Time to pierce the corporate veil and speak directly to home cooks.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 76 | Founded | a year ago | Last Issue | 9 days ago |
| Active | |||||
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christopherkimball.substack.comLatest Issues
Put the Meatballs in the Soup!
During my travels to Chiang Mai and Romania, I have found meatballs floating in my soup. Here is one of my favorite versions from Sichuan.
I love meatballs on pasta, on their own, or, best of all, in a soup. The contrast between the meaty...
7 Ways to Improve Your Cooking
1. Underbeaten Egg Whites
Most of time I underbeat egg whites because that makes them easier to fold into a batter. (Always use sugar with the whites, plus some cream of tartar or lemon juice, in order to make the whites more stable an...
Tuesday Night Fried Rice
In Ron Hsu’s new cookbook, “Down South + East,” he offers a recipe for Kitchen Sink Fried Rice, which got me thinking—maybe fried rice is the world’s best weeknight makeshift supper.
Fried rice is the ultimate leftovers dish, starting with...
Red Lentil Soup with Tarka
Perhaps the most useful recipe in the world, Red Lentil Soup is a first-class last-minute recipe that can be varied as you like.
Red Lentil Soup is one of the top-10 simple, useful and satisfying recipes in the world. This soup is a popula...
Have You Ever Had a Zombie?
I recently interviewed Tim Glazner for Milk Street Radio. Tim wrote Searching for Don the Beachcomber, Don being the genius behind Tiki bars and Tiki culture. The surprising part of the story is that Don had traveled widely. By the time he...
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Authors
The writers behind this newsletter.
Christopher Kimball is founder of Milk Street, which produces Milk Street Magazine, Milk Street Television on PBS, and the weekly public radio show Milk Street Radio.
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