5 millimeters\u003cbr\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCare: \u003c\/b\u003eThe 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-tan at a 17 degree angle.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41113054609465,"sku":"MSCNKNIFE5","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-kitchin-tan-serrated-japanese-style-utility-knife-kitchen-knives-milk-street-838204.jpg?v=1774876956"},{"product_id":"milk-street-kitchin-tan-serrated-japanese-style-utility-knife-deal","title":"Milk Street: Kitchin-tan™ Serrated Japanese-Style Utility Knife","description":"\u003cp style=\"text-align: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThe serrated Milk Street Kitchin-tan utility knife will be the most useful knife in your kitchen. It’s a pinch-hitting wonder that spans the gap between a chef’s knife and paring knife. It’s long enough for many big tasks, but small enough for detail work. We’ve taken the proven shape and functionality of the Kitchin-tan and added a maintenance-free serrated edge. The grippy razor teeth effortlessly slice though anything and everything: thick-skinned tomatoes and peppers, fibrous broccoli stems and asparagus stalks, rubbery citrus peels. You’ll be amazed at how often you use this knife.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e 100 grams\u003cbr\u003e\u003cb\u003e Dimensions:\u003c\/b\u003e 5.5 inch blade \u003cbr\u003e\u003cb\u003eMaterials:\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e-Blade:\u003c\/b\u003e 1.4116 German Steel \u003cbr\u003e\u003cb\u003e-Handle:\u003c\/b\u003e Black Polymer\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eUse:\u003c\/b\u003e Take the Serrated Kitchin-tan on the go: It’s the perfect picnic and travel knife. Try it on tomatoes, citrus or eggplant—anything with a tough skin that’s tricky to pierce—hard and soft cheeses, fruit, bread, meat and more. \u003cbr\u003e\u003cb\u003eCare: \u003c\/b\u003eWash and dry the Serrated Kitchin-tan immediately after use.\u003cbr\u003eIf you need to sharpen the Serrated Kitchin-tan, we recommend using a fine diamond sharpening rod. Simply slide the rod in the scallops between the teeth to bring the edge back. \u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41113055723577,"sku":"MSCNKNIFE6","price":55.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-kitchin-tan-serrated-japanese-style-utility-knife-kitchen-knives-milk-street-838204.jpg?v=1774876956"},{"product_id":"milk-street-precision-peeler-deal","title":"Milk Street: Precision Peeler","description":"\u003cp\u003eMost peelers do a lousy job. The blades are made of inferior steel so they do not peel easily and the peel itself is often too thick. The blades dull over time so you have to throw it out. Many designs have uncomfortable handles or the handles are awkward since they are not aligned properly with the blade. And when it comes to thick, tough skins such as butternut squash, you might as well give up before you start. That is why we just redesigned the peeler, using top-grade 420 stainless steel for the replaceable blade (why don’t all peelers have replaceable blades?) and a handle that is big enough for a firm, easy grip. Try it just once and you will find that it peels like cutting through butter. It’s that good!\u003c\/p\u003e\n\u003cp\u003eSpecifications \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMaterials:\u003c\/b\u003e 304 Stainless Steel, 420 Hardened-steel, Plastic\u003c\/p\u003e\n\u003cp\u003eCare and Use\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eUse:\u003c\/b\u003e Use to peel anything from squash to chocolate.\u003cbr\u003e\u003cb\u003eCare:\u003c\/b\u003e Hand wash.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41113059524665,"sku":"MSPEELER","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-precision-peeler-equipment-milk-street-999987.jpg?v=1687360120"},{"product_id":"milk-street-julienne-peeler","title":"Milk Street Julienne Peeler","description":"\u003cp\u003eShredding vegetables into a fine julienne turns tough vegetables tender and opens up their flavor. However, it usually requires the hassle of hauling out the food processor—and finding the shredding attachments, or using a box grater, which will tear at your knuckles if you’re not paying keen attention. Or, you can try your luck with any number of the cheap, gimmicky shredders on the market, which dull quickly and buckle under use. \u003cbr\u003e\u003cbr\u003eThe Milk Street Julienne Peeler makes shredding vegetables easy, safe and effective. We married our confidence-inspiring, ergonomic 304 stainless steel handle to a razor-sharp, 16-tooth julienne blade for a lifetime tool. Shred your way through soft and hard vegetables alike for salads, slaws, hash browns and more. And when the blade eventually wears out, its easily replaceable with the turn of the screw.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] Specifications [\/title] \u003cb\u003eMaterials:\u003c\/b\u003e 304 Stainless Steel, 420 Hardened-steel, Plastic \u003cbr\u003e\u003cb\u003eIncludes:\u003c\/b\u003e The peeler, an extra blade is not included.