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The editors of Christopher Kimball’s Milk Street Magazine search the world over for techniques and ingredients that can transform your home cooking, producing bigger, bolder dishes with less time and effort.
Cook What You Have
Season 7 Episode 709 | 26m 23s | CC
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 whips up a Stir-Fried Cumin Tofu, marinated in soy sauce and vinegar.
