Cook with what you have in your pantry! Milk Street Cook Rayna Jhaveri prepares Cream-Free Tomato Bisque with Parmesan Croutons, a grown-up twist on a childhood favorite. Then, Milk Street Cook Sam Fore makes Pasta with Pesto Rosso, a red pesto featuring roasted red pepper and pecorino. To finish, Milk Street Cook Josh Mamaclay demonstrates Stir-Fried Cumin Tofu, marinated in soy sauce and vinegar to add instant depth.
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10 Comments
What a great theme for a show. Excellent as always. Cooking is much about technique, and thank you Milk Street for making me a better home cook. I share your program with with young cooks, too.
More shows like THIS!
The egg technique is absolutely true. Learned it on America's Test Kitchen 🤔🙂
Will be trying that pesto rosso this week! Great idea!
Congratulations! You’ve discovered pappa al pomodoro.
Christopher Kimball, you were the reason that I watched ATK. I enjoy this channel even better!
☺️☺️☺️
Love the content but the vocal delivery of the younger chefs is hard to listen to. Maybe it’s just a sign of my age. I watch a lot of cooking content and it’s hit or miss with young chefs. They are Obviously they Extremely talented. I would suggest that they watch and listen.
love the chefs and the recipes, but I find it off-putting when the camera angle has the chef looking off past the camera and viewer…do not see the need…
I have been wondering for the past year why my boiled 🥚 turn out horrible when peeling! Thank you!!!!