\u003cbr\u003e\u003cb\u003eUPC:\u003c\/b\u003e 00860010553909[\/accordions-break]\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41208433901625,"sku":"MSPEELJUL","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-julienne-peeler-tools-milk-street-704047.jpg?v=1705616099"},{"product_id":"milk-street-3-piece-13-inch-hammered-carbon-steel-wok-deal","title":"Milk Street: 3-Piece 13-Inch Hammered Carbon Steel Wok","description":"\u003cp\u003eThe typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. That’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid. It will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e \u003cbr\u003eWok: 3 lbs 8 oz \u003cbr\u003eLid: 2 lbs \u003cbr\u003eRack: 13 oz \u003cbr\u003eTotal Weight: 6 lbs 5 oz\u003cb\u003e \u003cbr\u003eDimensions:\u003c\/b\u003e \u003cbr\u003eDiameter: 13 inches\u003cbr\u003eHeight: 3.74 inches,\u003cbr\u003eThickness: 1.6 mm\u003cbr\u003e\u003cb\u003eMaterials:\u003c\/b\u003e \u003cbr\u003eHammered Anti-Rust Matte Finish Carbon Steel Wok \u003cbr\u003eStainless Steel Customized Long Handle with Satin Finish \u003cbr\u003eMatching Glass Lid with Satin Finish, Loop Handle, and Air Hole\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare and Use \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eUse:\u003c\/b\u003e Use on gas, electric, and induction stovetops. \u003cbr\u003e\u003cb\u003eCare:\u003c\/b\u003e \u003cbr\u003eNot dishwasher-safe. \u003cbr\u003eUse care when cooking with acidic foods and avoid wet cooking methods, like simmering, braising and stewing. Prolonged exposure to acidity can cause reactions with the metal that can cause food discoloration and off flavors. Carbon steel also needs to stay oiled. Like cast iron, you must dry it completely and lightly oil it after washing.\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTo Season: \u003c\/b\u003eCarbon-steel woks must be seasoned before use. Scrub them aggressively with hot soapy water and a scrub brush. \u003cbr\u003e-Set the pan over medium-high heat. Add 1 tablespoon of vegetable oil, then use a paper towel to spread the oil in a thin, even layer over the pan.\u003cbr\u003e-Leave the pan over the heat until it smokes. Hold it at this stage for 1 minute, then use a paper towel held with tongs to carefully wipe the pan clean of oil.\u003cbr\u003e-Repeat the second and third steps until the pan develops a golden brown patina, 3 to 5 repetitions.\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41249570226233,"sku":"MSWOK","price":99.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-3-piece-13-inch-hammered-carbon-steel-wok-equipment-milk-street-268813.jpg?v=1769201666"},{"product_id":"milk-street-simple-cookbook","title":"Milk Street Simple Cookbook","description":"\u003cp\u003eA simple recipe is one that is so perfectly constructed, every component is essential and in balance with the rest. A simple recipe stands the test of time and offers a teaching moment, whether about flavor, texture or technique.\u003cbr\u003e\u003cbr\u003eThe best recipes are, in fact, simple, whether it's a shaved carrot salad, pasta with caramelized onions and pecorino, upside-down pizza or a pan-roasted pork tenderloin. \u003cb\u003eThe Milk Street Simple Cookbook\u003c\/b\u003e offers 200 simple, clever recipes you can just cook. The world's greatest culinary ideas, distilled to their essence and simplified for weeknight meals by the James Beard Award-winning team at Milk Street.\u003c\/p\u003e\n\u003cp\u003e[\/description-break]Specifications[\/title] \u003cb\u003eRecipes:\u003c\/b\u003e 200\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 368\u003cbr\u003e\u003cb\u003ePublish Date: \u003c\/b\u003e10\/17\/23 [\/accordions-break]\u003c\/p\u003e","brand":"Milk Street","offers":[{"title":"Default Title","offer_id":41281383923769,"sku":"MKPCB288","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-simple-cookbook-cookbook-milk-street-515263.jpg?v=1696952011"},{"product_id":"milk-street-class-knife-skills-for-knife-buyers-with-matt-card","title":"Milk Street Digital Class: All About Milk Street Knives with Matt Card","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/div\u003e\n\u003cp\u003eAre you wondering what to do with your new Kitchin-tan, Kitchin-to, Kitchin-kiji, Funayuki or other Milk Street knife? They look a little different; they feel a little different; they work like a dream. How do you use them best? Which do you choose for which task? 