Description

Season Three features recipes from Mexico, Lebanon, France, Thailand, Italy, Australia and more. Meet cooks from around the world and see how their inspiration results in the new home cooking, turning everyday food into something special.

    • $24.99

Description

Season Three features recipes from Mexico, Lebanon, France, Thailand, Italy, Australia and more. Meet cooks from around the world and see how their inspiration results in the new home cooking, turning everyday food into something special.

    • EPISODE 1

    The Oaxacan Kitchen

    Christopher Kimball meets Jesús Ochoa to make Carnitas and makes Tlayudas with Chef Pilar Cabrera. Lynn Clark cooks Carnitas at home, Josh Mamaclay makes Green Chili and Tomatillo Hot Sauce, and Bianca Borges shows Chris her Tlayudas.

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    • 23 Minutes

    Christopher Kimball meets Jesús Ochoa to make Carnitas and makes Tlayudas with Chef Pilar Cabrera. Lynn Clark cooks Carnitas at home, Josh Mamaclay makes Green Chili and Tomatillo Hot Sauce, and Bianca Borges shows Chris her Tlayudas.

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    • 23 Minutes
    • EPISODE 2

    The Joy of Cooking Lebanon

    Christopher Kimball cooks Lebanese comfort foods. Catherine Smart makes Za’atar Flatbread, Josh Mamaclay creates Pita and Chickpea Salad with Yogurt and Mint (Fatteh), and Lynn Clark makes Middle Eastern Rice with Toasted Pasta and Herbs.

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    • 23 Minutes

    Christopher Kimball cooks Lebanese comfort foods. Catherine Smart makes Za’atar Flatbread, Josh Mamaclay creates Pita and Chickpea Salad with Yogurt and Mint (Fatteh), and Lynn Clark makes Middle Eastern Rice with Toasted Pasta and Herbs.

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    • 23 Minutes
    • EPISODE 3

    Italian the Right Way

    Make bold Italian dishes the easy and fresh way. Lynn Clark makes quick Risotto with Fresh Herbs. Catherine Smart prepares Spaghetti al Limone. Bianca Borges creates Pasta all’Amatriciana using Milk Street’s pasta-making techniques.

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    • 23 Minutes

    Make bold Italian dishes the easy and fresh way. Lynn Clark makes quick Risotto with Fresh Herbs. Catherine Smart prepares Spaghetti al Limone. Bianca Borges creates Pasta all’Amatriciana using Milk Street’s pasta-making techniques.

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    • 23 Minutes
    • EPISODE 4

    Baking in Paris

    Christopher Kimball visits Rose Bakery and Le Petit Grain in Paris. Lindsey Tramuta discusses how expats are modernizing Paris’ food scene. Erika Bruce makes Lemon-Almond Pound Cake. Bianca Borges recreates Salted Peanut and Caramel Tart.

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    • 23 Minutes

    Christopher Kimball visits Rose Bakery and Le Petit Grain in Paris. Lindsey Tramuta discusses how expats are modernizing Paris’ food scene. Erika Bruce makes Lemon-Almond Pound Cake. Bianca Borges recreates Salted Peanut and Caramel Tart.

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    • 23 Minutes
    • EPISODE 5

    The Secrets of Stir-Fry

    Matthew Card makes Vietnamese Shaking Beef (Bò Lúc Lắc). Christopher Kimball teaches us how to season a wok, and Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns. Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.

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    • 23 Minutes

    Matthew Card makes Vietnamese Shaking Beef (Bò Lúc Lắc). Christopher Kimball teaches us how to season a wok, and Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns. Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.

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    • 23 Minutes
    • EPISODE 6

    Chicken Around the World

    Josh Mamaclay makes Filipino Chicken Adobo with Coconut Broth. Lynn Clark makes a classic Georgian dish, Crispy Chicken under a Brick (Tsitsila Tabaka). Chris makes Chicken Traybake with Roasted Poblano and Tomato Sauce.

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    • 23 Minutes

    Josh Mamaclay makes Filipino Chicken Adobo with Coconut Broth. Lynn Clark makes a classic Georgian dish, Crispy Chicken under a Brick (Tsitsila Tabaka). Chris makes Chicken Traybake with Roasted Poblano and Tomato Sauce.

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    • 23 Minutes
    • EPISODE 7

    Greece Every Day

    Josh Mamaclay makes Greek White Bean Soup (Fasolada). Rayna Jhaveri prepares Spicy Feta Dip (Tirokafteri) and Tzatziki. Matthew Card makes Shrimp with Feta Cheese (Garides Saganaki), an appetizer that’s served with crusty bread.

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    • 23 Minutes

    Josh Mamaclay makes Greek White Bean Soup (Fasolada). Rayna Jhaveri prepares Spicy Feta Dip (Tirokafteri) and Tzatziki. Matthew Card makes Shrimp with Feta Cheese (Garides Saganaki), an appetizer that’s served with crusty bread.

