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
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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
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62K views · 1K reactions | No-oven Brussels sprouts: #MilkStreetCookingSchool director Rosie Gill’s far more flavorful, low-stress alternative to the sheet pan. (Feta! Honey! Browned butter! Cranberries! Nuts! Think texture, flavor pops, contrast!) Get the recipe for Pan-Seared Brussels Sprouts With Feta and Honey: https://bit.ly/3SE4gai And Shaved Brussels Sprouts With Browned Butter Vinaigrette: https://bit.ly/3MI14qv | Christopher Kimball’s Milk Street | Facebook
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13K views · 204 reactions | To grind or not to grind? Get the most out of your spices with this quick tip. For more information about Milk Street Cooking School, including our new July-August classes, visit www.177milkstreet.com/school | Christopher Kimball’s Milk Street | Facebook
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