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\u003cp\u003e[\/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]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41282468315193,"sku":"CH-KNSKILLBUYERS","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-knife-skills-for-knife-buyers-with-matt-card-media-milk-street-cooking-school-386184.png?v=1686776983"},{"product_id":"milk-street-class-tinned-fish-with-anna-hezel","title":"Milk Street Digital Class: Tinned Fish for All Occasions with Anna Hezel","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/div\u003e\n\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\n\u003cp\u003eWhat'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]Anna 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]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41282469462073,"sku":"CH-TINFISH","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-tinned-fish-with-anna-hezel-media-milk-street-cooking-school-423213.png?v=1686776943"},{"product_id":"milk-street-class-hand-formed-homemade-pastas-with-meryl-feinstein","title":"Milk Street Digital Class: Hand-Formed Homemade Pastas with Meryl Feinstein","description":"\u003cdiv style=\"text-align: center;\"\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\u003cp\u003e[\/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]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41282474836025,"sku":"CH-HANDMADEPASTA","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-hand-formed-homemade-pastas-with-meryl-feinstein-media-milk-street-cooking-school-854806.png?v=1687282047"},{"product_id":"milk-street-class-knife-skills-with-matt-card","title":"Milk Street Digital Class: Knife Skills 101 with Matt Card","description":"\u003cdiv style=\"text-align: center;\"\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\u003cp\u003e[\/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]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41282477916217,"sku":"CH-KNIFESKILL","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-knife-skills-101-with-matt-card-media-milk-street-cooking-school-371340.png?v=1687530157"},{"product_id":"milk-street-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 style=\"text-align: center;\"\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\u003cp\u003e​ [\/description-break]What's on the Menu [\/title] Crispy Kale Skillet Galette\u003cbr\u003eAll Buttah Pie Dough\u003cbr\u003eHomemade 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\u003eOrder yourself a copy of Erin's book! Use code MILK2023 for 10% off your order when you buy it \u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9780358671404\" style=\"color: #000000; text-decoration: underline;\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/b\u003e\u003c\/span\u003e.\u003c\/span\u003e [\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41282478309433,"sku":"CH-SAVORYBKNG","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-baking-but-make-it-savory-with-erin-jeanne-mcdowell-media-milk-street-cooking-school-671754.png?v=1686776960"},{"product_id":"milk-street-class-north-chinese-moo-shu-with-kristina-cho","title":"Milk Street Digital Class: North Chinese Moo Shu with Kristina Cho","description":"\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\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\u003cp\u003e[\/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\u003eFor 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\u003eFor 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. \u003ca href=\"https:\/\/eatchofood.com\/\" target=\"_blank\"\u003eEat Cho Food\u003c\/a\u003e 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]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41300740440121,"sku":"CH-MOOSHU","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-north-chinese-moo-shu-with-kristina-cho-virtual-class-milk-street-cooking-school-955705.png?v=1688736116"},{"product_id":"milk-street-class-herb-laminated-pastas-with-meryl-feinstein","title":"Milk Street Digital Class: Herb-Laminated Pastas with Meryl Feinstein","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\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\u003cp\u003e[\/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]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41300740636729,"sku":"CH-HERBPASTA","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-herb-laminated-pastas-with-meryl-feinstein-virtual-class-milk-street-cooking-school-186626.png?v=1688736100"},{"product_id":"milk-street-class-cocktails-with-j-m-hirsch","title":"Milk Street Digital Class: Cocktails for Autumn with J.M. Hirsch","description":"\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\" data-mce-style=\"color: #ff0000;\"\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\u003cp\u003e[\/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\u003eFor 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]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41300748697657,"sku":"CH-COCKTAILS","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-cocktails-with-jm-hirsch-virtual-class-milk-street-cooking-school-871295.png?v=1688736080"},{"product_id":"milk-street-class-pesto-no-basil","title":"Milk Street Digital Class: Pesto, No Basil with Rosemary Gill and April Dodd","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\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\u003cp\u003e[\/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]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41300789690425,"sku":"CH-PESTO","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-pesto-no-basil-with-rosemary-gill-and-april-dodd-virtual-class-milk-street-cooking-school-599103.png?v=1689111661"}],"url":"https:\/\/store.177milkstreet.com\/collections\/email-collection-mbms.oembed?page=3","provider":"Milk Street Store","version":"1.0","type":"link"}