Rich, jammy cherry tomatoes are perfectly offset by pistachio crunch in this pasta we learned from Sicily. Accent with mint and lemon, heap with savory Parm, and you’ve got the ultimate no-fuss, summery garden-fresh dinner. Get the recipe: https://bit.ly/3U2LUOP | Christopher Kimball’s Milk Street

MILK STREET RECIPES: The rest of the world knows something about cooking eggs that we somehow missed. We used to think butter is where it’s at, but recently learned that most cultures cook their eggs in oil. And with good reason. As we discovered when we scrambled eggs in olive oil, we got fluffier, richer results in almost no time. Get the recipe here: http://bit.ly/2g53mSm, and also in our Charter Issue of Milk Street Magazine. #milkstreetrecipes | Christopher Kimball’s Milk Street

Season one of our new Roku show “Milk Street’s Cooking School” is live! We teach you super-simple ways to simplify your cooking, plus techniques we’ve learned from around the world that have transformed the way we cook. Stream the full season HERE: https://bit.ly/3sQM5A4 And, as always, check our website to find numerous online cooking classes at the #MilkStreetCookingSchool online. | Christopher Kimball’s Milk Street

18K views · 534 reactions | We say goodbye to old kitchen habits and usher in new techniques this week on Milk Street Television as we ditch browning meat for a stew, bake oranges instead of juicing, and more. To see where Milk Street airs in your area, visit our website: bit.ly/msstationfinder | Christopher Kimball’s Milk Street | Facebook

Dispatch from our first culinary tour! All week, Milk Street’s associate education director April Dodd has been sending us (very enviable) documentation from Mexico City, where she’s been making mole and tamale from scratch, shopping at local markets, visiting family farms, and, of course, sipping margaritas at J.M.’s favorite cocktail bar. This comes from a stop at the Mexico City tortilleria Maizajo, which specializes in nixtamalization: an ancient Mesoamerican technique of preparing dried cor

11K views · 216 reactions | MILK STREET COOKING SCHOOL: Add Flavor to Grains Many ask us how to add more flavor to grains and starches like pasta, couscous and bulgur. The answer? Parch your starch. Underhydrating gives grains “room” to absorb other flavors later in the cooking process—they can finish cooking in a flavorful sauce. Try this tip tonight in our Peruvian pesto: bit.ly/milkstpesto | Christopher Kimball’s Milk Street | Facebook

Sunday cook day! Uyen Luu, author of the new book “Quick and Easy Vietnamese,” returns to the Milk Street Cooking School, by popular demand. In this livestreamed class, she’s teaching Rice Paper Pizzas (Bánh Tráng Nñòng Trông Rau Và Cá Mòi), which treat rice paper like a pizza dough, grilled and drizzled with fish sauce-spiked butter. We’ll also be getting our wonton technique down with pork and shrimp wontons, and we’ll learn to master tapioca dough for shrimp rolls (Bánh Bột Lọc Tôm), best ser