Відео

I grabbed this from a Pain Quotidienne at the Airport in Mexico City on my way out, with low expectations. I had just never seen it, so I was curious. I was shocked at how addictively good it was! Will make this! Thank you!

This recipe looks amazing and I will definitely try it, but this is one of the worst cooking videos I’ve ever watched. I was completely nauseated by the end. Why did you waste viewers’ time by chopping scallions and then choosing not to use them because you don’t want any green in the dish? Why didn’t you just drizzle the oil as the food processor was running rather than continue to guess? Why did you choose almonds over pine nuts if that’s what they would typically use in Amalfi? Why would anyone think using a GoPro was a good idea for a cooking video? Beautiful looking dish… terrible video.

i Bought tomato paste instead of canned tomato now im watching this to make my sauce NOICE

Next time don't label pasta paste smh

omg...Chris Kimball doing street tacos in LA...oh how the mighty have descended.... Tacos are delicious don't get me wrong, but they are not a culinary standard that Chris Kimball would have previously showcased on America's Test Kitchen... I think Milk Street has really humbled Chris...which is a good thing

That meringue brownie bars looks yummy.

I love fried empanadas better than baked. Nice recipe

When he’s not talking and still eating you know it’s good food!!

No garlic???

I made dumplins. At first the taste was different but i got accustomed after about the eighth bite. I shall try again.

What are the ingredient quantities for the caramel sauce?

As a 51 yo Brazilian man born and raised in São Paulo I can say the way you did your pizzas is the Brazilian way, but the flavors (tops) you chose are a little different from what we like and eat here. When we talk about tops Brazilian pizzas are heavy specially about the cheese, not for coincidence we have a pizza called "4 queijos" (4 cheese) with mozzarella, parmesan, provolone and gorgonzola and more, some places do a 5 cheese pizza including catupiry (brazilian cream cheese). Another curiosity is we can do pizza with any and all tops you can imagine like as: artichokes, cod, beef ribs and even banana, cheese, cinnamon and condensed milk pizza

Is there powder on the Comal? How does it not stick?

Could you please use weight (preferably grams) instead of measurements? Thanks.

Yes, a second vote for Matthew’s return. Always enjoyed your contribution in the past, & now looking forward to the future, welcome back.

Have I heard “Anchy” ?😅

Has anyone noticed that Christopher Kimball bears a more than passing resemblance to erstwhile animated Rax Roast Beef restaurant spokesperson Mr. Delicious?

Is sugar needed if you use a Meyer Lemon?

I agree that canola oil smells like fish! Yuck! Peanut oil FTW! :) Using chicken wings is great too.

Looks delicious 😋

This flatbread is one of my favorite things!

I am gonna give this go using the same toppings 🎉

I've never seen well marbled chuck in California. My nephew that worked in the food industry in the mid-west says they send low quality product to California because they view most people here as ignorant when it comes to quality food.

Gosh, I've made this 10 times or so. It is so easy and delish. It reheats well enough that I've taken it for lunch many times.

I grew up in an Italian family. This is not polenta, it is corn flavored wallpaper paste or corn flavored toothpaste. Way too much water. The Italian cooks I watched cooked it on a stovetop and it was way better. There is more to cooking than cutting corners.

Super Super my new summer salads and side dishes are coming up!!

Yum, Yum, Yum, Yum, Yummy!

I'm sorry but PUTENESCA is not the same to a person like myself who really loves the taste of anchovies......It's like ordering a anchovy pizza with no anchovies in it.....

Thank you so much 😊 ❤

We added some peanut butter and some chitterlings to this basic recipe. We thought it would be a good idea. It wasn't.

I recently bought my first cookbook from Milk Street which was 365; then I was browsing on UA-cam to find out more about Milk Street and I came across this video. So inspirational. Lets goo!!!! 🎉

Addis Ababa

Dishoom is awesome

How much masa harina?

Anybody know the ingredient amounts for the quiche crust?

I’m with Chris on this one, canola oil does give the food a fishy smell and taste. But it’s more obvious when it’s on vegetables like fried potatoes.

Chris K. has been awesome in presenting delicious food for EVER! (And simply prepared) Thank you!

3:13 Pour-in-the-Pan Pizza Dough

delicious

I think the reason this works, is tomato paste is kinda raw.. and bitter.. cooking releases the sugars.. adding oil gies it body.. im actually here because i have a soup, tomato and vegetable which is thick and i want to cook rice noodles and not burn them and add sme veggies, coz im sick and dont have the wherewithall to do something fancy want to know tricks. right now im soaking the noodle in the soup.. right or wrong.. today..

MMMMm...Kimchi

Awesome

Keep up with the good work

I brush the eggplant slices with oil and cook them on the outdoor grill, so as not to heat up the house in the summer. Works great.

I love her energy!

I made the butterflied grilled shrimp they were very good.

Nice recipes

Kimball is a flaming ass. Bianca should have walked off the set.

Didn’t work. Lumpy, runny.

How do we get the recipe for that bread?