Sometimes all you need to make a delicious weeknight meal is a skillet! Milk Street Cook Josh Mamaclay whips up beer-marinated Skillet-Roasted Peruvian Style Chicken. Then, Milk Street Cook Sam Fore makes Italian Summer Vegetable Stew, a perfect accompaniment to grilled meat or fish. Finally, Milk Street Cook Lynn Clark assembles Eggs Fried in Parmesan Breadcrumbs with Wilted Spinach.
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8 Comments
Can we just say that Kimball is a genius? He is revolutionary when it comes to the culinary media landscape. First ATK and now MS. Both are great👍👍👍
What could I use in place of lager in the Peruvian chicken?
Best line: quaffable lager…!
😋😋😋
Well balanced for all kinds of households, diet needs, and budgets. Milk Street brings international flavors and techniques into my home. Bought Aleppo peppers to make a meal. Never would have done that before Milk Street. Thank team Milk Street!
I made the egg dish…sorta kinda. I didn't have bread crumbs so I used bulgur. I sauteed the bulgur with a sliced mushroom and green onion. When the bulgur was toasted, I added the egg. SO GOOD!!! As Lynn Clark said, it is endlessly adaptable. I'm thinking chopped ham, kale, cherry tomatoes, swiss cheese… Anything! This is so great and so easy!
It is refreshing to feel empowered to make less familiar dishes, rather than treated like an outsider who is not part of the international cooking (Mean Girls)club. I appreciate the teaching of techniques I can use with other dishes .
I just don’t get the hopping the fellow does.