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    • 23 Minutes
    • EPISODE 8

    Milk Street Italian Classics

    Matthew Card teaches Christopher Kimball how to make a quicker Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina). Rayna Jhaveri shows us how to make a Sicilian favorite, Pasta con Fagioli. Catherine Smart prepares Soft Polenta.

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    • 23 Minutes

    Matthew Card teaches Christopher Kimball how to make a quicker Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina). Rayna Jhaveri shows us how to make a Sicilian favorite, Pasta con Fagioli. Catherine Smart prepares Soft Polenta.

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    • 23 Minutes
    • EPISODE 9

    Enchiladas and Molletes

    In Oaxaca, Christopher Kimball samples Enchiladas Verdes and open-faced Molletes. Catherine Smart makes Green Enchiladas with Chicken and Cheese (Enchiladas Verdes). Bianca Borges prepares Oaxacan-style Molletes with Pico de Gallo.

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    • 23 Minutes

    In Oaxaca, Christopher Kimball samples Enchiladas Verdes and open-faced Molletes. Catherine Smart makes Green Enchiladas with Chicken and Cheese (Enchiladas Verdes). Bianca Borges prepares Oaxacan-style Molletes with Pico de Gallo.

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    • 23 Minutes
    • EPISODE 10

    On the Road: Portland, Maine

    Christopher Kimball takes a road trip to Portland, Maine. He visits the popular Eventide Oyster Company and makes a salad you’ll crave. At Tandem Coffee and Bakery, he meets with pastry chef Briana Holt, who makes Maple-Browned Butter Pie.

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    • 23 Minutes

    Christopher Kimball takes a road trip to Portland, Maine. He visits the popular Eventide Oyster Company and makes a salad you’ll crave. At Tandem Coffee and Bakery, he meets with pastry chef Briana Holt, who makes Maple-Browned Butter Pie.

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    • 23 Minutes
    • EPISODE 11

    Milk Street Sweets

    Lynn Clark whips up rich Maple-Whiskey Pudding Cakes. Catherine Smart teaches Christopher Kimball how to make perfect Chocolate-Almond Spice Cookies. Briana Holt of Tandem Coffee and Bakery bakes Triple Ginger Scones with Chocolate Chunks.

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    • 23 Minutes

    Lynn Clark whips up rich Maple-Whiskey Pudding Cakes. Catherine Smart teaches Christopher Kimball how to make perfect Chocolate-Almond Spice Cookies. Briana Holt of Tandem Coffee and Bakery bakes Triple Ginger Scones with Chocolate Chunks.

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    • 23 Minutes
    • EPISODE 12

    Beirut Fast Food

    Bianca Borges makes a Bulgur and Beef Kibbeh. Christopher Kimball sits down with Kamal Mouzawak of Souk El Tayeb to discuss the food in Beirut. Lynn Clark prepares a classic dish of Lebanese Lentils and Rice with Crisped Onions (Mujaddara).

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    • 23 Minutes

    Bianca Borges makes a Bulgur and Beef Kibbeh. Christopher Kimball sits down with Kamal Mouzawak of Souk El Tayeb to discuss the food in Beirut. Lynn Clark prepares a classic dish of Lebanese Lentils and Rice with Crisped Onions (Mujaddara).

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    • 23 Minutes
    • EPISODE 13

    Tuesday Night Italian

    Catherine Smart and Christopher Kimball make the classic and rich Pesto alla Genovese. Rayna Jhaveri makes Campanelle Pasta with Sweet Corn, Tomatoes and Basil. Learn how to make Pasta with Pistachios, Tomatoes and Mint with Matthew Card.

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    • 23 Minutes

    Catherine Smart and Christopher Kimball make the classic and rich Pesto alla Genovese. Rayna Jhaveri makes Campanelle Pasta with Sweet Corn, Tomatoes and Basil. Learn how to make Pasta with Pistachios, Tomatoes and Mint with Matthew Card.

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    • 23 Minutes
    • EPISODE 14

    Holiday Entertaining

    Matthew Card and Christopher Kimball prepare an Argentinian-Style Stuffed Pork Loin with Chimichurri. Erika Bruce whips up a buttery and rich French Walnut Tart, which is an elevated take on the classic American pecan pie.

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    • 23 Minutes

    Matthew Card and Christopher Kimball prepare an Argentinian-Style Stuffed Pork Loin with Chimichurri. Erika Bruce whips up a buttery and rich French Walnut Tart, which is an elevated take on the classic American pecan pie.

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    • 23 Minutes
    • EPISODE 15

    The New Paris

    Lynn Clark and Christopher Kimball make Potato Gnocchi with Butter, Sage and Chives. Bianca Borges whips up Lamingtons, chocolate and coconut-covered cakes. Erika Bruce throws together Greens with Walnuts, Parmesan and Pancetta Vinaigrette.

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    • 23 Minutes

    Lynn Clark and Christopher Kimball make Potato Gnocchi with Butter, Sage and Chives. Bianca Borges whips up Lamingtons, chocolate and coconut-covered cakes. Erika Bruce throws together Greens with Walnuts, Parmesan and Pancetta Vinaigrette.

