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

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

⭐⭐⭐⭐⭐ “Milk Street changed my cooking and my life. I used to like to cook and now I truly love it. The bold fresh flavors of Milk Street and the easy recipes make cooking fun again!” Tim C. - Milk Street Subscriber Try Milk Street for 12 weeks for only $1, plus we'll send you a free gift. | Christopher Kimball’s Milk Street

This week on Milk Street TV, we take inspiration from Italy to make the best cheesecake, flatbread, and more. To see where Milk Street airs in your area, visit our website: bit.ly/msstationfinder | Christopher Kimball’s Milk Street

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

Should you add soy sauce at the beginning, middle, or end of stir-frying? What’s the flavor difference between light and dark soy sauce? These details matter! Cookbook author Kwoklyn Wan, expert in the best versions of Chinese takeaway, is your guide. And join Kwoklyn at the #MilkStreetCookingSchool online to make a Lunar New Year feast! He’ll be teaching us to make Velvet Chicken Long Life Noodles and Vegetable Egg Rolls that’ll lure you into the kitchen and away from the delivery apps. Weds, F

The best pasta sauce is...butter! An emulsified butter sauce is a silky, glossy coating, made by simply melting cold butter with a little starchy pasta water, which allows the butter to cling to your noodles or gnocchi—demonstrated above by Meryl Feinstein, creator of Pasta Social Club and author of “Pasta Every Day.” Join Feinstein’s class on homemade gnocchi at the #MilkStreetCookingSchool online, Thurs, Nov 9, 6pm EST. Get tickets here: https://bit.ly/3Q2b5zE | Christopher Kimball’s Milk Stre