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    • 23 Minutes
    • EPISODE 16

    Amazing One-Layer Cakes

    Bianca Borges bakes a Caprese Chocolate and Almond Torte with only six ingredients. Make a Spanish Almond Cake (Tarta de Santiago). Briana Holt of Tandem Bakery teaches Christopher Kimball how to make a Browned Butter and Coconut Loaf Cake.

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    • 23 Minutes

    Bianca Borges bakes a Caprese Chocolate and Almond Torte with only six ingredients. Make a Spanish Almond Cake (Tarta de Santiago). Briana Holt of Tandem Bakery teaches Christopher Kimball how to make a Browned Butter and Coconut Loaf Cake.

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    • 23 Minutes
    • EPISODE 17

    The Austrian Table

    Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch) with a smooth and buttery sauce. Erika Bruce makes Austrian Plum Cake (Zwetschgenkuchen). Rayna Jhaveri and Christopher Kimball prepare Austrian Potato Salad.

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    • 23 Minutes

    Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch) with a smooth and buttery sauce. Erika Bruce makes Austrian Plum Cake (Zwetschgenkuchen). Rayna Jhaveri and Christopher Kimball prepare Austrian Potato Salad.

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    • 23 Minutes
    • EPISODE 18

    Cooking with Chilies

    Matthew Card makes classic Mexican Tacos al Pastor. Rayna Jhaveri makes Ancho Chili Salsa Roja, a deeper, smokier take on a regular salsa. Josh Mamaclay cooks up Orange-Guajillo Chili Pulled Chicken using dried guajillo chilies.

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    • 23 Minutes

    Matthew Card makes classic Mexican Tacos al Pastor. Rayna Jhaveri makes Ancho Chili Salsa Roja, a deeper, smokier take on a regular salsa. Josh Mamaclay cooks up Orange-Guajillo Chili Pulled Chicken using dried guajillo chilies.

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    • 23 Minutes
    • EPISODE 19

    Thailand North to South

    Bianca Borges fries up Southern Thai–Style Fried Chicken. Catherine Smart makes Thai Braised Pork and Eggs with Star Anise and Cinnamon (Moo Palo). Josh Mamaclay whips up a quick Spicy Beef Salad with Mint and Cilantro (Larb Neua).

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    • 23 Minutes

    Bianca Borges fries up Southern Thai–Style Fried Chicken. Catherine Smart makes Thai Braised Pork and Eggs with Star Anise and Cinnamon (Moo Palo). Josh Mamaclay whips up a quick Spicy Beef Salad with Mint and Cilantro (Larb Neua).

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    • 23 Minutes
    • EPISODE 20

    New French Classics

    Christopher Kimball and Lynn Clark make hearty Beef, Orange and Olive Stew (Boeuf à la Gardiane). Erika Bruce bakes decadent and chewy Chocolate Meringue Cookies. Rayna Jhaveri throws together a quick Lentil Salad with Gorgonzola.

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    • 23 Minutes

    Christopher Kimball and Lynn Clark make hearty Beef, Orange and Olive Stew (Boeuf à la Gardiane). Erika Bruce bakes decadent and chewy Chocolate Meringue Cookies. Rayna Jhaveri throws together a quick Lentil Salad with Gorgonzola.

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    • 23 Minutes
    • EPISODE 21

    Secrets of Oaxaca

    Christopher Kimball and Matthew Card prepare a warm and filling Oaxacan Green Mole with Chicken. Catherine Smart makes Oaxacan Refried Black Beans. Gonzalo Guzmán of Nopalito in San Francisco teaches Chris how to make a hearty Pozole Rojo.

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    • 23 Minutes

    Christopher Kimball and Matthew Card prepare a warm and filling Oaxacan Green Mole with Chicken. Catherine Smart makes Oaxacan Refried Black Beans. Gonzalo Guzmán of Nopalito in San Francisco teaches Chris how to make a hearty Pozole Rojo.

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    • 23 Minutes
    • EPISODE 22

    From Morocco to Egypt

    Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia). Bianca Borges teaches Christopher Kimball how to make Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel). Matthew Card cooks up Spicy Egyptian Eggplant with Fresh Herbs.

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    • 23 Minutes

    Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia). Bianca Borges teaches Christopher Kimball how to make Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel). Matthew Card cooks up Spicy Egyptian Eggplant with Fresh Herbs.

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    • 23 Minutes
    • EPISODE 23

    The New Australia

    Matthew Card prepares Miso-Gochujang Pulled Pork. Christopher Kimball makes a Milk Street pantry staple, Miso-Ginger Dressing. Erika Bruce makes Roasted Cauliflower with Miso Glaze, a warm and rich way to upgrade weeknight veggies.

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    • 23 Minutes

    Matthew Card prepares Miso-Gochujang Pulled Pork. Christopher Kimball makes a Milk Street pantry staple, Miso-Ginger Dressing. Erika Bruce makes Roasted Cauliflower with Miso Glaze, a warm and rich way to upgrade weeknight veggies.

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    • 23 Minutes
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